单一乳化剂对月桂酸型代可可脂巧克力物化性质影响研究  

Study on the Effects of the Single Eemulsifier on Physico-chemical Properties of Cocoa Butter Substitutes Based Chocolate

作　　者：孟宗[1] 耿温馨[1] 王风艳 徐振波[1,3] 王兴国[1] 刘元法[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室、食品安全与营养协同创新中心、食品学院,无锡214122 [2]中粮营养健康研究院,北京100005 [3]丰益(上海)生物技术研发有限公司,上海200137

出　　处：《食品工业》2013年第12期162-164,共3页The Food Industry

基　　金：国家自然基金青年基金项目(31201382);十二五国家科技支撑计划项目(2011BAD02B04);教育部新世纪人才计划(NCET-100457)

摘　　要：通过制备添加有磷脂、单甘脂、Span 60的月桂酸型代可可脂(CBS)模型巧克力,研究单一乳化剂添加对CBS巧克力物化性质影响。结果表明,乳化剂种类和添加量均对CBS巧克力物性产生显著影响,磷脂添加量(质量分数)达到1.0%及1.5%时,体系硬度和脆度明显下降;Span 60可显著降低CBS巧克力表面亮度及白化指数变化率,从而延缓巧克力起霜。The effects of the single emulsifier on physico-chemical properties of cocoa butter substitutes （CBS） based chocolate were studied by preparing the mode chocolate adding lecithin, monoglycefide and Span 60, respectively. The results showed that types and additive amounts of emulsifiers have significant impacts on physico-chemical properties of CBS based chocolate. When the additive amounts of lecithin reached 1.0% and 1.5% （m/m）, the hardness and brittleness of samples decreased obviously. Span 60 could significantly reduce the change rate of surface brightness and whiteness index of samples, so as to delay the chocolate bloom.

关 键 词：月桂酸型代可可脂巧克力 乳化剂 物化性质 

分 类 号：TS274[轻工技术与工程—农产品加工及贮藏工程]