Kev ntsuas qhov ceev ntawm cov kua dej yog qhov kev txiav txim siab ntawm cov kua dej uas nyob hauv lub sijhawm tiag tiag, tas mus li. Hauv cov txheej txheem rho tawm cocoa, cov thev naus laus zis no tso cai rau kev saib xyuas qhov concentration - xws li fermentation, refining, thiab blending. Nws lub luag haujlwm yog qhov tseem ceeb hauv kev tswj cov khoom sib xyaw ua ke, tswj cov aroma intensity, thiab xyuas kom meej tias muaj kev sib xws hauv kev tsim cov cocoa liqueur.
Kev ntsuas qhov ceev ntawm cov kua txiv hmab txiv ntoo (inline density measurement) ua rau pom thiab tswj tau qhov hloov pauv ntawm qab zib thiab cawv thaum lub sijhawm ua cocoa fermentation. Kev kho kom haum rau cov kev hloov pauv no cuam tshuam ncaj qha rau qhov ncauj, qhov qab zib, thiab qhov kawg ntawm kev rho tawm - cov yam tseem ceeb hauv kev ua kom zoo dua qhov kev rho tawm cov tsw qab cocoa thiab ua tiav qhov muaj zog ntawm cov ntxhiab tsw qab hauv cov khoom chocolate. Lub peev xwm los saib xyuas qhov kawg ntawm kev rho tawm hauv lub sijhawm tiag tiag txhawb nqa ob qho tib si kev ua haujlwm zoo thiab kev ua raws li qhov zoo, kom ntseeg tau tias cov dej cawv cocoa kawg ua tau raws li cov lus qhia nruj rau qhov saj thiab kev sib xws.
Cov Ntsiab Lus Tseem Ceeb ntawm Cov Txheej Txheem Cocoa Extraction
Cov txheej txheem rho cov cocoa muaj ntau theem tseem ceeb: kev ua kom fermentation, ziab, ci, sib tsoo, thiab tsim cov cawv. Txhua kauj ruam tseem ceeb ua rau cov khoom kawg muaj cov yam ntxwv tshuaj lom neeg, lub cev, thiab kev hnov.
Kev Tsim Khoom Cocoa Liqueur
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Cov Theem Tseem Ceeb ntawm Kev Rho Tawm Cocoa
Kev ua kom siavpib cov txheej txheem rho tawm cocoa los ntawm kev hloov cov cacao pulp thiab taum tshiab los ntawm kev ua haujlwm ntawm cov kab mob me me. Cov poov xab pib cov txheej txheem, tsim cov ethanol thiab carbon dioxide. Cov kab mob lactic acid thiab tom qab ntawd cov kab mob acetic acid ua raws, ua rau qhov kub thiab acidity hauv cov cocoa loj. Qhov kev sib law liag no tsav cov kev sib xyaw thiab kev hloov pauv ntawm cov khoom ua ntej tsw qab - zoo li amino acids thiab txo cov suab thaj - uas teeb tsa lub hauv paus rau kev tsim cov tsw qab cocoa. Lub sijhawm fermentation thiab cov xwm txheej, xws li qhov kub thiab aeration, ncaj qha cuam tshuam rau kev tawg qab zib, polyphenol poob, thiab acid tsim, tag nrho cov uas tswj hwm cocoa lub hauv paus saj thiab aroma profiles.
Kev ziabua kom cov taum ruaj khov, tiv thaiv cov kab mob me me thiab txo cov dej noo kom txog qib nyab xeeb. Siv kev ziab tshav ntuj thiab kev ziab tshuab. Txoj kev ziab thiab cov xwm txheej ib puag ncig cuam tshuam rau qhov kev sib sau ua ke thiab kev khaws cia ntawm ob qho tib si cov tshuaj tsw qab uas tsis hloov pauv tau thiab cov tshuaj tsw qab uas tsis hloov pauv tau. Kev ziab qeeb qeeb tuaj yeem ua rau cov saj zoo dua tab sis muaj kev pheej hmoo ntawm cov txiaj ntsig tsis sib xws; kev ziab tshuab uas tswj tau muab cov khoom zoo sib xws thiab pab txhim kho cov saj tshwj xeeb.
Cihloov cov khoom ua ntej mus rau hauv cov xim chocolate aroma thiab xim los ntawm Maillard thiab Strecker reactions. Qhov kub thiab txias, lub sijhawm ci, thiab av noo tswj kev tsim cov tshuaj tsw qab volatile xws li pyrazines thiab aldehydes, nrog rau cov xim av (melanoidins). Cov txheej txheem kuj txo cov av noo thiab hloov kho cov taum matrix rau kev sib tsoo tom qab. Keeb kwm thiab cov yam ntxwv ntawm cov khoom xyaw - xws li cov ntsiab lus polyphenol thiab pH - hloov kho cov txiaj ntsig ntawm kev ua haujlwm, cuam tshuam rau tag nrho cov aroma zog.
Kev sib tsoo, lossis milling, hloov cov taum pauv ci mus ua cocoa cawv (tseem hu ua cocoa mass), ib qho kev sib xyaw ntawm cov cocoa khov hauv cocoa butter. Cov txheej txheem no tso tawm cov khoom sib xyaw thiab ua rau muaj kev sib kis thoob plaws hauv cov rog matrix. Cocoa butter, ib qho tshuaj yaj uas tsis yog polar, yaj cov hydrophobic aroma actives thiab ua kom lawv ruaj khov, uas yog qhov tseem ceeb rau kev xa khoom thiab kev ntxhib los mos hauv cov chocolate tiav.
Kev tsim cov cawvhais txog ob qho tib si kev tsim cov cocoa cawv (los ntawm kev sib tsoo) thiab cov kauj ruam npaj rau kev tsim cov hmoov cocoa lossis chocolate. Kev tswj cov txheej txheem ua cocoa liqueur - tshwj xeeb tshaj yog qhov kub thiab lub zog thaum lub sijhawm sib tsoo - ua kom muaj kev rho tawm ntau tshaj plaws ntawm cov saj zoo thaum txo qis kev poob ntawm cov tshuaj tseem ceeb volatile vim yog cua sov lossis kev ua haujlwm ntev. Alkalization ("Dutching") kuj tseem yuav suav nrog los kho pH, cuam tshuam rau ob qho tib si xim thiab qhov saj hauv cov cawv.
Qhov Tseem Ceeb ntawm Kev Yaj Tshuaj Tsw Qab hauv Cov Khoom Cocoa Zoo
Kev yaj cov tshuaj tsw qab hauv cov txheej txheem rho tawm cocoa yog qhov tseem ceeb rau kev ua tiav cov aroma thiab saj xav tau. Thaum lub sijhawm tsim cov cocoa liqueur, cocoa butter ua haujlwm ua lub hauv paus tseem ceeb rau kev yaj thiab khaws cov aromatic molecules - tshwj xeeb tshaj yog lipophilic volatiles thiab semi-volatiles uas ua rau chocolate nplua nuj thiab nyuaj. Kev rho tawm cov tshuaj tsw qab zoo hauv cocoa vam khom kev tswj qhov kub thiab sijhawm ua haujlwm zoo tshaj plaws; kub dhau heev tuaj yeem tshem tawm cov volatiles xav tau, thaum tsis ua tiav txaus tawm cov ntawv tsis zoo lossis tsis tsim nyog.
