| 乳化剂对可可脂结晶行为的影响 |
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| 引用本文： | 王风艳,王兴国,孙小玲,徐春伟,马素琴,黄凯,刘元法.乳化剂对可可脂结晶行为的影响[J].中国粮油学报,2012,27(1):53-56. |
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| 作者姓名： | 王风艳 王兴国 孙小玲 徐春伟 马素琴 黄凯 刘元法 |
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| 作者单位： | 江南大学食品学院,无锡,214122 |
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| 基金项目： | 863计划(2010AA101506);新世纪优秀人才支持计划(NCET-10-0457);江南大学食品学院课余研究经费(24) |
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| 摘 要： | 从结晶热力学、动力学及形态学3个方面考察了5种乳化剂对可可脂结晶行为的影响。结果表明:单甘脂的添加降低了可可脂在25～30℃温度范围内的固体脂肪含量,不利于巧克力的加工。山梨醇酐单硬脂酸酯(Span60)的添加使可可脂晶体的三维球晶生长方式向二维平面晶体生长方式转变,并显著加快可可脂的结晶速率。Span60和聚乙氧基硬脂酸山梨糖醇(Tween60)缩短了可可脂的半结晶时间,而单甘脂、卵磷脂及聚甘油多聚蓖麻酸酯(PGPR)使可可脂的半结晶时间延长。偏光显微镜结果表明乳化剂的添加使得可可脂球晶的直径增大。
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| 关 键 词： | 可可脂 乳化剂 结晶 Avrami方程 |
Effect of Emulsifiers on Crystallization Behavior of Cocoa Butter |
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| Wang Fengyan
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Wang Xingguo
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Sun Xiaoling
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Xu Chunwei
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Ma Suqin
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Huang Kai
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Liu Yuanfa.Effect of Emulsifiers on Crystallization Behavior of Cocoa Butter[J].Journal of the Chinese Cereals and Oils Association,2012,27(1):53-56. |
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| Authors: | Wang Fengyan Wang Xingguo Sun Xiaoling Xu Chunwei Ma Suqin Huang Kai Liu Yuanfa |
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| Affiliation: | Wang Fengyan Wang Xingguo Sun Xiaoling Xu Chunwei Ma Suqin Huang Kai Liu Yuanfa(School of Food Science and Technology,Jiangnan University,Wuxi 214122) |
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| Abstract: | The effect of emulsifiers on crystallization behavior of cocoa butter were evaluated from the aspects of thermodynamics,dynamics and morphology.Results indicated that:the addition of monoglyceride reduced the solid fat content of cocoa butter at 25~30 ℃,which was not conducive to the processing of chocolate.The three dimensional sphero-crystal growth was changed by the addition of Span60 to two-dimensional crystal growth.Meanwhile,the crystallization rate was significantly increased by the addition of Span60.The hypocrystalline time(t1/2)of cocoa butter was reduced by the addition of Span60 and Tween60,while prolonged by the addition of monoglyceride,lecithin,and PGPR.The polarized microscopy results indicated that addition of emulsifiers increased the diameter of cocoa butter sphero-crystals. |
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| Keywords: | cocoa butter emulsifier crystallization Avrami equation |
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