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Cocoa bean kernel peeling technology
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A technology of cocoa bean kernels and cocoa beans, applied in the direction of cocoa, food science, application, etc., to achieve the effect of ensuring integrity and good operability
Active Publication Date: 2014-02-12
华东可可食品(兴化)有限公司
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Summary
Abstract
Description
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Problems solved by technology
[0003] In the process of cocoa bean processing, peeling is generally obtained by roasting cocoa beans, crushing them through a sheller, and separating them. However, the product is in the form of broken kernels and can only be used for product decoration, and there are few whole products on the market. Peeled cocoa beans. With the intensification of research and development of cocoa products, the demand for cocoa beans with peeled and endosperm is also increasing in the market for coated products and sandwich products. Therefore, research is urgently needed A set of process suitable for cocoa bean peeling, which can ensure the integrity of cocoa bean kernels without affecting the quality and easy peeling, realizing industrial production
Method used
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Embodiment 1
[0016] Embodiment one: a kind of peeling process of cocoa bean kernel, comprises following process step:
[0017] (1) Clean Ivorian cocoa beans to remove floating dust on the surface; add soybean oil to a self-controlling electric heating medicine frying machine, control the temperature of soybean oil to 120°C, add Ivorian cocoa beans, the mass ratio of soybean oil to Ivorian cocoa beans The ratio is 1:5, after frying for 5 minutes, cool for 3 minutes;
[0018] (2) Peel off the skin of the cooled Ivorian cocoa beans;
[0019] (3) Use the tweezers model 242BCPR.SA (130mm in length, 1mm in width, and 1.2mm in thickness) to remove the germs of Cote d’Ivoire’s cocoa beans to complete the peeling process of cocoa beans.
Embodiment 2
[0020] Embodiment two: a kind of peeling process of cocoa bean kernel, comprises following process step:
[0021] (1) Wash cocoa beans from Côte d’Ivoire to remove floating dust on the surface; add soybean oil to a self-controlling electric heating medicine frying machine, control the temperature of soybean oil to 130°C, add cocoa beans from Côte d’Ivoire, the mass ratio of soybean oil to cocoa beans from Côte d’Ivoire 1:10, after frying for 6 minutes, cool for 4 minutes;
[0022] (2) Peel off the skin of the cooled Ivorian cocoa beans;
[0023] (3) Use the tweezers model 242BCPR.SA (130mm in length, 1mm in width, and 1.2mm in thickness) to remove the germs of Cote d’Ivoire’s cocoa beans to complete the peeling process of cocoa beans.
Embodiment 3
[0024] Embodiment three: a kind of peeling process of cocoa bean kernel, comprises following process step:
[0025] (1) Clean the Ghanaian cocoa beans to remove the floating dust on the surface; add soybean oil to the self-controlling electric heating medicine frying machine, control the temperature of soybean oil to 122°C, add Ghanaian cocoa beans, the mass ratio of soybean oil to Ghanaian cocoa beans 1:12, after frying for 5.5 minutes, cool for 3.5 minutes;
[0026] (2) Peel off the skin of the cooled Ghanaian cocoa beans;
[0027] (3) Use tweezers model 242BCPR.SA (130mm in length, 1mm in width, and 1.2mm in thickness) to remove the germ of Ghanaian cocoa beans to complete the peeling process of cocoa beans.
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Abstract
The invention relates to a cocoa bean kernel peeling technology. The cocoa bean kernel peeling technology is characterized by comprising the following technological steps of: (1) cleaning floating dust on the surfaces of cocoa beans, adding soybean oil to an automatic-temperature-control electric heating medicine frying machine, adding the cocoa beans when the temperature of the soybean oil is controlled to be at 120-130 DEG C, frying the cocoa beans for 5 to 6 minutes, and cooling the fried cocoa beans for 3 to 4 minutes, wherein the mass ratio of the soybean oil to the cocoa beans is 1:(5-15); (2) removing the skins of the cooled cocoa beans; and (3) removing the germs of the cocoa beans through forceps, thus accomplishing the cocoa bean kernel peeling technology. The cocoa bean kernel peeling technology is high in operability, can ensure the integrity of cocoa bean kernels and the quality stability of the cocoa beans, and realizes industrial mass production.
Description
technical field [0001] The invention relates to a food processing method, in particular to a food processing method, which belongs to the technical field of food processing. Background technique [0002] Cocoa beans are the flat seeds of the long oval nuts of the evergreen tree cocoa tree of the Sycamore family. They are classified into criollo, forastero, and Trinidad according to the variety and place of origin. (trinitario), Indonesian cocoa beans, etc., are the raw materials for making cocoa powder, cocoa butter, cocoa mass and chocolate, and can also be used to make beverages. It is known as one of the "three major non-alcoholic beverages in the world". Cocoa is rich in protein, fat and carbohydrates, among which cocoa butter is composed of oleic acid (about 34%), stearic acid (about 34%), palmitic acid (about 25%) and linolenic acid (about 2%~7%) ) composition, which endows the product with a unique taste and high nutritional value. In addition, cocoa beans are also r...
Claims
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Application Information
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