Piv txwv li, kev tshuaj xyuas headspace pom cov concentration siab dua ntawm cov tshuaj tsw qab tseem ceeb, xws li 2-methylpyrazine thiab aldehydes, thaum siv cov kev tswj qhov kub thiab qhov loj ntawm cov khoom me me thaum lub sijhawm sib tsoo. Cov kev nce qib no hauv kev txhim kho cocoa extraction pab ua tiav cov txiaj ntsig tsw qab thiab aroma.
Cov Txheej Txheem Tseem Ceeb Uas Cuam Tshuam Rau Qhov Aroma Profile Thiab Kev Txiav Txim Siab Qhov Kawg Ntawm Kev Rho Tawm
Cov txheej txheem tseem ceeb hauv cov txheej txheem rho tawm cocoa uas cuam tshuam rau qhov muaj zog ntawm aroma suav nrog:
- Kub (Kev Ua Kom Qhuav/Kev Ci)Qhov kub siab thaum lub sijhawm fermentation tuaj yeem ua rau cov precursor tawg ntau ntxiv, ua rau muaj kev txhim kho aroma tom qab. Txawm li cas los xij, qhov kub siab ci qee zaum ua rau cov bioactive compounds puas tsuaj thiab tuaj yeem ua rau hlawv lossis tsis muaj saj yog tias tsis tswj hwm kom raug.
- Kev Tswj Xyuas Dej (Kev Qhuav/Kev Ci)Kev ziab kom qhuav tsis tu ncua yuav ua rau cov khoom qab zib puas tsuaj. Kev ziab kom qhuav tsis txaus yuav ua rau cov khoom qab zib puas tsuaj; kev ziab ntau dhau yuav ua rau cov khoom qab zib tsis muaj zog.
- Qhov Loj ntawm Cov Khoom Me Me (Kev Sib Tsoo): Qhov loj me ntawm cov khoom me me ua rau thaj chaw ntawm qhov chaw loj hlob ntxiv, txhawb kev rho tawm thiab yaj cov tshuaj tsw qab hauv cocoa butter thaum lub sijhawm tsim cawv.
- pH thiab Polyphenol Cov Ntsiab Lus (Roasting/Alkalization): Qhov pH ntawm cov tshuaj matrix thiab cov polyphenol concentration tau teeb tsa theem rau Maillard cov tshuaj tiv thaiv thiab cuam tshuam rau cov spectrum ntawm cov aroma volatiles uas tsim thaum lub sijhawm ci. Alkalization ntxiv hloov pauv cov xim thiab cov saj.
- Lub Sijhawm Ua Kom Qhuav: Kev ua kom lub cev fermentation ntev dua yuav ua rau muaj ntxhiab tsw qab ntau dua los ntawm kev hloov pauv qhov sib npaug ntawm qab zib thiab acid, tab sis lub sijhawm ntau dhau tuaj yeem tshem tawm cov antioxidants thiab cov ntxhiab tsw zoo.
Kev txiav txim siab qhov kawg ntawm kev rho tawm hauv kev ua cov cocoa - txiav txim siab thaum twg ib theem tiav zoo tshaj plaws - yog coj los ntawm kev sib xyaw ua ke ntawm kev sim sensory, kev tshuaj xyuas cov cuab yeej thiab kev ntsuas qhov ntom ntom inline xws li Lonnmeter. Cov cuab yeej tshuaj xyuas no pab cov neeg tsim khoom ua kom zoo dua cov txheej txheem rho tawm cocoa los ntawm kev taw qhia thaum twg cov qauv aroma thiab saj tau ua tiav. Cov txheej txheem tswj hwm thiab kev ntes qhov kawg meej yog qhov tseem ceeb rau kev txhim kho qhov muaj zog ntawm cocoa aroma thiab xa cov chocolate zoo uas tsim rau cov neeg siv khoom thiab cov kev xav tau tshwj xeeb ntawm kev ua lag luam.
Kev Ntsuas Qhov Ceev Hauv Kab Cov thev naus laus zis
Muaj ntau yam thev naus laus zis inline analyzer siv rau hauv cov kab cocoa niaj hnub no. Cov feem ntau yogvibrating tube density analyzers, Cov ntsuas dej ntws Coriolis, thiab, rau qee qhov tsawg dua,cov ntsuas ultrasonic ntom ntom.
Cov Tshuaj Ntsuam Xyuas Qhov Ceev Uas Vibrating
Cov cuab yeej ntsuas qhov ceev uas co, suav nrogCov khoom siv Lonnmeter, ua haujlwm los ntawm kev ntsuas qhov kev hloov pauv ntawm lub zaus oscillation ntawm lub raj thaum cov kua dej sib txawv ntws los ntawm nws. Txoj hauv kev no muab cov txiaj ntsig tseeb txawm tias muaj cov cocoa slurries uas muaj viscous thiab aerated heev. Lawv zam kev ua qias tuaj lossis cov teeb meem seem uas feem ntau txuas nrog kev kuaj mob invasive. LubCov cuab yeej ntsuas raj vibrating Lonnmetertau koom ua ke dav dav rau hauv cov kab tsim khoom noj - suav nrog kev ua cocoa - vim tias lawv muab cov lus teb tam sim ntawd, tsis siv neeg. Lawv tus qauv tsim txhawb kev sib koom ua ke nrog cov txheej txheem tswj cov txheej txheem (PLC / DCS) rau kev lees paub cov khoom zoo thiab kev ua haujlwm tsis siv neeg. Lawv kuj txo qis qhov yuam kev ntawm tib neeg thiab txhawb kev hloov kho sai rau kev hloov pauv - tseem ceeb heev rau hauv cov txheej txheem cocoa liqueur fermentation thiab brewing.
Coriolis Flowmeters
Cov ntsuas dej ntws Coriolis siv lub hauv paus ntsiab lus ntawm kev ntsuas qhov loj thiab qhov ceev ntawm lub raj deflection los ntawm kev txav ntawm cov ntaub ntawv xws li chocolate lossis cocoa cawv. Lawv muab qhov tseeb tshwj xeeb thiab zoo-haum rau cov txheej txheem txuas ntxiv mus, huv si hauv cocoa sector. Kev tsim kho tshiab hauv cov tshuaj ntsuam xyuas no suav nrog Entrained Gas Management los daws cov pa phem, uas feem ntau pom hauv chocolate slurries, thiab kev kuaj mob uas ceeb toom cov neeg ua haujlwm kom ua tiav cov txheej txheem tsis zoo - xws li kev thaiv lossis kev hloov pauv ceev ceev. Cov cuab yeej Coriolis kuj tseem ua rau muaj ntau yam kev soj ntsuam (piv txwv li, qhov loj ntws, kub, thiab viscosity), ua rau lawv tseem ceeb rau cov txheej txheem rho tawm cocoa nrog cov aroma nruj lossis cov hom phiaj concentration.
