| 张露，陈俭春，黄宗森,等.聚甘油脂肪酸酯对可可脂结晶特性的影响[J].中国油脂,2018,43(4):.[ZHANG Lu，CHEN Jianchun，HUANG Zongsen，etc.Effects of polyglycerol fatty acid esters on crystallization properties of cocoa butter[J].China Oils and Fats,2018,43(4):.] |
| 聚甘油脂肪酸酯对可可脂结晶特性的影响 |
| Effects of polyglycerol fatty acid esters on crystallization properties of cocoa butter |
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| DOI： |
| 中文关键词: 聚甘油单硬脂酸酯 聚甘油蓖麻醇酯 可可脂 结晶 |
| 英文关键词:polyglycerol monostearate polyglycerol polyricinoleate cocoa butter crystallization |
| 基金项目: |
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| 摘要点击次数: 1330 |
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| 中文摘要: |
| 可可脂（CB）是巧克力及巧克力制品的主要成分，其热力学及结晶特性决定了产品的品质、加工特性和货架期。以聚甘油单硬脂酸酯31S、61S和聚甘油蓖麻醇酯（PGPR）为研究对象，利用差示扫描量热（DSC）和X射线衍射技术，研究乳化剂种类、添加量、变温条件对可可脂结晶特性的影响。研究发现：调温温度下，31S和61S具有促进可可脂结晶从Ⅳ型向Ⅴ型转变的效果；而PGPR在添加量大于0.1%的情况下，则表现出对 Ⅳ型向Ⅴ型转变的抑制效果；在变温条件下，31S和61S具有促进可可脂热力学亚稳定态晶型的形成和晶型转换的效果，特别是促进了可可脂Ⅱ型晶型的形成，而PGPR无显著影响。 |
| 英文摘要: |
| Cocoa butter（CB） is the main component of chocolate and chocolate product, and its thermodynamic properties and crystallization properties contribute to the quality, processing characteristics and shelf life of chocolate products. Polyglycerol monostearate 31S, 61S and polyglycerol polyricinoleate (PGPR)were chosen as the objects, and the effects of emulsifier type, dosage and variable temperature conditions on the crystallization properties of cocoa butter were analyzed by differential scanning calorimetry (DSC)and X-ray diffraction. The results showed that 31S and 61S could promote the cocoa butter polymorphic transition from type Ⅳ to type Ⅴ under the variable temperature, whereas PGPR retarded the cocoa butter polymorphic transition from type Ⅳ to typeⅤ when PGPR dosage was more than 0.1%. Under the variation temperature, crystallization and transition of metastable crystal form of cocoa butter were promoted by 31S and 61S, especially type Ⅱ, whereas PGPR had no significant influence. |
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