可可粉固体饮料卫生学调查及卫生标准的研究

可可粉固体饮料卫生学调查及卫生标准的研究冉陆１王竹天１姜培珍２陈敏２姚景惠１付萍１陈稚峰１赵丹宇１为加强对可可粉固体饮料的监督管理，为我国制定可可粉固体饮料卫生标准提供科学依据，卫生部食品卫生监督检验所、上海市食品卫生监督检验所于１９９６年５月～１９...     

产品质量国家监督抽查质量公告 固体饮料

为维护消费者合法权益,促进固体饮料行业健康发展,国家质检总局组织对固体饮料产品质量进行了国家监督抽查,共抽查了天津、河北、上海、江苏、浙江、安徽、福建、江西、湖北、海南、广东、广西、四川、贵州等14个省、直辖市126家企业生产的150种产品(不涉及出口产品),产品实物质量抽样合格率为96.9%。此次抽查依据GB7101-2003《固体饮料卫生标准》、GB19642-2005《可可粉固体饮料卫生标准》、QB/T3623-1999《果香型固体饮料》、GB2760-1996《食品添加剂使用卫生标准》、GB7718-2004《预包装食品标签通则》等国家标准规定的要求,对固体饮料产品的蛋白质、水分、苯甲酸、山梨酸、菌落总数、大肠菌群、霉菌、沙门氏菌、志贺氏菌、金黄色葡萄球菌、总砷、铅、日落黄、柠檬黄、亮蓝、胭脂红、苋菜红、糖精钠、甜蜜素以及标签等20个项目进行了检验。     

豆浆粉的颗粒结构及对质量的影响(速溶豆浆粉问题讨论之一)

奶粉、豆浆粉、可可粉等粉状固体饮料的溶解性能是衡量质量的重要指标,包括溶解过程(即速溶性)和溶解效果(用溶解度表示)两方面。溶解过程是指粉体颗粒能否全部顺利地分散到水中,溶解效果则指颗粒能否彻底溶解达到完全乳化。     

固体饮料产品质量国家监督抽查质量公告

为维护消费者合法权益,促进固体饮料待业健康发展,国家质栓总局组织对固体饮料产品质量进行了国家监督抽查,共抽查了天津、河北、海南、江苏、浙江、安徽、福建、江西、湖北、海南、广东、四川、贵州等14个省、直辖市126家企业生产的150种产品(不涉及出口产品),产品实物质量抽样合格率为96.9%.     

酶法生产可可粉饮料的研究

可可粉在饮料中不稳定,可以通过酶的作用降低可可粉的粒径,改善可可粉的溶解性。分别用淀粉酶、纤维素酶、蛋白酶、木聚糖酶对可可粉进行处理,发现淀粉酶、纤维素酶对可可粉有较强的作用,蛋白酶对可可粉几乎没有作用,木聚糖酶和纤维素酶、淀粉酶协同作用才有效果。通过正交实验得到酶解的最佳工艺是:在可可粉的天然pH下,加入0.5%(w/w)的淀粉酶、2%(w/w)的纤维素酶,0.2%(w/w)的木聚糖酶,在50℃下作用4h。     

多糖组分色谱指纹图谱聚类分析可可粉的掺假鉴别

为了建立可可粉掺假检测方法,采用超声辅助提取可可粉中多糖组分,利用硫酸水解及柱前PMP(1-苯基-3-甲基-吡唑啉酮)衍生化高效液相色谱法(HPLC)分析得到可可粉多糖组分的指纹图谱,根据共有特征峰的相对峰面积,应用系统聚类分析(HCA)法进行可可粉掺假鉴别试验。结果表明,掺入15%及以上可可壳的可可粉可以通过此方法予以鉴别。     

