SU695646A1 - Method of obtaining crushed cocoa - Google Patents
Method of obtaining crushed cocoaInfo
- Publication number
- SU695646A1 SU695646A1 SU772507959A SU2507959A SU695646A1 SU 695646 A1 SU695646 A1 SU 695646A1 SU 772507959 A SU772507959 A SU 772507959A SU 2507959 A SU2507959 A SU 2507959A SU 695646 A1 SU695646 A1 SU 695646A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- cocoa
- beans
- obtaining
- kru
- crushing
- Prior art date
Links
Landscapes
- Confectionery (AREA)
Description
(54) СПОСОБ ПОЛУЧЕНИЯ КАКАО-КРУПКИ(54) METHOD FOR OBTAINING A COCO BAR
W W - исходиа и заданна влгокность оболочки какао-бобов (заданна влажность оболочки 13-16%),W W - outgoing and predetermined moisture content of the cocoa bean shell (given moisture content of the shell is 13-16%),
Пример . Навеску бобов (300 г) раскладывают монослоем на дреке и сверху на них из пульверизатора разбрызгивают воду. Ниже приведен расчет количества воды:An example. A portion of the beans (300 g) is laid out in a monolayer on a tree and water is sprayed on top of them with a spray bottle. Below is the calculation of the amount of water:
ъ- 300 oXo- Is.b ъ- 300 oXo- Is.b
После увлеокнени бобы перемапивагот и выдерживают в закрытой емкости 30 мин. Бобы дроб т на лабораторйом вальцевом станке и определ ют фреисционный состав крупок и какао елл просеиванием через систему с1ит Результаты приведены в таблице jAfter entrainment, the beads are rebound and kept in a closed container for 30 minutes. The beans are crushed on a laboratory roller machine and the composition of the grains and cocoa is determined by sifting through a sieve system. The results are shown in table j
При дроблении какао-бобов после гидрообработки увеличиваетс процент возврата, фракционный состав крупок существенно не измен етс , но измен етс фракционный составWhen crushing cocoa beans after hydrotreatment, the return percentage increases, the fractional composition of the grains does not change significantly, but the fractional composition changes
какаовеллы. Образуетс около 90% частиц размером 8-20 мм и 10% частиц - 2-7 мм. Частиц размером лйнее 2 мм практически не образуетс ,cocoa shell. About 90% of particles with a size of 8-20 mm and 10% of particles - 2-7 mm are formed. Particles less than 2 mm in size are practically not formed,
При большем увлажнении и меньшем времени отлежки бобов возврат нераздробленных бобов составл ет более 20%.With more moisture and less time for extracting the beans, the return of the uncrushed beans is more than 20%.
Увеличивать врем отлежки не рекомендуетс , так как влага из оболочки тиигрирует в дро, что нежелательно , поскольку оболочка становитс снова хрупкой и при дроблении образуютс мелкие частицы.,It is not recommended to increase the time of retrieval, since moisture from the envelope tigers to the core, which is undesirable as the envelope becomes brittle again and fine particles are formed during crushing.
После отделени какаовеллыAfter separation of the cocoa shell
какао-крупку обжаривают.cocoa nibs are fried.
ЭкономичесЬсий эффект способа выражаетс в/повышении качества шоколадных иЭделий, снижении в зкости какао тертого путем уменьшени засоренности какао-крупки какаовеЯлой .The economic effect of the method is expressed in / improving the quality of chocolate and chocolate products, reducing the viscosity of cocoa liquor by reducing the clogging of cocoa nibs with cocoa powder.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU772507959A SU695646A1 (en) | 1977-07-11 | 1977-07-11 | Method of obtaining crushed cocoa |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU772507959A SU695646A1 (en) | 1977-07-11 | 1977-07-11 | Method of obtaining crushed cocoa |
Publications (1)
Publication Number | Publication Date |
---|---|
SU695646A1 true SU695646A1 (en) | 1979-11-05 |
Family
ID=20718181
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU772507959A SU695646A1 (en) | 1977-07-11 | 1977-07-11 | Method of obtaining crushed cocoa |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU695646A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2679714C1 (en) * | 2018-09-07 | 2019-02-12 | Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) | Composition for chocolate producing |
RU2694187C1 (en) * | 2015-07-08 | 2019-07-09 | Одс Лиценц Аг | Chocolate, chocolate products, a set for chocolate production and their production methods |
-
1977
- 1977-07-11 SU SU772507959A patent/SU695646A1/en active
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2694187C1 (en) * | 2015-07-08 | 2019-07-09 | Одс Лиценц Аг | Chocolate, chocolate products, a set for chocolate production and their production methods |
RU2679714C1 (en) * | 2018-09-07 | 2019-02-12 | Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) | Composition for chocolate producing |
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