油脂种类对冰淇淋巧克力脆皮涂布特性的影响

Effects of lipids on ice cream chocolate crisp characteristic

对反映冰淇淋巧克力脆皮涂布特性的各项指标进行测实,以考察棕榈油、椰子油、起酥油和代可可脂对冰淇淋巧克力脆皮涂布特性的影响。结果表明,在实验温度范围内椰子油黏度最低;棕榈油凝固点最低,椰子油凝固点比棕榈油稍高,起酥油凝固点温度范围大,使用椰子油和棕榈油的巧克力涂布厚度接近,比代可可脂和起酥油小;代可可脂和椰子油在巧克力涂层冷却硬化方面接近,代可可脂冷却硬化最快。

Test the influence on the characteristic of ice cream chocolate crisp by the palm oil,the coconut oil,the cocoa butter alternatives,the shortening.The results showed that in the temperature range the coconut oil＇s viscosity is lowest,the palm oil＇s solidification point is lowest,the coconut oil＇s solidification point is slightly higher than the palm oil,the temperature range of the shortening＇s solidification point is large.The thickness of coating chocolate by the coconut oil and the palm oil is close,and is smaller than the cocoa butter alternatives or the shortening.The cocoa butter alternatives and the coconut oil are close in the cooling and hardening,the cocoa butter alternatives is quickest.