ĐẠI HỌC SƯ PHẠM KỸ THUẬT TP.

HỒ CHÍ MINH
KHOA CÔNG NGHỆ HÓA HỌC VÀ THỰC PHẨM
BỘ MÔN CÔNG NGHỆ THỰC PHẨM

BÁO CÁO
Môn: LIÊN HỆ DOANH NGHIỆP
Chuyên đề: Tổng quan về quy trình sản xuất chocolate - Bean to Bar

SV: Lê Hoàng Quân

MSSV: 18116032
LỚP: 18116CLA
Diễn giả: Mr .Đào Duy Can

TP Hồ Chí Minh, tháng 10, năm 2021

1. Why is there a heat training process in the chocolate production
process?
- Tempering is the process of using mechanical influences, temperature
to arrange and connect the individual fat crystals in cocoa butter
 together. Then form a stable chocolate crystal form. Chocolate after
tempering will have a smooth glossy surface, tight structure and
difficult to melt under normal conditions
- - When the chocolate has not undergone the tempering process, the
product will be difficult to solidify at room temperature. In case of
hardening, the product will not be shiny and there will be patchy
appearance on the surface. The reason is that the internal texture is not
uniform and it is easy for the fat to separate from the chocolate. So if
you want the chocolate to be shiny, you have to do tempering.
2. Why is cocoa bean fermentation important to chocolate quality?
Describe the transformations of cocoa fermentation.
2.1. The importance of fermentation:
The fermentation process helps to improve the quality of cocoa
beans, affecting the flavor of chocolate such as helping to reduce
bitterness, acrid and forming the characteristic flavor of chocolate.
Because the taste of cocoa beans is judged by the combination of sour
and acrid taste. The sour taste of the seeds is closely related to the pH and
acidity parameters of the seeds, and the high or low acrid taste is
determined by the tannin content in the seeds. Tannin is a substance
belonging to the group of polyphenols. During fermentation, polyphenol
compounds tend to diffuse to the outside and are oxidized by the enzyme
polyphenoloxidase, which reduces the tannin content in the product. If the
fermentation process is good and complete, the residual tannin content is
low and the acrid taste of the beans will be greatly reduced, creating a
flavor that increases the sensory value of the cocoa beans after
fermentation, resulting in higher quality chocolate..
2.2. Changes in cocoa fermentation:
- Includes two methods:
- Method of external fermentation: is the aerobic decomposition
of the starchy mucilage of the pulp surrounding the seeds into
alcohol and CO gas, by yeast saccharomyces spp. Then the
alcohol is converted to acetic acid and organic acids. by
acetobacter bacillus. The heat and acid produced decompose the
kernels.

- The method of fermentation inside the endosperm: There are

many changes in the color of the seeds, the bitter substances in
the seeds are converted into aromatic substances, and the aroma
of chocolate is developed. One of those fragrances is cocoaol.
This substance is present in cocoa beans in a very small amount
(25ml / ton cocoa beans) but creates a very pleasant aroma.
2.2.1. Microbial system during fermentation:
- Yeast: Yeast thrives well in acidic and low-oxygen
environments, such as in the early stages of fermentation.
During these early stages, yeast is important in paving the way
for bacterial fermentation. It converts sugars, such as sucrose,
glucose, and fructose, into ethanol and CO2, reducing the
acidity of the "mucous rice" by using citric acid and creating
aromatic compounds, which contribute to the aroma. chocolate
and is important for flavor development. Yeast is also
responsible for breaking down the "mucous rice" and producing
pectin-degrading enzymes. This will create favorable conditions
for air to penetrate the cocoa bean mass. However, this
increases air flow, along with an increase in pH and alcohol
concentration.
- Lactic acid bacteria begin to grow when the "mucous rice"
layer is decomposed, the yeast is dying. The main function of
lactic acid bacteria is to metabolize sugars (glucose and
fructose) and citrate to produce lactic acid, acetic acid, ethanol,
and mannitol. The production of lactic acid and acetic acid
contributes to the lowering of the pH. Lactic acid bacteria are
also thought to contribute to yeast's ability to use citrate as a
carbon source. These products are great for the growth of acetic
acid bacteria and allow them to convert ethanol to acetic acid,
releasing heat as well as some of the by-products that kill cocoa
beans.
- The predominant lactic acid bacteria in the first 36 to 48 hours
of fermentation include Lactobacillus cellobiosus (60-85% of
the total lactic acid bacteria developed), Lactobacillus
plantarum, Lactobacillus hilgardii (only 2% of the total
bacteria). , Leuconostoc mesenteroides and Lactococcus lactis.
Most grow well between 40 and 45 C, and at 7 to about 10%
ethanol.
- - Acetic acid bacteria: Towards the end of fermentation, the
presence of yeast and lactic acid bacteria decreases, the air
inside the cocoa mass increases. Thus, these conditions can lead
to the growth of acetic acid bacteria that conduct aerobic
fermentation. This bacterium oxidizes ethanol to acetic acid,
and also further oxidizes acetic acid to carbon dioxide and
water. These organisms are metabolized by high temperature
acidification of cocoa beans, which causes diffusion and
hydrolysis of proteins in the cotyledons. Acetic acid bacteria
mainly form the precursors of chocolate flavor. These include
members of the genus Acetobacter as well as Gluconobacter.
 - Filamentous fungi: Filamentous fungi are also found in the
aerated parts of the fermenter. They can induce hydrolysis of
some “mucus rice” and produce acids, but are not considered
important in microbial inheritance. Among the filamentous
fungi, Aspergillus fumigatus and Mucor racemous were the
most present in the fungal population until the end of
fermentation. These fungi cannot grow at temperatures higher
than 45°C, but can be isolated at about 50°C..
2.2.2. Factors affecting fermentation:
 - Temperature
 - Fermentation time
 - Proper air level
 - Type of compost bin
 - Particle mass and height
Of the above factors, time and temperature are the most
important, which greatly affect the fermentation process. If the
time is not enough, the seeds will have a bitter taste and no
aroma. And if the time is too long, rotten fermentation will take
place, affecting the quality of the seeds.
2.2.3. Thành phần hóa học của hạt sau quá trình lên men:

