低能量维生素巧克力的研制.docx

毕 业论 文题目：低能量维生素巧克力的研制子题：专业：食品科学与工程指导教师：姜淑娟学生姓名：周玉淼班级-学号：营养081-102012年 06月大连工业大学本科毕业论文低能量维生素巧克力的研制The development oflow-energyvitamin chocolate设计（论文）完成日期 2012年 06月10日学院：食品学院专业：食品科学与工程（公共营养方向）学生姓名：周玉淼班级学号：营养081-10指导教师：姜淑娟评阅教师：钱方2012年06月注：页眉，居中，楷体，五号。阅后删除此文本框。摘要本实验以木糖醇及三氯蔗糖替代蔗糖、以脱脂乳粉替代普通乳粉作为原料，并加入一定量β-胡萝卜素作为营养强化剂，进行低能量维生素巧克力的开发研制。预实验确定低能量维生素巧克力的生产工艺要点为：精磨温度65℃，5min；精炼温度60℃，6h。根据正交试验结果，可确定低能量维生素巧克力的最佳配方为：三氯蔗糖0.1%，卵磷脂0.5%，香兰素0.3%，β-胡萝卜素0.012%，可可液块21%，可可脂37%，脱脂奶粉21%，木糖醇21%。实验表明，使用木糖醇替代蔗糖对巧克力的风味有一定的影响，甜度略低，有清凉口感；β-胡萝卜素作为强化剂对巧克力的感官、风味没有任何影响；原料预加工、精磨、精炼程度对巧克力的润滑、细度有直接影响。在最佳配方及工艺条件下生产的巧克力产品表面有光泽，呈现均匀的咖啡色，甜度适口，香气适中，有可可特有的醇香，滋味略微有可可的苦涩味，口感略粗糙，不够细腻润滑，入口即化。具有较好的巧克力的品质特征。关键词：巧克力；低能量；维生素；配方优化；AbstractThe xylitol and sucralosewere used instead of sucrose, and nonfat dried milk powder instead ofordinary milk powder as raw materials, certain beta-carotene as nutrition enhancer to develop the low-energy and vitamin chocolate.According to the preliminary experiment result, the best technologicalprocess for low-energyvitamin chocolate are: refined grinding temperature is 65℃，time is5 min; refining temperature is60℃,time is 6 h.According to the orthogonal test result, the optimum formula for thelow-energyvitamin chocolate is: 0.1%sucralose, 0.5% lecithin, 0.3% vanillin, 1.2% beta-carotene, 21%cocoa liquid piece, 37% cocoa butter, 21% nonfat dried milk powder, 21%xylitol.The experiment showed thatsugar polyolsubstituting forsugar has certain influence on the flavor of chocolate with a little sweetness and cool taste; Beta-carotene as fortifier doesn’t have any effect on the flavor or sense ofthe chocolate; The processing of raw materials, fine grinding, refined degree have direct influence onthe fineness of the chocolate.The chocolate produced under the optimum formula and the best technologicalprocess has brown color, appropriate sweetness,good flavor, specific smell of cocoa, a little bitterness, slightly rough structure, not enough lubrication, and melt easily when putting it into mouth