芒果脂提高巧克力抗霜性的研究  

Improved Bloom-Resistant Chocolates Made from Mango Butter

作　　者：王雨昕 金俊[1] 郑小宇 金青哲[1] 王兴国[1] Wang Yuxin;Jin Jun;Zheng Xiaoyu;Jin Qingzhe;Wang Xingguo(School of Food Science and Technology,Jiangnan University,Wuxi 214122)

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2024年第3期118-123,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：1,3-二硬脂酸-2-油酸甘油三酯(StOSt)是芒果脂的特征成分,也是解决巧克力在炎热和冷链缺乏地区软化和起霜问题的关键成分。然而,在应用中发现StOSt虽提高巧克力的耐热性,却可能加速起霜。将芒果脂与可可脂复配,制备巧克力油基,分析其甘油酯、甘油三酯组成和熔化行为,进而研究相应巧克力的抗霜性能。结果表明:芒果脂含StOSt 44.7%、低熔点甘油三酯23.9%、甘油二酯8.3%,其中低熔点甘油三酯和甘油二酯含量均显著高于可可脂;其与可可脂复配所得油基的StOSt/1-棕榈酸-2-油酸-3-硬脂酸甘油三酯(POSt)/1,3-二棕榈酸-2-油酸甘油三酯(POP)比值接近4.0/2.5/1.0,且甘油二酯质量分数为6%~8%时,可延缓油基从V向VI晶型转换,从而提高了所制备巧克力的抗霜性。StOSt,the dominant triacylglycerol of mango butter,is important to solve softening and blooming problems of chocolates in areas with hot weather or lack of cold chain.Although StOSt improves heat stability of chocolates,accelerated bloom may be led to.In the present study,mango butter and cocoa butter were blended to prepare fat matrixes,and their glycerides and triacylglycerol were analyzed,as well as melting behaviors and anti-bloom stability of related chocolates.The results indicated that mango butter contained 44.7%StOSt,23.9%low melting-triacylglycerols and 8.3%diacylglycerols.Although the latter two were significantly higher than those in cocoa butter,the fat still significantly improved bloom resistant ability.The blended fat matrix had a desirable ratio of StOSt/POSt/POP(4.0/2.5/1.0),as well as 6%~8%of the diacylglycerols.Both factors together improved stability of the fat phase and thereby delayed bloom through retarding crystal transformation from V to VI form.

关 键 词：芒果脂 StOSt 巧克力 抗霜性 软化 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]