CN111227088B - Chocolate powder and preparation method thereof - Google Patents
Chocolate powder and preparation method thereof Download PDFInfo
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- CN111227088B CN111227088B CN201811442091.9A CN201811442091A CN111227088B CN 111227088 B CN111227088 B CN 111227088B CN 201811442091 A CN201811442091 A CN 201811442091A CN 111227088 B CN111227088 B CN 111227088B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
- A23G7/0093—Cooling or drying
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention provides a preparation method of chocolate powder, which comprises the following steps: feeding; mixing materials; pre-grinding; fine grinding; and sectional cooling. The invention also provides a chocolate powder prepared by the method of the invention.
Description
Technical Field
The invention relates to the field of food, in particular to chocolate powder and a preparation method thereof.
Background
Chocolate powder is a novel raw material, has the same ingredient composition as chocolate, consists of saccharides, cocoa products, milk powder and vegetable fat, is produced by a roller machine, is in a solid powder state, and has the fragrance and the fineness of chocolate. The common chocolate on the market can be prepared by adding oil into chocolate powder for liquefaction.
The production process of the chocolate powder is improved by taking the traditional process for preparing the pure fat chocolate as a reference, namely the chocolate powder is produced by using a roller machine.
The production process of the pure fat chocolate comprises the following steps: charging → mixing → pre-grinding (two-roll mill) → refining → tempering → filling → packaging.
Directly borrow the references from the former-stage process (feeding → mixing → pre-grinding (two-roller machine) → fine grinding (five-roller machine) → packaging) for producing the chocolate powder which is used for producing the pure fat chocolate, and have the following problems: (1) The chocolate powder is unstable in color and has certain influence on the sensory quality of the chocolate powder; (2) The chocolate powder has poor dispersibility and is easy to have the phenomenon of agglomeration or grease precipitation in the transportation process. Chocolate powder is a substance containing grease, the temperature of the chocolate powder produced by a five-rod machine is about 41-44 ℃, the melting point of general vegetable grease is less than 40 ℃, namely the grease in the chocolate powder is almost in a molten state at 41-44 ℃, and at the temperature, if the chocolate powder is subjected to extrusion or compaction, the combination degree of the grease in the chocolate powder and material particles is different, so that the color development of the chocolate powder is different, and the color and luster of the chocolate powder are unstable. In addition, because the chocolate powder produced by the five-rod machine is high in temperature and the grease is in a melting state, if the chocolate powder is packaged immediately, free fat in the chocolate powder is easy to combine together, and the chocolate powder generates a grease precipitation phenomenon, so that the chocolate powder is poor in dispersity and blocks. If the high-temperature chocolate powder is rapidly cooled, the grease in the chocolate powder is rapidly solidified, and the chocolate powder is easy to be hardened.
Disclosure of Invention
In order to solve the problems of unstable color, poor dispersibility and caking easily generated in the production process of chocolate powder and influence on the quality of the chocolate powder, the inventor of the invention develops a process scheme for producing the chocolate powder by sectional cooling, and the chocolate powder produced by a five-roller machine is subjected to sectional cooling treatment before packaging, so that the chocolate powder reaches a certain temperature range and is then packaged.
In one aspect, the present invention provides a method of preparing chocolate powder, the method comprising the steps of: feeding; mixing materials; pre-grinding; fine grinding; and segmented cooling, wherein the segmented cooling is three-segment cooling.
In one aspect, the formulation of the charge is as follows, based on the total weight of the charge: 40-65% of white granulated sugar, 10-28% of cocoa powder, 22-27% of edible vegetable oil and 0-20% of milk powder, wherein the total amount of oil in each component in the formula is controlled to be 23-33% in order to obtain a powdery final product.
In one aspect, the pre-grinding is performed by a two roll mill.
In one aspect, the refining is performed by a five roll mill.
In one aspect, the staged cooling is by passing the chocolate powder through a cold air blast.
In one aspect, the cold air has a relative humidity of < 35%.
