{"id":1812,"date":"2022-03-22T11:19:25","date_gmt":"2022-03-22T11:19:25","guid":{"rendered":"https:\/\/www.cocoamachinery.com\/?p=1812"},"modified":"2022-04-28T11:34:49","modified_gmt":"2022-04-28T11:34:49","slug":"cocoa-powder-manufacturing-process","status":"publish","type":"post","link":"https:\/\/www.cocoamachinery.com\/es\/cocoa-powder-manufacturing-process\/","title":{"rendered":"Proceso de fabricaci\u00f3n del cacao en polvo en planta"},"content":{"rendered":"

El cacao en polvo tiene un aroma fuerte y puro y es una materia prima importante para el chocolate, las bebidas, los helados, los dulces, los pasteles y otros alimentos. Entremos hoy en la planta para entender el proceso de fabricaci\u00f3n del cacao en polvo.<\/p>\n\n\n\n

Proceso de fabricaci\u00f3n del cacao en polvo - 9 procesos<\/h2>\n\n\n\n

1. Aceptaci\u00f3n y almacenamiento del cacao en grano<\/strong><\/p>\n\n\n\n

Una vez que los granos de cacao llegan a la planta de cacao, se realiza la primera inspecci\u00f3n, como los ingredientes clave y los indicadores de sabor, la calidad del grano de cacao, etc., los granos de cacao deben inspeccionarse de acuerdo con los requisitos de producci\u00f3n de la empresa. Los granos de cacao calificados deben almacenarse a tiempo, generalmente en un lugar fresco y oscuro.<\/p>\n\n\n\n

\"Diagrama
Diagrama de flujo del proceso de fabricaci\u00f3n del cacao en polvo<\/figcaption><\/figure>\n\n\n\n

2. Eliminaci\u00f3n de impurezas<\/strong><\/p>\n\n\n\n

Como las habas de cacao tendr\u00e1n muchas impurezas cuando se compren y fermenten, hay que limpiarlas antes de pasar al siguiente proceso. Elimine de los granos de cacao restos como piedras, suciedad y arena.<\/p>\n\n\n\n

3. Tostado<\/strong><\/p>\n\n\n\n

Los granos de cacao limpios se transportan al m\u00e1quina tostadora<\/a> a trav\u00e9s de tuber\u00edas u otros equipos de elevaci\u00f3n. El tostado, que suele realizarse a una temperatura de entre 120 y 160 grados cent\u00edgrados, elimina a\u00fan m\u00e1s la humedad y produce aromas caracter\u00edsticos, al tiempo que facilita la molienda de los granos de cacao y la eliminaci\u00f3n de su piel.<\/p>\n\n\n\n

4. Peeling<\/strong><\/p>\n\n\n\n

Las habas de cacao tostadas suelen pasar al proceso de pelado, que es una parte importante de la producci\u00f3n de cacao en polvo de alta calidad. Tras pelar y separar los granos, se elimina por completo la piel exterior de las habas de cacao, y solo los nibs de cacao pasan al siguiente proceso.<\/p>\n\n\n\n

5. Molienda y almacenamiento de lodos<\/strong><\/p>\n\n\n\n

Los granos de cacao pelados pasan a un molino coloidal para su molienda gruesa. Las habas de cacao molidas gruesas se convertir\u00e1n en su papilla, y las part\u00edculas de pasta de cacao suelen alcanzar una malla de 100 mesh. Estos purines se almacenan en tanques. La temperatura de almacenamiento suele bajar a 80 grados Celsius.<\/p>\n\n\n\n

