微孔巧克力新工藝關鍵技術研究.pdf

1、江南大學碩士學位論文微孔巧克力新工藝關鍵技術研究姓名：謝仕潮申請學位級別：碩士專業(yè)：食品科學指導教師：曹棟20091217AbstractStudyonkeytechniquefornewmicrocellularchocolateprocessABSTACTMicrocellularchocolateisanewtypeeonfe：ctionwhichcallmeltfastinmouth，ownexcellencemarketpot

2、entialHi曲pressureaerationandtemperingaretowcriticpointsontraditionalprocess，whichrequireexpensiveequipment，SOitisnecessarytoexploresimpleroneInpresentpaperthecritictechnologies，suchasaerationtempering，andtexturemeasureme

3、nt，werestudiedThefoamabilityof23kindsemulsifiesinoilweremeasured，andfoundthatlecithinistheonlyoneowningsignificantlyfoamabilityFurthermorePC80(PC≥80％)isthebestfoamagentofwhich￡is04Theprincipleofoilfoamisthatlecithincanab

4、sorbonair／oilinterfaceandleadinterfacetensiontodecreasingBesides，hi曲temperatureCanpromotethefoamabilityofcocoabutter；onthecontraryparticlesreducefoamability111ecrystaltype，rateofcrystallization，andcrystalmorphologyofcoco

5、abutterwerestudiedTheresultssuggestthatshearCanacceleratetheVcrystalform，andachievetheaimofwelltemperMeanwhile，shearCanspeedtherateofcrystallizationForexample，theelasticmodulusofcocoabutterincreasedfrom4Patomorethan10000

6、Pain5minaftersheared，whichmaycausechocolatetobelargeviscosityonpracticalprocessBesides，theeffect，suchasshearrate，temperature，sheartime，andcrystaladjustedagentontherateofcrystallization，crystaltype，andstorestabilityWasstu

7、died，theresultsshowthatshearpromoteunstablecrystaltransfertoVcrystalChocolateCanachievewelltemperedat30℃，butbloomwhenbelow30℃Solidemulsifiers，suchasS一170，S一270，andPGFEpromotecrystallizationOntheotherhand，lecithin，PGPRmil

8、kfatbutterisabletodelaycrystallizationDependonresultofoilfoamandsheartemperanewmethodformicrocellularchocolateprocesswere：chocolatewithsoybeanlecithin，PGPRandmilkfatbutterWasaeratedat30℃bywhipping，meanwhiletemperedwellTh

9、estructuremodelofmicrocellularchocolateWassetup111eresultofcalculationshowsthatthebubblesizeenlargesandnumberofbubblespervolumeincreases，asdensityfallTherelationshipbetweentextureanddensity(12~o2edm3)Wasstudied，anditWass