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CN-122004332-A - Continuous grinding process for resisting cocoa bloom and application

CN122004332ACN 122004332 ACN122004332 ACN 122004332ACN-122004332-A

Abstract

The application relates to the technical field of food processing, in particular to a continuous grinding process for cocoa bloom resistance and application thereof. The method comprises the steps of preparing a frost-resistant nucleation matrix by melt mixing PPoP, cocoa butter and phospholipid, self-assembling the phospholipid in the cocoa butter to form a micelle structure, carrying out ultralow-temperature embrittlement and crushing on cocoa kernels, mixing embrittled particles with the frost-resistant nucleation matrix, feeding the mixture into a double-screw extruder, sequentially applying a pulse electric field and ultrasonic waves to break cell walls and deeply grind in a material flowing process, and finally extruding out materials from an outlet. The phospholipid micelle and triglyceride POS with the most abundant content in the cocoa butter have strong interaction and serve as a nucleation surface for templating and guiding the growth of Form V-shaped crystals. The grinding time is shortened to 15 minutes through oil crystallization regulation and control, ultralow temperature embrittlement, pulsed electric field wall breaking, ultrasonic cavitation grinding and double-screw continuous extrusion multidimensional physical field coupling, and the finished product has no white frost in 120 days and has wide industrial application prospect.

Inventors

  • FANG CHONGYE
  • ZHAO SHIKUAN
  • YANG RUIJUAN
  • DU XIAOCUI
  • GE YUNFEI
  • FENG LI
  • LIU SHAN

Assignees

  • 云南农业大学

Dates

Publication Date
20260512
Application Date
20260403

Claims (8)

  1. 1. A continuous grinding process for cocoa bloom resistance, characterized in that it comprises the steps of: S1, mixing PPoP, cocoa butter and phospholipid according to a mass ratio of 5:24:1, and uniformly stirring and melting at 50-60 ℃ to obtain an anti-frost nucleation premix; S2, cooling the peeled cocoa kernels to below-50 ℃ and then crushing to obtain embrittled particles; s3, feeding the embrittled particles in the step S2 and the anti-frost premix in the step S1 into a double-screw extruder according to the mass ratio of 1 (0.15-0.3) to finish grinding; the twin-screw extruder is provided with a PEF treatment area, a pulse electric field is applied, and high-power ultrasonic waves are applied at the downstream of the PEF treatment area.
  2. 2. The continuous grinding process according to claim 1, wherein the twin-screw extruder in step S3 has a screw aspect ratio L/D of 20:1 to 40:1.
  3. 3. The continuous grinding process according to claim 1, wherein the electric field strength of the pulsed electric field in step S3 is 15-35kV/cm and the frequency is 200-800Hz.
  4. 4. The continuous grinding process according to claim 1, wherein the outlet material temperature of the outlet section of the twin-screw extruder in step S3 is 28-33 ℃.
  5. 5. The continuous grinding process according to claim 1, wherein the high power ultrasonic wave in step S3 has a frequency of 20-40 kHz and a power density of 0.5-1.5W/cm 3 .
  6. 6. The continuous grinding process according to claim 1, characterized in that the diameter d of the embrittled particles in step S2 is <2mm.
  7. 7. The continuous grinding process according to claim 1, wherein the phospholipid in step S1 is selected from one or more of dimyristoyl phosphatidylcholine (DMPC), dipalmitoyl phosphatidylethanolamine (DPPE).
  8. 8. Use of the continuous grinding process of claims 1-7 in the preparation of chocolate.

