摘要
介绍巧克力生产中常用油脂种类及配方比例,指出巧克力生产中油脂应用的关键技术是制酱工序中油脂总量的控制和温度的调节。
Popular fat sorts and ratio in chocolate manufacture were introduced in this paper. The fat applied key technology in chocolate manufacture was the control of total fat quantity in mass-making process and tempering.
出处
《食品科技》
CAS
北大核心
2005年第1期45-47,共3页
Food Science and Technology
关键词
巧克力
油脂
技术
chocolate
fat
technology
