代可可脂巧克力还是巧克力吗

正1.代可可脂巧克力与巧克力有何不同大家印象中的传统巧克力都是用可可脂做的,怎么突然冒出来一个代可可脂巧克力?它们有什么不同呢?按照我国标准规定,巧克力是以可可制品和(或)白砂糖为主要原料制作成的产品,这里的可可制品就是可可豆做成的含有可可脂、可可块等的原料。可可脂其实就是可可豆中的脂肪。     

巧克力用脂肪替代品——类可可脂

<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     

巧克力中可可脂及其代用品分析技术

巧克力是一种广受大众欢迎的食品,随着大众口味的不断变化,也对巧克力生产加工提出更高要求。可可脂是巧克力中的重要组成部分,近年来也引起了行业人士的广泛关注。文章主要对巧克力中可可脂及其代用品分析技术进行了探讨。     

代可可脂,巧克力的危险伴侣

没有一种食物能像巧克力这样如此迅速而决定性的征服了全世界各个角落的各类人群。据了解,仅每年情人节期间,全世界幸福的男男女女就会吃掉价值数亿美元的巧克力。人们对巧克力既爱又恨,爱它的甜蜜与浓情,爱它不断带给我们味觉和视觉的惊喜,恨它总是与肥胖、糖尿病等慢性病联系在一起。想要在享受巧克力甜蜜的同时保全健     

用可可脂代用品制巧克力的探讨

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。     

可可脂在巧克力中稳定晶型形成

本文介绍可可脂在巧克力中可能形成的不同晶型及其对制品质量的影响:可可脂晶体形成需要一定过冷度;及可可脂各晶型间转变是可逆转变等.并说明巧克力酱料调温温度的确定原则.     

代可可脂巧克力的配方和加工技术

一、基本概念 可可脂是一种乳黄色的硬性天然植物油脂,由于原料紧缺,在实际生产中,人们常用其它植物油脂,经过精炼,氢化,分馏等一系列加工制作,使它的各种特性发生变化,在物理性能上,化学组成上与天然可可脂基本接近,这种人造的可可脂称它叫代可可脂。     

几种代可可脂巧克力浆的流变性

本文研究了可可粉与三种代可可脂组成的巧克力浆的流变性，三种代可可脂的流动活化能均与可可脂颇为接近。代可可脂ＳｕｐｅｒＹＺ－２／可可粉的特征粘度明显较代，在可可粉体积分率φ较低时，三种可可悬浮体均呈牛顿性，但当φ〉０．２时具有明显剪切稀化特征。悬浮体粘度服从－通用流变模型，当φ超过某一临界值而悬浮体有屈服应力时该模型自动转化为Ｃａｓｓｏｎ方程，屈服应力与颗粒体积分率的关系服从四参数方程，实验求出了全     

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.     

代可可脂巧克力的配方和加工技术

<正> 一、基本概念 可可脂是一种乳黄色的硬性天然植物油脂,由于原料紧缺,在实际生产中,人们常用其它植物油脂,经过精炼,氢化,分馏等一系列加工制作,使它的各种特性发生变化,在物理性能上,化学组成上与天然可可脂基本接近,这种人造的可可脂称它叫代可可脂。      

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     

Influence of cocoa butter refining on the quality of milk chocolate

A refining step is often crucial for the removal of undesired components in fats and oils. More flexible refining technologies are required due to a global decline in cocoa butter quality and to meet industry’s demand for cocoa butters with improved properties. The aim was to investigate the impact of the cocoa butter refining process on milk chocolate quality. Therefore a crude cocoa butter was subjected to a steam refining at different temperatures and this with or without a silica pretreatment. The major effect of the silica pretreatment was the complete removal of phosphorus (thus phospholipids), iron and alkaline components. During the steam refining step mainly Free Fatty Acids (FFA) were removed at increased temperatures (T ? 200 °C). The refining of the cocoa butter influenced the rheological properties of the chocolate. An increased packed column temperature, coinciding with the removal of FFA, resulted in a lower yield stress and a higher viscosity. Reduction of FFA positively influenced the crystallization kinetics and the formation of the crystal network, resulting in differences on a macroscopic scale.     

Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate

Cocoa butter replacer (CBR) was prepared by enzymatic interesterification of hydrogenated and solid fraction (SF) of tea seed oil at weight percent ratio of 30:70, using sn‐1,3 specific lipase from Thermomyces lanuginosus. Dark chocolate samples were then prepared with the prepared CBR as a replacement for 5%, 10%, 15% and 20% of cocoa butter (CB) and the effect of the replacement on hardness (as a key quality factor in chocolate) of the chocolate samples was investigated. Results showed that chocolate samples containing 5% and 10% of interesterified sample (EIS), had the closer texture to that of CB chocolate than other samples. The solid fat content (SFC) profiles also revealed that blending 10% of EIS with CB in chocolate formulation dose not affect the sharp melting point of CB. Based on the results taken from bloom formation, polymorphic structure and sensory evaluation, adding up to 10% of EIS in chocolate formulation reduces the bloom development without adverse affecting the desirable β crystal formation and sensory qualities in the chocolate samples.     

