蔗糖酯在巧克力生产中的应用

蔗糖酯是一类由食用酯肪酸与蔗糖合成的非离子型表面活性剂。有关它的发展概况“食品科学”已有专文介绍。(1)由于使用它不存在任何安全问题,故作为食品工业用添加剂,发展速度很快。日本第一制造公司新建年产6000吨的车间已投产,三菱化成与日本制糖公司也于1973年合作组建菱糖公司,专力生产蔗糖产品。据介绍年产3000吨,其生产设备是最高级的。     

乌桕类可可脂巧克力等温结晶动力学研究

通过差热扫描热分析法对乌桕类可可脂巧克力在不同温度下(28℃、30℃和32℃)等温结晶动力学进行了研究,结果表明晶型Ⅴ(β')向Ⅵ(β)的衍变在不同温度下具有相同的Avrami指数(n)值,说明Ⅴ(β')向Ⅵ(β)的衍变具有相同的机理,但其衍变速率常数(Kn)值,却随温度的升高而减少,半结晶时间(ti/2随等温结晶温度的升高而延长.     

乌桕类可可脂巧克力等温结晶动力学研究注

通过差热扫描热分析法对乌桕类可可脂巧克力在不同温度下（28℃、30℃和32℃）等温结晶动力学进行了研究,结果表明晶型V（β′）向VI（β）的衍变在不同温度下具有相同的Aviami指数(n）值,说明V（β′）向VI（β）的衍变具有相同的机理,但其衍变速率常数（Kn）值,却随温度的升高而减少,半结晶时间（t1/2）随等温结晶温度的升高而延长。     

香菇、茶叶抗类可可脂巧克力起霜花的动力学研究

用差示扫描粉析法分别对添加了香菇和茶叶的乌柏类可可脂巧克力的ＶＩ（β）晶型在２８℃、３０℃和３２℃下的等温结晶动力学进行了研究,结果表明,结晶速率常数（Ｋｎ）值,随温度的升高而减少,半结晶时间（ｔ１／２）随温度升高而延长,含有香菇和茶叶巧克力的ＡＶｒａｍｉ指数（ｎ）平均值分别为２．２和２．３,明显小于空白对照样（ｎ－２．６）,而且在各曙结晶温度下二者的半结晶时间的均大于对照样。从动力学角度说明香菇     

巧克力； 调温； 结晶特性； 香菇； 茶叶；

前期研究表明香菇和茶叶有很好的抗霜效果，为进一步研究香菇和茶叶在调温巧克力中对乌柏类可可脂结晶行为的影响，分别用XRD和DSC对乌柏类可可脂的香菇巧克力（LC）、茶叶巧克力（TC）和对照样巧克力（CC）在调温过程中的结晶行为进行了测试，结果表明降温和回温二队阶段结晶行为差异显著,而且，LC和TC在浇模时所形成晶相熔点分别为29．62℃和27．84℃，明显比对照组CC熔点（21．93℃）高，说明香菇和茶叶在浇模时有助于形成对照组更多的稳定晶相，进一步证明其抗霜效果与动力学结果一致。     

三菱RYOTO蔗糖酯：缔造糖果、巧克力产品的完美品质

糖果巧克力行业作为中国传统的零食支柱产业之一，产销量连续5年保持增长态势，成为中国食品工业中快速发展的行业。据业内统计，2005年产量达到了128万吨，年销售额逾200亿元人民币，成为亚洲地区乃至全世界重要的潜力市场。今后数年内，还将保持8％～12％左右的增长速度，随之而来的业内竞争也将会愈演愈烈。因此，对产品品质及口味的追求亦被业内视为重中之重的课题!     

可可脂的结晶特性对巧克力质量的影响

<正> 巧克力的物理性质很大程度上取决于制造过程中所用的可可脂质量,特别是可可脂融化、结晶和固化的方法。以下将对可可脂在巧克力制造过程中的物理与化学特性,以及各种可可脂如何充分地改变巧克力的风味、易碎程度及口感进行讨论。 可可脂的结晶性 晶形的形成 由于可可脂具有复杂的结晶性,可通过多种不同的变性而结晶成多晶型脂肪,正是这些     

乌桕类可可脂及其巧克力结晶性质的研究(Ⅱ)

为探索乌桕类可可脂(CTCBE)巧克力调温工艺操作困难的原因与机理，采用差示扫描量热法(DSC)、X-射线衍射(XRD)对添加天然生物乳化剂(香菇粉)的CTCBE巧克力(LC)和空白CTCBE巧克力(CC)在调温过程中结晶行为进行研究分析。并采用粘度法、升温破乳法对两种巧克力浆料在调温过程中的流散性及乳化稳定性进行对比研究。DSC和XRD结果均表明添加香菇粉明显促使CTCBE巧克力形成高熔点稳定晶型，LC比CC酱料的粘度降低近20％，乳化稳定性提高100倍以上，有效地改善了CTCBE巧克力调温工艺操作条件，提高产品产量及质量(具有良好热稳定性、抑制霜花效果及抗氧化性)。     

磷脂在巧克力调温工艺中的作用

探索磷脂对CTCBE及CB两种巧克力调温工艺及抗霜性的影响。通过粘度法、耐促霜组合实验方法测定两种巧克力中添加磷脂后在调温点的粘度变化规律、变稠时间及延缓起霜花作用。以及DSC和XRD方法从动力学、热力学、晶体学角度进行对比分析研究。结果表明添加磷脂对CTCBE及CB两种巧克力均有一定降粘减稠效果,但延缓结晶作用不明显;延缓CTCBE巧克力起霜花作用不明显,对CB巧克力有轻微延缓起霜花作用。两种组合方法的研究结果具有一致性。     