Cov Sensors Ultrasonic Density
Cov tshuab ntsuas ultrasonic txiav txim siab qhov ceev los ntawm kev ntsuas qhov ceev ntawm lub suab los ntawm qhov nruab nrab. Lawv feem ntau siv rau hauv cov kav dej loj dua; hauv kev ua zaub mov, lawv siv tsawg dua thaum piv rau Coriolis thiab vibrating tube meters, feem ntau yog vim qhov yuav tsum tau tu cev, qhov loj me, thiab kev hloov pauv qis dua rau cov slurries nrog cov roj entrained lossis cov khoom khov siab.
Cov Ntsiab Lus Sib Koom Tes Hauv Cov Kab Cocoa Extraction Txuas Ntxiv Mus
Kev koom ua ke zoo ntawm cov khoom siv ntsuas qhov ceev hauv kab yog nyob ntawm kev teeb tsa cov txheej txheem thiab cov hom phiaj saib xyuas. Cov tswv yim tso chaw ua kom cov ntaub ntawv siv tau zoo tshaj plaws thiab txhim kho kev tswj hwm cov txheej txheem, tshwj xeeb tshaj yog hauv cov txheej txheem rho tawm cocoa tas mus li.
Cov Thoob Dej Fermentation:Cov cuab yeej ntsuas qhov ceev ntawm cov khoom siv hauv kab feem ntau muab tso rau ntawm qhov tawm ntawm cov thoob dej fermentation. Ntawm no, kev taug qab cov dej cawv thiab cov suab thaj hauv lub sijhawm tiag tiag coj kev txiav txim siab qhov kawg ntawm kev rho tawm zoo tshaj plaws - qhov tseem ceeb rau kev rho tawm cov khoom sib xyaw thiab kev ntsuas qhov muaj zog ntawm aroma.
Cov Theem Kev Sib Xyaws thiab Kev Sib Xyaws:Hauv cov kauj ruam ua kom zoo uas cov cocoa mass raug sib xyaw, cov cuab yeej ntsuas qhov ntom ntom ua kom ntseeg tau tias cov viscosity thiab cov khoom xyaw sib npaug, qhov tseem ceeb rau kev txhim kho qhov muaj zog ntawm cocoa aroma thiab tswj hwm qhov zoo ntawm cocoa liqueur.
Kev Saib Xyuas Hauv Qab:Kev teeb tsa cov sensors tom qab ua kom huv si lossis thaum lub sijhawm ua ntej sau ua rau muaj kev ntsuam xyuas zaum kawg, txheeb xyuas cov txheej txheem sib txawv ua ntej ntim khoom.
Cov kev coj ua zoo tshaj plaws hauv kev lag luam suav nrog kev siv cov txheej txheem lej siab heev, xws li kev tshuaj xyuas qhov rhiab heev thiab cov txheej txheem Gaussian, los txiav txim siab qhov chaw zoo tshaj plaws ntawm cov sensor. Cov txheej txheem no ua kom muaj kev npog tag nrho nrog cov sensors tsawg kawg nkaus, txhim kho kev soj ntsuam, thiab txo qis qhov yuam kev ntawm cov txheej txheem. Cov kev xav txog lub cev - xws li kev yooj yim ntawm kev saib xyuas, kev nkag mus rau sensor, thiab kev koom ua ke nrog cov txheej txheem automation - tseem yog cov kev txwv tseem ceeb rau kev siv tau.
Cov tshuab ntsuas qhov ntom ntawm Lonnmeter vibrating tube feem ntau raug xaiv rau cov ntsiab lus no vim lawv qhov kev ntseeg tau zoo, muaj peev xwm tswj cov cocoa slurries, thiab kev sib koom ua ke nrog cov platform tswj kev tsim khoom ntau lossis txuas ntxiv mus. Qhov no ua rau txo qis kev kuaj tes thiab txhim kho kev ruaj khov ntawm cov kab rho tawm cocoa.
Kev Cuam Tshuam rau Kev Yaj Tawm ntawm Cov Tshuaj Tsw Qab
Kev ntsuas qhov ceev ntawm inline tiag tiag tau hloov pauv cov txheej txheem rho tawm cocoa los ntawm kev muab kev nkag siab tas mus li rau kev nkag mus rau hauv cov kuab tshuaj thiab kev hloov pauv ntawm cov khoom sib xyaw. Thaum cov ntaub ntawv ceev tau ntes thoob plaws hauv kev rho tawm, cov txheej txheem tuaj yeem taug qab ncaj qha li cas cov kuab tshuaj nkag mus rau hauv cov cocoa matrices thiab txav cov khoom tseem ceeb bioactive, suav nrog polyphenols, flavonoids, thiab aroma molecules. Piv txwv li, cov txheej txheem xws li Accelerated Solvent Extraction (ASE) thiab cov txheej txheem pab ultrasound, thaum ua ke nrog cov cim ceev inline, cia cov neeg teb xov tooj saib xyuas kev hloov pauv ntawm cov khoom sib xyaw hauv cov khoom cocoa thaum kev rho tawm nthuav tawm. Txoj hauv kev no ua rau muaj kev tawm tswv yim siab, ua kom cov kuab tshuaj mus txog cov khoom sib xyaw ua haujlwm tau zoo thiab tsis tu ncua, tseem ceeb rau kev ua kom zoo dua ntawm cov txheej txheem ua cocoa liqueur.
Kev nyeem cov ntom ntom muaj feem cuam tshuam nrog kev tso tawm ntawm cov tsw qab tseem ceeb thiab cov ntxhiab tsw qab hauv cocoa. Thaum lub sijhawm fermentation thawj zaug thiab cov theem rho tawm tom qab, kev hloov pauv ntawm qhov ntom ntom sib raug rau kev tso tawm ntawm cov kua qaub, cawv, pyrazines, thiab lwm yam volatiles - cov neeg tseem ceeb uas pab txhawb rau kev rho tawm cov tshuaj tsw qab cocoa thiab kev tswj hwm qhov muaj zog ntawm aroma hauv cov khoom cocoa. Thaum cov cocoa loj zuj zus, cov cim qhia xws li kev tsiv teb tsaws chaw ntawm linalool, ethyl acetate, thiab benzaldehyde tuaj yeem qhia txog kev tso tawm qhov tsw qab siab tshaj plaws. Kev koom ua ke ntawm kev ntsuas qhov ntom ntom nrog kev txheeb xyuas cov tshuaj, suav nrog kev teeb tsa roasting tiag tiag, txhawb nqa kev ntsuas qhov muaj zog ntawm aroma meej thiab coj kev txiav txim siab qhov kawg ntawm kev rho tawm hauv kev ua cocoa.
