Emulsification effect enhanced chocolate refiner

Abstract

The invention discloses an emulsification effect enhanced chocolate refiner. The emulsification effect enhanced chocolate refiner comprises a frame, a material cylinder arranged on the frame, a stirring mechanism which stretches into the material cylinder and a driving device which is connected with and drives the stirring mechanism to act, wherein the stirring mechanism comprises a rotating shaft and is characterized in that a plurality of connecting rods are arranged on the rotating shaft in the radial direction, inclined scrapers which have same rotating directions are all fixed at the top parts, close to the inner wall of the material cylinder, of the connecting rods and comprise knife-blade main bodies which have wedged surfaces and are bent to be arched by backing on to the rotating shaft, one of two wedged boundary line lateral sides formed on each of the knife-blade main bodies is bent in an arc shape to be a turning side towards the direction of the rotating direction, and a shear groove is formed between the turning side and each of the knife-blade main bodies. According to the invention, the shear and emulsification effect for slurries can be enhanced to greatly improve the chocolate refining effect so as to improve the taste of the chocolate.

Description

technical field [0001] The invention relates to an emulsifying effect enhanced chocolate conch. Background technique [0002] In the production process of chocolate, all solids in the product ingredients must be dispersed into extremely small particles, so that all soluble and insoluble substances become very fine particles. In order to achieve a high degree of homogenization, emulsifiers are usually added for in-depth emulsification to make the final chocolate very fine and lubricated. For this reason, in the prior art, after the chocolate slurry is ground, a refining process has also been added. Refining is to mix the various raw materials of chocolate to the highest degree to make them reach a high degree of homogeneity, so that the sugar in the slurry cannot be precipitated and crystallized quickly, and the fat cannot be separated, thereby greatly improving the taste of chocolate products and improving the quality of chocolate products. appearance and organization. ...

AI Technical Summary

Problems solved by technology

[0005] 1. Although the number of oblique blades on the stirring shaft is more distributed, it has a stronger whipping effect on the slurry, but the axial throwing force on the slurry is insufficient when rotating, and it cannot form a better mixing and mixing of the slurry. Drying effect, and it is also not conducive to the implementation of the emulsification process;

[0006] 2. Although the mixing uniformity of the slurry by the oblique blade is very good, it cannot form a better shear gap, so the shear and emulsification effects cannot be further improved;

[0007] 3. The cho

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