乌桕类可可脂及其巧克力结晶性质的研究(II)

为探索乌桕类可可脂(CTCBE)巧克力调温工艺操作困难的原因与机理,采用差示扫描量热法(DSC)、X-射线衍射(XRD)对添加天然生物乳化剂(香菇粉)的CTCBE巧克力(LC)和空白CTCBE巧克力(CC)在调温过程中结晶行为进行研究分析。并采用粘度法、升温破乳法对两种巧克力浆料在调温过程中的流散性及乳化稳定性进行对比研究。DSC和XRD结果均表明添加香菇粉明显促使CTCBE巧克力形成高熔点稳定晶型,LC比CC酱料的粘度降低近20%,乳化稳定性提高100倍以上,有效地改善了CTCBE巧克力调温工艺操作条件,提高产品产量及质量(具有良好热稳定性、抑制霜花效果及抗氧化性)。     

Fat Bloom and Chocolate Structure Studied by Mercury Porosimetry

The structure of dark chocolate samples was analyzed by mercury porosimetry in order to determine whether the formation of fat bloom was related to the presence of pores. The influence of cocoa butter concentration and tempering conditions on porosity were determined by using samples containing 29.5 or 31.9% fat, which were under, well or over-tempered. All Mercury porosimetry analysis confirmed the presence of a porous structure in all chocolates. Empty spaces represented about 1% of the whole volume of a well-tempered chocolate containing 31.9% cocoa butter but made up about 4% of the over-tempered chocolate. A well-tempered chocolate with only 29.5% cocoa butter showed the presence of about 2% empty spaces. From these observations and gas permeability a possible model for the microscopic structure was developed.     

Tempering of Chocolate in a Scraped Surface Heat Exchanger

Crystallization of dark chocolate during different tempering processes has been studied in-situ in a lab-scale Scraped Surface Heat Exchanger. The linear relationship between torque and viscosity made possible the control of chocolate crystallization during tempering by following torque variations vs. time and converting them to equivalent viscosity values. These variations of equivalent viscosity of chocolate observed during tempering were correlated with temper-meter measurements which had been related to the content of cocoa butter seeding crystals. A temperature cycle (50-26.1-30.5-33.3°C) enabled preparation of a well-tempered chocolate stable for ≥30 min at that temperature. It was characterized by a seed crystals content of about 1.15 ± 0.1% of cocoa butter, crystallization temperature of 23.9 ± 0.2°C in the temper-meter and an equivalent viscosity of 3.0 ± 0.4 Pa.s.     

Viscosity of Molten Milk Chocolate with Lactose from Spray-Dried Whole-Milk Powders

Dry whole-milk powders containing 0, 30, 50 and 70% nominal lactose prepared by spray-drying alone, or followed by post-drying crystallization, were incorporated into milk chocolate to give 0–50% substitution of lactose for sucrose. Increasing the concentration of amorphous lactose from spray-dried powders in the chocolates decreased viscosity, increased particle size of refined chocolate mass, and lowered the concentration of surface-active agents at which a minimum in Casson yield value was observed. Increasing the concentration of crystalline lactose from milk powders in the chocolates increased viscosity, decreased particle size, and increased the concentration of surface-active agents at which a minimum in Casson yield value was observed. Conditions which affect lactose crystallinity in milk powders, such as improper storage and handling prior to use in chocolate production, could be responsible for variations in chocolate viscosity noted sometimes by processors.     

Flow Behavior of Milk Chocolate Melt and the Application to Coating Flow

ABSTRACT: The rheological properties of chocolate, especially shear viscosity and yield stress, are important control parameters for enrobing processes in confectionery manufacture. The rheological parameters of molten milk chocolate were measured at 42°C during steady pipe flow using a magnetic resonance imaging (MRI) viscometric method. The experimental method combines shear rate values obtained from an MR velocity image and shear stress values obtained from an independent pressure drop measurement. The experimental factors were emulsifier type and emulsifier level. The rheogram data were fit by the Casson model to yield the Casson yield stress and plastic viscosity. The Casson yield stress ranged from 1.9 to 15.0 Pa; the Casson viscosity ranged from 6.0 to 14.6 Pa s as a function of emulsifier content. The rheological parameters were incorporated into a drainage theory model to predict coating thicknesses in the enrobing process. The model was solved numerically and yielded good approximations to the experimental values that were between 1.1 to 2.7 mm.     

巧克力起霜问题探讨

如何有效防止起霜是巧克力制造业需待解决问题,该文比较全面分析巧克力起霜原因,机理, 并提出相应延缓巧克力起霜方法。     

Capillary Flow and Rheology Measurements on Chocolate Crumb/Sunflower Oil Mixtures

ABSTRACT: Rates of penetration of sunflower oil into beds of 3 types of chocolate crumb have been measured and the results analyzed using the Washburn-Rideal theory. The data show that the rates are a function of both the specific surface area of the crumb particles and their surface composition. Addition of an emulsifier to the oil reduces the penetration rate into the crumb made with full-cream milk powder, whereas for crumbs containing skimmed-milk powder, rates go through a maximum with increase of emulsifier concentration. Rheological data for dispersions of crumb in oil were fitted to the Casson equation. An inverse correlation was found between penetration rates and Casson yield values.