巧克力“白霜”的解决方案

The Methods of Anti-Blooming for Chocolate

巧克力风味独特、口感好，颇受人们的喜爱。随着巧克力制品消费量的增加，其质量问题也越来越受到各方的关注。其中巧克力起白霜是巧克力产业的世界性难题。

Bloom in chocolates and compound coatings has been studied for many decades, however, the specific mechanisms of fat bloom still remain largely unknown. The formation of fat bloom in chocolate is described, together with methods to delay or prevent it. Aspects considered include： the reasons and mechanisms why bloom develops in chocolate; methods to minimize fat bloom （maintenance of appropriate storage temperature, use of suitable fat recipes, addition of bloom inhibitors）