SU1745180A1 - Method of processing cacao beam shell into cacao product - Google Patents

Abstract

The invention relates to the food industry, namely to its confectionery industry. The aim of the invention is to improve the quality and increase the shelf life of the product. The method is carried out in the following order: the cocoa shell is mixed with water, the mixture is heated, the extract is separated from the solid particles and concentrated until the solids content is 25-30%. Then phosphatides in the amount of 4-6 kg per 1000 kg of extractant are introduced into the concentrate and the resulting mass is dried in a fluidized bed with the introduction of granulation centers. As the latter, sugar crystals or crushed granules of the obtained product are used. The process is carried out until the granules reach sizes of 2.5-3.0 mm. 1 tab. Yo

Description

The invention relates to the food industry, namely the confectionery industry.

There is a known method for preparing a cocoa flavor powder, which includes steam treatment of the cocoa-gel, extraction into alkaline water, thickening, addition of aromatic aroma feeder and drying 1.

The disadvantages of the method are the reduction of the nutritional value and the deterioration of the quality of cocoa powder due to the use of soda and lime in the technology, as well as the use of a mixture of starch and sugar.

The cocoa flavored powder has a short shelf life and clotted.

The closest to the proposed method is the production of cocoa paste, including soaking the cocoa-gel in water with stirring for 20-25 minutes, extracting the mixture with constant stirring, gradually heating the mixture for 85-100 minutes to 85-90 ° C . keeping the mixture for 60 minutes to maximize the transfer of extractives into the wort, separating the extract from the solid particles and concentrating it in vacuum until the content of solids is 58-62%. heat treatment of the paste at 110-115 ° C for 25 minutes and its packaging (2).

However, the cocoa paste obtained by this method is not technologically advanced, since when the extract is concentrated to a dry substance of 58-62%, because of its high viscosity, it accumulates on the heat exchange surfaces and the evaporation process intensity decreases. Pasta is obtained very much.

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Cocoa paste needs to be stored in special cases at 18 ± 3 ° C and humidity 75%. its shelf life is not more than 6 s. The optimum moisture content (up to 40%) in clot paste creates conditions for the growth of microorganism and spore.

 of the invention is to improve the IR quality and increase the shelf life of a cocoa shell product.

The method of obtaining cocoa product from ooglpy includes the following stages: mixing cocoa seeds with water, heating the resulting mixture, separating the extract of solid particles, concentrating it alone to a dry matter content of 5-30%. introducing into the phosphatide concentrate an amount of 4-6 kg per 1000 kg of concentrate, 1Hy1; 1 the resulting mass in the fi rd layer with the addition of graph centers (sugar, crushed granules or crushed granules of the obtained product, moreover, the process is carried out until granules reach sizes of 2.5-3 mm.

Example 1. Kakovela is mixed with zod with a temperature of 18 ° C at a 1: 5 ratio of cocoa-shell and water, the mixture is gradually stirred for 20 minutes, after which water is added to the mixture until the ratio is 1:20. then the mixture is heated with stirring first to 39 ° C for 30 minutes, then to 69 ° C for 55 minutes, then to 85 ° C and held for 60 minutes. Filtration is carried out on a cuum filter, the extract is clarified and concentrated under vacuum to a solids concentration of 25% and cooled to 50 ° C, after which the cocoa-concentrate concentrate is mixed in a paddle mixer for 40 minutes with sunflower phosphatide, which is preheated to 50 ° C, in the amount of 4 kg of phosphatide per 1000 kg of concentrate.

In the drying chamber on the gas distribution grid load a layer of crystals of granulated sugar with a height of 240 mm, a layer of crystals rinsed with air heated to 90 ° C. Bottom up, at a speed of 0.6 m / s, the force of gravity of the granules is balanced by the aerodynamic force of the air flow, while the layer of particles acquires the properties of a liquid and is vigorously stirred by jets of a heat transfer fluid.

Using a special device

applied to the surface of suspended particles

liquid mass of concentrate and phosphatide.

The mixture is in contact with the flow of heated

-. -. "" Long-term batch b and dries intensively, while the heat-carrier heat is consumed for evaporation of moisture, as a result

its temperature drops to

lay The spent coolant is cleaned in a cyclone and released into the atmosphere. As a result of repeated deposition of a facet on the surface of the particles. The process is carried out to obtain 2.5-mm granules. After about 3/4 formed

0 granules are withdrawn from the commodity product layer, 1/4 is crushed in a layer and used as centers of granulation.

The finished granulated cocoa product is sent for packaging. Indicators

5 cocoa products from example t are shown in the table.

