摘要
构建了低场核磁共振(LF-NMR)在线控温分析系统,对不同品种巧克力的熔化过程进行了表征,研究了可可脂和粗脂肪含量对巧克力熔化温度的影响。通过对样品的程序升温,持续测定了巧克力的横向弛豫时间(T2),对四个不同品牌巧克力的熔化过程进行了评价。结果表明,巧克力熔化过程中T2值随温度增大,巧克力中液体脂肪的运动性增强,且熔化温度随可可脂和粗脂肪含量的增加而升高。本文首次利用LF-NMR在线控温分析系统实时在线检测了巧克力熔化过程,并直观准确地测定了巧克力的熔化温度,为改善巧克力的加工工艺和配方提供了理论指导。
A method for characterizing the melting process of chocolate quickly and accurately by low-field nuclear magnetic resonance technology(LF-NMR)with online control of sample temperature module was presented.Effects of cocoa content on the melting temperature of chocolate was investigated with this method.Characterization of the relaxation time(T 2)corresponding to the movement of liquid oil molecules of chocolate was conducted by continuously controlling and detecting the temperature of the sample online.The melting process of four brands chocolate with different content cocoa was evaluated.The results indicated that the T 2 value increased with the temperature,the movement of liquid fat in chocolate increased,and the melting temperature increased with the increase of cocoa butter and crude fat content.It is the first time to detect the chocolate melting process online,and directly and accurately measure the melting temperature of chocolate by using LF-NMR online temperature control analysis system,which provides reference for the production quality control of chocolate.
作者
陈芳宇
陈超
赵大伟
张松平
马光辉
苏志国
李秀男
CHEN Fang-yu;CHEN Chao;ZHAO Da-wei;ZHANG Song-ping;MA Guang-hui;SU Zhi-guo;LI Xiu-nan(Key Laboratory of Biochemical Engineering,Institute of Process Engineering,Chinese Academy of Sciences,Beijing 100190,China;School of Chemical Engineering,University of Chinese Academy of Sciences,Beijing 100049,China)
出处
《食品工业科技》
CAS
北大核心
2020年第23期247-252,259,共7页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(21376248、21506228、21821005)。
关键词
巧克力
熔化温度
熔化过程
LF-NMR
温控
液体油峰
chocolate
melting temperature
melting process
LF-NMR
temperature control
liquid oil peak
