| 摘要 |
<p>Producing a seed crystal for chocolate products, comprises: (a) heating cocoa butter until a liquid is formed, or heating a chocolate mass until a suspension or a liquid is formed; (b) mixing the molten mass with a supercritical fluid under a pressure; (c) releasing the obtained mixture into an expansion device in such a way that the formation of powder particles of cocoa butter or chocolate takes place; (d) separating the powder particles from gas; and (e) storing the obtained cocoa butter particles or chocolate powder particles for a period of at least 2 days at 15-25[deg] C. Producing a seed crystal for chocolate products, comprises: (a) heating cocoa butter until a liquid is formed, or heating a chocolate mass until a suspension or a liquid is formed; (b) mixing the molten mass with a supercritical fluid under a pressure; (c) releasing the obtained mixture into an expansion device in such a way that the formation of powdered particles of cocoa butter or chocolate takes place; (d) separating the powdered particles from gas; and (e) storing the obtained cocoa butter particles or chocolate powdered particles for a period of at least 2 days at 15-25[deg] C. The steps (a) to (d) are carried out continuously. The mixing ratio of the molten mass to the supercritical fluid is 1:1-2:1 based on the mass of the fluid and the molten material. The obtained cocoa butter powder or the chocolate powder after the step (e) comprises at least 50 wt.% of beta V-crystals based on the crystalline components.</p> |
