卵磷脂在巧克力中的应用

<正> 巧克力的主要成分有可可粉、可可脂、糖、奶油、奶粉和香精,其中的可可粉、奶粉和糖,是以微小的固体颗粒形式分散于可可脂和奶油的油相中。制造优质巧克力的关键,就在于使这些互不相溶的组分很好地结合在一起,添加卵磷脂,再配以适当的精烁温度(通常为80～90℃),就能够炼制出具有独特香气和香味的巧克力。     

巧克力米饼的研制

通过对膨化巧克力米饼的工艺特性、影响巧克力米饼质量的因素等方面的研究,将巧克力涂衣技术与膨化技术相结合,确定了最佳工艺参数,制作出涂衣巧克力米饼。     

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become objectionable at high intensities.     

巧克力牛奶的研制

重点研究了不同产地和品牌的可可粉对产品口感的影响,以及不同的稳定剂对巧克力牛奶稳定性的影响。结果表明,选用DELFI可可粉制作巧克力牛奶脂香浓郁,口感最好,其用量为1.0%和1.25%的巧克力牛奶口感纯正。但从成本角度考虑,本实验选用1.0%的可可粉用量。该产品的稳定性需采用复配稳定剂,复配稳定剂最佳组合为卡拉胶0.015%,微晶纤维素0.13%,单甘酯0.1%。     

花样翻新的巧克力糖果

"巧克力糖果已经显示出了强劲的增长势头,与上年同期(2006年7月至2007年6月)相比增长了26%,在2008年上半年也增长了25%。")     

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     

巧克力起霜的研究进展

本文根据当今研究进展,阐述了引起巧克力制品起霜的机理,即相态分离理论和多晶态转化理论,针对各种不同的起霜原由,提出不同的有效万法以延缓起霜现象的发生。     

巧克力生产中油脂应用技术

介绍巧克力生产中常用油脂种类及配方比例,指出巧克力生产中油脂应用的关键技术是制酱工序中油脂总量的控制和温度的调节。     

彩色巧克力工艺研究

经过对油溶性天然色素特性的分析、巧克力配方的调整、制作工艺的改进,确定天然色素法制作彩色巧克力的一组产品配方及工艺参数,确定彩色巧克力产品中油溶性天然色素的使用量(辣椒红素0.1%,叶绿素0.05%,姜黄色素0.1%),并确定彩色巧克力的产品质量标准。     

The production of clusters in milk chocolate

Cluster production during conching of milk chocolate leads to defects in chocolate quality. Various conditions of conching, using two types of milk chocolate were examined. Temperature and relative humidity were the parameters that were controlled. The contents of moisture, fat, sucrose and lactose and also cluster development in milk chocolate during conching were evaluated. Representative samples in the conching tests were subjected to particle size analysis (using laser diffraction and sieve methods), X-ray diffraction analysis, polarizing microscopy and sensory evaluation.     

螺旋藻巧克力的研制

研究在巧克力液块中添加螺旋藻干粉等物质制成营养更加均衡的螺旋藻巧克力,确定最佳配方为螺旋藻干粉5%、砂糖30%、卵磷脂0.3%和单硬脂酸甘油酯0.4%,并对螺旋藻巧克力的营养成分及理化、微生物指标进行测定分析。     

螺旋藻巧克力的研制

研究在巧克力液块中添加螺旋藻干粉等物质,制成营养均衡的螺旋藻巧克力,确定最佳配方为螺旋藻干粉5％、砂糖30％、卵磷脂0．3％和单硬脂酸甘油酯0．4％的比例添加。并对螺旋藻巧克力的营养成分及理化微生物指标进行测定分析。     

Modelling crystal polymorphisms in chocolate processing

Efforts have been devoted over the last decades towards modelling phase change kinetics of fats in chocolate. The fats in chocolate have a number of polymorphic forms and manufacturers must deliver a product with the right polymorph to the consumer. In this work a model was developed that contains only two polymorphs rather than the six polymorphs that can be identified using Differential Scanning Calorimetry (DSC) and X-Ray Diffraction (XRD). This simplification allowed the phase change kinetics to be estimated from a set of DSC experiments. The phase change reactions were coupled with heat transfer and used to successfully predict the temperature profiles and the concentration of polymorphs (within 10%). These quantities determine among others contraction and cohesion, which are essential to demoulding and cleaning processes. Indeed, deposits left on the mould surface leads to undesirable product surface and an increase of cleaning costs. During the rapid cooling step (similar to the FrozenCone process), only a thin layer (to maintain the prescribed shape) of the shell is partially crystallised (typically 20% of the thickness) with unstable crystals (typically 10%) due to the high cooling rates. The model was then used to develop of a rapid cooling process allowing the estimation of the processing time required for the rapid cooling step depending on the thickness of the shell and the temperature of the plunger.     

