| 巧克力调温工艺及其发展 |
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| 引用本文： | 魏强华,高荫榆,何小立. 巧克力调温工艺及其发展[J]. 食品与机械, 2003, 0(1): 10-11 |
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| 作者姓名： | 魏强华 高荫榆 何小立 |
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| 作者单位： | 南昌大学食品科学与工程系,330047,江西南昌 |
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| 摘 要： | 介绍了巧克力调温工艺的概念，原理，类型及评价方法，探讨了调温工艺的发展。
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| 关 键 词： | 巧克力 调温工艺 可可脂 概念 工艺类型 评价 |
| 修稿时间： | 2002-11-27 |
The tempering of chocolate and its development |
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| Wei QianghuaGao YinyuHe Xiaoli. The tempering of chocolate and its development[J]. Food and Machinery, 2003, 0(1): 10-11 |
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| Authors: | Wei QianghuaGao YinyuHe Xiaoli |
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| Affiliation: | Wei QianghuaGao YinyuHe Xiaoli |
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| Abstract: | The conception,principle,type and evaluation of the tempering in the production of chocolate was reviewed.The development of tempering was discussed. |
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| Keywords: | Chocolate Tempering Cocoa butter |
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