蛋白质抗巧克力霜花机理研究(Ⅰ)

Studies on the Antibloom Effects of Several Proteins to Chocolate Stabilites

选用具有一定意义的植物蛋白（茶叶、大豆）、动物蛋白（明胶、酪蛋白）、食用菌蛋白（香菇），在同等条件下与空白进行平行对比实验。将上述几种蛋白质分别以不同添加量加于类可可脂巧克力酱料中，用NDJ-79型粘度计测其粘度物变化大小；将添加了各种蛋白质的巧克力经20℃ 30℃促霜实验后，比较各种蛋白质的抑霜能力。结果表明：各种蛋白质与巧克力酱料间交互作用都很显著，而不同蛋白质与酱料间交互作用及抗霜效果却明显不一样，各蛋白质与巧克力酱料的亲和性强弱及抑霜花能力大小顺序是一致的，即：明胶>茶叶蛋白>香菇蛋白>空白>大豆蛋白>酪蛋白，与空白对比，酪蛋白、大豆蛋白还有一定促霜现象。

In the parallel experiments,vegetable proteins (tea,soybean),animal proteins(gelatin,casein),edible fungus protein(lentinus edodes)were selected purposefully and was added to the CBE(Cocoa Butter Equivalent)chocolate paste individually,under the same condition with varied amount,and compared with contrast.The viscosity of the products was investigated with NDJ-79 rotary viscosimeter.After circulated bloom-promting treatment at 20←→30℃,the antibloom effect of the proteins was compared.The results showed that the interactions between each protein and CBE chocolate were significant and the interactions and antibloom effects of different protein for CBE chocolate were quite different.The affinity of every protein with chocolate paste was in the same strength order of their antibloom effects,i.e.gelatin>tea protein>lentinus protein>blank>soybean protein>casein.Comparing to the contrast casein and soybean protein showed certain bloom-promoting phenomenon.