6. Esterilizaci\u00f3n \/ Alcalinizaci\u00f3n<\/strong><\/p>\n\n\n\n

El lodo debe esterilizarse antes de pasar al proceso siguiente. La temperatura de esterilizaci\u00f3n suele ser superior a 121 grados Celsius, y el tiempo es superior a 10 minutos. S\u00f3lo as\u00ed pueden eliminarse b\u00e1sicamente las bacterias de la papilla. Seg\u00fan las necesidades de producci\u00f3n, el cacao en polvo alcalinizado se alcaliniza generalmente en este lugar (o no se alcaliniza seg\u00fan las necesidades de producci\u00f3n).<\/p>\n\n\n\n

7. Molienda fina (opcional)<\/strong><\/p>\n\n\n\n

Tambi\u00e9n se refina la pasta de cacao esterilizada\/alcalinizada. Dado que la finura del cacao en polvo utilizado en la producci\u00f3n suele ser superior a 99%, este requisito s\u00f3lo puede alcanzarse con una pasta de cacao finamente molida. Durante el proceso de refinado, la temperatura de la pasta de cacao disminuir\u00e1 gradualmente, y finalmente bajar\u00e1 a unos 80 grados Celsius.<\/p>\n\n\n\n

8. Prensado hidr\u00e1ulico<\/strong><\/p>\n\n\n\n

La pulpa de cacao refinada entrar\u00e1 en la prensa hidr\u00e1ulica (algunas empresas tambi\u00e9n tienen prensas de tornillo) para su prensado. La temperatura de prensado suele superar los 100 grados Celsius, y la presi\u00f3n de trabajo es superior a 500 Bar. La pasta de cacao y la manteca de cacao (aceite crudo) se obtienen mediante el prensado de la pasta de cacao. Seg\u00fan las necesidades de producci\u00f3n, el tiempo y la presi\u00f3n de prensado se ajustan para controlar el contenido de grasa del cacao en polvo.<\/p>\n\n\n\n

9. Molienda de cacao en polvo<\/strong><\/p>\n\n\n\n

Tras el prensado, la torta de cacao puede entrar en el proceso de trituraci\u00f3n. Las tortas de cacao se trituran a fondo y se pasan por un tamiz de 100 mallas\/200 mallas. S\u00f3lo el cacao en polvo que pasa por el tamiz es un producto cualificado. Una vez que el cacao en polvo pasa por el tamiz, se envasa, embala, almacena y, por \u00faltimo, se transporta a cada fabricante de alimentos.<\/p>\n\n\n\n

\"Proceso
Proceso de fabricaci\u00f3n del cacao en polvo en planta<\/figcaption><\/figure>\n\n\n\n

El proceso de fabricaci\u00f3n del cacao en polvo es b\u00e1sicamente \u00e9ste. Algunas f\u00e1bricas de cacao tienen requisitos m\u00e1s estrictos. En el proceso de producci\u00f3n no solo se utilizan buenas habas de cacao, sino tambi\u00e9n una esterilizaci\u00f3n secundaria. <\/p>\n\n\n\n

Para m\u00e1s informaci\u00f3n sobre el equipo necesario en el proceso anterior, consulte nuestro l\u00ednea de producci\u00f3n de cacao en polvo<\/a><\/strong>.<\/p>\n\n\n\n

Correo electr\u00f3nico: serena@machinehall.com
WhatsApp\/M\u00f3vil: +8615515597212<\/p>\n

<\/div>","protected":false},"excerpt":{"rendered":"

El cacao en polvo tiene un aroma fuerte y puro y es una materia prima importante para el chocolate, las bebidas, los helados, los dulces, los pasteles y otros alimentos. Entremos hoy en la planta para ...<\/p>","protected":false},"author":1,"featured_media":1832,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1812","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge"],"yoast_head":"\nCocoa Powder Manufacturing Process in Plant - Cocoa Machinery<\/title>\n<meta name=\"description\" content=\"The cocoa powder manufacturing process includes cleaning, roasting, peeling, grinding, sterilizing\/alkalizing, pressing, powder grinding, etc.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cocoamachinery.com\/es\/cocoa-powder-manufacturing-process\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cocoa Powder Manufacturing Process in Plant - 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