WO2016070343A1 - 酒心巧克力制造工艺及其专用模具、流水化加热装置和脱模工装 - Google Patents

酒心巧克力制造工艺及其专用模具、流水化加热装置和脱模工装 Download PDF

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Publication number
WO2016070343A1
WO2016070343A1 PCT/CN2014/090305 CN2014090305W WO2016070343A1 WO 2016070343 A1 WO2016070343 A1 WO 2016070343A1 CN 2014090305 W CN2014090305 W CN 2014090305W WO 2016070343 A1 WO2016070343 A1 WO 2016070343A1
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Prior art keywords
chocolate
mold
heating
punch
special
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PCT/CN2014/090305
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English (en)
French (fr)
Inventor
陈红兵
Original Assignee
陈红兵
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Application filed by 陈红兵 filed Critical 陈红兵
Priority to PCT/CN2014/090305 priority Critical patent/WO2016070343A1/zh
Publication of WO2016070343A1 publication Critical patent/WO2016070343A1/zh

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Classifications

    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/21—Apparatus for moulding hollow products, open shells or other articles having cavities, e.g. open cavities
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/26—Conveying devices for chocolate moulds
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
    • A23G1/28—Apparatus for removing chocolate from the moulds

Definitions

  • the invention relates to a wine chocolate manufacturing process, and also relates to a special mold for the wine chocolate manufacturing process, a flow hydrating heating device and a demoulding tool.
  • Chocolate is a kind of sweet food made from cocoa pulp and cocoa butter. It is not only delicate and sweet, but also has a strong aroma.
  • the wine chocolate is infused into various types of wine in chocolate, and is popular among consumers because of its aroma of chocolate and wine. Making wine
  • the traditional method injects the chocolate syrup into the chocolate molding cavity of the mold, and cools through the cold passage, so that the chocolate syrup near the inner wall of the mold solidifies.
  • the core material is finally sealed with chocolate pulp at the outer end of the inner cavity.
  • the disadvantage of this kind of structure is that the thickness of the chocolate shell is uneven, resulting in different amounts of core material.
  • the technical problem to be solved by the present invention is to provide a process for manufacturing a chocolate core having a uniform thickness of chocolate, and a process for manufacturing a chocolate heart chocolate.
  • the technical solution of the present invention is: a wine chocolate manufacturing process, and the innovation is that the steps are: injection chocolate liquor:
  • the chocolate mold is injected into the concave mold of the special mold for the chocolate heart; the mold is closed: the punch of the special mold for the chocolate heart is placed on the concave mold, and the punch and the concave mold are closed.
  • the gram slurry is solidified into a chocolate shell; heating: the embossing of the special mold of the citrus chocolate is heated by the flow hydrating heating device so that the outer surface portion of the embossing is close
  • the inner wall of the chocolate casing is slightly melted; demoulding: the punch is removed by a special demolishing tool, leaving the chocolate shell with the inner cavity on the concave mold; the core: will contain
  • the core material of the wine is injected into the inner cavity of the chocolate casing; the sealing: the chocolate paste of the sealing is injected into the inner cavity of the outer casing of the outer casing; and finally cooled and formed.
  • a special mold for the wine chocolate which realizes the above-mentioned wine chocolate manufacturing process, and the innovations thereof include: a convex mold and a concave mold, and a plurality of evenly distributed on the concave mold
  • the lower end surface of the punch is evenly distributed with a plurality of heating cores, and the concave mold and the male mold are clamped, and the heating core protrudes into the concave cavity to form a chocolate outer casing cavity; the heating
  • the top end of the core protrudes from the upper end surface of the punch; the upper end surface of the female die or the lower end surface of the punch is provided with a mold clamping pad.
