巧克力专用乳粉

研究了不同乳粉的颗粒大小和结构、游离脂肪含量对巧克力浆料粘度的关系。滚筒乳粉与喷雾乳粉之对比，滚筒干燥的全乳粉具有下列优点；游离脂肪含量高，可减少可脂的用量，赋与巧克力以更好的风味；可降低巧克力浆料的粘度。乳粉中羟甲基糠醛含量可增进巧克力风味、口感，提高喷雾乳粉中游离脂肪含量改进的工艺。

Milk Powder for Special Utilization in Chocolate Manufacture

Different particle size and microstructure, and the free fat content in whole milk powder with relation to the viscosity of chocolate mass are introduced. Comparison between the roller dried whole milk powder and spray dried whole milk powder for the utilization in chocolate manufacture, the roller dried whole milk powder is reported to have the following advantage: It has a large content of free fat which means that less cocoa butter is needed in the processing of the chocolate. It supplies a more characteristic milk flavour to the chocolate. It results in a lower viscosity of the Chocolate mass. The HMF content for improvement upon the flavour and mouth feel of chocolate was described. For the increase of free fat in the spray dried whole milk powder,provide an improvement on technologe of spray drying.