低脂巧克力配方优化  

Optimization of the Formula of Low-fat Chocolate

作　　者：宋雯雯 马其浩 孟祥娟 冯思思 梁彬 孙婵婵 姬长建 SONG Wenwen;MA Qihao;MENG Xiangjuan;FENG Sisi;LIANG Bin;SUN Chanchan;JI Changjian(School of Food Engineering,Ludong University,Yantai 264025,Shandong,China;College of Life Sciences,Yantai University,Yantai 264005,Shandong,China;Department of Physics and Electronic Engineering,Qilu Normal University,Jinan 250200,Shandong,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]烟台大学生命科学学院,山东烟台264005 [3]齐鲁师范学院物理与电子工程学院,山东济南250200

出　　处：《食品研究与开发》2023年第22期45-52,共8页Food Research and Development

基　　金：山东省自然科学基金博士基金项目(ZR2019BC036);国家自然科学基金青年基金项目(32101904);山东省自然科学基金青年基金项目(ZR2020QC219)。

摘　　要：以可可液块和可可脂为原料,以脂肪模拟物部分取代可可脂来生产低脂巧克力,具有热量低、营养丰富等特点,更符合人们对于健康的需求。以脂肪取代比、糖粉添加量、纯牛奶添加量为单因素变量,以感官评分为响应值,优化低脂巧克力的配方。研究结果表明,最佳配方为可可液块添加量50%、可可脂添加量25%(脂肪取代比23.471%)、糖粉添加量22.5%、纯牛奶添加量2.65%。在此配方下制作出来的巧克力有纯正的可可香气,色泽均一,口感丝滑,感官评分最高,且具有良好的质构特性。This article used cocoa mass and cocoa butter as raw materials and replaced part of the cocoa butter with fat analogs to produce low-fat chocolate characterized by low calories and rich nutrition,which better met people's demand for health.With fat replacement ratio,sugar powder addition,and pure milk addition as singlefactor variables and sensory evaluation score as the response value,the formula of low-fat chocolate was optimized.The research results indicated that the optimal formula was 50%cocoa mass,25%cocoa butter(fat replacement ratio of 23.471%),22.5%sugar powder,and 2.65%pure milk.The chocolate produced with this formula had a pure cocoa aroma,uniform color,silky texture,and the highest sensory evaluation score.Additionally,it exhibited excellent textural characteristics.

关 键 词：巧克力 脂肪模拟物 多指标测定 豌豆蛋白 感官评分 

分 类 号：TS246.57[轻工技术与工程—制糖工程]