摘要
本试验研究了松籽巧克力的加工工艺。通过单因素试验,L9(34)正交试验设计得到最佳工艺配方:可可脂添加量44%,松籽添加量25%,均质时间5min,所得成品味道香浓,色泽纯正,口感细腻润滑,理化指标和微生物指标均符合国家标准。
This article studied the processing technology of pine seed chocolate. According to single-factor test and L9（3^4） orthogonal experimental design, the result showed that the optimized parameters include： cocoa butter added 44%, pine seed content added 25% and homogenised 5min. The pine seed chocolate took on pure color, fragrant, smooth. The physiochemical and microbial indexes accorded with national standard.
出处
《食品与发酵科技》
CAS
2012年第6期74-76,81,共4页
Food and Fermentation Science & Technology
关键词
松籽
巧克力
生产工艺
pine seed
chocolate
production process