  • a streamlined heating device for realizing the above-mentioned wine chocolate manufacturing process which is innovative: including a frame, a chain conveyor belt, a heating beam, and a vertical drive
  • the chain is equipped with a chain conveyor belt, and the chain conveyor belt is driven by a servo motor, along both sides of the chain conveyor belt
  • a plurality of brackets are disposed in the extending direction, and heating beams are installed between the brackets on the two sides, and the heating beam is provided with a vertical driving cylinder, and the vertical driving cylinder
  • the lower end is connected to the heating plate, and the lower end surface of the heating plate is provided with a plurality of heating bosses; the upper end surface of the heating plate is mounted with a pair of vertical guiding rods on the vertical guiding rod
  • the part is slidably engaged with the heating beam.
  • the vertical guiding rod is provided with a compression spring.
  • a mold release tool for realizing the above-mentioned wine chocolate manufacturing process the innovations are: including a bottom plate, a longitudinal positioning strip, a lateral positioning strip, a mast and a linkage rotation
  • the upper end surface of the bottom plate is provided with a longitudinal positioning strip and a horizontal positioning strip, and a pair of parallel horizontal and horizontal cross-section masts are arranged above the bottom plate, horizontal
  • One end of the mast is mounted in the bearing mount, and the two horizontal masts are driven to rotate synchronously in the direction of the vertical plane by the mast linkage drive mechanism.
  • the mast linkage driving mechanism comprises a handle mounting plate, a handle, a swinging rod and a connecting rod, wherein the handle mounting plate is fixed on the bottom plate, and the lower end of the handle and the hand
  • the handle mounting plate is hinged, and the middle portion of the handle is connected with the middle of the connecting rod through the pin shaft, and the two ends of the connecting rod are respectively hinged with the upper end of the swinging rod, and the lower end of the swinging rod is fixed with the mast.
  • the invention has the advantages that after the chocolate syrup is poured into the special mold of the chocolate heart chocolate, the chocolate heart chocolate shell is formed by the cavity of the mold, and is heated by flowing water.
  • the device heats the punch so that the inner wall of the chocolate casing near the outer surface portion of the punch is slightly melted, and the punch is smoothly removed to form a wine center having a cavity at the center.
  • the chocolate shell is added to the core material and then sealed to cool the outer shell, and the wine is evenly distributed.
  • the special chocolate mold can directly produce the chocolate shell with the same thickness, and can be smoothly released after being heated by the punch heating core. At the same time, clamping
  • the spacers leave a certain gap between the punch and the die, allowing the excess chocolate syrup to drain smoothly.
  • the special mold for the chocolate heart chocolate is sequentially heated sequentially by heating under the heating beam to realize the flow production.
  • Each heating plate is heated for a period of time, so that the total heating time reaches the process requirement, and the time for the special mold to enter the next process is shortened, thereby improving the production efficiency.
  • the special mold is placed on the bottom plate in the horizontal direction, so that the mast extends between the gap between the punch and the die, and is longitudinally positioned by the strip.
  • the positioning bar is quickly positioned, and the mast is synchronously rotated by the mast linkage driving mechanism, and the convex mold is lifted by the change of the height of the mast to realize rapid demolding.
  • Fig. 1 is a schematic view showing the structure of a special mold for a chocolate heart of the present invention.
  • FIG. 2 is a schematic structural view of a flow hydrating heating device of the present invention.
  • Figure 3 is a view taken along line A in Figure 2;
  • Figure 4 is a front elevational view of the demolding tool of the present invention.
  • Figure 5 is a top plan view of the demolding tool of the present invention.
  • the main process steps of the wine chocolate manufacturing process are:
  • an appropriate amount of chocolate syrup is poured into the concave mold 12 of the special mold for the chocolate heart chocolate, and the appropriate amount is the chocolate with the specification in terms of common sense.
  • the shape of the outer shell is the same, and the temperature of the chocolate syrup during grouting is 28-32 °C.
  • the special mold structure of the wine chocolate used in this step is as shown in FIG. 1 : including a punch 11 and a die 12, and a plurality of concave cavities are evenly distributed on the die 12, and the punch is formed.
