巧克力起霜研究进展.pdfVIP

※专题论述 食品科学 2011, Vol. 32, No. 05 301 1 1 2 3 1 1 , 王风艳 ，王兴国 ，陶冠军 ，周胜利 ，金青哲 ，刘元法 * (1.江南大学食品学院，江苏 无锡 214122 ；2.江南大学 食品科学与技术国家重点实验室，江苏 无锡 214122 ； 3.东海粮油工业张家港有限公司，江苏 张家港 215634) 巧克力起霜导致产品品质下降，成为困扰糖果工业的一个世界性难题。基料油种类不同，起霜的机理显 著不同。从基料油性质出发，详细阐述基料油组成、加工条件以及储存条件对巧克力起霜的影响。在此基础上， 对各类巧克力起霜的机理进行总结，为解决起霜问题提供理论支持。参考国内外文献报道，对巧克力起霜的研究 方法进行总结，并详细阐述具有延缓起霜作用的措施，为巧克力生产提供参考。 巧克力；起霜；机理；研究方法；改善 Research Progress of Frost in Chocolate 1 1 2 3 1 1, WANG Feng-yan ，WANG Xing-guo ，TAO Guan-jun ，ZHOU Sheng-li ，JIN Qing-zhe ，LIU Yuan-fa * (1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China； 2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China ； 3. Eastocean Oils and Grains Industries Co. Ltd., Zhangjiagang 215634, China) Abstract ：Frost in chocolate can result in the decrease of product quality, which is a worldwide problem in the confectionery industry. The mechanisms of frost in chocolate are varied as the change of matrix oil types. In this article, the effects of matrix oil compositions, processing conditions and storage conditions on frost in chocolate have been discussed. Meanwhile, the possible mechanisms of frost in chocolate have been summarized. Moreover, the corresponding strategies for attenuating the formation of frost in chocolate have also been proposed. All of these investigations will provide a theoretical guidance for chocolate production. Key words ：chocolate ；frost ；mechanism ；research approach ；improvement 中图分