共查询到19条相似文献,搜索用时 125 毫秒
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<正> 巧克力产品的质量,如软硬度、口感细腻度、风味特性等,主要取决于其配料成分的质量及加工工艺的优化程度。作为巧克力产品的主要成分,可可脂和乳脂的种类及功能特性是重要的生产及质量指标。基本上,可可脂和乳脂都是取自天然的原材料,在不同的季节、产地来源所得的质量均会有所不同,要保持产品质量稳定一致,对巧克力生产商来说无疑是一项大挑战。 为了解决这个难题,食品配料及添加剂生产商一直致力于研究开发各 相似文献
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巧克力是一种高营养成分的食品,它含有丰富的脂肪,蛋白质和碳水化合物等营养要素。它的发热量很高,因此广泛用于航空、潜水、登山和消耗能量较大的体育运动员,在人们生活中,也是一种受人喜爱的高级食品。 相似文献
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硬质巧克力类食品因种类繁多,口味各异,高热值,高营养而深受广大消费者喜爱。它们在改善与提高人们物质生活质量方面起了重要作用。继续挖掘扩大新品种,开发质地新异巧克力制品,势必使人们食用文化更多恣多彩。 硬质巧克力类制品,主要以可可粉,可可脂(或代可可脂)或可可液块、蔗糖、奶粉,乳剂(如磷脂)等为配料制成。其中可可脂关键组份,其熔点约34~36℃,因此硬质巧克力类食品,在一般室温(30℃以下)下,为硬质状,质地清脆。食用时有较佳的香、甜、脆口感。但它们有时呈现美中不足,室温再高(34℃以上)则失形漏流(硬质巧克力多为纸质包装)。所以硬质巧克力类制品夏季的生产,销售均受限制。 相似文献
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我嗜食甜,为此,差点吃得身材迷了路。近年来,虽然摄入的糖分比以前少了,但每到冬日,吃几块巧克力,喝一杯巧克力热饮,这是无论如何都不能减去的。走进厨房,花5分钟时间为自己做一杯热巧克力,当滚烫的热饮端上桌,香浓味热力四射。这时,端起来喝上一小口,虽太烫,但口感极为诱人,稍冷后,大口大口地情不自禁接连喝下几口。当嘴里饱含着热巧克力时,味蕾舒服极了。 相似文献
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Euromonitor预计,全球巧克力市场销售额在2003年增长近4%达到560亿美元.这并不是一个令人满意的增长形势,低速增长是由于美元疲软,但也是因为消费者将钱转向购买更高档的产品. 相似文献
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《Food research international (Ottawa, Ont.)》2007,40(6):679-686
Migration of low molecular weight substances into foodstuffs is a subject of increasing interest and an important aspect of food packaging because of the possible hazardous effects on human health.The migration of a model substance (diphenylbutadiene) from low-density polyethylene (LDPE) was studied in foodstuffs with high fat contents: chocolate, chocolate spread and margarines (containing 61% and 80% fat).A simplifying mathematical model based on Fick’s diffusion equation for mass transport processes from plastics was used to derive effective diffusion coefficients which take also kinetic effects in the foods into account and to determine partition coefficients between plastic and food. With this model migration levels obtainable under other storage conditions can be predicted. The effective diffusion coefficients for both margarines stored at 5 °C (3.0–4.2 × 10−10 cm2 s−1) and at 25 °C (3.7–5.1 × 10−9 cm2 s−1) were similar to each other, lower than for chocolate spread stored at 5 °C (9.1 × 10−10 cm2 s−1) and higher than the diffusion coefficient for chocolate stored at 25 °C (2.9 × 10−10 cm2 s−1). Good agreement was found between the experimental and the estimated data, allowing validation of this model for predicting diffusion processes in foodstuffs with high fat contents. 相似文献
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介绍了国内服装零售业品类组合的概念和发展现状,论述了品类组合的必要性.并以商务休闲男装为例,对款式品类组合进行了分析.提出了服装品类组合的影响因素. 相似文献
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《Food research international (Ottawa, Ont.)》2013,52(2):797-803