Example 2. The cocoa-lute is mixed with water at a temperature of 20 ° C at a 1: 5 ratio of cocoa-rich and water, the mixture is constantly stirred for 25 minutes, after which water is added to the mixture until a ratio of 1:20 cacao-gel and water is obtained. with stirring, the mixture is first heated to 41 ° C for 40 minutes. then until

5 ° C 71 ° C for 60 min. after up to 90 ° C and incubated for 60 minutes Filtration is carried out on a vacuum filter, the extract is clarified and concentrated under vacuum to a solids concentration of 30% and cooled to 60 ° C.

0 after which the concentrate of the ccaquella is mixed in a paddle mixer and for 45 min with sunflower phosphatide. which is preheated to 55 ° C. in the amount of 6 kg of phosphatide per 1000 kg of concentrate 5 waste.

A layer of crushed granules of previously prepared cocoa product with a height of 260 mm is loaded into the drying chamber on the gas distribution grid. The layer is blown with air heated to 90 ° C from bottom to top at a speed of 1.5 m / s. Further, the buildup of cocoa granules is carried out as in Example 1. The process is carried out until granules of 3.0 mm are obtained.

5 The finished granulated cocoa product is sent for packaging.

Indicators of cocoa product in example 2 are shown in the table.

The introduction of phosphatides into the concentrated solution of the cocoa-shell extract drastically reduces the surface tension of this liquid, and, consequently, the forces compressing the dry substance film.

Dry film forming with

5, on the surface of such a liquid, as shown by electron microscopes, has a loose porous structure consisting of small blocks, marked with microcracks and pores. This film structure is easily permeable to water vapor, which

greatly facilitates its output and intensifies the drying process.

In order to intensify the process of dissolving phosphatides in the proposed method, phosphatides are heated to 50-55 ° C and then mixed with a concentrated cocoa-extract in a stirred tank. The average mixing time is 40-45 minutes. The resulting mixture has a lower surface tension than other known products.

Concentration of the extract to a solids content of 25–30% and the introduction of 4–6 kg of phosphatide per 1000 kg of extract affects the intensity of the drying process and the fluidity of the mixture, which facilitates its application to the surface of the granules, eliminates agglomeration (sticking of the granules when dried) reduces their porosity and increases density, thereby affecting the reduction of hygroscopicity, oxidability, smoothness, glossiness of the surface and flowability, thereby improving the quality of the cocoa product and increasing its shelf life.

Prolongation of storage is also provided by the action of phosphatides as anti-oxidangs.

Drying the mixture of concentrate with phosphate in the fluidized bed on the surface of the granules makes it possible to intensify the process 6–8 times in comparison with spray and roller dryers and to obtain a dried product in the form of granules. .

The granular product has good flowability, is not dusty, does not stick, has a large bulk density of 1050-1150 kg / m3 and, due to the small surface of contact with air, is practically not oxidized, which increases the shelf life of the cocoa product, and also requires 2 times less storage space than known product.

The sign — the drying process is carried out before reaching granules of 2.5–3 mm in size — affects the speed of the drying process through the surface of the fluidized bed. With an increase in the granule size of more than 3.0 mm, the surface of the fluidized bed will decrease, respectively, the speed and quality of drying will decrease. In addition, the air flow rate and energy consumption per fluidization layer will increase. With decrease

By reducing the size of the granules to less than 2.5 mm, the average size of the granules of the layer is reduced accordingly. the surface of the layer, the speed and quality of drying increase, and, as a result, the entrainment of particles from the layer and the apparatus increases.

The size and quality of the granules are also optimal when using their p food processing processes. The granules are quickly soluble in the liquid ingredients of the recipes, easily dispensed and packaged.

Thus, the proposed method of obtaining cocoa product from cocoa-shells makes it possible to improve the quality and increase the shelf life of the product by concentrating the extract to dry substances of 25-30%, keeping phosphatides in concentrate in an amount of 4-6 kg per 1000 kg of extract, drying the resulting mass in the fluidized bed with the introduction of centers of granulation, which use sugar crystals or crushed granules of the obtained product, to conduct the drying process until the granules reach sizes of 2.5-3 mm.

Claims (1)

As a result of this, quality is obtained. but a new granulated cocoa product with a high bulk density and minimal porosity, which significantly reduces its surface contact with atmospheric oxygen, as a result, the oxidation rate of the product decreases and its shelf life increases. Formula of the method of obtaining a cocoa product from a cocoa shell, mixing the cocoa shell with water, heating the mixture obtained, separating the resulting extract from the solid part and concentrating it under vacuum, characterized in that in order to improve the quality and increase the shelf life of the product , the extract is concentrated to a dry matter content of 25-30%, after which phosphatides in the amount of 4-6 kg per 1000 kg of extract are introduced into it and the resulting mass is dried in a fluidized bed with Centralized granulation, as which use crystals of granulated sugar or crushed granules obtained product, and the process is carried out to form granules with dimensions of 2.5-3.0 mm.