Kev siv cov lus teb ceev kom ua kom lub sijhawm rho tawm zoo dua yog ib txoj hauv kev muaj zog hauv cov txheej txheem rho tawm cocoa. Cov cuab yeej ceev hauv kab muab cov ntaub ntawv ua tau los sib npaug ntawm cov txiaj ntsig thiab qhov zoo ntawm kev hnov, txhawb nqa cov txheej txheem los txhim kho kev tsim cov cocoa liqueur thaum tsis txhob rho tawm ntau dhau, uas tuaj yeem ua rau cov tshuaj sib xyaw ua rau puas tsuaj. Cov txheej txheem suav lej, xws li cov txheej txheem teb ntawm qhov chaw, siv qhov ceev ua tus qauv hloov pauv los taw qhia cov kev ntsuas rho tawm zoo tshaj plaws (kub, cov tshuaj yaj, lub sijhawm). Hauv kev xyaum, ib tus tuaj yeem xaiv qhov kawg ntawm kev rho tawm raws li cov qauv ceev uas tau teev tseg ua ntej qhia txog qhov siab tshaj plaws ntawm cov tshuaj tsw qab yam tsis muaj kev txis saj lossis thauj cov ntawv iab / astringent tsis xav tau. Piv txwv li, tom qab taug qab qhov ceev plateau thaum lub sijhawm rho tawm ethanol ntawm cov khoom siv bioactives cocoa plhaub, cov txheej txheem tuaj yeem nres ntawm qhov chaw zoo tshaj plaws ntawm cocoa liqueur fermentation thiab kev qhia tsw, txhim kho qhov muaj zog ntawm cocoa aroma.
Hauv kev ua kom zoo dua ntawm kev rho tawm cocoa, cov ntaub ntawv ceev ntawm Lonnmeter ua rau muaj peev xwm txheeb xyuas cov theem tseem ceeb hauv cov txheej txheem ua cocoa liqueur. Kev sib xyaw ua ke cov lus teb no nrog kev tshuaj xyuas metabolilomic thiab sensory muab cov ntaub ntawv tag nrho ntawm seb cov tshuaj sib xyaw ua ke thiab yaj li cas, ua rau kev txiav txim siab sai thiab rov ua dua qhov kawg ntawm kev rho tawm. Txoj hauv kev ntau hom no tsav kev txhim kho cov txheej txheem thiab kev sib xws ntawm cov khoom, kom ntseeg tau tias txhua pawg ua tiav qhov kev yaj ntawm cov tshuaj tsw qab hauv cocoa thiab qhov muaj zog ntawm aroma hauv chocolate.
Kev Tsim Khoom Siv Chocolate Liqueur
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Kev Tswj Xyuas Qhov Muaj Aroma Thaum Lub Sijhawm Rho Tawm
Cov txheej txheem rau kev saib xyuas thiab tswj hwm qhov muaj zog ntawm cov ntxhiab tsw qab nrog cov ntsuas qhov ntom ntom Inline
Kev ntsuas qhov ceev hauv kab ua rau muaj peev xwm taug qab cov khoom sib xyaw ntawm cov cocoa thoob plaws hauv cov txheej txheem rho tawm cocoa. Cov sensors xws li Lonnmeter tuaj yeem sau cov kev hloov pauv ntawm qhov ceev, uas yog tus sawv cev rau qhov sib xyaw ua ke ntawm cov khoom sib xyaw ua ke hauv kev tsim cov cocoa liqueur. Qhov ceev nce ntxiv qhia txog kev yaj ntau dua ntawm cov khoom sib xyaw ua ke ntawm cov cocoa - tshwj xeeb tshaj yog cov khoom uas ua rau muaj ntxhiab tsw - thaum cov tee dej yuav qhia txog qhov pib ntawm kev ua pa thiab kev poob ntxhiab tsw.
Kev Sib Raug Zoo Ntawm Cov Qauv Ceev thiab Kev Ua Kom Ntsws ntawm Cov Tshuaj Aroma-Active
Kev ntsuas qhov ceev qhia txog qhov sib txawv ntawm cov tshuaj tsw qab cocoa uas yaj thaum lub sijhawm rho tawm. Thaum cov kev ntsuas rho tawm hloov pauv, cov qauv no qhia txog qhov sib npaug ntawm cov txiaj ntsig thiab kev khaws cia aroma. Piv txwv li, qhov nkhaus ntom ntom nce siab ua raws li qhov tiaj tiaj lossis poob qis sai sai tuaj yeem qhia txog qhov siab tshaj plaws ntawm cov tshuaj tsw qab yaj, tom qab ntawd kev rho tawm ntxiv tuaj yeem ua rau muaj kev hloov pauv ntau dhau thiab kev poob aroma.
Cov tshuaj tsw qab tseem ceeb, xws li pyrazines, aldehydes, thiab esters, feem ntau yog ua ntej muaj kev hloov pauv loj. Kev ntsuas inline tso cai rau kev txiav txim siab qhov kawg ntawm kev rho tawm hauv kev ua cocoa, ntes cov tshuaj no ua ntej muaj kev ploj ntawm cov ntxhiab tsw tsis xav tau. Los ntawm kev txuas cov ntaub ntawv ceev nrooj nrog cov ntsuas qhov muaj zog ntawm aroma, cov neeg teb xov tooj tuaj yeem teb tam sim ntawd los txhim kho cov txheej txheem rho tawm cocoa thiab tswj cov ntxhiab tsw cocoa.
Kho Cov Txheej Txheem Rho Tawm rau Qhov Tshwm Sim Aroma Xav Tau
Kev tswj tau qhov aroma zoo hauv kev ua cocoa liqueur nyob ntawm kev kho peb qhov tseem ceeb:
Kub:Qhov kub siab dua ntawm kev rho tawm ua rau cov tshuaj tsw qab hauv cocoa yaj tab sis ua rau cov aromatics vau sai dua. Cov cuab yeej ntsuas qhov ceev hauv kab taug qab thaum qhov muaj zog ntawm aroma nce siab tshaj plaws; kev txo qhov kub ntawm qhov ceev zoo tshaj plaws khaws cov tshuaj tsw qab tseem ceeb. Piv txwv li, cov tshuaj tsw qab-tawv tsim thaum qhov kub qis dua, thaum cov tshuaj volatile ntau dua disperse sai dua qhov tseem ceeb.
