巧克力风味牛奶的研制与开发

通过选用巧克力香精替代巧克力,以鲜牛奶为主要原料,选用L9(33)正交表,通过正交实验筛选最佳配方。结果表明,鲜牛奶85.0%,复合稳定剂0.16%,巧克力香精0.07%,食用色素0.106%,AK糖0.02%,可可粉0.4%,白砂糖2.0%(均为质量分数,下同)。产品经分析检测符合国家质量卫生标准,口感细腻,巧克力风味浓郁,奶香突出,色泽诱人,是一种很有发展前途的风味牛奶。     

巧克力风味牛奶的研制

消费调查表明,在风味众多的花色牛奶中,巧克力味牛奶深受广大消费者喜爱。但由于害怕其高热量,同时产品质量不易稳定,从而不被消费者接受。为此我们研究开发了稳定性好、成本低,热量相对较小,风味、色泽俱佳的巧克力风味牛奶,以满足消费者的需要。     

影响牛奶巧克力风味的因素

本文简要介绍国外巧克力制造企业就采用不同乳品原料。不同的精炼工艺条件等因素对牛奶巧克力风味影响的试验情况。     

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%。     

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%。      

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)。     

牛奶豆腐研制

本文就牛奶豆腐的制作及影响因素进行了探讨。将牛奶与豆浆按适当比例混合，依照传统的豆腐制作方法，即可得到营养价值较高，色香味俱佳的牛奶豆腐。     

巧克力牛奶乳化剂的复配及优选

以分子蒸馏单甘酯和不同HLB值的蔗糖酯为原料复配巧克力牛奶乳化剂，在比较其乳化效果差异的基础上，同时就各个乳化剂的成本进行比较，从而优选出乳化效果好、成本低廉、耗能较少的乳化剂投入实际应用。通过模拟试验证明，当分子蒸馏单甘酯和HLB值为15的蔗糖酯以1：1的比例复配时的效果最佳。     

奶粉中游离脂肪含量和牛奶巧克力的流动性

奶粉中游离脂肪含量和牛奶巧克力的流动性Ｋ．ＤＥＷＥＴＴＩＮＣＫ等１引言在牛奶巧克力的生产中人们优先选用滚筒干燥法生产的奶粉，因为它使牛奶巧克力具有良好的流动性。若使用喷雾干燥奶粉并得到相同的流动性，则需要可可脂含量较高。从经济角度考虑这是不划算的。使...     

Influence of packaging information on consumer liking of chocolate milk

Chocolate milk varies widely in flavor, color, and viscosity, and liking is influenced by these properties. Additionally, package labels (declared fat content) and brand are some of the extrinsic factors that may influence consumer perception. The objective of this study was to evaluate the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk. A consumer acceptance test, conjoint analysis survey, and Kano analysis were conducted. One hundred eight consumers evaluated 7 chocolate milks with and without brand or package information in a 2-d crossover design. A conjoint analysis survey and Kano analysis were conducted after the consumer acceptance test. Results were evaluated by 2-way ANOVA and multivariate analyses. Declared fat content and brand influenced overall liking and purchase intent for chocolate milks to differing degrees. A subsequent conjoint analysis (n = 250) revealed that fat content was a driver of choice for purchasing chocolate milk followed by sugar content and brand. Brand name was less important for purchase intent of chocolate milk than fat or sugar content. Among fat content of chocolate milk, 2 and 1% fat level were most appealing to consumers, and reduced sugar and regular sugar were equally important for purchase intent. Kano analysis confirmed that fat content (whole milk, 1, or 2% fat chocolate milk) was an attractive attribute for consumer satisfaction, more so than brand. Organic labeling did not affect the purchase decision of chocolate milk; however, Kano results revealed that having an organic label on a package positively influenced consumer satisfaction. Findings from this study can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice of chocolate milk.     

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.     