In one aspect, the staged cooling includes three stages as follows: a first stage of cooling which reduces the temperature of the chocolate powder to 30-34 ℃, a second stage of cooling which further reduces the temperature of the chocolate powder to 22-26 ℃ and a third stage of cooling which further reduces the temperature of the chocolate powder to 18-22 ℃.
In one aspect, the chocolate powder is contacted with a cold blast set at a temperature of 28-30 ℃ in the first stage of cooling, the chocolate powder is contacted with a cold blast set at a temperature of 22-24 ℃ in the second stage of cooling, and the chocolate powder is contacted with a cold blast set at a temperature of 18-20 ℃ in the third stage of cooling.
In one aspect, the present invention provides a chocolate powder prepared by a method according to the present invention.
In one aspect, for example, the method of preparing the chocolate powder comprising staged cooling of the invention is preferably as follows:
charging → mixing → pre-grinding (two-roll machine) → fine grinding (five-roll machine) → segment cooling (including three stages, i.e., first segment cooling → second segment cooling → third segment cooling) → packaging.
1. Feeding: accurately feeding materials according to a formula;
2. mixing materials: all the liquid and dry materials are kneaded and mixed to release fat wrapped in the milk powder, so that the milk powder is uniform in state and has certain viscosity and plasticity;
3. pre-grinding (two-roll mill): pre-grinding the mixed material in a two-roll machine to ensure that the material has an optimized plastic state and the fineness of the material reaches 100-120 mu m;
4. fine grinding (five-roll mill): the material is reduced in four-pass grinding, the material can be finely ground to the granularity of less than 30 microns under high shear rate to obtain chocolate powder with uniform flavor and plump, and the temperature of the chocolate powder discharged from a five-roller machine is generally 41-44 ℃;
5. cooling in the first stage: directly blowing with cold air (28-30 deg.C) under sealed condition to reduce the temperature of chocolate powder from five-roller machine to about 30-34 deg.C, with the relative humidity of cold air less than 35%;
6. and (3) second-stage cooling: directly blowing by using cold air (at the temperature of 22-24 ℃) under a closed condition to reduce the temperature of the chocolate powder cooled by the first section to about 22-26 ℃, wherein the relative humidity of the cold air is less than 35%;
7. and (3) third-stage cooling: directly blowing by using cold air (at the temperature of 18-20 ℃) under a closed condition to reduce the temperature of the chocolate powder cooled by the second stage to about 18-22 ℃, wherein the relative humidity of the cold air is less than 35%;
remarks (Cooling mode: chocolate powder passes through a device for blowing cold air, and the cold air is directly blown to disperse the chocolate powder, so as to achieve the purpose of cooling, and the cooling effect can be realized by adjusting the flow rate of the chocolate powder by a cooling device)
8. And (3) packaging: boxed or bagged.
The invention has the beneficial effects that:
1. the addition of the cooling process method reduces the temperature of the chocolate powder to 18-22 ℃, prevents the chocolate powder from being extruded, and causes different color development and unstable color of the chocolate powder due to different combination degrees of the melted grease in the chocolate powder and the chocolate powder.
2. Due to the addition of the cooling process method, the phenomenon that the chocolate powder is separated out due to hot filling and poor in dispersity of the chocolate powder is avoided;
3. the sectional cooling method slowly reduces the temperature of the chocolate powder from 41-44 ℃ to 18-22 ℃ to prevent the chocolate powder from being hard due to quick solidification;
4. the chocolate powder is quickly and uniformly cooled to the rated temperature by using a scheme of directly blowing cold air under a closed condition.
More specifically, the present invention provides the following:
1. a method of preparing chocolate powder, the method comprising the steps of: feeding; mixing materials; pre-grinding; fine grinding; and cooling in sections.
2. The process of 1, wherein the formulation of the charge is as follows, based on the total weight of the charge: 40-65% of white granulated sugar, 10-28% of cocoa powder, 22-27% of edible vegetable oil and 0-20% of milk powder, wherein the content of oil in the formula is controlled at 23-33%.