  • a plurality of heating cores 13 are evenly distributed on the lower end surface of the eleventh portion. After the female mold 12 and the male mold 11 are clamped, the heating core 13 projects into the center of the concave cavity to form a chocolate outer casing cavity 14. Heating core
  • the top end of the punch 11 protrudes from the upper end surface, and the lower end surface of the punch 11 is provided with a mold clamping pad 15, and the mold clamping pad 15 can also be disposed on the upper end surface of the female mold 12.
  • the mold clamping process the male mold 11 of the special chocolate mold is manually placed on the female mold 12, and the male mold 11 and the female mold 12 are clamped to form a chocolate outer shell 14.
  • Pre-cooling process the special mold of the chocolate heart chocolate is cooled by a common tunnel type cooling box, so that the chocolate pulp in the special mold cavity 14 of the chocolate heart chocolate is solidified.
  • Heating process heating the punch 11 of the special mold for the chocolate heart by the flow heating device so that the inner wall of the chocolate casing near the outer surface portion of the punch 11 is heated
  • the flow heating device includes a frame 21, a chain conveyor 22, a heating beam 23, a vertical drive cylinder 24, and a heating plate 25.
  • the frame 21 is mounted with a chain conveyor belt 22, and the chain conveyor belt 22 is driven by a servo motor and extends along the chain conveyor belt 22
  • a plurality of heating beams 23 are provided, and the heating beams 23 are supported by the brackets of the frames 21 on both sides of the chain conveyor 22.
  • the heating beam 23 is provided with a vertical driving gas
  • the cylinder 24 and the lower end of the vertical drive cylinder 24 are connected to the heating plate 25.
  • the guiding mechanism is a pair of vertical guiding rods 26 mounted on the upper end surface of the heating plate 25, and the vertical guiding rod 26
  • the portion is slidably engaged with the heating beam 23, and the vertical guiding rod 26 is provided with a compression spring.
  • the motion control valve and servo motor of the vertical drive cylinder 24 are connected to the control system.
  • the bracket is a screw 27, and the lower end of the screw 27 is fixed to the frame 21 by a screw fixing base 28.
  • the upper end of the screw 27 is heated by the upper and lower nuts 29
  • the beam 23 is fixed.
  • the entire heating height is adjusted by the change in the height position of the upper and lower nuts 29 on the screw 27.
  • the working principle of the flow hydration heating device the chain conveyor belt 22 is intermittently moved under the driving of the servo motor, and each moving distance is the spacing of the adjacent heating beams 23
  • the vertical driving cylinder 24 drives the heating plate 25 to descend, so that the heating plate is pressed against the punch 11
  • the heating core 13 realizes heating, and after heating for a fixed time, the vertical driving cylinder 24 drives the heating plate 25 to ascend, and the chain conveyor belt 22 continues to move forward, so that the special
  • the mold is moved to move down the heating beam 23, and the latter special mold enters below the first heating beam 23, so that the special mold passes each time.
  • the heating is fixed for a fixed time, and the total heating time is the product of the single heating time and the number of heating beams.
  • Demolding process The punch 11 is removed by a dedicated demolding tool, leaving a chocolate casing having a cavity on the die 12.
  • the special demolishing tooling structure used in this process is shown in Figures 4 and 5: including the bottom plate 31, the longitudinal positioning bar 32, the lateral positioning bar 33, the mast 34 and the linkage rotating machine.
  • the upper end surface of the bottom plate 31 is provided with longitudinally positioned 32 strips and lateral positioning strips 33.
  • a pair of horizontal horizontal masts 34 having parallel and rectangular cross sections are disposed.
  • One end of the mast 34 is mounted in the bearing mount 35, and the two masts 34 are synchronously rotated in the direction of the vertical plane by the mast linkage drive mechanism.
  • the mast linkage driving mechanism includes a handle mounting plate 36, a handle 37, a swing rod 38 and a connecting rod 39.
  • the handle mounting plate 36 is fixed on the bottom plate 31, and the lower end of the handle 37 and the hand
  • the handle mounting plate 36 is hinged, the middle portion of the handle 37 is connected to the middle of the connecting rod 39 through a pin shaft, and the two ends of the connecting rod 39 are respectively hinged with the upper end of the swinging rod 38, and the lower end of the swinging rod 38 is closed.
