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)。

Studies on the Crystallization Behavior of CTCBE and Its Chocolate(II)

To find out the mechanism of difficult tempering of Chinese Tallow Cocoa Butter Equivalent (CTCBE)chocolate,Differential Scanning Calorimitry (DSC) and X-Ray Diffraction (XRD)were used to investigate the influence on the crystalliza-tion behavior during tempering process of CTCBE chocolate added with natural bio-emulsifier Lentinus edodes powder (LC) andcontrol CTCBE chocolate(CC). The rheology behavior and emulsification stability of these two kinds of chocolate paste duringtempering process were also studied by viscosimetry and demulsification-by-heating method. The DSC and XRD results allshowed that the crystal stability of CTCBE chocolate was greatly increased, with the addition of Lentinus edodes powder. Theviscosity of LC paste dropped about 20% and the emulsification stability increased by more than 100 times, compared with CCpaste. The tempering condition of CTCBE chocolate were hence obviously improved. The higher output and better quality ofchocolate product with thermal stability and effect of anti-blooming and resistance to oxidation were also achieved.