胥多.碱化条件对可可粉颜色的影响[J].中国油脂,2020,45(11):36~39.[XU Duo.Effects of alkalization condition on the color of cocoa powder[J].China Oils and Fats,2020,45(11):36~39.]
碱化条件对可可粉颜色的影响
Effects of alkalization condition on the color of cocoa powder
  
DOI:10.12166/j.zgyz.1003-7969/2020.11.008
中文关键词:  可可粉;碱化工艺;颜色;色差;工艺条件
英文关键词:cocoa powder; alkalization process; color; color difference; process condition
基金项目:国家自然科学基金项目(31471678,31972112)
作者单位
胥多 江南大学 食品学院,食品科学与技术国家重点实验室,江苏 无锡214122 
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中文摘要:
      为了探究不同碱化条件对成品可可碱化粉颜色的影响,采用CIELAB颜色参数系统比较了可可粉/仁碱化粉的颜色值。结果表明:提高温度和压力均可以提高碱化粉的色差值(ΔE),加深碱化程度。相同温度条件(120 ℃)下,施加0.1 MPa压力时,可可仁碱化粉比可可粉碱化粉的ΔE提高得多;碱化时间越长,碱化粉ΔE越大;随着碱液质量浓度的增加,碱化粉ΔE呈现增加的趋势,且高质量浓度碱液有助于碱化粉形成红色色调;K2CO3有助于增加可可仁碱化粉的ΔE,NaOH、NaHCO3对增加可可粉碱化粉的ΔE有利;随着碱液质量浓度增加,可可粉/仁碱化粉的pH均增加。
英文摘要:
      In order to investigate the effect of the alkalization condition on the color of the alkalized cocoa powder, the color of the alkalized cocoa powders prepared by cocoa powder and cocoa kernel were measured using CIELAB color parameter system. The results showed that the increases of temperature and pressure could increase the color difference (ΔE) of the alkalized powder and deepen the degree of alkalization, and at the same temperature (120 ℃), when 0.1 MPa was applied, the increase of ΔE of the alkalized cocoa powder from cocoa kernel was higher than that from cocoa powder. The longer the alkalization time, the larger the ΔE. With the increase of lye mass concentration, the ΔE increased, and the high mass concentration of lye help the alkalized powder to form a red hue. K2CO3 was beneficial to increase the ΔE of the alkalized powder from cocoa kernel, and NaOH, NaHCO3 were favor to increase the ΔE of alkalized powder from cocoa powder. The pH of alkalized powder from cocoa powder and kernel increased with the increase of mass concentration of lye.
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