3. The method of 1, wherein the pre-milling is performed by a two-roll machine.
4. The method of 1, wherein the refining is performed by a five-roll machine.
5. The process according to 1, wherein the staged cooling is carried out by passing the chocolate powder through a device that blows cold air.
6. The method of claim 5, wherein the cold blast air has a relative humidity of < 35%.
7. The method of 1, wherein the staged cooling comprises three stages as follows: a first stage of cooling which reduces the temperature of the chocolate powder to 30-34 ℃, a second stage of cooling which further reduces the temperature of the chocolate powder to 22-26 ℃ and a third stage of cooling which further reduces the temperature of the chocolate powder to 18-22 ℃.
8. The process according to 7, wherein in the first stage of cooling the chocolate powder is contacted with cold air set at a temperature of 28-30 ℃, in the second stage of cooling the chocolate powder is contacted with cold air set at a temperature of 22-24 ℃, and in the third stage of cooling the chocolate powder is contacted with cold air set at a temperature of 18-20 ℃.
9. Chocolate powder prepared by the method according to any one of claims 1 to 8.
Detailed Description
The technical solutions in the implementation of the present invention will be clearly and completely described below with reference to the following embodiments of the present invention, which are only used for illustrating the present invention and do not limit the protection scope of the present invention. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention. The% values appearing in the following examples are in wt%.
The general method of preparation of the chocolate powder of the invention:
1. feeding: accurately feeding materials according to the formula (40-65% of white granulated sugar, 10-28% of cocoa powder, 22-27% of edible vegetable oil and 0-20% of milk powder);
2. mixing materials: mixing with a mixer, sequentially adding liquid material (such as edible vegetable oil) and powder material at 50-60 deg.C, mixing at 38-45 deg.C for 5-15 min, and stirring and kneading the liquid and dry materials as much as possible.
3. Pre-grinding (two-roll mill): and (2) pre-grinding the mixed material in a two-roller machine to ensure that the material has an optimized plastic state, the fineness of the material reaches 100-120 mu m, the fineness of the material can be controlled by using pressure of the two-roller machine, if the pre-ground chocolate is too thick or too wet, the rolling pressure can be automatically increased when the machine is operated, and if the pre-ground chocolate is too thin or too hard, the rolling pressure can be automatically reduced when the machine is operated.
4. Fine grinding (five-roll mill): the five-roller machine is used for fine grinding, because the chocolate powder has low characteristic fat content and is dry, the specific method for setting the temperature of the five-roller machine comprises the following steps: the temperature of the first roller is set to be 25-30 ℃, the temperature of the second roller is set to be 30-35 ℃, the temperature of the third roller is set to be 45-50 ℃, the temperature of the fourth roller is set to be 55-60 ℃, the temperature of the fifth roller is preheated to be 28-33 ℃, the five-roller machine can finely grind the materials to the granularity of less than 30 micrometers to obtain chocolate powder with uniform and full flavor, and the temperature of the chocolate powder discharged from the five-roller machine is generally 41-44 ℃;
5. cooling in the first stage: directly blowing with cold air (28-30 deg.C) under sealed condition to reduce the temperature of chocolate powder to about 30-34 deg.C, wherein the relative humidity of cold air is less than 35%;
6. and (3) second-stage cooling: directly blowing with cold air (temperature of 22-24 deg.C) under sealed condition to reduce the temperature of chocolate powder to 22-26 deg.C, wherein the relative humidity of cold air is less than 35%;
7. and (3) third-stage cooling: directly blowing with cold air (18-20 deg.C) under sealed condition to reduce the temperature of chocolate powder to 18-22 deg.C, wherein the relative humidity of cold air is less than 35%;
( A cooling mode: chocolate powder is through the device of blowing cold wind, and cold wind directly blows and makes chocolate powder dispersion, reaches the purpose of cooling, temperature detection mode: detecting the temperature of the chocolate powder after it has been dropped, using, for example, an electronic thermometer )
8. Packaging: boxed or bagged.
Example 1 preparation of chocolate powder
1. Feeding: 65% of white granulated sugar, 10% of cocoa powder and 25% of edible vegetable oil, wherein the edible vegetable oil, the white granulated sugar and the cocoa powder are sequentially added according to the formula, so that accurate feeding according to the formula is ensured.