  • the special mold is placed on the bottom plate 31 in the horizontal direction such that the mast 34 extends between the gap between the punch 11 and the die 12, and is defined by the longitudinal positioning strip 32, laterally
  • the positioning bar 33 performs rapid positioning. At this time, the flat surface of the mast 34 is horizontal, and the mast 34 is synchronously rotated by the mast linkage driving mechanism, and the mast 34 is used at a high position.
  • the change in degree raises the punch 11 to achieve rapid demolding.
  • Core injection process Injecting the wine-containing core into the inner cavity of the chocolate shell.
  • the chocolate paste for sealing is further injected into the inner cavity of the outer casing of the outer casing.
  • cooling molding the above-mentioned core injection, sealing, and cooling forming processes are consistent with the parameters in the conventional wine chocolate manufacturing process, and will not be described herein.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

一种酒心巧克力的制造工艺，及其使用的专用模具、流水化加热装置以及脱模工装，该制造工艺的于步骤为：注巧克力浆；合模；预冷；加热：通过流水化加热装置对酒心巧克力专用模具凸模加热，使得靠近凸模外表面部分的巧克力外壳内壁略微融化；脱模：利用专用脱模工装拆下凸模，留下具有内腔的巧克力外壳在凹模上；注芯；封口；最后冷却成型。巧克力浆浇注进酒心巧克力专用模具内后，由模具的型腔形成酒心巧克力外壳，通过流水化加热装置对凸模进行加热，使得靠近凸模外表面部分的巧克力外壳内壁略微融化，顺利取下凸模制得中心具有空腔的酒心巧克力外壳，加入芯料后封口冷却制得外壳后拨均匀、含酒芯料量一致的酒心巧克力。

Description

酒心巧克力制造工艺及其专用模具、流水化加热装置和脱模工装 酒心巧克力制造工艺及其专用模具、流水化加热装置和脱模工装
技术领域
本发明涉及一种酒心巧克力制造工艺，还涉及一种酒心巧克力制造工艺的专用模具、流水化加热装置以及脱模工装。
背景技术
巧克力是以可可浆，和可可脂为主要原料制成的一种甜食。它不但口感细腻甜美，而且还具有一股浓郁的香气。巧克
力可以直接食用，也可被用来制作蛋糕、冰激凌等，在浪漫的情人节，它更是表达爱情少不了的主角。
酒心巧克力在巧克力中注进各式酒类，由于其同时具有巧克力和美酒的芳香而受到广大消费者的喜爱。在制作酒心巧
克力时，传统的方法将巧克力浆注入模具的巧克力成型型腔内，通过冷道冷却，使得靠近模具内壁的巧克力浆凝固，
