乌桕类可可脂及其巧克力结晶性质的研究(Ⅰ)

Studies on the Crystallization Behavior of CTCBE and Its Chocolate (Ⅰ)

研究乌桕类可可脂结晶及其巧克力结晶性质的关系,揭示乌桕类可可脂巧克力加工性能差的原因。采用分光光度法、差示扫描量热法、粘度法研究乌桕类可可脂和天然可可脂及其巧克力的结晶、固化过程,探讨添加茶叶粉生物乳化剂对改善乌桕类可可脂巧克力加工性能的影响。研究表明乌桕类可可脂结晶固化速率比天然可可脂快,而乌桕类可可脂巧克力结晶速率较天然可可脂巧克力快得多。添加5%～8%茶叶粉不仅改善乌桕类可可脂巧克力加工性能,而且能提高巧克力的热稳定性和抗霜花能力。

The crystallization behavior of Chinese Tallow Cocoa Butter Equivalent (CTCBE) and its chocolate were investigatedto reveal the cause of bad processing behavior of CTCBE chocolate. Spetrophotometric analysis, Differential Scanning Calorimitry(DSC) and viscosimetry were used to study the solidification behaviors of CTCBE and Cocoa Butter (CB) chocolates, to probepossible way of improving the processing behavior of CTCBE by adding tea powder bio-emulsifier. The result showed that thesolidification speed of CTCBE was quicker than that of CB, and CTCBE chocolate crystallized much faster than CB chocolate.The processing behavior of CTCBE chocolate paste and thermal stability were obviously improved, the effect of anti-bloomingwas also achieved, with the addition of 5%～8%tea powder.