摘要
乌桕类可可脂(简称CTCBE)是天然可可脂(简称CB)的高档替代品,但可可脂稳定性好,而乌桕类可可脂易发生氧化酸败。借助Rancimat法对乌桕类可可脂氧化诱导期测定的结果表明,CTCBE在90～115℃的诱导期随温度的升高而缩短,从9.54h减短至0.58h。CTCBE在120℃及以上温度直接进入快速氧化阶段,不出现任何诱导期。CTCBE在90～115℃的氧化诱导期规律用方程模型表征为lnti=14705/T-38.176。
Tallow Cocoa Butter Equivalent (CTCBE)could replace natural cocoa butter (CB)to apply to chocolate industry.But CTCBE was easy to be oxidized.The results of determining CTCBE's Induction period by Rancimat showed that at 90～115℃,the IP of CTCBE were respectively shortened,from9.54h to0.58h;at ≥120℃,CTCBE directly got into quick oxidative period,without any IP.The equation of oxidative IP in CTCBE at 90℃to110℃was lnt i =14705/T-38.176.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第5期37-39,共3页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(20062005)