Qhov piv ntawm cov kuab tshuaj:Qhov piv ntawm cov kuab tshuaj thiab cov khoom khov cuam tshuam ncaj qha rau kev rho tawm cov tshuaj tsw qab. Cov kuab tshuaj tsawg dhau cuam tshuam kev yaj; ntau dhau tuaj yeem ua rau kev yaj tsis xav tau thiab cuam tshuam kev yaj ntawm cov tshuaj tsw qab cocoa. Kev saib xyuas qhov ceev hauv kab qhia thaum twg qhov piv ntawm cov kuab tshuaj zoo tshaj plaws tau mus txog - piv txwv li, qhov piv ntawm cov kuab tshuaj thiab cov khoom khov 26.0: 1 g / g rau kev rho tawm roj cocoa ua rau muaj kev sib xyaw ua ke ntawm cov tshuaj tsw qab, raws li pom los ntawm qhov ceev ntawm cov tiaj tiaj.
Kev ntxhov siab:Kev sib xyaw los yog kev sib xyaw ua rau qhov nrawm thiab tiav ntawm cov tshuaj tsw qab tso tawm rau hauv cov cocoa mass. Kev sib xyaw ua kom nrawm dua ua rau cov tshuaj tsw qab cocoa sai dua tab sis yuav ua rau volatilization ua ntej lub sijhawm yog tias qhov ceev nce siab heev. Cov neeg ua haujlwm siv cov lus teb ceev ceev tiag tiag los hloov qhov ceev ntawm kev sib xyaw, kom ntseeg tau tias kev yaj tau zoo tshaj plaws yam tsis muaj kev cuam tshuam rau kev khaws cia tsw qab.
Los ntawm kev koom ua ke ntawm kev ntsuas qhov ntom ntom inline nrog kev tshuaj ntsuam tshuaj thiab kev xav, kev ua kom zoo dua ntawm kev rho tawm cocoa dhau los ua lub voj voog rov qab dynamic. Cov neeg teb xov tooj tuaj yeem txhim kho cov txheej txheem rho tawm cocoa tas li, khaws cia thiab txhim kho qhov muaj zog ntawm cocoa aroma thiab tswj qhov kawg kom haum rau cov yam ntxwv xav tau hauv cov khoom chocolate thiab cocoa.
Kev Txiav Txim Siab Txog Qhov Kawg ntawm Kev Rho Tawm rau Kev Tsim Khoom Cocoa Liqueur
Kev txiav txim siab qhov kawg ntawm kev rho tawm hauv kev tsim cov cocoa liqueur yog nyob ntawm kev saib xyuas qhov tseeb ntawm cov tshuaj tseem ceeb thiab kev hloov pauv ntawm cov txheej txheem. Kev ntsuas qhov ceev ntawm inline tas mus li yog qhov tseem ceeb rau txoj hauv kev no, muab cov kev nkag siab tiag tiag, lub sijhawm tiag tiag rau kev hloov pauv ntawm cov txheej txheem rho tawm cocoa.
Cov Txheej Txheem Rau Kev Tsim Qhov Kawg Ntawm Kev Rho Tawm Nrog Kev Ntsuas Qhov Ceev Nruam Nruam
Kev ntsuas qhov ceev tsis tu ncua, siv cov thev naus laus zis zoo li Lonnmeter, ua rau cov neeg teb xov tooj tuaj yeem taug qab qhov ceev ntawm cov kua dej thoob plaws hauv kev rho tawm. Thaum cov kuab tshuaj ntws los ntawm cov khoom siv cocoa, cov tshuaj tsw qab tseem ceeb - xws li theobromine, caffeine, cocoa butter, thiab phenolics - yaj thiab pab txhawb rau kev hloov pauv qhov ceev tag nrho.
Thaum lub sijhawm rho tawm, qhov nyeem qhov ceev feem ntau nce siab thaum cov khoom khov uas yaj tau sib sau ua ke hauv cov kua dej loj. Thaum qhov nce ntawm qhov ceev tsis nce ntxiv, qhia tias cov tshuaj uas xav tau rov qab los tsawg zuj zus, lub cim no cim qhov kawg ntawm kev rho tawm.
Cov txheej txheem tsis siv neeg sau thiab tshuaj xyuas cov qauv ceev, uas tso cai rau kev txiav txim siab thaum twg yuav tsum nres kev rho tawm, zam kev ua tiav tsis tsim nyog thiab txo cov khib nyiab. Cov cuab yeej ntsuas ceev hauv kab txo qis kev siv tes kuaj, txhim kho kev ua dua tshiab ntawm ntau pawg thiab txhawb nqa kev ua kom zoo dua hauv cov txheej txheem thiab cov txheej txheem rho tawm cocoa.
Cov Kev Ntsuas Zoo rau Cocoa Liqueur Txuas nrog Kev Tshawb Pom Qhov Kawg Tseeb
Kev txiav txim siab txog qhov kawg ntawm lub hom phiaj ncaj qha cuam tshuam rau qhov zoo ntawm cov cocoa liqueur. Kev nres zoo raws sijhawm ntes tau qhov kev sib sau ua ke zoo tshaj plaws ntawm cov khoom ua ntej tsw qab, cov rog, thiab cov polyphenols, sib npaug ntawm kev rho tawm cov tshuaj tsw qab rau cov yam ntxwv zoo dua xws li qhov ncauj, qhov muaj zog ntawm aroma, thiab saj.
Kev ntsuas qhov sib txawv ntawm qhov ceev muaj feem cuam tshuam rau cov kev ntsuas tseem ceeb ntawm lub cev thiab tshuaj:
- Tag nrho cov khoom khov uas yaj tag (TDS):Qhov tseem ceeb rau viscosity thiab qhov ncauj hauv cocoacov txheej txheem ua cawv liqueur.
- Kev rov qab rog:Xyuas kom meej tias cov qauv du thiab cov khoom yaj uas xav tau.
- Cov ntsiab lus phenolic:Cuam tshuam rau qhov iab thiab lub peev xwm antioxidant, cuam tshuam rau kev yaj ntawm cov khoom sib xyaw hauv cocoa thiab kev lees txais tag nrho.
Cov yam ntxwv ntawm kev hnov mob—xws li tsw qab ntawm cocoa, qhov muaj zog, thiab kev ua siab ntev—tau txais kev txhawb nqa los ntawm cov ntsiab lus kawg ntawm kev rho tawm uas tau teeb tsa raws li qhov sib txawv ntawm qhov ceev. Kev tshuaj xyuas ntau yam txuas cov ntaub ntawv qhov ceev nrog cov ntsuas kev hnov mob no, qhia txog cov pab pawg sib txawv thiab kev sib xws zoo dua thoob plaws cov pawg cocoa liqueur fermentation thiab cov khoom profile.
