Chocolate temperature-control homogenizer

Abstract

The present invention discloses a chocolate temperature-control homogenizer which includes a heating and stirring part and a cooling and conveying part. The heating and stirring part comprises a heating container and a stirring rake driven for rotary stirring arranged inside the heating container. The cooling and conveying part includes a jacketed barrel body connected with the bottom of the heating container through a connecting tube, a packing auger arranged inside the jacketed barrel body, and a discharging tube connected with a discharging end of the jacketed barrel body. The chocolate temperature-control homogenizer set heating and stirring and cooling and conveying in one to reduce the complexity of the equipment, and to improve the processing efficiency, at the same time, the use of the heating function of the heating container plays a role in uniformly and efficiently heating and stirring chocolate in the chocolate production process; and in the conveying process, the use of jacketed cooling is simple and ingenious in structure, condensed water is inlet using a interlayer design, and the liquid chocolate in the water jacket is subjected to cooling in the conveying process driven by the rotation of the screw.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chocolate tempering and homogenizing machine. Background technique [0002] Chocolate is a sweet food made from cocoa mass and cocoa butter. The production of chocolate needs to be selected, dried, ground, heated, stirred, matured, cooled, and molded to form a perfect dark and shiny chocolate. It is mainly composed of cocoa powder, cocoa butter, milk powder, sucrose and phospholipids. The above raw materials must be finely ground to make the finished product a fine, highly uniform dispersion system. [0003] Conventionally, grinding, heating and stirring have to be completed in multiple steps with the cooperation of multiple equipment. This method is inefficient and leads to uneven heating. In addition, during the grinding process, the collision between substances will generate heat, and the processing temperature seriously affects Therefore, it is necessary to improv...

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Problems solved by technology

[0003] Conventionally, grinding, heating and stirring have to be completed in multiple steps with the cooperation of multiple equipment. This method is inefficient and leads to uneven heating. In addition, during the grinding process, the collision between substances will generate heat, and the processing temperature seriously affects The quality of chocolate products, so it is necessary to improve the existing chocolate processing equipment to meet the needs of actual production

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