乌桕脂真空结晶制取类可可脂及晶型初步研究  

Cocoa Butter Equivalent Production by Crystallizing at Vacuum from Chinese Vegetable Tallow and Its Crystal Research

作　　者：徐志宏[1] 谢笔钧[2] 胡慰望[2] 

机构地区：[1]广东省农业科学院生物技术研究所,广州市天河区五山路510640 [2]华中农业大学食品科技系,武汉市430070

出　　处：《中国油脂》2000年第2期24-28,共5页China Oils and Fats

摘　　要：研究用乌桕脂制取类可可脂的新方法和产品的物理化学性能及其初步晶型结构。结果表明 :精炼乌桕脂在真空条件下于 3 7℃保温 2 3h制取的类可可脂产率为 70 %以上 ,且晶型大 ,易分离 ;调温后类可可脂结晶细腻 ,白色无异味 ,口感良好 ,质硬而脆 ,熔点 3 8℃ ,SFC值 2 0℃ ,89 4 % ;3 0℃ ,65 3 2 % ;3 7℃ ,4 62 % ;4 0℃ ,0 4 3 %。X 射线衍射和显微照相表明 :常温 2 5℃ ,结晶 2h ,形成假 β′晶型 ,3 0℃结晶 1d ,5℃结晶 1 6周为 β和A new method was studied for the preparation of CBE from CVT in this paper and the physical and chemical properties and structure of CBE crystals were discussed.The results showed refined CVT was crystallized at 37℃ for 23 hours in a vacuum condition of special device and production ratio of CBE was more than 70% and crystals were big,filter was easy and the product was white,odorless and its melting point was 38℃.The NMR showed the SFC of product was 89.4% at 20℃;65.32% at 30℃;4.62% at 37℃;0.43% at 40℃.The X-ray diffraction and microscope studies showed β and β′ crystal forms were observed in the crystallizing region of CBE.

关 键 词：乌桕脂 类可可脂 同质多晶 真空结晶 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]