磷脂在巧克力调温工艺中的作用

探索磷脂对CTCBE及CB两种巧克力调温工艺及抗霜性的影响。通过粘度法、耐促霜组合实验方法测定两种巧克力中添加磷脂后在调温点的粘度变化规律、变稠时间及延缓起霜花作用。以及DSC和XRD方法从动力学、热力学、晶体学角度进行对比分析研究。结果表明添加磷脂对CTCBE及CB两种巧克力均有一定降粘减稠效果，但延缓结晶作用不明显；延缓CTCBE巧克力起霜花作用不明显，对CB巧克力有轻微延缓起霜花作用。两种组合方法的研究结果具有一致性。

The Effects of Lecithin in the Tempering of CTCBE

The influences of lecithin on the tempering process and anti-blooming property of CTCBE chocolate and CB chocolatewere studied. Combined methods of viscosimetry and bloom-promoting were used to determine the viscosity variations andtime of fluid state in tempering points, and anti-blooming property of the two kinds of chocolates by adding lecithin. DSC andXRD were used to carry out comparative investigations on the two chocolates from the aspects of kinetics, thermodynamics andcrystallography. The results showed that obvious viscosity decreasing on the two chocolates were observed when lecithin wasadded. But the crystallization retarding effects were not observed. Slight anti-blooming effect was found in CB, not in CTCBE.There was consistence in the results between the two combined methods.