Chocolate beneficial for improving bad breath and production process of chocolate

Abstract

The invention discloses a chocolate beneficial for improving bad breath and a production process of the chocolate. The production process comprises the following steps of opening a feeding clamping cover of a top cover of a box body, pouring cocoa liquor blocks, cocoa butter, granulated sugar, xylitol, mint spice, lemon juice, milk, dried fruits, lactose and butter into a stirring barrel of processing equipment through the feeding clamping cover, and starting a motor, so that a motor drives a first rotating rod to rotate, the first rotating rod drives two groups of mixing frames to rotate, besides, when the first rotating rod rotates, a first fluted disc is driven to rotate, the first fluted disc is used for driving each second fluted disc on a corresponding second rotating rod, and when the second fluted discs rotate in the mixing frames, two groups of stirring rods on the second rotating rods are driven to rotate in the mixing frames. The chocolate has the effect of improving the badbreath of an eater, after the chocolate is eaten, the oral cavity of the eater can be kept fresh, besides, the working efficiency of the production process in the mixing operation of chocolate raw materials is improved, and the chocolate raw materials are mixed uniformly.

Description

technical field [0001] The invention belongs to the technical field of chocolate processing, and in particular relates to a chocolate which helps to improve bad breath and a production process thereof. Background technique [0002] Chocolate is a kind of sweet food made of cocoa pulp and cocoa butter as the main raw materials. It not only has a delicate and sweet taste, but also has a strong fragrance. Chocolate can be eaten directly or used to make cakes, ice cream, etc. [0003] The chocolate manufacturing method disclosed in the comparative document CN105744841B includes: a first forming process of forming the chocolate stock solution on the first belt conveyor; forming the chocolate stock solution on the second belt conveyor arranged on the upper section of the first belt conveyor The second forming process; make the chocolate stock solution formed on the first belt conveyor and the second belt conveyor pass through a multi-section belt conveyor type that can at least pa...

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the monotonous taste of traditional chocolate, traditional chocolate itself is mainly made of cocoa raw materials mixed with milk and sugar, so that traditional chocolate cannot improve the mouth odor of the eater when eating, and reduces the level of chocolate taste, so that it does not have the effect of improving Oral odor; at the same time, when the user processes chocolate through the traditional production process, it is impossible to flexibly adjust the operation according to the size of the chocolate block. The traditional production process uses a mold with a fixed structure for the chocolate forming operation, which reduces the operating time of the production process. flexibility; secondly, when the traditional production process is performing the mixing and stirring operation of chocolate, it is easy to cause uneven mixing of the chocolate raw materials, which reduces the processing efficiency of the traditional production process, and provides a chocolate and its production process

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