Kev Sib Koom Tes Cov Ntaub Ntawv Ceev nrog Lwm Cov Kev Ntsuam Xyuas Kev Ntsuas Zoo rau Cov Khoom Siv Sib Xws
Yuav kom txhim kho qhov sib xws ntxiv, kev ntsuas qhov ceev tau koom ua ke nrog kev kuaj xyuas zoo dua hauv lub sijhawm tiag tiag. Near-infrared (NIR) thiab Fourier-transform infrared (FTIR) spectroscopy ua rau ntsuas tau sai ntawm cov dej noo, rog, thiab cov alkaloids tseem ceeb thaum lub sijhawm ua cocoa liqueur, muab cov ntaub ntawv sib xyaw ua ke.
Cov txheej txheem tswj cov txheej txheem muab cov ntaub ntawv no sib xyaw ua ke, ua rau cov neeg teb xov tooj tuaj yeem kho cov kev ntsuas xws li qhov kub, lub sijhawm, thiab tus nqi ntws ntawm lub dav hlau. Cov qauv chemometric—ua los ntawm kev sib raug zoo ntawm qhov ceev, kev sib xyaw, thiab cov txiaj ntsig ntawm kev hnov—qhia txog kev hloov kho tsis siv neeg hauv kev ua kom zoo dua ntawm cocoa extraction, kev tswj hwm qhov muaj zog ntawm aroma, thiab kev txhim kho cov saj.
Los ntawm kev muab cov ntaub ntawv ceev thiab cov ntaub ntawv spectral tso rau hauv cov platform tswj digital, cov neeg tsim khoom tuaj yeem ua tiav cov cocoa tsw qab sib xyaw ua ke thiab txhim kho qhov muaj zog ntawm cocoa aroma thiab qhov zoo ntawm kev hnov hauv cov cawv tiav. Txoj hauv kev no yog lub hauv paus rau cov txheej txheem rho tawm cocoa niaj hnub uas tswj cov khoom sib xws thiab ua kom cov saj zoo tshaj plaws yog qhov tseem ceeb.
Kev Ntsuas Qhov Ceev Siv Kev Txo Cov Tshuaj Uas Tsis Muaj Tsw Qab
Kev ntsuas qhov ntom ntom ntawm cov khoom siv hauv cov txheej txheem yog qhov tseem ceeb heev rau kev kuaj pom cov xwm txheej uas ua rau muaj qhov tsis zoo hauv cov txheej txheem rho tawm cocoa. Thaum lub sijhawm fermentation thiab roasting, cov organic compounds tshwj xeeb - xws li (-) - geosmin thiab 3-methyl-1H-indole - tuaj yeem ua rau muaj cov ntxhiab tsw phem lossis pa luam yeeb, ua rau lub zog ntawm cocoa aroma thiab qhov zoo tag nrho tsis zoo. Cov tsw tsis zoo no feem ntau tshwm sim thaum cov khoom xyaw fermentation ntau dua lossis tsis txaus ntawm qhov zoo tshaj plaws, lossis thaum cov yam ntxwv roasting (kub, sijhawm) tsis mus ntawm qhov kawg uas tau teeb tsa.
Los ntawm kev saib xyuas qhov ceev ntawm cov cocoa slurries thiab cov dej cawv siv cov cuab yeej inline, zoo li Lonnmeter's vibronic density sensors, cov tuam txhab tsim khoom tau txais kev nkag siab tam sim ntawd rau kev hloov pauv lub cev uas khi rau ob qho tib si kev yaj ntawm cov khoom sib xyaw thiab kev hloov pauv ntawm cov khoom seem. Piv txwv li, kev hloov pauv sai sai hauv cov kab nkhaus ceev uas xav tau tuaj yeem qhia txog kev fermentation tsis zoo, feem ntau sib raug zoo nrog cov ncov hauv cov khoom sib xyaw tsis muaj ntxhiab. Qhov no ua rau muaj kev kho sai - xws li kho lub sijhawm fermentation, kub, lossis kev ntxhov siab - ua ntej cov tsw tsis zoo tshwm sim.
Qhov ceev ua haujlwm ua tus sawv cev rau kev taug qab kev nce qib ntawm kev fermentation thiab kev hloov pauv ntawm cov txheej txheem rho tawm cocoa uas tshwm sim los ntawm kev ci. Cov lus teb rov qab los ntawm cov sensors inline qhia txog kev sib sau ua ke ntawm cov khoom tsis zoo ntawm kev fermentation, suav nrog cov kua qaub thiab aldehydes, uas, yog tias tsis kuaj xyuas, ua rau cov cocoa liqueur tsim thiab qhov zoo ntawm cov saj poob qis. Piv txwv li, kev nce ntxiv ntawm qhov ceev yuav qhia txog kev ua pa tsis tiav ntawm cov dej noo thaum lub sijhawm ci lossis kev yaj ntau dhau ntawm cov tshuaj tiv thaiv saj. Hauv cov xwm txheej zoo li no, kev tswj hwm tsis siv neeg tuaj yeem hloov kho cov voj voog ci, ua kom zoo dua cov theem ziab, lossis rov ua kom qhov kub thiab txias ntawm cov txheej txheem - txhim kho kev rho tawm cocoa thiab txo qhov kev pheej hmoo ntawm cov pa luam yeeb lossis cov pwm.
Los ntawm kev koom ua ke cov ntaub ntawv ceev ceev hauv kab nrog cov tshuab ua haujlwm tsis siv neeg ntawm cov nroj tsuag, cov kws ua haujlwm tsim cov kev tswj hwm kaw-loop uas txhim kho cov txheej txheem rho tawm cocoa. Kev ntsuas inline muab cov lus teb ze li ntawm tam sim ntawd rau kev hloov kho cov hloov pauv thoob plaws cov kauj ruam tseem ceeb: fermentation, kev sib cais, roasting, thiab txias. Qhov no txhawb nqa kev txiav txim siab qhov kawg ntawm kev rho tawm, tso cai rau cov neeg teb xov tooj kom nres cov txheej txheem thaum cov qauv saj zoo tshaj plaws tau ua tiav thiab kev tsim tawm tsis zoo txo qis - txhim kho kev tswj hwm qhov muaj zog ntawm aroma hauv cov khoom cocoa thaum txo cov saj tsis zoo thiab kev hloov pauv ntau yam.
Cov cuab yeej zoo li Lonnmeter's inline density meters yog tsim los rau cov chaw cocoa uas muaj cov khoom me me thiab cov khoom me me. Lawv muab cov ntaub ntawv siv tau tiag tiag, tsis hais huab cua lossis cov khoom uas raug tshem tawm, txhawb kev tshawb pom zoo thiab kev tswj hwm cov txheej txheem dynamic. Los ntawm kev siv txoj hauv kev no, cov chaw tsim khoom ua kom zoo dua cov txheej txheem ua cawv cocoa thiab kev tsim khoom, tswj hwm kev ntsuas qhov muaj zog ntawm aroma, thiab txo qhov kev pheej hmoo ntawm cov teeb meem tsw qab ntawm txhua theem.