枸杞含乳固体饮料的加工方法

详细介绍了枸杞含乳固体饮料的加工方法,并对配方设计,产品质量控制和伪劣产品鉴别作了简要分析。     

我国可可粉的应用、生产与问题分析

该文对当前我国可可粉的应用和生产现状进行了阐述,分析了劣质(假冒)可可粉充斥市场的原因,并对如何规范可可粉加工行业进行了探讨。     

朱古力乳酸奶饮料的研制和生产技术

本文研究了以低脂奶粉、可可粉为主要原料生产朱古力乳酸奶饮料的生产工艺、操作要点和产品质量标准。生产的朱古力乳酸奶饮料 ,质量稳定、口感柔和、营养丰富     

可可粉末香精的感官分析及其在食品中的应用

研究了可可粉末香精作为可可粉的代替物在食品中的应用,通过感官分析从整体喜好度、香气、巧克力风味、苦味、口感五个方面对样品进行评价,并通过SPSS软件对所得数据进行方差分析.实验得出可可粉末香精能替代可可粉,同时在感官分析中没有明显差异.试验得出可可粉末香精在不同食品中可可粉的代替量,在水中溶解0.02％可可粉末香精可替代0.25％可可粉：在奶粉和牛奶中0.04％的可可粉末香精可替代0.25％的可可粉;在冰淇淋中0.05％的可可粉末香精可替代0.5％的可可粉;在饼干夹心中0.15％的可可粉末香精可代替2.5％的可可粉末.通过实验可以看出可可粉末香精在不影响产品感官品质的同时能大大降低可可粉的用量,降低产品的成本.     

可可豆奶的研制

介绍了中国的传统饮料——豆奶配以可可粉，通过使用多种乳化剂和分散剂解决沉淀严重等问题，研制出了营养丰富、风味独特的可可豆奶。     

How circular will you eat? The sustainability challenge in food and consumer reaction to either waste-to-value or yet underused novel ingredients in food

In the light of the sustainability challenge ahead, the food sector has to become more resource efficient. This includes moving towards a circularity approach in which by-products from production side-streams are re-inserted into the food chain. However, it is unclear how consumers react to food products based on ingredients previously wasted in the supply chain, or innovative food ingredients from yet underused production streams. The current study uses an experimental survey design to assess consumer attitude towards a plant-based cocoa drink among 491 Danish consumers of cocoa-flavoured drinks. In a between-subjects design, the product is first, either from the market leader in plant-based drinks or from an unfamiliar, non-Danish brand, second, contains either potato or grass protein, and third, is presented with or without communication on the sustainability benefit. The benefit consists of potato protein being from by-products previously wasted, and grass protein an innovative ingredient yet underused for food purpose. Attitude towards the new product is assessed relative to a soy based cocoa drink of the same brand. ANOVA results show a main effect of gender and brand and an interaction of ingredient with both brand and communication, respectively. For both grass and potato proteins, the unknown brand is relatively preferred – more pronounced for potato – and better liked by males. Communication improves attitude towards potato drink. Findings imply that brand- and product design-related differences play a role in determining attitude to products with such new ingredients. Consumers’ relatively lower attitude towards the potato ingredient can be alleviated by communication.     

纯脂巧克力用脂及其分析、应用研究进展

近年来纯脂巧克力日渐受欢迎,但可可原料面临产量有限且不稳定的制约因素,限制了纯脂巧克力的发展。作为与可可脂组分及特性最为接近的可可脂替代品,类可可脂的原料来源广泛,产品稳定性有提升空间,并且在提升纯脂巧克力品质方面有改善作用,因此类可可脂的相关研究也获得国内外广泛关注。通过对可可脂及类可可脂的组成、结晶特性、分析方法及纯脂巧克力的耐霜、抗热品质改善等方面进行综述,以期对纯脂巧克力用脂、巧克力品质改善等提供相关参考。     

Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in Bahia, Brazil

Due to the attack of cacao (Theobroma cacao L.) plants by the fungus Moniliophthora perniciosa which caused witches’ broom disease in the state of Bahia, Brazil, resistant clonal material with elevated productivity and superior physical characteristics has been selected for use in the genetic improvement program and by the cocoa producers themselves. The present study aimed to characterize the cocoa butter and chocolates produced from nine cacao varieties and also from the Amelonado cacao produced in the same region (denominated as Common), with a view to quality improvement. The cocoa butter was characterized for its solid fat content and triacylglycerol composition, and the chocolates for their moisture and protein contents, maximum particle diameter, pH value, acidity, rheological properties and instrumental texture, as well as a sensory test for acceptability with 50 consumers. A relationship was found between the triacylglycerol composition and solid fat curves of the cocoa butters and the instrumental texture of the chocolates, the highest values for the latter parameter being observed for the varieties with greater amounts of symmetrical triacylglycerols and greater solid fat contents at the temperatures evaluated. From a sensory point of view, it was shown that overall acceptance and buying intention were mainly determined by the attributes of “astringency,” “bitterness,” “acidity” and “chocolate flavor.” It was also shown that chocolates produced from varieties descendent from the Trinitario group were differentiated from those descendent from the Forastero group, showing the preference of consumers for these materials and the possibility of a gain in quality in the genetic improvement of cacao by including varieties descended from the Trinitario and Criollo groups in the crossing programs, associating disease resistance with product quality.     

Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment

Abstract: This paper proposes a method to enzymatically treat poor‐quality cocoa almonds (known as “slate”) to ensure the formation of chocolate flavor precursors. The production of flavor precursors improves the quality of these almonds, which are usually responsible for the low quality of the liquor produced. Proteases and carboxypeptidases from different sources were tested under various conditions. The different treatments were evaluated by chemical analysis (hydrolysis efficiency) and sensory analysis of the treated material compared to good‐quality cocoa almonds. The results show that it is possible, through the use of microbial enzymes, to generate the mixture of compounds that will release, after roasting, the characteristic chocolate flavor in poor‐quality almonds. However, it is necessary to optimize the conditions of enzymatic treatment to obtain better results and thus establish a process that can be used for industrial purposes for manufacturing cocoa and chocolate. Practical Application: The basidiomycete Moniliophtora perniciosa is the causative agent of witches’ broom disease (WBD) of the cocoa tree, whose seeds are the source of chocolate. It is the most important phytopathological problem of cocoa‐producing areas of the American continent, and has decimated the Brazilian cocoa industry. In Bahia (Brazil), M. perniciosa was identified in 1989 and, as a consequence of its spreading, the annual production of cocoa almonds dropped from 450000 to 90000 tons within 12 y, reducing export values from an all‐time high of about US$ 1 billion to 110 million. The high incidence of WBD incapacitates Brazil to produce enough cocoa almonds even for the internal market, leading the country to import low‐quality cocoa almonds mainly from African countries. Our work proposes an enzymatic treatment to increase the quality of that cocoa almonds and, consequently, to improve the quality of the chocolate produced and consumed in the country.     

类可可脂原料油中低熔点甘油三酯的组成、含量调控与综合利用

为了实现类可可脂在巧克力中更为高效的应用,降低其对产品品质的影响,综述了类可可脂原料油中低熔点甘油三酯的组成与熔化性质,概括了不同种类甘油三酯对巧克力霜变行为的作用特征;进一步讨论了控制低熔点甘油三酯含量的技术方法,包括基因工程和分提;最后,总结了经分提获得的低熔点成分的再利用。类可可脂原料油中低熔点甘油三酯可能对巧克力的制造(尤其是调温)和质量控制(如软化、起霜等)产生不利影响。通过分提选择性降低低熔点甘油三酯含量是制备高品质类可可脂的优选路径。     

Oil Migration in 2-Component Confectionery Systems

ABSTRACT:  Oil migration from high oil content centers into chocolate coatings results in product quality changes. The objective of this study was to monitor and model peanut oil migration in 2-layer systems of increasing phase complexity. Three 2-layer systems were prepared: peanut oil/cocoa butter; peanut butter paste/cocoa butter; and peanut butter paste/chocolate. Magnetic resonance imaging was used to measure liquid oil signal as a function of position over a storage time of 193 days at 25 °C. The 3 types of samples exhibited appreciably different patterns of oil migration. The peanut oil/cocoa butter samples had mass transfer typical of oil being absorbed into a liquid/solid region. The peanut butter paste/cocoa butter magnetic resonance profiles were characterized by mass transfer with a partition coefficient greater than unity. The peanut butter paste/chocolate samples exhibited a time-dependent peanut oil concentration at the interface between the chocolate and peanut butter paste. The spatial and temporal experimental data of the peanut butter paste/chocolate samples were modeled using a Fickian diffusion model, fitting for the effective diffusivity. Values of the diffusivity for the 6 chocolate formulations ranged from 1.10 to 2.01 × 10⁻¹³ m²/s, with no statistically significant differences.     

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder

ABSTRACT:  Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxidant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leavening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, flavanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of flavanol compounds and antioxidant activity. Use of an appropriate leavening agent to moderate the final cake pH to approximately 7.25 or less results in both good leavening and preservation of cocoa flavanols and procyanidins.     

复合杏汁饮料的研究

以成熟适度的杏为主原料,加入一定的茉莉花茶,通过对饮料的糖酸比及固形物含量的调整,并经过大量的研究实验,最终得到了口感较好的杏汁复合饮料。因杏汁饮料能克服杏的不易储藏的缺点且能较好地保持杏的原有营养成分,故在生产实践中具有重要意义。