| 摘要 |
The invention relates to a process for reducing the microbial count in a chocolate mass, comprising the steps: a) placing a chocolate mass and water in a sterilizable container b) heating the chocolate mass and the water and stirring to a target temperature above c) building up an overpressure in the container at least during a part of the heat-up time period, d) degassing and cooling the container. The process according to the invention is characterized in that e) after reaching the target temperature, but before step d), the pressure is abruptly in part lowered, so that in the container an overpressure remains and subsequently f) the pressure is again elevated to the original overpressure. |
