巧克力口感取决于巧克力原料的颗粒度.doc

巧克力口感取决于巧克力原料的颗粒度 巧克力蛋糕和巧克力糖果的味道和质地很大程度上取决于制作原料成分中的颗粒度。巧克力制造商们通过“口感”来定位他们产品的特点。如果产品粗粒太多，就会被品尝者们形容成“像沙泺一样粗糙,难以下咽”，如果产品颗粒太细，又会被称为“太粘，太软”。 粒度分析可以根据这些被描述的状况设定数字化的参数，使用它指导巧克力生产商们尽力的制造最适合大众口味的产品。 在这次实验中，我们在市面上随意购买三种不同的巧克力来看看不同的巧克力的粒度存在着多大的差异。这三种做试验的巧克力都很昂贵，购自专门的“巧克力糖果吧”制作的一批高级巧克力。 这些巧克力均由乙醇分散后用Saturn DigiSizer 5200分析，第一份图表显示了分析结果。图表清晰的显示了三条分离的粒度分布曲线。其次，再测试三种巧克力的口感，在此次测试中，品尝者在被蒙住双眼的情况下进行品尝，结果，三种巧克力排列的顺序是，曲线显示颗粒度最小的一种其味道和口感也最好。另两种曲线显示颗粒度相似的巧克力，分析中粒度最大的巧克力口感最差。 同样有趣的是粒度分析结果的可重复性。第二份图表显示了其中一个巧克力的三种分析结果。三种分析结果相互间完全覆盖，很难看到那是三份不同的绘图。 综上所述，很显然，巧克力生产商们在生产过程中可以借助粒度分析来帮助他们制造他们需要的各种口感的巧克力。 当您确定选择美国麦克仪器公司的Saturn DigiSizer5200来作此类粒度分析时，它将会自始至终提供可靠的数据满足你的需求。 如果您对此类文章感兴趣，欢迎点击美国麦克仪器公司网站 /applications/ 浏览更多细微颗粒分析技术的最新资讯。或留言 /netshow/SH100677/guestbook.asp 索取相关资料。 The Effect of Particle Size on the Manufacture of Chocolate Products The taste and texture of chocolate candies and cakes depend to a great extent on the particle size of the ingredients used to make them. Chocolate manufacturers characterize their products by what they describe as “mouth feel.” If the product is too coarse, the taste testers describe the product as tasting “gritty.” If the product is made too fine, the end product may be described as “sticky.” Particle size analysis can place numerical parameters on these descriptions and use it to guide the chocolate producers in their efforts to make the best consumer-acceptable product. In this study, we purchased three different commercially available chocolate products to see what sort of variations in particle size might occur. The three products tested were of increasingly more expensive offerings from a typical “chocolate candy bar” to a block of “higher grade” chocolate. The chocolate was extracted with ethanol and then analyzed with a Saturn DigiSizer? 5200. Figure 1 shows the results of this analysis. The particle size distribution curve seen in this figure shows three distinct and separate size distributions. These samples were also involved in a “blind” taste test.