2. Mixing materials: mixing materials by using a mixer, wherein the temperature of the edible vegetable oil is 60 ℃ during mixing; the material mixing time is 15 minutes, the material temperature after material mixing is 40 ℃, and the process can stir, knead and mix liquid and dry materials as much as possible to achieve uniform state and have certain viscosity and plasticity.
3. Pre-grinding (two-roll mill): and pre-grinding the mixed materials in the mixer by using a two-roller machine, and setting the fineness of the materials to 120 mu m to ensure that the materials have an optimized plastic state.
4. Finish (five rolls): the materials discharged from the two rollers are finely ground by using a five-roller machine, and the temperature of the five-roller machine is specifically set as follows: the first roller temperature was set at 30 deg.C, the second roller temperature at 35 deg.C, the third roller temperature at 45 deg.C, the fourth roller temperature at 55 deg.C, and the fifth roller temperature at 33 deg.C. The material is reduced in particle size during the four-pass grinding process, and the material can be finely ground to a particle size of about 27 microns at a high shear rate to obtain chocolate powder with uniform and full flavor. The chocolate powder coming out of the five-roll machine was at a temperature of 41 ℃.
5. Cooling in the first stage: using chocolate powder cooling equipment, wherein the temperature of cold air at the first section of the cooling equipment is set at 30 ℃, the relative humidity of the cold air is required to be less than 35%, and when the chocolate powder enters the cooling equipment, directly blowing the chocolate powder by using the cold air under a closed condition to reduce the temperature of the chocolate powder to 30 ℃;
6. and (3) second-stage cooling: using chocolate powder cooling equipment, wherein the temperature of cold air at the second section of the cooling equipment is set at 22 ℃, the relative humidity of the cold air is required to be less than 35%, and when the chocolate powder enters the cooling equipment, directly blowing the cold air under a closed condition to reduce the temperature of the chocolate powder to 22 ℃;
7. and (3) third-stage cooling: using chocolate powder cooling equipment, wherein the temperature of cold air in the third section of the cooling equipment is set at 18 ℃, the relative humidity requirement of the cold air is less than 35%, and when the chocolate powder enters the cooling equipment, directly blowing the cold air under a closed condition to reduce the temperature of the chocolate powder to 18 ℃;
a cooling mode: the chocolate powder is dispersed by a cold air blowing device through direct blowing of cold air, so as to achieve the purpose of cooling
8. Packaging: boxed or bagged.
The chocolate powder prepared by the process has stable color and good dispersibility, and does not have the phenomenon of agglomeration or grease precipitation.
Example 2 preparation of chocolate powder
1. Feeding: according to the formula, 40% of white granulated sugar, 28% of cocoa powder, 5% of whole milk powder and 27% of edible vegetable oil are added according to the formula, and the edible vegetable oil, the white granulated sugar, the cocoa powder and the whole milk powder are added in sequence according to the formula, so that accurate feeding according to the formula is ensured;
2. mixing materials: mixing materials by using a mixer, wherein the temperature of the edible vegetable oil is 60 ℃ during mixing; the material mixing time is 5 minutes, the temperature after the material mixing is finished is 40 ℃, and the process can stir, knead and mix the liquid and dry materials as much as possible to achieve uniform state and have certain viscosity and plasticity.
