Camellia ptilophylla Chang is a wild tea tree containing theobromine and is caffeine-free.Lots of researches have been conducted for its domestication since it was discovered to contain theobromine in its shoots.First...Camellia ptilophylla Chang is a wild tea tree containing theobromine and is caffeine-free.Lots of researches have been conducted for its domestication since it was discovered to contain theobromine in its shoots.First,its pharmacological and physiological effects have been studied,demonstrating that it can be used as a new resource of tea as daily and healthy beverage.Cocoa tea differs from traditional tea in that it does not excite the nervous system.Second,various ways of propagation have been investigated,and sexless cutting has been the method adopted currently.Third,through selection and breeding,plantation of cocoa tea can be set up to cultivate new varieties,and cocoa tea of different flavors such as green cocoa tea,oolong cocoa tea,and black cocoa tea can be processed.Thus,cocoa tea will become a choice in the tea market.展开更多
Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physic...Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butter (CB). Solid and liquid fractions for large amounts of unsaturated fatty acids (approx. 80%) and thereby lower iodine values (81 - 85 gI2/100g) than that of CB (37% and 34 gI2/100 g, respectively), are not suitable as CBR. Among all ratios of chemically and enzaymatically interesterified oil blends (20%, 25% and 30% of hydrogenated tea seed oil with 80%, 75% and 70% of tea seed oil/liquid fraction/solid fraction), the samples with ratio of 30:70 from both chemical and enzymatic interesterification had FAC and iodine value closer to that of CB. A comparision between chemically and enzymatically interesterified samples (CISs and EISs, respectively), in terms of solid fat content (SFC) indicated that although the SFC values in EIS were much lower than that of CB, but the thermal behavior of this sample is comprable to CB at 20℃- 30℃ (sharp melting point of CB).展开更多
Stability of Chinese Vegetable Tallow (CVT) and Cocoa Butter Equivalent (CBE) from CVT at room temperature was studied. The POV of non-deodorized CVT increased to 105.45 mmol/kg after 1 month’s storage at room temper...Stability of Chinese Vegetable Tallow (CVT) and Cocoa Butter Equivalent (CBE) from CVT at room temperature was studied. The POV of non-deodorized CVT increased to 105.45 mmol/kg after 1 month’s storage at room temperature, while that of refined CVT and CBE increased to 100 mmol/kg after 2 months’ storage at room temperature. The POV of CEB and CVT supplemented with anti-oxidant BHT or TPE was less 15 mmol/kg at room temperature after half a year. The quality of CVT and CBE supplemented with TPE remained unchanged after nearly one year’s storage.展开更多
基金This project was supported by the National Natural Science Foundation of China(Grant No.39570081)Natural Science Foundation of Guangdong Province(No.1987,1989,2005B2080100)+1 种基金Guangzhou Science&Technology Projects(No.956148-98-Z-702001-T-012-01).
文摘Camellia ptilophylla Chang is a wild tea tree containing theobromine and is caffeine-free.Lots of researches have been conducted for its domestication since it was discovered to contain theobromine in its shoots.First,its pharmacological and physiological effects have been studied,demonstrating that it can be used as a new resource of tea as daily and healthy beverage.Cocoa tea differs from traditional tea in that it does not excite the nervous system.Second,various ways of propagation have been investigated,and sexless cutting has been the method adopted currently.Third,through selection and breeding,plantation of cocoa tea can be set up to cultivate new varieties,and cocoa tea of different flavors such as green cocoa tea,oolong cocoa tea,and black cocoa tea can be processed.Thus,cocoa tea will become a choice in the tea market.
文摘Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butter (CB). Solid and liquid fractions for large amounts of unsaturated fatty acids (approx. 80%) and thereby lower iodine values (81 - 85 gI2/100g) than that of CB (37% and 34 gI2/100 g, respectively), are not suitable as CBR. Among all ratios of chemically and enzaymatically interesterified oil blends (20%, 25% and 30% of hydrogenated tea seed oil with 80%, 75% and 70% of tea seed oil/liquid fraction/solid fraction), the samples with ratio of 30:70 from both chemical and enzymatic interesterification had FAC and iodine value closer to that of CB. A comparision between chemically and enzymatically interesterified samples (CISs and EISs, respectively), in terms of solid fat content (SFC) indicated that although the SFC values in EIS were much lower than that of CB, but the thermal behavior of this sample is comprable to CB at 20℃- 30℃ (sharp melting point of CB).
文摘Stability of Chinese Vegetable Tallow (CVT) and Cocoa Butter Equivalent (CBE) from CVT at room temperature was studied. The POV of non-deodorized CVT increased to 105.45 mmol/kg after 1 month’s storage at room temperature, while that of refined CVT and CBE increased to 100 mmol/kg after 2 months’ storage at room temperature. The POV of CEB and CVT supplemented with anti-oxidant BHT or TPE was less 15 mmol/kg at room temperature after half a year. The quality of CVT and CBE supplemented with TPE remained unchanged after nearly one year’s storage.