再人工翻转倒置模具，将模具型腔中心未凝固的巧克力浆倒出，从而形成空心的巧克力外壳，再在外壳内腔注入含酒
的芯料，最后在内腔外端部注巧克力浆封闭。该种结构的缺点是：巧克力外壳的厚薄不均，造成芯料加入量不同，影
响巧克力口感。
发明内容
本发明要解决的技术问题是提供一种巧克力外壳厚薄均匀的酒心巧克力制造工艺，还涉及一种酒心巧克力制造工艺的
专用模具、流水化加热装置以及脱模工装。
为解决上述技术问题，本发明的技术方案为：一种酒心巧克力制造工艺，其创新点在于所述步骤为：注巧克力浆：在
酒心巧克力专用模具的凹模内注入巧克力浆；合模：将酒心巧克力专用模具的凸模置于凹模上合模，凸模和凹模合模
后构成巧克力外壳型腔；预冷：将酒心巧克力专用模具通过隧道式冷却箱冷却，使得酒心巧克力专用模具型腔内的巧
克力浆凝固成巧克力外壳；加热：通过流水化加热装置对酒心巧克力专用模具的凸模加热，使得靠近凸模外表面部分
的巧克力外壳内壁略微融化；脱模：利用专用脱模工装拆下凸模，留下具有内腔的巧克力外壳在凹模上；注芯：将含
酒的芯料注入巧克力外壳的内腔中；封口：再在外壳里外壳的内腔顶端注入封口用巧克力浆；最后冷却成型。
一种实现上述酒心巧克力制造工艺的酒心巧克力专用模具，其创新点在于：包括凸模和凹模，凹模上均匀分布有若干
凹腔，凸模下端面均匀分布有若干加热芯，所述凹模和凸模合模后加热芯伸入凹腔内构成巧克力外壳型腔；所述加热
芯顶端伸出凸模的上端面；所述凹模的上端面或凸模的下端面设置有合模垫块。
一种实现上述酒心巧克力制造工艺的流水化加热装置，其创新点在于：包括机架、链条式输送带、加热横梁、垂直驱
动气缸、加热板和导向机构，机架上安装有链条式输送带，链条式输送带由伺服电机驱动，在链条式输送带两侧沿其
延伸方向设置有若干支架，两侧的支架之间安装加热横梁，所述加热横梁上设置有垂直驱动气缸，所述垂直驱动气缸
的下端连接加热板，所述加热板下端面设置若干加热凸台；加热板的上端面安装一对垂直导向杆，所述垂直导向杆上
部与加热横梁滑动配合。
进一步的，所述垂直导向杆上套装有压缩弹簧。
一种实现上述酒心巧克力制造工艺的脱模工装，其创新点在于：包括底板、纵向定位条、横向定位条、撬杆和联动旋
转机构，底板上端面设置有纵向定位条和横向定位条，在底板上方设置有一对平行且横截面为矩形的水平撬杆，水平
撬杆的一端安装在轴承安装座内，所述两水平撬杆由撬杆联动驱动机构驱动沿垂直面方向同步旋转。
进一步的，所述撬杆联动驱动机构包括手柄安装板、手柄、摆杆和连杆，手柄安装板固定在底板上，手柄的下端与手
柄安装板铰接，手柄的中部与连杆中部通过销轴连接，连杆的两端分别与摆杆的上端铰接，摆杆的下端与撬杆固定。
本发明的优点在于：巧克力浆浇注进酒心巧克力专用模具内后，由模具的型腔形成酒心巧克力外壳，通过流水化加热
装置对凸模进行加热，使得靠近凸模外表面部分的巧克力外壳内壁略微融化，顺利取下凸模制得中心具有空腔的酒心
巧克力外壳，加入芯料后封口冷却制得外壳后拨均匀、含酒芯料量一致的酒心巧克力。
酒心巧克力专用模具能够直接制得厚度一致的酒心巧克力外壳，并能够通过凸模加热芯加热后顺利脱模。同时，合模
垫块使得凸模和凹模之间留有一定的间隙，能够让多余的巧克力浆顺利排出。
流水化加热装置在使用时，酒心巧克力专用模具依次间歇性依次通过加热横梁下方加热，实现流水化生产。专用模具
由各加热板分别加热一段时间，使得总加热时间达到工艺要求的同时缩短专用模具进入下一工序的时间，提高生产效
率。
脱模工装在使用时，专用模具沿水平方向置于底板上，使得撬杆伸入凸模和凹模的间隙之间，并由纵向定位条、横向
定位条进行快速定位，通过撬杆联动驱动机构同步转动撬杆，利用撬杆在高度上的变化抬起凸模，实现快速脱模。
附图说明
图1为本发明酒心巧克力专用模具结构示意图。
图2为本发明流水化加热装置结构示意图。
图3为图2中沿A向视图。
图4为本发明脱模工装主视图。