3. Pre-grinding (two-roll mill): pre-grinding the mixed materials in the mixer by using a two-roller machine, and setting the fineness of the materials to 120 mu m to ensure that the materials have an optimized plastic state;
4. fine grinding (five-roll mill): the materials discharged from the two rollers are finely ground by using a five-roller machine, and the specific method for setting the temperature of the five-roller machine comprises the following steps: the first roller temperature was set at 30 deg.C, the second roller temperature at 35 deg.C, the third roller temperature at 45 deg.C, the fourth roller temperature at 55 deg.C, and the fifth roller temperature at 33 deg.C. The material is reduced in particle size during the four-pass grinding process, and the material can be finely ground to a particle size of about 27 microns at a high shear rate to obtain chocolate powder with uniform and full flavor. The chocolate powder coming out of the five-roller machine is at the temperature of 41 ℃;
5. cooling in the first stage: using chocolate powder cooling equipment, wherein the temperature of cold air at the first section of the cooling equipment is set at 30 ℃, the relative humidity of the cold air is required to be less than 35%, and when the chocolate powder enters the cooling equipment, directly blowing the cold air under a closed condition to reduce the temperature of the chocolate powder to 34 ℃;
6. and (3) second-stage cooling: using chocolate powder cooling equipment, wherein the temperature of cold air at the second section of the cooling equipment is set at 24 ℃, the relative humidity of the cold air is required to be less than 35 percent, and when the chocolate powder enters the cooling equipment, the cold air is used for directly blowing the chocolate powder under a closed condition to reduce the temperature of the chocolate powder to 26 ℃;
7. and (3) third-stage cooling: using chocolate powder cooling equipment, wherein the temperature of cold air in the third section of the cooling equipment is set at 20 ℃, the relative humidity of the cold air is required to be less than 35%, and when the chocolate powder enters the cooling equipment, directly blowing the cold air under a closed condition to reduce the temperature of the chocolate powder to 22 ℃;
a cooling mode: chocolate powder passes through a cold air blowing device, and the cold air is directly blown to disperse the chocolate powder, so that the aim of cooling is fulfilled.
8. Packaging: boxed or bagged.
The chocolate powder prepared by the process has stable color and good dispersibility, and does not have the phenomenon of agglomeration or grease precipitation.
Example 3 preparation of chocolate powder
1. Feeding: 43% of white granulated sugar, 15% of cocoa powder, 20% of full cream milk powder and 22% of edible vegetable oil, and the edible vegetable oil, the white granulated sugar, the cocoa powder and the full cream milk powder are sequentially added according to the formula, so that accurate feeding according to the formula is ensured.
2. Mixing materials: mixing materials by using a mixer, wherein the temperature of the edible vegetable oil is 60 ℃ during mixing; the material mixing time is 15 minutes, the material temperature after material mixing is 40 ℃, and the process can stir, knead and mix liquid and dry materials as much as possible to achieve uniform state and have certain viscosity and plasticity.
3. Pre-grinding (two-roll mill): and pre-grinding the mixed materials in the mixer by using a two-roller machine, and setting the fineness of the materials to 120 mu m to ensure that the materials have an optimized plastic state.
4. Finish (five rolls): the materials discharged from the two rollers are finely ground by using a five-roller machine, and the temperature of the five-roller machine is specifically set as follows: the first roller temperature was set at 30 deg.C, the second roller temperature at 35 deg.C, the third roller temperature at 45 deg.C, the fourth roller temperature at 55 deg.C, and the fifth roller temperature at 33 deg.C. The material is reduced in particle size during the four-pass grinding process, and the material can be finely ground to a particle size of about 27 microns at a high shear rate to obtain chocolate powder with uniform and full flavor. The chocolate powder coming out of the five-roll machine was at a temperature of 41 ℃.