代可可脂、类可可脂、天然可可脂的组成及性质分析

对代可可脂(月桂酸型和非月桂酸型)、类可可脂、天然可可脂的组成及性质进行比较研究,主要包括Sn-2位和总脂肪酸组成分析、熔化特性、产品成分和氧化稳定性分析。结果表明,天然可可脂和类可可脂脂肪酸组成较相似,但与代可可脂则差异较大;天然可可脂、类可可脂和月桂酸型代可可脂的DSC曲线图上出现一个陡峭而又强烈的吸收峰,表明熔化范围较窄,成分单一,而非月桂酸型代可可脂的DSC曲线图上出现两个吸收峰,表明熔化范围较宽,成分复杂;天然可可脂、类可可脂和代可可脂中甘三酯含量均大于94%;利用Rancimat测定的天然可可脂、代可可脂的氧化稳定性相对类可可脂的较好。     

代可可脂与可可脂相容性及晶体形态研究

利用等温相图和偏光显微镜技术,对可可脂(CB)含量1%～9%的氢化棕榈仁油(HPKO)混合物(HPKO/CB)的相容性及晶体形态进行了研究.结果表明,在0～35 ℃范围内相容性良好,但在15 ℃和20 ℃时HPKO对CB的敏感度高于其他温度.晶体形态分析表明,CB和HPKO晶体形态显著不同,添加少量CB就会出现明显的共晶现象.     

Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems

The effect of major chocolate ingredients (sugar, cocoa particles and lecithin), in combination with the two pre-crystallization techniques, seeding and non-seeding, was investigated with respect to the kinetics of cocoa butter crystallisation and the resulting microstructure. Confocal laser scanning microscopy (CLSM) was used to monitor microstructural evolution under dynamic thermal conditions. DSC measurements and image analysis were also applied in order to quantify the impacts of processing and formulation on microstructure. All ingredients and pre-crystallisation techniques considered proved to have a large impact on fat crystallisation kinetics and the resulting microstructure. Seeded samples tended to form multiple nucleation sites, inducing rapid growth of a crystal network. The non-seeded samples showed an altering structure, with some domains developing large spherical crystals while in other domains a more heterogeneous microstructure resulted. Lecithin showed a remarkable impact on crystallisation kinetics in both the seeded and non-seeded samples. For the seeded samples, the effect was most noteworthy in samples containing cocoa butter and sugar, where lecithin significantly reduced the induction time. In the absence of seeds, lecithin itself acted as the nucleation site for fat crystallisation.     

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。     

常用的可可脂替代品

<正> 由于欧盟建议在巧克力产品中采用植物油脂(5％)来取代可可脂(必须在标签上标明其含量),许多西欧企业正致力于研究在巧克力生产中使用所谓“植物油”的可能性,并积极进行试验。这种植物油的商品名称是可可脂替代品(CBR),可分为3种:可可脂代用品(CBS)、可可脂补充品(CBX)和类可可脂(CBE)。 可可脂代用品 这是最普遍的一种可可脂替代品,由棕榈油制得。近年来,由于市场需求大,生产量大增,CBS已成为一种日用商品。另一方面、CBS的售价低(800～1,250美元/1,000千克)、毋     

Biologically active substances in grated cocoa and cocoa butter

In the article results of comparative analysis of grated cocoa and cocoa butter samples are presented. The investigation was done by modern instrumental methods such as HPLC, GC, UV- VIS-spectroscopy, and also with application of titrimetric and grarimetric methods. In the analyzed samples contents of total phenolics changes in an interval 1,0-3,2%, including monomeric proantocyanidins 0,6-1,35%; pyrroloquinoline quinine (PQQ) 0,34-0,76 microg/g; phenyl ethylamine from 2,79 to 14,97 microg/g, tyramine from 9,56 to 71,68 microg/g, dopamine from 5,3 to 25,85 microg/g; theobromine from 3,3 to 8%, caffeine from 0,49 to 0,70%; among the amino acids at the greatest quantities were presented glutaminic and asparaginic acids, arginin and leucin; three main fatty acids were determined - palmitinic (31+/-2% rel.), oleinic (35+/-2% rel.) and stearinic (35+/-2% rel.); the main phytosterins were sytosterin (up to 192 mg%) and obtusifoliol (up to 198,5 mg%).