Chocolate temperature regulation device

Abstract

The invention discloses a chocolate temperature regulation device applied to a temperature regulation link in production of chocolate products. The chocolate temperature regulation device is used for performing temperature regulation, including three processes of primary cooling, secondary cooling and heating, on chocolate liquor. During the processes of primary cooling and secondary cooling, thermostatic water with temperature controlled precisely is adopted, and during the temperature regulation process, a PID algorithm is combined and a periodic pulse manner is adopted to control water inlet of water inlet ball valves. The chocolate temperature regulation device comprises a temperature controlled water mixer, a heating water inlet ball valve, a secondary cooling water inlet ball valve, a primary cooling water inlet ball valve, a heating temperature sensor, a secondary cooling temperature sensor, a primary cooling temperature sensor, a heating temperature regulation barrel, a secondary cooling temperature regulation barrel, a primary cooling temperature regulation barrel and a chocolate liquor inlet valve, as well as temperature sensor amplification A / D circuits, ball valve driving circuits and singlechip computation and control hardware and software corresponding to the parts.

Description

technical field [0001] The invention relates to a chocolate tempering device, which belongs to the technical field of testing and automatic control. Background technique [0002] In the production of chocolate products, the tempering stage is a very important link. If the temperature is not adjusted or the temperature is not well adjusted, it is impossible to obtain high-quality chocolate products. After tempering, the cocoa butter in the chocolate can form stable crystals and obtain the most ideal homogeneous polymorphism, making the chocolate products taste better and look better. Precise control of the temperature of the chocolate liquor in the chocolate tempering process is a key factor for obtaining high-quality chocolate products. [0003] The temperature adjustment process in the production of chocolate products is divided into three stages. The first cooling stage produces multiple crystal forms, the second cooling stage increases the crystallization ratio, and some...

AI Technical Summary

Problems solved by technology

Whether the temperature control is accurate during the temperature adjustment process is crucial to the quality of chocolate products. The temperature control accuracy of the chocolate temperature adjustment device in the prior art is not enough, so it affects the quality of chocolate products

[0004] In the prior art, the cold water generated by the refrigerator is mixed with some circulating water to cool down the chocolate slurry. Since the temperature of the mixed water itself is not stable enough, it is difficult to control the temperature accurately during the cooling process.

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