Prodn. of chocolate compsn. in extruder - by heating milk powder, sugar and water in first extruder zone, cooling and adding cocoa, cocoa powder or cocoa butter in second zone

摘要

In prodn. of a chocolate compsn. from sugar, milk powder and cocoa using an extruder, (a) milk powder, sugar and water are fed to the extruder, (b) in a 1st treating zone sugar is caramelised and milk proteins and sugar undergo a Maillard reaction, (c) the compsn. is cooled in a cooling zone and opt. dried, and (d) in a 2nd treating zone, cocoa and/or cocoa powder and/or cocoa butter are added and mixed with the intermediate prod. from the 1st treating zone. Temps. are pref. 130-170 deg.C in the 1st treating zone, and 70-120 deg.C in the 2nd zone, and moisture contents are pref. 1-5 wt.% in the 1st zone and 0.3-2% in the 2nd zone. The amts. of the components, w.r.t. the end prod., are: milk powder 28-51 wt.%, sugar 43-67%, water 1-10%, and cocoa 4-17%. 3-4 Wt.% of flour may be added with the milk powder, sugar and water. The extruded prod. is pref. dried and/or comminuted for addn. to sweet prods. e.g., ice cream, bonbons or chocolate, or bonbons may be shaped at the outlet from the extruder, followed by drying.