5. Cooling in the first stage: using chocolate powder cooling equipment, wherein the temperature of cold air at the first section of the cooling equipment is set at 30 ℃, the relative humidity of the cold air is required to be less than 35%, and when the chocolate powder enters the cooling equipment, directly blowing the chocolate powder by using the cold air under a closed condition to reduce the temperature of the chocolate powder to 32 ℃;
6. and (3) second-stage cooling: using chocolate powder cooling equipment, wherein the temperature of cold air at the second section of the cooling equipment is set at 22 ℃, the relative humidity of the cold air is required to be less than 35 percent, and when the chocolate powder enters the cooling equipment, the cold air is used for directly blowing the chocolate powder under a closed condition to reduce the temperature of the chocolate powder to 23 ℃;
7. and (3) third-stage cooling: using chocolate powder cooling equipment, wherein the temperature of cold air in the third section of the cooling equipment is set at 18 ℃, the relative humidity requirement of the cold air is less than 35%, and when the chocolate powder enters the cooling equipment, directly blowing the cold air under a closed condition to reduce the temperature of the chocolate powder to 20 ℃;
a cooling mode: the chocolate powder passes through a device for blowing cold air, and the cold air is directly blown to disperse the chocolate powder, thereby achieving the purpose of cooling
8. Packaging: boxed or bagged.
The chocolate powder prepared by the process has stable color and good dispersibility, and does not have the phenomenon of agglomeration or grease precipitation.
Comparative example 1 preparation of chocolate powder
1. Feeding: accurately feeding materials according to the formula (55% of white granulated sugar, 11% of cocoa powder, 24% of edible vegetable oil and 10% of milk powder);
2. mixing materials: mixing materials by using a mixer, sequentially adding liquid material (edible vegetable oil) and powder material, wherein the temperature of the liquid material is 55 ℃, the temperature of the mixed materials is 40 ℃, the mixing time is 10 minutes, and the liquid and dry materials are stirred and kneaded as far as possible in the process.
3. Pre-grinding (two-roll mill): the mixed materials are fed into a two-roller machine for pre-grinding, so that the materials have an optimized plastic state, the fineness of the materials can reach 120 micrometers, the two-roller machine can control the fineness of the materials by using pressure, if pre-ground chocolate is too thick or too wet, the rolling pressure can be automatically increased when the machine is operated, and if the pre-ground chocolate is too thin or too hard, the rolling pressure can be automatically reduced when the machine is operated.
4. Fine grinding (five-roll mill): the five-roller machine is used for fine grinding, because the chocolate powder has low characteristic fat content and is dry, the specific method for setting the temperature of the five-roller machine comprises the following steps: the temperature of the first roller is set to be 25 ℃, the temperature of the second roller is set to be 30 ℃, the temperature of the third roller is set to be 45 ℃, the temperature of the fourth roller is set to be 55 ℃, the temperature of the fifth roller is preheated to be 28 ℃, the five-roller machine can finely grind the materials to the granularity of less than 30 micrometers, so that chocolate powder with uniform and full flavor is obtained, and the temperature of the chocolate powder discharged from the five-roller machine is generally 41 ℃;
5. cooling in the first stage: directly blowing with cold air (temperature of 28 ℃) under a closed condition to reduce the temperature of the chocolate powder to about 30 ℃, wherein the relative humidity of the cold air is required to be less than 35%;
6. and (3) second-stage cooling: directly blowing by using cold air (at the temperature of 22 ℃) under a closed condition to reduce the temperature of the chocolate powder to about 24 ℃, wherein the relative humidity of the cold air is required to be less than 35%;
( A cooling mode: chocolate powder is through the device of blowing cold wind, and cold wind directly blows and makes chocolate powder dispersion, reaches the purpose of cooling, temperature detection mode: detecting the temperature of the chocolate powder after it has been dropped, using, for example, an electronic thermometer )
7. Packaging: boxed or bagged.
The chocolate powder prepared by the process (two-stage cooling) has higher temperature before packaging, darker color and easy grease precipitation and caking phenomenon in the packaging bag after extrusion.
Comparative example 2 preparation of chocolate powder
1. Feeding: accurately feeding materials according to the formula (55% of white granulated sugar, 11% of cocoa powder, 24% of edible vegetable oil and 10% of milk powder);
2. mixing materials: mixing with a mixer, sequentially adding liquid material (such as edible vegetable oil) and powder material, wherein the temperature of the liquid material is 55 deg.C, the temperature of the mixed material is 40 deg.C, and the mixing time is 10 min, and the process can stir and knead the liquid and dry materials as much as possible.