In the present study a structuring technique was developed to produce chocolate which resists deformation at temperatures above 40 °C. It was hypothesized that by adding ethylcellulose (EC) solubilized in ethanol (EtOH) to chocolate and evaporating the EtOH an organogel could be formed in situ with the fat phase of the chocolate. Heat resistant chocolate (HRC) was produced by mixing a 20% EC in EtOH solution with molten chocolate. The EtOH was evaporated and the resulting chocolate was incubated at 40 °C for 2 h and tested for hardness. The effect of various EC viscosities (4, 10, 20, 22, and 45 cP) and concentrations ranging from 1.0 to 2.2% on different types of chocolates was studied. Milk chocolate containing 1.9% EC had a hardness of 26.0 N whereas the control chocolate was too soft to be tested. Further experiments revealed that white and dark chocolates had hardnesses of 29.5 and 10.5 N, respectively. The hardness of the chocolate was dependent on the chocolate formulation and concentration of EC, and independent of EC viscosity. It was observed that the addition and evaporation of EtOH from the compound milk chocolate samples led to an increase in the lightness of the chocolate surface if the EtOH was evaporated at temperatures of 40 °C or higher. Addition of EC to chocolate represents a new strategy for the manufacture of HRC. Future work should focus on determining the mechanism by which heat resistance is achieved in these chocolates. 相似文献
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我国的巧克力市场正处于一个十分重要和关键的时刻,过去几年间,不断的有新公司雄心勃勃地进军这个市场,然而过不了多久又悄然退出,原因何在呢? 另一方面,市场上出现了一项新式的榨制技术,可用于提取芳香物质,香精和香油,而不会改变产品的天然性质,其原理何在呢?在这篇文章里,我们将就这两方面作出简单的探讨。 相似文献
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国内特殊用途钢丝绳市场竞争格局分析 总被引:1,自引:1,他引:0
面对国内普通钢丝绳市场逐步缩小,钢丝绳企业虽已相继进入特殊用途钢丝绳市场,但处于分散竞争态势的现状,对国内特殊用途钢丝绳发展状况进行分析:(1)到2015年,国内新电梯配套钢丝绳需求不少于13.21万t;电梯维护保养用钢丝绳会以每年20%左右的速度增长。(2)2011年新增工程机械配套用钢丝绳约9.1万t,预计2015年国内工程机械配套用钢丝绳需求约为13.0万t。(3)2011年国内新增港口机械配套用钢丝绳约1.8万t,预计未来3~5 a还会以15%的速度增长。(4)2011年煤矿用钢丝绳产量24.64万t;石油开采每年将消耗钢丝绳5万t左右。提出我国钢丝绳企业的发展理念与举措:准确分析、定位企业自身产品体系,实施品牌战略;有能力、有实力的企业要坚持走独具特色的发展之路。 相似文献
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今年1—9月,宁海县外贸出口累计降幅已进一步收窄至14.4%,比全国平均降幅低6.9个百分点,出口总额连续4个月呈现环比增长。各文具企业组建国内销售网络,积极抢占内销市场份额。并以国内各类经贸展会为平台,全力开拓国内市场……今年以来, 相似文献
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K. Ziegenhals K. Speer Wolfgang Jira 《Journal für Verbraucherschutz und Lebensmittelsicherheit》2009,227(4):128-135
Benzo[a]anthracene (BaA), chrysene (CHR), cyclopenta[c,d]pyrene (CPP), 5-methylchrysene (5MC), benzo[b]fluoranthene (BbF),
benzo[k]fluoranthene (BkF), benzo[j]fluGoranthene (BjF), benzo[a]pyrene (BaP), dibenzo[a,h]anthracene (DhA), indeno[1,2,3-cd]pyrene
(IcP), benzo[g,h,i]perylene (BgP), dibenzo[a,l]pyrene (DlP), dibenzo[a,e]pyrene (DeP), dibenzo[a,i]pyrene (DiP) and dibenzo[a,h]pyrene
(DhP), the 15 SCFPAH, assessed to be relevant as well as benzo[c]fluorene (BcL) recommended by the European Food Safety Authority
(EFSA), were analysed in different types of chocolate. The sample preparation included accelerated solvent extraction (ASE),
size exclusion chromatography (SEC) and solid phase chromatography using small silica gel columns. The individual PAH were
