{"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\/ms\/cocoa-powder-manufacturing-process\/","title":{"rendered":"Proses Pengilangan Serbuk Koko di Loji"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Serbuk koko mempunyai aroma yang kuat dan tulen dan merupakan bahan mentah yang penting untuk coklat, minuman, ais krim, gula-gula, kek dan makanan lain. Mari masuk ke kilang hari ini untuk memahami proses pembuatan serbuk koko.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Proses Pengilangan Serbuk Koko \u2013 9 Proses<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Penerimaan dan Penyimpanan Biji Koko<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Selepas biji koko tiba di loji koko, pemeriksaan pertama dijalankan, seperti bahan utama dan penunjuk rasa, kualiti biji koko, dan lain-lain, biji koko perlu diperiksa mengikut keperluan pengeluaran perusahaan. Biji koko yang layak hendaklah disimpan tepat pada masanya, biasanya di tempat yang sejuk dan gelap.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"500\" src=\"https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/2-12.jpg\" alt=\"Carta Aliran Proses Pengilangan Serbuk Koko\" class=\"wp-image-1833\" srcset=\"https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/2-12.jpg 800w, https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/2-12-300x188.jpg 300w, https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/2-12-768x480.jpg 768w, https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/2-12-480x300.jpg 480w, https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/2-12-640x400.jpg 640w, https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/2-12-600x375.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption>Carta Aliran Proses Pengilangan Serbuk Koko<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Penghapusan Kekotoran<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kerana biji koko akan mempunyai banyak kekotoran apabila ia dibeli dan ditapai, biji koko mesti dibersihkan sebelum memasuki proses seterusnya. Keluarkan serpihan seperti batu, kotoran dan pasir daripada biji koko.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Memanggang<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Biji koko yang telah dibersihkan diangkut ke dalam <a href=\"https:\/\/www.cocoamachinery.com\/ms\/product\/cocoa-bean-roasting-machine\/\">mesin pemanggang<\/a> melalui paip atau peralatan mengangkat lain. Lazimnya memanggang pada suhu 120 hingga 160 darjah Celcius, ia terus menghilangkan lembapan dan menghasilkan aroma khas, di samping memudahkan untuk mengisar biji koko dan mengeluarkan kulitnya.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4<strong>. Mengupas<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Biji koko yang dipanggang secara amnya memasuki proses mengupas, yang merupakan bahagian penting dalam menghasilkan serbuk koko berkualiti tinggi. Selepas mengupas dan mengasingkan isirong, kulit luar biji koko dibuang sepenuhnya, dan hanya biji koko pergi ke proses seterusnya.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5. Pengisaran dan Penyimpanan Buburan<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Biji koko yang telah dikupas dimasukkan ke dalam kilang koloid untuk mengisar kasar. Biji koko yang dikisar kasar akan menjadi buburannya, dan zarah pes koko biasanya mencapai 100 mesh. Buburan ini masuk ke dalam tangki buburan untuk disimpan. Suhu penyimpanan biasanya akan turun kepada 80 darjah Celsius.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>6. Pensterilan \/ Pengalkalian<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Buburan mesti disterilkan sebelum memasuki proses seterusnya. Suhu pensterilan biasanya melebihi 121 darjah Celsius, dan masanya lebih daripada 10 minit. Hanya dengan cara ini bakteria dalam buburan boleh dihapuskan secara asasnya. Mengikut keperluan pengeluaran, serbuk koko beralkali secara amnya dialkalikan di tempat ini (atau tidak dialkalikan mengikut keperluan pengeluaran).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>7. Pengisaran Halus (pilihan)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Buburan koko yang telah disterilkan\/dialkalikan juga ditapis. Oleh kerana kehalusan serbuk koko yang digunakan dalam pengeluaran secara amnya melebihi 99%, keperluan ini hanya boleh dicapai dengan buburan koko yang dikisar halus. Semasa proses penapisan, suhu buburan koko akan berkurangan secara beransur-ansur, dan akhirnya ia akan turun kepada kira-kira 80 darjah Celsius.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>8. Penekanan Hidraulik<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pulpa koko yang ditapis akan memasuki mesin hidraulik (sesetengah syarikat juga merupakan penekan skru) untuk menekan. Suhu menekan biasanya melebihi 100 darjah Celsius, dan tekanan kerja melebihi 500 Bar. Jisim koko dan mentega koko (minyak mentah) diperoleh dengan menekan jisim koko. Mengikut keperluan pengeluaran, masa dan tekanan menekan diselaraskan untuk mengawal kandungan lemak dalam serbuk koko.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>9. Mengisar Serbuk Koko<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Selepas ditekan, kek koko boleh memasuki proses mengisar. Kek koko dihancurkan dengan teliti dan diayak melalui ayak 100 mesh\/200 mesh. Hanya serbuk koko yang melalui penapis adalah produk yang layak. Selepas serbuk koko melepasi ayak, ia diisi, dibungkus, disimpan, dan akhirnya diangkut ke setiap pengeluar makanan.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"420\" src=\"https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/blog-5.jpg\" alt=\"Proses Pengilangan Serbuk Koko di Loji\" class=\"wp-image-1832\" srcset=\"https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/blog-5.jpg 800w, https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/blog-5-300x158.jpg 300w, https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/blog-5-768x403.jpg 768w, https:\/\/www.cocoamachinery.com\/wp-content\/uploads\/2022\/03\/blog-5-600x315.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption>Proses Pengilangan Serbuk Koko di Loji<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Keseluruhan proses pembuatan serbuk koko pada asasnya adalah ini. Sesetengah kilang koko mempunyai keperluan yang lebih tinggi. Dalam proses pengeluaran, bukan sahaja biji koko yang baik digunakan, tetapi juga pensterilan sekunder. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Untuk maklumat lanjut tentang peralatan yang diperlukan dalam proses di atas, sila lihat kami <strong><a href=\"https:\/\/www.cocoamachinery.com\/ms\/product\/cocoa-powder-production-line\/\">barisan pengeluaran serbuk koko<\/a><\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">E-mel: serena@machinehall.com<br>WhatsApp\/Mobile: +8615515597212<\/p>\n<div style='text-align:left' class='yasr-auto-insert-visitor'><\/div>","protected":false},"excerpt":{"rendered":"<p>Serbuk koko mempunyai aroma yang kuat dan tulen dan merupakan bahan mentah yang penting untuk coklat, minuman, ais krim, gula-gula, kek dan makanan lain. Mari masuk ke kilang hari ini untuk\u2026<\/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":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cocoa 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\/ms\/cocoa-powder-manufacturing-process\/\" \/>\n<meta property=\"og:locale\" content=\"ms_MY\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cocoa Powder Manufacturing Process in Plant - 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