3. Pre-grinding (two-roll mill): and (2) pre-grinding the mixed material in a two-roller machine to ensure that the material has an optimized plastic state, the fineness of the material reaches 120 mu m, the fineness of the material can be controlled by using pressure of the two-roller machine, if the pre-ground chocolate is too thick or too wet, the rolling pressure can be automatically increased when the machine is operated, and if the pre-ground chocolate is too thin or too hard, the rolling pressure can be automatically reduced when the machine is operated.
4. Fine grinding (five-roll mill): the five-roller machine is used for fine grinding, because the chocolate powder has low characteristic fat content and is dry, the specific method for setting the temperature of the five-roller machine comprises the following steps: the first roller is set to 25 ℃, the second roller is set to 30 ℃, the third roller is set to 45 ℃, the fourth roller is set to 55 ℃, the fifth roller is preheated to 28 ℃, the five-roller machine can finely grind the materials to the granularity of below 30 micrometers to obtain chocolate powder with uniform and full flavor, and the chocolate powder coming out of the five-roller machine is generally at the temperature of 41 ℃;
5. cooling in the first stage: directly blowing by using cold air (at the temperature of 32 ℃) under a closed condition to reduce the temperature of the chocolate powder to about 37 ℃, wherein the relative humidity of the cold air is required to be less than 35%;
6. and (3) second-stage cooling: directly blowing with cold air (temperature of 26 ℃) under a closed condition to reduce the temperature of the chocolate powder to about 30 ℃, wherein the relative humidity of the cold air is required to be less than 35%;
7. and (3) third-stage cooling: directly blowing with cold air (temperature 22 ℃) under a closed condition to reduce the temperature of the chocolate powder to about 25 ℃, wherein the relative humidity of the cold air is required to be less than 35%;
( A cooling mode: chocolate powder is through the device of blowing cold wind, and cold wind directly blows and makes chocolate powder dispersion, reaches the purpose of cooling, temperature detection mode: detecting the temperature of the chocolate powder after it has been blanked, using, for example, an electronic thermometer )
8. And (3) packaging: boxed or bagged.
The chocolate powder prepared by the process is dark in color, and the phenomena of grease separation and caking are easy to occur in the packaging bag through extrusion.
Claims (7)
1. A method of making chocolate powder, the method comprising the steps of: feeding; mixing materials; pre-grinding; fine grinding; and sectional cooling, wherein the sectional cooling is three-section cooling, wherein the sectional cooling is performed by passing chocolate powder through a cold air blowing device, and the sectional cooling comprises the following three stages: a first stage of cooling which reduces the temperature of the chocolate powder to 30-34 ℃, a second stage of cooling which further reduces the temperature of the chocolate powder to 22-26 ℃ and a third stage of cooling which further reduces the temperature of the chocolate powder to 18-22 ℃.
2. The method of claim 1, wherein the formulation of the charge is as follows, based on the total weight of the charge: 40-65% of white granulated sugar, 10-28% of cocoa powder, 22-27% of edible vegetable oil and 0-20% of milk powder, wherein the total amount of oil in the formula is controlled at 23-33%.
3. The method of claim 1, wherein the pre-milling is performed by a two-roll mill.
4. The method of claim 1, wherein said refining is performed by a five-roll mill.
5. The method of claim 1, wherein the cold blast air has a relative humidity of < 35%.
6. The method of claim 1, wherein in the first stage of cooling the chocolate powder is contacted with cold air set to a temperature of 28-30 ℃, in the second stage of cooling the chocolate powder is contacted with cold air set to a temperature of 22-24 ℃, and in the third stage of cooling the chocolate powder is contacted with cold air set to a temperature of 18-20 ℃.
7. Chocolate powder prepared by the method according to any one of claims 1 to 6.
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