图5为本发明脱模工装俯视图。
具体实施方式
酒心巧克力制造工艺的主要工艺步骤为：
注巧克力浆工序：在酒心巧克力专用模具的凹模12内注入适量的巧克力浆，该适量依常识而言为与该规格酒心巧克力
的外壳成型量一致，注浆时巧克力浆的温度为28-32℃。
本步骤中使用到的酒心巧克力专用模具结构如图1所示：包括凸模11和凹模12，凹模12上均匀分布有若干凹腔，凸模
11下端面均匀分布有若干加热芯13，凹模12和凸模11合模后加热芯13伸入凹腔中心内构成巧克力外壳型腔14。加热芯
13顶端伸出凸模11的上端面，并在凸模11的下端面设置有合模垫块15，合模垫块15也可设置在凹模12的上端面。
合模工序：人工将酒心巧克力专用模具的凸模11置于凹模12上合模，凸模11和凹模12合模后构成巧克力外壳型腔14。
在上道注巧克力浆工序中，若巧克力浆量超过型腔14的体积，则溢出至凹模12与凸模11的间隙中，该溢出的巧克力浆
可在后面的工序中进行铲除。
预冷工序：将酒心巧克力专用模具通过常用的隧道式冷却箱冷却，使得酒心巧克力专用模具型腔14内的巧克力浆凝固
成巧克力外壳，冷却温度10-15℃,冷却时间5min左右。
加热工序：通过流水化加热装置对酒心巧克力专用模具的凸模11加热，使得靠近凸模11外表面部分的巧克力外壳内壁
略微融化，加热温度110-130℃,单个专用模具的总加热时间不超过30s。
本工序中，流水化加热装置如图2、3所示，包括机架21、链条式输送带22、加热横梁23、垂直驱动气缸24、加热板25
、导向机构，机架21上安装有链条式输送带22，链条式输送带22由伺服电机驱动，在链条式输送带22上方沿其延伸方
向设置有若干加热横梁23，各加热横梁23由链条式输送带22两侧机架21的支架支承。加热横梁23上设置有垂直驱动气
缸24，垂直驱动气缸24的下端连接加热板25。导向机构为加热板25上端面安装的一对垂直导向杆26，垂直导向杆26上
部与加热横梁23滑动配合，垂直导向杆26上套装有压缩弹簧。垂直驱动气缸24的动作控制阀、伺服电机均接入控制系
统。
本实施例中，支架为螺杆27，螺杆27的下端与机架21通过螺杆固定座28固定，螺杆27的上端通过上、下螺母29与加热
横梁23固定。利用上、下螺母29在螺杆27上的高度位置变化来调整整个加热高度。
流水化加热装置工作原理：链条式输送带22在伺服电机的驱动下间歇性移动，每次移动距离为相邻加热横梁23的间距
，当专用模具进入流水化加热装置的链条式输送带22后，垂直驱动气缸24驱动加热板25下行，使得加热板抵住凸模11
的加热芯13实现加热，加热固定的时间后，垂直驱动气缸24驱动加热板25上行，链条式输送带22继续前移，使得该专
用模具移动至下移加热横梁23下方，而后一专用模具则进入的第一个加热横梁23下方，如此循环，专用模具每通过加
热横梁23的下方，则加热固定的时间，加热总时间为单个加热时间与加热横梁数量的乘积。
脱模工序：利用专用脱模工装拆下凸模11，留下具有内腔的巧克力外壳在凹模12上。
本工序中采用的专用脱模工装结构如图4、5所示：包括底板31、纵向定位条32、横向定位条33、撬杆34和联动旋转机
构，底板31上端面设置有纵向定位32条和横向定位条33，在底板31上方设置有一对平行且横截面为矩形的水平撬杆34
，撬杆34的一端安装在轴承安装座35内，两撬杆34由撬杆联动驱动机构驱动沿垂直面方向同步旋转。
撬杆联动驱动机构包括手柄安装板36、手柄37、摆杆38和连杆39，手柄安装板36固定在底板31上，手柄37的下端与手
柄安装板36铰接，手柄37的中部与连杆39中部通过销轴连接，连杆39的两端分别与摆杆38的上端铰接，摆杆38的下端
与撬杆34固定。
使用时，专用模具沿水平方向置于底板31上，使得撬杆34伸入凸模11和凹模12的间隙之间，并由纵向定位条32、横向