开发保健新型酒心巧克力的实验研究

本文研究了以复方中药功能液、白酒、白砂糖为主料,采用对比分析、正交试验和数据统计等方 法,研制出一种具有抗疲劳作用的保健新型酒心巧克力。     

Effects of milk powders in milk chocolate

The physical characteristics of milk powders used in chocolate can have significant impact on the processing conditions needed to make that chocolate and the physical and organoleptic properties of the finished product. Four milk powders with different particle characteristics (size, shape, density) and "free" milk fat levels (easily extracted with organic solvent) were evaluated for their effect on the processing conditions and characteristics of chocolates in which they were used. Many aspects of chocolate manufacture and storage (tempering conditions, melt rheology, hardness, bloom stability) were dependent on the level of free milk fat in the milk powder. However, particle characteristics of the milk powder also influenced the physical and sensory properties of the final products.     

Physical stability of chocolate milk

The stability of chocolate milk, made from two different cocoa powders and skim milk, was studied. Three types of instability could be distinguished: sedimentation of cocoa particles, formation of large flocs and formation of light and dark coloured layers (segregation). From adsorption studies and rheological measurements it could be deduced that chocolate milk behaves as a fluid with a weak network. The cocoa particles themselves are incorporated in this network structure. This network is formed by an interaction of protein and protein-covered cocoa particles in the presence of a suitable stabilizer (carrageenan). Heat treatment has a considerable effect on the interactions. Segregation is supposed to be caused by uniaxial compression of the total network due to gravitational force, and segregation will stop when the gravitational force is counterbalanced by the elastic modulus multiplied by the deformation gradient of the network. The compression may be influenced by the adherence of the network to the container wall.     

Non-linear effects in moisture adsorption by chocolate

Summary We show that the moisture adsorption by a chocolate film is best described by a non-linear diffusion equation. We found an approximate analytical solution and determined the diffusion parameters by fitting this solution to experimental data. An adsorption experiment alone may be used to determine the moisture transmission properties of the material, significantly reducing the experimental effort.     

Ultra-high-temperature processing of chocolate flavoured milk

Chocolate milk with different carrageenans (κappa and lambda) and sugar concentrations was heat treated indirectly at 145 °C for 6 s using a bench-top UHT plant. The temperature of the milk in the preheating and sterilizer sections, and the milk flow rate were determined to evaluate the overall heat transfer coefficient (OHTC) for monitoring fouling during UHT processing. Kappa-carrageenan was more effective than lambda-carrageenan in providing stability against fouling during UHT processing. By optimizing concentrations of κ-carrageenan and sugar, fouling could be minimized during UHT processing. The apparent viscosity and sedimentation of UHT-processed chocolate milk increased with increasing concentration of carrageenan and sugar.     

Physical characterization of low-calorie chocolate formulations

Development of a high-quality low-calorie chocolate needs the use of the most appropriate ingredients that could substitute sugar without negatively affecting several product properties. In this study, sucrose-reduced chocolates sweetened with sucralose and stevia by using bulking agents were investigated in relation to their rheological, textural and sensory attributes. Dark, milk and white chocolates with different amounts of sweeteners were formulated. The Casson model best fitted to the rheological data. In dark chocolates, partial substitution of sucrose with stevia (DCSSt) gave similar plastic viscosity and yield stress values with control samples (DCS). Hardness measurements also supported these results. DCSSt sample was again found to be very similar to control in tested sensory attributes when assessed by a consumer panel. The data indicated that it was possible to manufacture chocolate by partial replacement of sucrose with stevia without adversely affecting its important rheological, textural properties and sensory acceptance.