Description

Continuous grinding process for resisting cocoa bloom and application Technical Field The application relates to the technical field of food processing, in particular to a continuous grinding process for cocoa bloom resistance and application thereof. Background Cocoa mass is the core material of chocolate, whose quality directly determines the mouthfeel, flavor, and storage stability of the final chocolate product. The preparation core of the cocoa mass is a milling process aimed at milling the fat-rich (about 21% -23%) cocoa kernels to a fineness of 15-30 microns, so that the cocoa butter released by cell disruption fully encapsulates the solid particles to form a flowing slurry. The traditional cocoa grinding process mainly adopts a ball mill or a refiner for intermittent grinding, and has the technical defects that 1) the grinding efficiency is extremely low, the traditional grinding process needs long time treatment for 24-72 hours to reach the target fineness, and is mainly characterized in that after cocoa butter is separated out, coated particles Form a lubricating film, meanwhile, ultrafine particles are agglomerated under the action of grease and Van der Waals force, reverse grinding is also formed, the production efficiency is seriously restricted, 2) the heat-sensitive components are seriously lost, the temperature of materials is increased due to friction heating in the long-time grinding process, aromatic substances in the cocoa butter are largely volatilized, proteins are denatured and the flavor is seriously lost, 3) the storage stability of a finished product is poor, the chocolate product is generally subjected to Fat Bloom (Fat Bloom) in the storage process, and the cocoa butter is converted from stable Form V crystals to more stable Form VI crystals, so that the surface is separated out of gray specks. Not only seriously affecting the appearance of the product, but also leading to rough mouthfeel and degraded texture of the product. The traditional process is complex and the cocoa butter is sensitive to temperature fluctuation, and 4) the traditional process is mostly operated intermittently, so that continuous production is difficult to realize, the batch consistency is poor, and the industrial high-efficiency production requirement cannot be met. Therefore, a new process for processing cocoa is needed to solve the problems of low efficiency, flavor loss and easy bloom of the finished product of the traditional cocoa grinding process. Technical and theoretical support is provided for the cocoa grinding industry, which is beneficial to new high-standard cocoa processing production line and promotes the development of large chocolate production enterprises. Disclosure of Invention The application aims to overcome the defects of the prior art, and provides a method for continuously producing high-stability cocoa liquid blocks by utilizing multidimensional physical field coupling, so as to solve the technical problems of low efficiency, flavor loss and easy frosting of finished products of the traditional cocoa grinding process. In one aspect, the present application provides a continuous grinding process for cocoa bloom resistance, comprising the steps of: 1. A continuous grinding process for cocoa bloom resistance, characterized in that it comprises the steps of: S1, mixing PPoP, cocoa butter and phospholipid according to a mass ratio of 5:24:1, and uniformly stirring and melting at 50-60 ℃ to obtain an anti-frost nucleation premix; S2, cooling the peeled cocoa kernels to below-50 ℃ and then crushing to obtain embrittled particles; s3, feeding the embrittled particles in the step S2 and the anti-frost premix in the step S1 into a double-screw extruder according to the mass ratio of 1 (0.15-0.3) to finish grinding; the twin-screw extruder is provided with a PEF treatment area, a pulse electric field is applied, and high-power ultrasonic waves are applied at the downstream of the PEF treatment area. Further, the twin-screw extruder in step S3 has a screw aspect ratio L/D of 20:1 to 40:1. Further, the electric field strength of the pulsed electric field in the step S3 is 15-35kV/cm, and the frequency is 200-800Hz. Further, the outlet material temperature of the outlet section of the twin-screw extruder in the step S3 is 28-33 ℃. Further, the frequency of the high-power ultrasonic wave in the step S3 is 20-40 kHz, and the power density is 0.5-1.5W/cm 3. Further, the diameter d of the embrittled particles in said step S2 is <2mm. Further, the phospholipid in the step S1 is selected from one or more of dimyristoyl phosphatidylcholine (DMPC) and dipalmitoyl phosphatidylethanolamine (DPPE). The application also provides an application of the continuous grinding process in preparing chocolate. Advantageous effects 1. The grinding time is shortened to a minute level (the material passing time is 8-15 minutes) from 24-72 hours of the traditional process, the production efficiency is improved by 2 or