UHT(超高温灭菌)朱古力牛乳的研制

本文介绍了UHT朱古力牛乳的制作方法及其合理、可行的超高温杀菌生产工艺 ,其主要由牛乳、朱古力、白砂糖、稳定剂等调制而成 ,经长时间观察和尝试发现该产品具有稳定性好、口感佳等特点。     

朱古力乳酸奶饮料的研制和生产技术

本文研究了以低脂奶粉、可可粉为主要原料生产朱古力乳酸奶饮料的生产工艺、操作要点和产品质量标准。生产的朱古力乳酸奶饮料 ,质量稳定、口感柔和、营养丰富     

Changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate

The objective of this work is to determine the extent to which changes in the skim milk powder (SMP) manufacturing process alter the volatile profile of SMP, and whether these changes are carried through to a final product when the SMP is used as an ingredient and subjected to further processing. The manufacture of SMP is a multistage process involving a preliminary concentration step, heat treatment, and a drying stage. However, the methods and conditions used by the industry are not standardized, and the inherent variability in the production of SMP has consequences for the end-users, such as the confectionery industry, where the SMP is used as an ingredient during the production of milk chocolate, white chocolate, and caramel. This study investigates the effect of each stage of the manufacturing process on the concentration of reducing sugars and available amino groups (as precursors of the Maillard reaction) as well as on the volatile products of the Maillard reaction and lipid degradation. Eight types of SMP were produced using combinations of different processing conditions: concentration (by evaporation or reverse osmosis), heat treatment (low heat or high heat), and drying (spray-drying or freeze-drying). Maillard precursors were quantified after each processing stage and volatile compounds were extracted using solid-phase microextraction, and analyzed by gas chromatography-mass spectrometry. The resulting SMP were incorporated into a model white chocolate system, produced under varying conching conditions. We demonstrate not only that changes in the SMP manufacturing conditions affect the volatile profile of SMP, but also that these differences can be carried through to a final product when the SMP is used to prepare a model white chocolate. Understanding these differences is important to the industry for controlling the flavor of the end product.     

The effects of the organic acids in cocoa on the flavour of chocolate

Samples (54) of dried fermented cocoa beans from different world regions were analysed for levels of organic acids, pH and titratable acidity. The effects of the organic acids on the flavour characteristics of cocoa were examined by sensory evaluation of chocolate made from samples of cocoa beans. Concentrations (g kg^?1) of acids ranged from 1.3 to 11.8 for acetic, 1-6 to 9-9 for citric, 0.6 to 11.1 for lactic and 2.1 to 6.5 for oxalic. pH values ranged from 4.6 to 5.8, while titratable acidity ranged from 0.08 to 0.31 equivalents of sodium hydroxide per kg sample. Cocoas from South East Asia and the South Pacific tended to be more acidic than West African beans in terms of both chemical and sensory characteristics. Lactic and acetic acids were found to be in greater concentrations in cocoas from the former regions and were considered to be largely responsible for higher acid flavour scores. In contrast, citric and oxalic acids were generally lower in these beans. Flavour assessments of cocoas with and without added organic acids indicated that oxalic acid played an important role in chocolate flavour. These results suggest that a reduction in the levels of acetic and lactic acids only, may not be sufficient to produce a desirable flavour balance.     

Fast conching for milk chocolate

The objective of the study was to shorten the conventional conching process for milk chocolate, which still takes many hours, in order to increase productivity. Due to recent findings and to progress made in raw material treatment, a hypothesis was proposed: that flavour development in the conch could be less important for milk chocolate than it certainly is for dark chocolate. Other functions of conching, like water removal and fat covering of particles, could be achieved faster by using drier raw materials and by machines applying more shear force. For the experiments, a conventional process (taking 5 hours) was condensed into 30–90 minutes. In screening trials various flake pre-drying techniques were also tested. Samples produced were analysed for particle size and flow properties, as well as by a trained sensory panel. Results from the experimental design showed best results at 60–90 minutes conching time. Probably the procedures for flake pre-drying had little or no influence under the conditions used. Verification trials compared the fast conching procedure to the standard process using two different recipes. No relevant differences in physical or sensory properties were found between samples from standard and 90-minute-fast-conching, proving that under favourable conditions conching times for milk chocolates can be drastically reduced without negative impact on product properties and perception.     

Influence of temperature and fat content on ideal sucrose concentration,sweetening power,and sweetness equivalence of different sweeteners in chocolate milk beverage

The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.