separated by gas chromatography using a VF-17ms GC column and detected by high resolution mass spectrometry (HRMS). The investigation
of 40 samples of various types of chocolate with different cocoa contents resulted in a median benzo[a]pyrene (BaP) content
of 0.22 μg/kg. Furthermore, the results showed a linear correlation between the content of BaP and the sum content of the
16 priority PAH. Therefore, the analysis of BaP as a leading substance seems to be suitable to estimate the PAH contamination
in chocolate. 相似文献
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K. Ziegenhals K. Speer Dr. Wolfgang Jira 《Journal für Verbraucherschutz und Lebensmittelsicherheit》2009,4(2):128-135
Benzo[a]anthracene (BaA), chrysene (CHR), cyclopenta[c,d]pyrene (CPP), 5-methylchrysene (5MC), benzo[b]fluoranthene (BbF),
benzo[k]fluoranthene (BkF), benzo[j]fluGoranthene (BjF), benzo[a]pyrene (BaP), dibenzo[a,h]anthracene (DhA), indeno[1,2,3-cd]pyrene
(IcP), benzo[g,h,i]perylene (BgP), dibenzo[a,l]pyrene (DlP), dibenzo[a,e]pyrene (DeP), dibenzo[a,i]pyrene (DiP) and dibenzo[a,h]pyrene
(DhP), the 15 SCFPAH, assessed to be relevant as well as benzo[c]fluorene (BcL) recommended by the European Food Safety Authority
(EFSA), were analysed in different types of chocolate. The sample preparation included accelerated solvent extraction (ASE),
size exclusion chromatography (SEC) and solid phase chromatography using small silica gel columns. The individual PAH were
separated by gas chromatography using a VF-17ms GC column and detected by high resolution mass spectrometry (HRMS). The investigation
of 40 samples of various types of chocolate with different cocoa contents resulted in a median benzo[a]pyrene (BaP) content
of 0.22 μg/kg. Furthermore, the results showed a linear correlation between the content of BaP and the sum content of the
16 priority PAH. Therefore, the analysis of BaP as a leading substance seems to be suitable to estimate the PAH contamination
in chocolate.
Received: February 10, 2009; accepted: February 25, 2009. 相似文献
Zusammenfassung: Für Bestimmung der 15+1 von der EU als priorit?r eingestuften PAK in verschiedenen Schokoladen wurde eine Analysenmethode bestehend aus beschleunigter L?sungsmittelextraktion (ASE), Gelpermeationschromatographie (GPC) und Nachreinigung an einer Minikieselgels?ule verwendet. Die Identifizierung und Quantifizierung der einzelnen Verbindungen erfolgte nach gaschromatographischer Trennung mit dem hochaufl?senden Massenspektrometer unter Verwendung einer VF-17ms GC-S?ule. Die Untersuchung von 40 Schokoladenproben mit verschiedenen Kakaogehalten erbrachte im Median einen Gehalt an Benzo[a]pyren (BaP) von 0,22 μg/kg. Es zeigte sich weiterhin eine enge Korrelation des BaP-Gehalts vom Gesamtgehalt der 15+1 EU-PAK. über die Leitsubstanz BAP l?sst sich somit der Gesamtgehalt der 15+1 EU-PAK durch die alleinige Bestimmung von BaP in Schokolade absch?tzen.
Received: February 10, 2009; accepted: February 25, 2009. 相似文献