可可悬浮体屈服应力的测量与研究

可可悬浮体的屈服应力是影响巧克力食品加工过程的重要流变特性。本文以叶片法和流动曲线外推法测定了可可悬浮体的屈服应力，发现前者比后者更为可靠准确，并且呈现屈服应力的可可粉临界体积分率约为０．４０。由最大填充率与剪应力关系模型出发，进而研究了屈服应力与体积分率的模型，所得关系式可用于已知若干参数而预测不同体积分率下的屈服应力。     

我国可可产业现状和质量研究

可可及其制品作为重要的食品加工原料被广泛开发利用,深受消费者的喜爱。我国的可可产业受原料产地、加工、销售等因素的影响,与西方国家存在一定差距,呈现生产企业规模及产能较小、产品技术含量低、缺乏竞争优势等不足,为此对可可企业进行调研,通过总结可可相关标准、生产工艺、食品安全的现状,并对当前产业问题和困难进行分析,从技术、监管、诚信等方向,对相关部门和生产企业提出建议,以提升中国可可产业的发展水平。     

新一代可可加工系统

<正> 巧克力制品作为一种休闲食品,深受消费者的青睐。从原料可可豆研制成巧克力产品的过程中,需要各种加工工序的互相配合,如可可豆的除菌消毒、预粉碎和磨粉技术等,都是十分重要的。而瑞土Bühler布勒公司一直致力于这些生产设备的技术开发,为行业带来不少创新的概念。     

可可和巧克力的风味组成

任何人都能一眼就辨认出那是一块巧克力,如能一尝就更加可以确定无误。巧克力那种独特的风味,简直是风靡全世界,甚至令许多其他食品都增添了可可味的系列。然而,可可味与巧克力味之间存有很多分别,只是一般人不加细辨而已。要使巧克力的风味达到预设的要求,保持巧克力质量的一致性,就需要对巧克力的风味特征及其形成过程有充份的了解,进而就能使其他可可味食品拥有更加接近巧克力的风味,以及开发风味创新的巧克力。本文概述由可可豆加工至巧克力间风味组成的改变,同时简介风味类似巧克力的复合涂衣(compound coatings)。     

可可悬浮体的特征粘度

本文首先对可可粉及可可脂的粒度、粘度、密度等基本物理性质作了测量和表征，并用德国产Ｂｒａｂｅｎｄｅｒ流变仪及带槽测量系统测量了６０℃时，不同固体含量的可可悬浮体的定态剪切粘度。实验发现当悬浮体中颗粒浓度极低时，体系呈牛顿性，当颗粒含量较高时，体系呈非牛顿性，具有剪切稀化行为。用低浓度外推法求得可可悬浮体的特征粘度［η］１＝５．０４４，同时研究了物系的相对粘度与颗粒含量的关系，用Ｋｒｉｅｇｅｒ－Ｄｏｕｇｈｅｒｔｙ方程求出物系的特征粘度［η］２＝４．７８７。两种不同的方法所得结果相近，且与剪切强度无关。     

巧克力可可饼干

这是一款我做了无数次的饼干,也是被我家小朋友称为“the best cookie ever”的饼干。作为妈妈,我比较谦虚的说这是我做过的饼干里最好吃的一款。这款巧克力饼干做法简单,烤的时候满屋都是香浓的巧克力味。每次小朋友闻到这个味道就“闻香识饼干”——到厨房找饼干吃了。     

可可馈赠的滋味

要说可可．就得先从我们喜欢的巧克力说起。 巧克力，也称为朱古力，是英文的译音。它是迷人的食品．深受世界人民的喜欢．迷人的原因就在于它浓郁的味道．甜中带有某种苦味．极具异域情调．而且营养丰富。研究结论是．朱古力即可以给人补充营养．增强体力．振奋精神．还可以缓解心神不宁．苦闷烦恼等一些心理障碍。     

中国可可市场发展前景研究

可可制品是巧克力生产的核心原料.随着近年来国内巧克力生产快速发展,对可可制品的需求出现了迅速增长的趋势.当前中国可可加工企业普遍规模较小、产品水平不高,导致国内市场生产与需求的严重脱节.随着生产的持续扩大,为稳定自身的生产,国内高端巧克力生产企业越来越迫切需要在中国本土寻求合格、稳定的可可制品货源.由于当前国内可可加工企业自身能力的问题,中国可可市场出现了一个角色空缺,即符合国际先进标准的国产可可制品供应商的空缺,而这也意味着中国可可加工企业正面临一个实现跨越式发展、拓展中国可可市场的好机会.     

