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| 几种巧克力调温过程中的结晶特性研究 | |
| 引用本文： | 刘梅森,高荫榆,熊春红,陈才水,阮慎康,杜鹃,廖复辉,LIAO Fufei.几种巧克力调温过程中的结晶特性研究[J].粮油食品科技,2001,9(3):9-11. |
| 作者姓名： | 刘梅森 高荫榆 熊春红 陈才水 阮慎康 杜鹃 廖复辉 LIAO Fufei |
| 作者单位： | 1. 南昌大学食品科学与工程系, 2. 北京大学化学学院, 3. Chemistry college of Peking univ. |
| 基金项目： | 国家自然科学基金资助项目 (29772013) |
| 摘 要： | 本文用X-衍射法（XRD）和差示扫描量热法（DSC）对香菇巧克力（LC），茶叶巧克力（TC）和对照样巧克力（CC）在调温工艺过程中的结晶特性进行了研究，发现3种巧克力在调温过程中的结晶行为各有其特性，这些特性在X-衍射（XRD）谱图中和热差法（DSC）熔解曲线上得到明显反映，LC和CC有相似的变化趋势，3种巧克力在浇模时所形成的晶相之熔点各不相同，LC为29.62℃,TC为21.93℃。CC为26.05℃，促霜试验表明：香菇和茶叶均有较好的延霜效果，其中香菇效果优于茶叶。 |
| 关 键 词： | 巧克力 结晶特性 香菇 茶叶 调温过程 |
| 文章编号： | 1007-7561(2001)03-0009-03 |
Study on the crystallization properties of several chocolates during tempering |
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| LIU Meisen,Gao yinyu,LIU Nong,XIONG Chunhong,CHEN Chaishui,RUANG Shenkang,DU Juang,LIAO Fufei.Study on the crystallization properties of several chocolates during tempering[J].Science and Technology of Cereals,Oils and Foods,2001,9(3):9-11. | |
| Authors: | LIU Meisen Gao yinyu LIU Nong XIONG Chunhong CHEN Chaishui RUANG Shenkang DU Juang LIAO Fufei |
| Abstract: | The crystalliztion properties of lentnus edodes chocolate(LC), tea leaves chocolate(TC) and control chocolate(CC) during tempering using XRD and DSC were studied and the result showed that: LCandCC have the same tendency of changing in crystallization properties. The DSC results showed that the crystal formed during molding in chocolates have different melt point:29.62℃ (LC), 21.93℃ (TC)and 26.05℃ (CC) respectively. The experiment of improving fat bloom showed that lentnus edodes and tea leaves have good effect of inhibiting fatbloom and lentnus edodes superior to Tea leaves |
| Keywords: | chocolate crystallization properties lentnus edodes Tea leaves |
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