巧克力"起霜"现象的探索

香醇浓郁的巧克随着质量的提高，不断受到人们的欢迎。但在其发生的各种质量问题中，“起霜”现象占的比例最高，对巧克力的影响也是最重要的。如何有效防止起霜是巧克力制造业需待解决问题，该文探讨了巧克力起霜的原因，对起霜巧克力的质地和风味做了感官评定，并提出相应延缓巧克力起霜的方法。

Study on the Bloom Phenomenon of Chocolate

Fragrant chocolate are gradually greeting with the improving of quality, but the bloom phenomenon occupied the most proportion in all questions, and its influence on chocolate was also the worst, how to prevent chocolate from bloom is a urgent problem to be solved by chocolate manufacturing industry. This article analyzed the reasons of the bloom, and had sensory evaluation on texture and flavor of the bloomed chocolate, and some measures to delay chocolate to bloom were put forward.