Dried, fermented beans were roasted at 120 °C for 55 min. Cocoa
nibs were obtained by manually removing the shells of roasted beans.
Deshelled nibs (111 g) were ground into cocoa liquor and transferred
to a laboratory scale conching machine, Spectra 11 (Santha Industrials,
Mangalore, Karnataka, India). After an initial conching for 10 min,
72 g of pure icing sugar (Sugar Australia, Melbourne, Australia) and
45 g of cocoa butter (ADM, Decatur, IL, USA) were added. The mixture
was conched for 6 h until the liquid chocolate became fine. The temperature
of the chocolate increased from 30 °C to about 40 °C throughout
the process. The liquid chocolate was transferred to a bowl for tempering
by heating to 45 °C, cooling to 27 °C and finally bringing it to 33 °C.
The chocolate was poured into paper molds, covered and stored in an
odor free refrigerator for at least 2 weeks before being tasted. Sensory
evaluation of chocolate was performed by an untrained panel of 90
chocolate consumers (30 for each batch of chocolate) aged between
20 and 65, using the liking test method as described by Carpenter
et al. (2000). The panelists were asked to compare and evaluate color,
chocolate flavor and overall acceptability of two coded samples of chocolate
by giving scores in a seven-point hedonic scale corresponding to
their liking.
Dried, fermented beans were roasted at 120 °C for 55 min. Cocoa
nibs were obtained by manually removing the shells of roasted beans.
Deshelled nibs (111 g) were ground into cocoa liquor and transferred
to a laboratory scale conching machine, Spectra 11 (Santha Industrials,
Mangalore, Karnataka, India). After an initial conching for 10 min,
72 g of pure icing sugar (Sugar Australia, Melbourne, Australia) and
45 g of cocoa butter (ADM, Decatur, IL, USA) were added. The mixture
was conched for 6 h until the liquid chocolate became fine. The temperature
of the chocolate increased from 30 °C to about 40 °C throughout
the process. The liquid chocolate was transferred to a bowl for tempering
by heating to 45 °C, cooling to 27 °C and finally bringing it to 33 °C.
The chocolate was poured into paper molds, covered and stored in an
odor free refrigerator for at least 2 weeks before being tasted. Sensory
evaluation of chocolate was performed by an untrained panel of 90
chocolate consumers (30 for each batch of chocolate) aged between
20 and 65, using the liking test method as described by Carpenter
et al. (2000). The panelists were asked to compare and evaluate color,
chocolate flavor and overall acceptability of two coded samples of chocolate
by giving scores in a seven-point hedonic scale corresponding to
their liking.
การแปล กรุณารอสักครู่..
Dried, fermented beans were roasted at 120 °C for 55 min. Cocoa
nibs were obtained by manually removing the shells of roasted beans.
Deshelled nibs (111 g) were ground into cocoa liquor and transferred
to a laboratory scale conching machine, Spectra 11 (Santha Industrials,
Mangalore, Karnataka, India). After an initial conching for 10 min,
72 g of pure icing sugar (Sugar Australia, Melbourne, Australia) and
45 g of cocoa butter (ADM, Decatur, IL, USA) were added. The mixture
was conched for 6 h until the liquid chocolate became fine. The temperature
of the chocolate increased from 30 °C to about 40 °C throughout
the process. The liquid chocolate was transferred to a bowl for tempering
by heating to 45 °C, cooling to 27 °C and finally bringing it to 33 °C.
The chocolate was poured into paper molds, covered and stored in an
odor free refrigerator for at least 2 weeks before being tasted. Sensory
evaluation of chocolate was performed by an untrained panel of 90
chocolate consumers (30 for each batch of chocolate) aged between
20 and 65, using the liking test method as described by Carpenter
et al. (2000). The panelists were asked to compare and evaluate color,
chocolate flavor and overall acceptability of two coded samples of chocolate
by giving scores in a seven-point hedonic scale corresponding to
their liking.
การแปล กรุณารอสักครู่..
แห้ง , ถั่วหมักและอบที่ 120 ° C เป็นเวลา 55 นาที โกโก้
nibs ได้โดยการเอาเปลือกของเมล็ดคั่วด้วยตนเอง .
deshelled นิบ ( 111 กรัม ) มีพื้นเป็นโกโก้สุราและโอนไปยังห้องปฏิบัติการขนาด conching
เครื่อง Spectra 11 ( Santha industrials
Mangalore Karnataka , อินเดีย ) หลังจาก conching ครั้งแรก 10 นาที
72 กรัม น้ำตาลไอซิ่ง บริสุทธิ์ ( น้ำตาลออสเตรเลีย , เมลเบิร์นออสเตรเลีย ) และ
45 กรัม เนยโกโก้ ( ADM , Decatur , IL , USA ) มีการเพิ่ม ส่วนผสมคือ conched
6 H จนช็อกโกแลตเหลวกลายเป็นดี อุณหภูมิของช็อกโกแลต
เพิ่มขึ้นจาก 30 องศา C ประมาณ 40 องศา C ตลอด
กระบวนการ ช็อกโกแลตเหลวถูกโอนไปยังชาม tempering
โดยความร้อน 45 °องศาเซลเซียส ความเย็นที่ 27 ° C และการพาไป 33 ° C .
ช็อกโกแลตถูกเทลงในแม่พิมพ์กระดาษ ครอบคลุม และเก็บไว้ใน
กลิ่นฟรีตู้เย็นเป็นเวลาอย่างน้อย 2 สัปดาห์ ก่อนที่จะถูกกิน การประเมินทางประสาทสัมผัส
ช็อกโกแลตโดยใช้แผงมือใหม่ของผู้บริโภคช็อกโกแลต 90
( 30 สำหรับแต่ละชุดของช็อกโกแลต ) อายุระหว่าง 20 ถึง 65
ใช้ชอบวิธีการทดสอบตามที่อธิบายไว้โดยช่างไม้
et al . ( 2000 ) The panelists were asked to compare and evaluate color,
chocolate flavor and overall acceptability of two coded samples of chocolate
by giving scores in a seven-point hedonic scale corresponding to
their liking.
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