Chocolate kurkure production line
1.3 Operation points and Chocolate kurkure production line
1.3.1 Raw material pretreatment and ingredients Peel the germs, corn and rice need to be crushed to a certain size of particles, generally about 15~25 mesh, low-fat cocoa powder and palm oil are mixed in a certain proportion, and the humidity is adjusted. The water content is controlled at 14%~18%.
1.3.2 The feed rate of the extruded puffed mixture is about 1kg/min. The extruder die temperature is controlled at 120℃, and the pressure is (9.8~10)x10Pa. The specific gravity of the corn strips is required to be 0.040~0.045g/cc. The shape is cashew kernel, and the size is uniform. 1.3.3 Baking and cooling In order to ensure the crispness of the corn strips, the moisture content of the germs is required to be no more than 1.0%, and the drying temperature is between 120~145℃ for about 5min. Then cool it down, and the temperature of the corn strips germs is controlled at about 35℃ during coating.
1.3.4 Chocolate coating of Chocolate kurkure production line: Mix palm oil, cocoa butter substitute, lecithin, white sugar, medium-fat cocoa powder, whole milk powder, maltodextrin, chocolate essence, vanillin and other raw materials in proportion to make chocolate sauce. The chocolate sauce for coating should be kept warm in a water bath thermostat at about 45℃. Stir continuously during coating to make it uniform. The temperature of the first roller is controlled at 40℃, and the temperature of the second roller is controlled at 30℃. During the coating process, the sauce is pumped from the thermostat into the coating machine head and sprayed on the surface of the corn strips through the flat outlet air. The amount of chocolate sauce sprayed is adjusted according to the amount of the raw rice strips so that it can be fully utilized. The specific gravity of the corn strips after coating should be controlled at 0.055~0.065g/cc.
1.3.5 After cooling and sterilization, the kurkure should be immediately sent to the cooling area for Chocolate kurkure production line cooling. The cooling temperature is 20℃, the cooling time is 10~15min, and the wind speed is 7ms. Chocolate corn bars must be sterilized by ultraviolet light before packaging to ensure that the product's hygiene indicators meet national standards.
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