Txhim Kho Qhov Tsw Qab thiab Aroma Intensity: Cov Tswv Yim Tswj Xyuas Uas Siv Tau
Kev tswj hwm qhov tseeb ntawm cov txheej txheem rho tawm cocoa qhib qhov kev yaj ntawm cov khoom sib xyaw ua ke thiab qhov muaj zog ntawm aroma hauv cov khoom cocoa. Kev ntsuas qhov ceev thiab cov thev naus laus zis sensor tam sim no ua rau muaj kev sib raug zoo ncaj qha ntawm cov qauv fermentation thiab roasting thiab qhov kawg sensory.
Txuas Cov Kev Cai Fermentation thiab Roasting rau Cov Qauv Ceev rau Kev Txhim Kho Qhov Qab
Kev hloov pauv ntawm qhov ceev ntawm cov cocoa mass taug qab qhov kev nce qib ntawm cov tshuaj biochemical thaum lub sijhawm fermentation thiab roasting. Kev ntsuas inline tso cai rau cov kws ua haujlwm txheej txheem los saib xyuas cov kev hloov pauv no hauv lub sijhawm tiag tiag, muab cov lus teb uas ua tau. Kev fermentation ntev ua rau polyphenol tawg thiab hloov pauv qab zib, tsim cov khoom ua ntej xws li amino acids thiab txo cov suab thaj. Kev hloov pauv ntawm cov tshuaj no tuaj yeem pom thaum qhov ceev qeeb qeeb. Kev roasting ces ua rau Maillard tshuaj tiv thaiv - qhov twg kub thiab lub sijhawm txiav txim siab qhov nrawm thiab qhov dav - uas ua rau pyrazines, esters, thiab lwm yam tshuaj tsw qab. Kev kho qhov nkhaus roasting rau qhov kawg raws li qhov ceev ua kom ntseeg tau tias caramel, nutty, thiab paj sau ntawv mus txog qhov muaj zog zoo tshaj plaws thaum zam kev poob ntawm cov saj zoo vim yog kev ua ntau dhau.
Piv txwv li, kev tshawb fawb hauv Indonesian cocoa qhia tau hais tias cov genotypes sib txawv qhia txog cov qauv sib txawv thaum lub sijhawm fermentation, sib raug rau qhov sib txawv ntawm cov carbohydrate thiab polyphenol cov ntsiab lus, cuam tshuam ncaj qha rau cov yam ntxwv tsw. Yog li cov kws ua haujlwm txheej txheem tuaj yeem teeb tsa cov genotype-specific fermentation ntev thiab cov txheej txheem ci - tsav los ntawm cov ntaub ntawv qhov ceev - kom ntseeg tau tias zoo tshaj plaws cov khoom xyaw rho tawm cocoa thiab aroma zog.
Kev sib raug zoo ntawm Alkalization, Pyrazine, thiab Ester Tsim rau Dissolving Rates thiab Aroma Zog
Kev ua kom cov cocoa loj alkalinity hloov pH, cuam tshuam rau ob qho tib si cov khoom tsis volatile thiab volatile. Kev nce alkalinity feem ntau ua rau Maillard ua haujlwm sai dua thaum lub sijhawm ci tom qab, ua rau pyrazine thiab ester tsim ntau dua - tseem ceeb rau cov ntawv ci thiab cov txiv hmab txiv ntoo ntawm chocolate. Txawm li cas los xij, kev ua kom alkalization hnyav tuaj yeem txo cov flavanols, methylxanthines, thiab qee cov aroma-active esters, uas ua rau chocolate tsis zoo.
Cov nqi yaj ntawm cov tshuaj tsw qab hauv kev tsim cov cocoa liqueur raug cuam tshuam los ntawm cov kev hloov pauv no. Kev tsim cov pyrazine siab dua cuam tshuam nrog kev tso tawm aroma sai dua, tab sis alkalization ntau dhau ua rau muaj kev phom sij rau cov ntsiab lus saj nuanced. Cov kev tshawb fawb siv microwave-assisted alkalization qhia tau tias cov pyrazine ntau dua thiab aroma complexity - qhia tias cov txheej txheem cocoa liqueur brewing tau txais txiaj ntsig los ntawm cov txheej txheem alkalization tshwj xeeb rau cov hom phiaj khoom sib txawv.
Kev siv cov cuab yeej ntsuas qhov muaj zog ntawm cov cocoa uas muaj ntxhiab tsw qab zoo, xws li Lonnmeter systems, tso cai rau kev ntsuas qhov muaj zog ntawm cov organic uas tsis muaj zog thiab cov av noo hauv lub sijhawm tiag tiag, txhawb nqa kev tswj hwm lub zog ntawm cov aroma thaum lub sijhawm alkalization, roasting, thiab conching. Piv txwv li, cov sensors tuaj yeem lees paub thaum cov ester thiab pyrazine concentration ncav cuag lawv cov ncov yaj, qhia txog kev txiav txim siab zoo tshaj plaws hauv kev ua cocoa.
Cov Lus Qhia Ua Haujlwm rau Cov Kws Ua Haujlwm Txheej Txheem kom Ua tiav Cov Tsw Qab thiab Aroma Tau Raws Li Lub Hom Phiaj
Cov kws ua haujlwm txheej txheem yuav tsum tau siv cov ntaub ntawv los ua kom zoo dua cov txheej txheem rho tawm cocoa rau cov saj thiab aroma uas tau teem tseg:
- Saib xyuas qhov ceev ntawm cov dej haus cocoa tas li thaum lub sijhawm ua kom cov dej haus cocoa liqueur siav. Siv cov inline sensors los ntsuas pH (lub hom phiaj 4.5–5.5), dej noo (5–8%), thiab qhov ceev poob qis ua cov neeg sawv cev rau kev tsim cov khoom ua ntej thiab kev ua kom tiav ntawm cov dej haus.
- Siv cov sensor arrays zoo li Lonnmeter thaum lub sijhawm roasting thiab conching. Kho cov qauv kub thiab lub sijhawm raws li kev nyeem cov volatile organic compound (VOC) tiag tiag kom ua kom muaj zog tshaj plaws thiab txo qhov poob.
- Kho qhov alkalization kom haum rau qhov pyrazine thiab ester tso zis xav tau. Yog xav tau cov chocolate uas muaj txiv hmab txiv ntoo ntau dua, muaj paj ntau dua, txwv tsis pub alkalization muaj zog thiab xyuas kom meej nrog VOC quantification.
- Siv cov qauv ntom ntom los qhia qhov kawg ntawm kev rho tawm - theem thaum cov tshuaj tsw qab hauv cocoa yaj mus txog qhov siab tshaj plaws tab sis ua ntej kev ua ntau dhau ua rau cov aromatic tsis muaj zog.
- Siv cov cuab yeej AI los saib xyuas cov saj ntawm cov khoom hauv chav kuaj, sau cov ntaub ntawv sensor ntawm cov VOCs hauv qhov chaw, qhov ceev, thiab qhov av noo. Lub kaw lus no ua rau muaj kev hloov kho cov txheej txheem kwv yees hauv kev ua kom zoo dua ntawm kev rho tawm cocoa.
