摘要
通过制备添加由磷脂、单甘油脂、Span 60两两复配(1∶3/1∶1/3∶1,w/w)月桂酸型代可可脂(CBS)模型巧克力,研究添加复配乳化剂对CBS巧克力物化性质影响。结果表明,复配乳化剂种类和添加量均对CBS巧克力物性产生显著影响;其中,磷脂/Span 60复配添加使巧克力表面WI值增加趋势延缓,具有较好延缓起霜作用。
The effects of the mixed emulsifiers on physico-chemical properties of cocoa butter substitutes （ CBS ） based chocolate were studied by preparing the mode chocolate adding the mixtures of lecithin, monoglyceride and span 60 （ 1 ： 3/1 ： 1/3 ： 1, w/w ）, repectively. The results showed that mixed emulsifier types and additive amounts of emulsifiers have significant impacts on physicochemical properties of CBS based chocolate. The lecithin/span 60 compound made AWI value of chocolate surface increasing slowly, having good role to delay the chocolate bloom.
出处
《粮食与油脂》
北大核心
2013年第7期19-21,共3页
Cereals & Oils
基金
国家自然基金青年基金项目(31201382)
十二五国家科技支撑计划项目(2011BAD02B04)
教育部新世纪人才计划(NCET-10-0457)
关键词
代可可脂
巧克力
乳化剂复配
cocoa butter substitutes
chocolate
emulsifier compound