可可奶生产工艺与防止可可沉淀的研究

本文在生产实践与科学试验基础上，较全面地介绍了可可奶技术要求与生产工艺，并就防止可可颗粒沉淀途径，增稠剂的选择，添加量和添加条件，经过反复的试验摸索出经验，成功地解决了可可奶稳定性问题。     

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。     

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, whereas fine varieties (Criollo, Nacional) show aromatic, floral, or smoother flavor characteristics. About 600 various compounds (alcohols, carboxylic acids, aldehydes, ketones, esters, and pyrazines) have been identified as odor‐active components. The specific cocoa aroma arises from complex biochemical and chemical reactions during the postharvest processing of raw beans, and from many influences of the cocoa genotype, chemical make‐up of raw seeds, environmental conditions, farming practices, processing, and manufacturing stages. There has been much research on cocoa flavor components. However, the relationships between all chemical components that are likely to play a role in cocoa flavor, their sensory properties, and the sources and mechanisms of flavor formation are not fully understood. This paper provides an overview on cocoa flavor from a compositional and a sensory perspective. The nonvolatile and volatile chemical components of cocoa and chocolate flavor, and their sensory properties correlated to the main influences involved in flavor formation, are reviewed.     

可可脂非等温结晶动力学研究

采用DSC 研究可可脂在非等温条件下的结晶行为。结果表明,可可脂随降温速率增加,结晶峰向低温移动,峰强度增加,双峰逐渐变为单峰。用Ozawa 法、Jeziorny 法和莫志深法对结果进行分析并对3 种方法的效果进行对比,结果表明：莫志深法适合作为描述可可脂非等温结晶的数学模型;可可脂结晶度随降温速率提高而增加,其原因是结晶速率的加快。     

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.     

可可粉饮料的稳定性研究

可可粉在饮料中很容易产生沉淀,经过酶解的可可粉虽然稳定性有所改善,但是沉淀仍然存在。微晶纤维素(MCC)能将固体颗粒固定到其形成的网络状结构中,从而能很好地稳定可可粉。羧甲基纤维素(CMC)、黄原胶和海藻酸钠三种胶与MCC都有协同作用。通过正交试验确定稳定剂的配方是0.3%MCC+0.03%CMC+0.01%黄原胶。分子蒸馏单甘酯和蔗糖酯复配的HLB值为5的复合乳化剂能很好地控制油脂上浮,确定添加量为0.1%。     

Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans

Cocoa is part of the cultural heritage in many areas of South and Central America and has played an important role in the history of human culture there. The modern methods of cocoa bean production for the purpose of the manufacture of modern chocolate are tied to the origin and development of cocoa bean fermentation and processing methods and the science of microbiology. To date, however, there has not been a study that discusses the impacts of both science and culture on the evolution of cocoa beans and cocoa bean processing. This work provides both a detailed overview of the evolution and historical development of cocoa, from its earliest forms to modern chocolate manufacturing, an in‐depth discussion of the biochemistry of cocoa bean fermentation, as well as a compilation of primary research studies with details on fermentation methods, the scientific bases of interactions in microbial fermentations, and methods for their investigation, as well as metabolites that are produced. As a result, we present here the major microorganisms among all the ones that have been identified in previous studies. This database will aid researchers seeking standardized inoculants to drive cocoa bean fermentation, as well as serve as a guide for inventorying and assessing other food evolution–related studies regarding traditional and artisanal‐based food systems.     

不同条件下乌桕类可可脂结晶行为之研究

液化后的CTCBE如果在室温下自然缓慢冷却凝固则导致容器以横向力炸裂，而以冷冻方式使之快速冷却固化，则容器完好无损，CB则不会出现类似情况。为了解这一现象与CTCBE结晶行为的关系，拟用X粉末衍射和差示扫描量热法对乌桕类可可脂和天然可可脂在不同条件下的结晶行为进行了研究。结果表明过 冷度和诱导晶核对乌桕类可可脂和天然可可脂的结晶行为有不同的影响。对乌桕类可可脂而言，过冷度对有诱导晶核存在的结晶行为无明显影响，相反对无诱导晶核的结晶行为则有较大影响。天然可可脂则不然，过冷度的变化对有或没有诱导晶核存在的结晶行为均有很大影响；如果过冷度相同，则有或没有诱导晶核存在的结晶行为无太大差异。     

复配乳化剂对月桂酸型代可可脂巧克力物化性质影响研究

通过制备添加由磷脂、单甘油脂、Span 60两两复配(1∶3/1∶1/3∶1,w/w)月桂酸型代可可脂(CBS)模型巧克力,研究添加复配乳化剂对CBS巧克力物化性质影响。结果表明,复配乳化剂种类和添加量均对CBS巧克力物性产生显著影响;其中,磷脂/Span 60复配添加使巧克力表面WI值增加趋势延缓,具有较好延缓起霜作用。     

Development and evaluation of a laboratory scale conch for chocolate production

In this study a laboratory scale conch was developed with the purpose of testing new formulations using small amounts of chocolate mass. The equipment was built with working parts of others machines and the chocolate manufactured with the conch was evaluated in relation to the viscosity, moisture, acidity and polyphenol concentration. The resulting chocolate was tempered and then evaluated by a sensory panel. The results were always compared with an industrial conching process. The material used in the assays was dark chocolate (40% cocoa). Data were submitted to variance analysis ( anova ) and when there was significant difference among the averages, the Tukey's test was applied. It was verified that the reduction of moisture and viscosity of the mass in the laboratory scale was similar to industrial scale. The parameters acidity and polyphenols showed no significant alterations when comparing both process scales. However, in the sensory analysis a flavour difference between the processing scales was perceptible.