定位条33进行快速定位，此时撬杆34的扁平面为水平方向，通过撬杆联动驱动机构同步转动撬杆34，利用撬杆34在高
度上的变化抬起凸模11，实现快速脱模。
注芯工序：将含酒的芯料注入巧克力外壳的内腔中。
封口工序：再在外壳里外壳的内腔顶端注入封口用巧克力浆。
最后冷却成型，上述注芯、封口、冷却成型工序与常规酒心巧克力制造工艺中的参数一致，这里不再赘述。

Claims (7)

  1. 一种酒心巧克力制造工艺，其特征在于所述步骤为：
    a) 注巧克力浆：在酒心巧克力专用模具的凹模内注入巧克力浆；
    b) 合模：将酒心巧克力专用模具的凸模置于凹模上合模，凸模和凹模合模后构成巧克力外壳型腔；
    c) 预冷：将酒心巧克力专用模具通过隧道式冷却箱冷却，使得酒心巧克力专用模具型腔内的巧克力浆凝固成巧
    克力外壳；
    d) 加热：通过流水化加热装置对酒心巧克力专用模具的凸模加热，使得靠近凸模外表面部分的巧克力外壳内壁
    略微融化；
    e) 脱模：利用专用脱模工装拆下凸模，留下具有内腔的巧克力外壳在凹模上；
    f) 注芯：将含酒的芯料注入巧克力外壳的内腔中；
    g) 封口：再在外壳里外壳的内腔顶端注入封口用巧克力浆；
    h) 最后冷却成型。
  2. 一种实现上述酒心巧克力制造工艺的酒心巧克力专用模具，其特征在于：包括凸模和凹模，凹模上均匀分布
    有若干凹腔，凸模下端面均匀分布有若干加热芯，所述凹模和凸模合模后加热芯伸入凹腔内构成巧克力外壳型腔；所述加热芯顶端伸出凸模的上端面；所述凹模的上端面或凸模的下端面设置有合模垫块。
  3. 一种实现上述酒心巧克力制造工艺的流水化加热装置，其特征在于：包括机架、链条式输送带、加热横梁、 垂直驱动气缸、加热板和导向机构，机架上安装有链条式输送带，链条式输送带由伺服电机驱动，在链条式输送带上方沿其延伸方向设置有若干加热横梁，加热横梁由链条式输送带两侧的支架支承，所述加热横梁上设置有垂直驱动气缸，所述垂直驱动气缸的下端连接加热板；导向机构为加热板上端面安装的一对垂直导向杆，所述垂直导向杆上部与加热横梁滑动配合。
  4. 根据权利要求3所示的流水化加热装置，其特征在于：所述支架为螺杆，螺杆的下端与机架通过螺杆固定座固定，螺杆的上端通过上、下螺母与加热横梁固定。
  5. 根据权利要求3所示的流水化加热装置，其特征在于：所述垂直导向杆上套装有压缩弹簧。
  6. 一种实现上述酒心巧克力制造工艺的脱模工装，其特征在于：包括底板、纵向定位条、横向定位条、撬杆和联动旋转机构，底板上端面设置有纵向定位条和横向定位条，在底板上方设置有一对平行且横截面为矩形的水平撬杆，撬杆的一端安装在轴承安装座内，所述两撬杆由撬杆联动驱动机构驱动沿垂直面方向同步旋转。
  7. 根据权利要求6所述的脱模工装，其特征在于：所述撬杆联动驱动机构包括手柄安装板、手柄、摆杆和连杆 ，手柄安装板固定在底板上，手柄的下端与手柄安装板铰接，手柄的中部与连杆中部通过销轴连接，连杆的两端分别与摆杆的上端铰接，摆杆的下端与撬杆固定。
PCT/CN2014/090305 2014-11-05 2014-11-05 酒心巧克力制造工艺及其专用模具、流水化加热装置和脱模工装 WO2016070343A1 (zh)

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CN1030858A (zh) * 1987-07-31 1989-02-08 格哈德·E·福尔 液体夹心维夫制品的制做方法
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CN1030858A (zh) * 1987-07-31 1989-02-08 格哈德·E·福尔 液体夹心维夫制品的制做方法
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