| 巧克力起霜的研究进展 |
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| 引用本文： | 贾呈祥,郑建仙. 巧克力起霜的研究进展[J]. 食品工业, 2001, 0(6) |
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| 作者姓名： | 贾呈祥 郑建仙 |
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| 作者单位： | 华南理工大学食品与生物工程学院 (广州510641)(贾呈祥)，华南理工大学食品与生物工程学院 (广州510641)(郑建仙) |
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| 摘 要： | 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。
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| 关 键 词： | 巧克力 起霜 相态分离 多晶态转化 |
Advances in studies of chocolate blooming |
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| Jia Cheng-xiang. Advances in studies of chocolate blooming[J]. The Food Industry, 2001, 0(6) |
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| Authors: | Jia Cheng-xiang |
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| Affiliation: | Jia Cheng-xiang |
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| Abstract: | Fat bloom has more been a major problem in chocolate manufacturing. The mechanism of bloom development (phase separation and polymorphic transformation) and some solutions according to the factors causing bloom are discussed in this paper. |
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| Keywords: | chocolate bloom phase separation polymorphic transformation |
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