Cấu tử Thành phần hạt thô không bóc vỏ cứng

water 6,54
Cacao butter 44,49
Theobromin 1,49
Carbohydrat 28,52
Protein 11,83
ash 4,00
Another as vitamin 3,29
- - Cocoa butter: contains a lot of fat, providing a great energy for
the body. In which fatty acids such as palmitic, stearic, and
oleic account for about 70%, making cocoa butter capable of
curing at room temperature.

Glycerides Tỉ lệ

Trisaturated 2,5 - 3

Triunsaturated 1

Stearo – diolein 6 - 12

Palmito – diolein 7-8

Oleo – distearin 18 - 22

Oleo – palmito 52 - 57
stearin

Oleo – dipalmitin 4-6

Table 2.1 Composition of fatty acids in cocoa butter.
- Protein: contains a variety of amino acids that have the function
of building muscle tissue

Acid amin Thành phần(%)

Phenylethylamin 0,02 – 2,20

Tele-methylhistamin 0,011 – 1,54

Spermidine 0,05 – 1,15

p-tyramine 0,02 – 0,35

 3– 0,02 – 0,33
methyloxytyramine

Tryptamine 0,03 – 0,18

Spermine 0,00 – 0,13

Theobromine < 1,30

Caffeine Không xác định

Table 2.2: Composition of amino acids in cocoa beans
- Carbohydrates: exist in the form of sugars, providing stored
energy for the body
- - Theobromin: Is a derivative of Xanthines, with the structural
formula C, H, N, P, containing about 1.22 % of liquid
chocolate, and 1.89 - 2.69% of cocoa beans Theobromin is the
component. bitter taste of cocoa.
- - Minerals and vitamins:

Chất Vitamin
khóang

K A

Na B1

Ca B2

Mg B3

P C

Cl E

Fe

Zn
 Cu

3. 3. What is CCP? Why put CCP at cocoa roasting stage?

Critical Control Point is: The step in the process at which control
measures are applied to prevent or reduce a significant food safety hazard to
an acceptable level and a critical limit has been determined. Measurement
may lead to application of correction.
We must set the CCP (time and temperature) at the roasting stage
because in the roasting process cocoa beans need to be roasted at a
temperature between 105°C and 120°C and to specific times to remove
pathogens. . This step is crucial to the safety of the chocolate candy product
because contaminants such as fungi and micro-organisms can be destroyed
by heating at high temperatures. Besides, if the temperature is higher than
150 ° C, the cocoa beans will burn and affect the quality of the product.
4. Difference between dark chocolate and white chocolate
- Dark Chocolate: Dark chocolate has the highest percentage of cocoa
solids and cocoa butter of all chocolates, contains a minimum of 70% cocoa,
and melts more easily than white chocolate at room temperature, so it has a
richer taste. Naturally bitter, little or no sweetness. The higher the amount of
cocoa, the more bitter the taste.
- White chocolate: unrefined, contains 0% cocoa, contains only cocoa
butter, sugar and contains milk powder that makes them not bitter. They
have a smooth texture and a buttery, sweet taste.