蔗糖酯对类可可脂巧克力加工影响的研究  

Study on Effects of Adding SE to CTCBE Chocolate

作　　者：熊春红[1] 高荫榆[1] 何小立[1] 魏强华[1] 陈才水[1] 阮榕生[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品科学》2005年第1期103-106,共4页Food Science

基　　金：国家自然科学基金资助项目(20062005);江西省自然科学基金项目(0220014)

摘　　要：研究CTCBE及CB两种巧克力中添加蔗糖酯对其调温及抗霜性的影响。在两种巧克力(含磷脂0.5%)DSC、XRD研究的基础上,采用具有可比性的粘度法、耐促霜组合实验方法进一步测定两种巧克力中添加蔗糖酯后在调温点的粘度变化规律、变稠时间及抗霜效果。结果表明添加蔗糖酯S-3对CTCBE巧克力具有明显减稠和延缓结晶效果;对CB巧克力的延缓结晶效果更好。还可以延缓CTCBE巧克力起霜花。添加0.2%效果最佳。By adding sucrose ester (SE) into CTCBE chocolate and CB chocolate, the effects on the tempering and anti-blooming properties of the two chocolates were studied. Based on the DSC and XRD studies of the two chocolates (containing 0.5% lecithin), the combined methods of comparable viscosimetry and bloom-promoting test were used to determine the viscosity variations and time of fluid state at tempering points, and anti-blooming properties of the two chocolates after adding SE. The results showed that SE (S-3) could further improve the rheological properties and retard crystallization of CTCBE chocolate. The effect was better in retarding crystallization of CB chocolate. The addition of SE could postpone the bollm-occurring of CTCBE chocolate. The optimum quantity of SE (S-3) added was 0.2%.

关 键 词：蔗糖酯 巧克力 结晶 粘度 抗霜 

分 类 号：TS202.3[轻工技术与工程—食品科学]