| 低能量巧克力的开发 |
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| 引用本文： | 贾呈祥,郑建仙,饶志娟.低能量巧克力的开发[J].中国食品添加剂,2002(3):67-70. |
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| 作者姓名： | 贾呈祥 郑建仙 饶志娟 |
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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 |
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| 摘 要： | 食品的低能量化成为当今世界食品发展的主要趋势。低能量巧克力开发的关键在于 ,如何去除或替代脂肪。本文详细介绍了一些新型低能量巧克力的配方、生产工艺以及技术难题
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| 关 键 词： | 低能量 低能量巧克力 脂肪 配方 |
Development on Low- calorie Chocolate |
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| Jia Chengxiang,Zheng Jianxian,Rao Zhijuan.Development on Low- calorie Chocolate[J].China Food Additives,2002(3):67-70. |
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| Authors: | Jia Chengxiang Zheng Jianxian Rao Zhijuan |
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| Abstract: | Decreasing calorie of foods are becoming the main trend of development of the world food industry. How to remove and substitute fat is the important process for development of low-calorie chocolate. The formulations, the processes and the key problems of some new types of low-calorie chocolates are also introduced in detail. |
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| Keywords: | Low calorie Low-calorie chocolate Fat Formula |
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