纯脂巧克力用脂及其分析、应用研究进展  

Chocolate fats and its analysis,application research:a review

作　　者：池娟娟 陈云波 张亚飞 徐振波 张虹 CHI Juanjuan;CHEN Yunbo;ZHANG Yafei;XU Zhenbo;ZHANG Hong(Wilmar(Shanghai)Biotechnology R&D Center Co.,Ltd.,Shanghai 200137,China)

机构地区：[1]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《中国油脂》2021年第8期131-139,共9页China Oils and Fats

摘　　要：近年来纯脂巧克力日渐受欢迎,但可可原料面临产量有限且不稳定的制约因素,限制了纯脂巧克力的发展。作为与可可脂组分及特性最为接近的可可脂替代品,类可可脂的原料来源广泛,产品稳定性有提升空间,并且在提升纯脂巧克力品质方面有改善作用,因此类可可脂的相关研究也获得国内外广泛关注。通过对可可脂及类可可脂的组成、结晶特性、分析方法及纯脂巧克力的耐霜、抗热品质改善等方面进行综述,以期对纯脂巧克力用脂、巧克力品质改善等提供相关参考。Recently chocolate has become popular,however the production of cocoa raw materials faces the issues about limited and unstable supply,and that effects the development of chocolate.As the cocoa butter alternative,cocoa butter equivalent is the most similar to cocoa butter in terms of compositions and characteristics.Cocoa butter equivalent has extensive sources of raw materials and improvement in product stability,besides that,it plays an important role in improving the quality of chocolate.Therefore,the research on cocoa butter equivalent has gained extensive attention in the worldwide.The aspects of composition,crystallization,analytical methods and quality improvement such as bloom resistance,heat tolerance about cocoa butter and cocoa butter equivalent were reviewed so as to provide some references for the chocolate fats and chocolate quality improvement.

关 键 词：可可脂 类可可脂 结晶 起霜 抗热 

分 类 号：TS246.5[轻工技术与工程—制糖工程] TS207[轻工技术与工程—食品科学与工程]