月桂酸类代可可脂巧克力脂霜组成及形态学研究

通过气相色谱分析和显微镜观察对起霜前后月桂酸类代可可脂巧克力的脂肪酸组成以及形态学特征进行了研究。结果表明,与新鲜巧克力相比,脂霜中C12∶0、C18∶0、C18∶1含量明显增加,而C14∶0含量相对减少;原子力显微镜结果显示,新鲜巧克力表面相对平滑,起霜后平滑表面破坏,形成明显凹凸面;扫描电镜观察发现新鲜巧克力表面结晶网络结构疏松,起霜巧克力表面油脂晶体形成致密网络结构;偏光显微镜显示脂霜中晶体颗粒明显大于新鲜巧克力晶体颗粒,发生了向更稳定晶体的转变。

Composition and Morphology Study on Fat Bloom of Cocoa Butter Substitute Chocolate

Fatty acid composition and morphology of fat bloom of cocoa butter substitute based chocolate were studied using gas chromatography and microscopes.Chemical analysis result show that compared with fresh chocolate,the contents of C12: 0,C18:0 and C18:1 in the fat bloom significantly increase,while C14:0 content relatively decea-ses.Atomic force microscopy result shows that the fresh chocolate has relatively smooth surface,and after bloom forma-tion the smooth surface is destroyed and becomes into roughness.Scanning electron microscope result shows a loose network structure of the fresh chocolate surface,and a dense fat crystal network structure of the bloomed chocolate sur-face.Polarizing microscope result demonstrates the crystal particles in the fat bloom are significantly larger than the fresh chocolate crystal particles,indicating more stable crystals are formed.