Piv txwv los ntawm cov kev tshawb fawb tsis ntev los no qhia tau hais tias kev fermentation 96-teev rau cov hom cocoa Colombian xaiv tsa ua rau muaj txiv hmab txiv ntoo ntau dua, thaum ci ntawm 140 ° C rau 40 feeb ua rau muaj kev loj hlob ntawm alkylpyrazine ntau tshaj plaws. Kev saib xyuas tiag tiag thaum lub sijhawm no txhawb nqa kev sib xws, rov ua dua cov khoom sib xyaw ua ke cocoa thiab aroma tswj tau hauv chocolate.
Los ntawm kev ua raws li cov lus qhia ua haujlwm uas siv cov ntaub ntawv sensor thiab cov qauv sib raug zoo, cov engineers tuaj yeem txhim kho cov saj thiab aroma ntawm cocoa, teb rau genotype, huab cua, thiab kev xav tau ntawm kev ua lag luam. Txoj hauv kev no ua rau cov txheej txheem rho tawm cocoa mus tom ntej, ua kom ntseeg tau tias cov khoom zoo thiab qhov sib txawv tau khaws cia los ntawm taum mus rau bar.
Cov Lus Nug Feem Ntau
Kev yaj cov tshuaj tsw qab hauv kev rho tawm cocoa yog dab tsi?
Kev yaj cov tshuaj tsw qab hauv kev rho tawm cocoa yog cov txheej txheem uas cov tshuaj tsw qab thiab cov tshuaj saj tseem ceeb, xws li pyrazines, aldehydes, esters, thiab acids, tsiv mus los ntawm cov khoom cocoa khov mus rau hauv cov kua rho tawm. Qhov kev txav mus los no raug cuam tshuam los ntawm cov yam ntxwv xws li kub, pH, cov kuab tshuaj, thiab kev ua enzymatic. Piv txwv li, ci ntawm 115–120 ° C thiab alkalization nrog potassium carbonate txhawb kev tso tawm ntawm cov pyrazines thiab esters txiv ntoo rau hauv cocoa liqueur, txhais nws cov qauv sensory. Cov txheej txheem xws li cov kua-kua rho tawm, kev sib xyaw distillation-extraction (SDE), thiab cov kuab tshuaj eutectic tob (DES) yog siv los ntes cov volatiles no. Enzyme-induced hydrolysis, zoo li kev kho mob bromelain, ua rau cov amino acid ntau ntxiv, ua rau muaj kev tsim cov tshuaj tsw qab zoo.
Kev ntsuas qhov ntom ntawm inline ua rau cov cocoa liqueur ntau ntxiv li cas?
Kev ntsuas qhov ceev hauv kab, los ntawm cov sensors tiag tiag, muab cov lus teb tam sim ntawd rau kev hloov pauv ntawm cov concentration hauv cov txheej txheem rho tawm cocoa, tseem ceeb rau kev tsim cov cocoa liqueur. Los ntawm kev saib xyuas qhov ceev tas li, cov neeg teb xov tooj tuaj yeem ua cov kauj ruam tseem ceeb xws li kev txiav txim siab qhov kawg, kev paub txog kev hloov pauv theem, thiab kev tswj viscosity, kom ntseeg tau tias muaj kev sib xws hauv cov qauv thiab zoo. Cov platforms zoo li Lonnmeter tso cai rau kev koom ua ke meej rau hauv cov kab ntau lawm, txhawb kev cuam tshuam tes tsawg dua thiab txhim kho cov khoom sib xws.
Kev ntsuas qhov ntom ntawm inline puas tuaj yeem tswj tau qhov muaj zog ntawm aroma hauv kev rho tawm cocoa?
Yog. Kev saib xyuas qhov ceev ntawm cov tshuaj hauv lub sijhawm tiag tiag ua rau cov neeg teb xov tooj tuaj yeem tswj hwm cov yam ntxwv - kub, tus nqi ntws ntawm cov kuab tshuaj, thiab lub sijhawm rho tawm - uas tsav cov tshuaj aroma-active. Kev nyeem ntawv inline sib raug zoo nrog cov concentration ntawm cov volatile tseem ceeb, xws li pyrazines thiab esters, uas txiav txim siab qhov muaj zog ntawm aroma. Nrog cov ntaub ntawv tiag tiag, kev hloov kho tuaj yeem ua rau kev txhim kho aroma zoo tshaj plaws, txhawb nqa los ntawm cov txheej txheem xws li inline gas chromatography-mass spectrometry thiab sensory correlation analysis.
Kev ntsuas qhov ceev ua lub luag haujlwm dab tsi hauv kev txiav txim siab qhov kawg ntawm kev rho tawm?
Kev saib xyuas qhov ntom ntom yog ib txoj kev ruaj khov rau kev ntes thaum twg qhov siab tshaj plaws ntawm cov tshuaj tsw qab xav tau tau ua tiav. Thaum cov tshuaj yaj, qhov ntom ntom ntawm cov kua rho tawm nce ntxiv - thaum tus nqi ntawm kev hloov pauv qhov ntom ntom tsis nce, qhov no qhia txog qhov kawg ntawm kev rho tawm. Kev txiav txim siab qhov kawg kom raug tiv thaiv kev rho tawm tsis txaus (poob qhov tsw qab) thiab kev ua ntau dhau (cov khoom cuav tsis xav tau). Cov kab ke hauv kab xws li Lonnmeter pab txhawb kev ntes qhov kawg ntawm kev ua haujlwm tsis siv neeg, rov ua dua, txhim kho cov txiaj ntsig thiab tiv thaiv kev poob zoo.
Kev rho tawm cocoa cuam tshuam li cas rau kev tsim cov tshuaj tsis zoo?
Cov txheej txheem rho tawm cocoa—tshwj xeeb tshaj yog fermentation, qhov kub thiab txias roasting, thiab lub sijhawm rho tawm—muaj feem cuam tshuam ncaj qha rau kev tsim cov tshuaj uas xav tau thiab tsis muaj saj. Kev fermentation tsis tswj hwm lossis kev roasting ntau dhau tuaj yeem ua rau muaj cov kua qaub luv luv thiab aldehydes uas txuas nrog cov ntxhiab qaub lossis rancid. Kev ntsuas qhov ceev inline pab hloov kho lub sijhawm tiag tiag ntawm cov xwm txheej rho tawm, ua rau kev cuam tshuam sai sai kom tiv thaiv kev tsim cov tsw tsis zoo. Kev ua raws li cov txheej txheem zoo tshaj plaws, nrog kev saib xyuas tas li, ua rau cov khoom kawg txais yuav zoo heev.
Lub sijhawm tshaj tawm: Kaum Ib Hlis-24-2025
