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| 精炼工艺对可可脂品质的影响 |
| Effect of refining process on the quality of cocoa butter |
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| DOI：10.12166/j.zgyz.1003-7969/2020.07.006 |
| 中文关键词: 可可脂 精炼工艺 理化指标 微量成分 品质 |
| 英文关键词:cocoa butter refining process physicochemical index trace element quality |
| 基金项目:国家自然科学基金项目（31972112, 31471678） |
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| 中文摘要: |
| 为探究精炼工艺对可可脂品质的影响，对可可脂毛油进行脱胶、脱酸和脱色，分析精炼过程中可可脂理化指标、微量成分的变化情况。结果表明：可可脂精炼后，酸价下降，过氧化值升高，色泽变浅、透明度升高，微量成分生育酚（288.15~155.75 mg/kg）、植物甾醇（3 621.82~2 551.01 mg/kg）、总酚（216.76~106.41 mg/kg）、可可碱（130.89~78.67 mg/kg）和咖啡因（311.77~20231 mg/kg）的含量均显著降低；在15~30 ℃，精炼油固体脂肪含量（92.75%~18.17%）高于毛油（86.27%~3.73%），此外，精炼油的熔化焓值（84.79 J/g）和结晶焓值（64.18 J/g）均高于毛油的熔化焓值（78.45 J/g）和结晶焓值（59.63 J/g），说明可可脂精炼油比毛油具有更高的热稳定性。因此，精炼工艺能够显著影响可可脂的品质，要重视适度加工在今后的应用。 |
| 英文摘要: |
| In order to explore the effect of refining process on the quality of cocoa butter (CB), the degumming, neutralization and bleaching of crude oil were carried out, and the changes of physicochemical indexes and trace elements of CB during refining were analyzed. The results showed that after refining, the acid value decreased, peroxide value increased, color became lighter, transparency increased, and the contents of tocopherols (288.15-155.75 mg/kg), phytosterol (3 621.82-2 551.01 mg/kg), total phenol (216.76-106.41 mg/kg), theobromine (130.89-78.67 mg/kg) and caffeine (311.77-202.31 mg/kg) significantly reduced. At 15-30 ℃, the solid fat content of the refined oil (9275%-1817%) was higher than that of the crude oil (86.27%-3.73%), in addition, the melting enthalpy (84.79 J/g) and crystallization enthalpy (64.18 J/g) of the refined oil were also higher than that of the crude oil with the melting enthalpy (78.45 J/g) and crystallization enthalpy (59.63 J/g), which meant that the refined oil had higher thermal stability than crude oil. In conclusion, the refining process could significantly affect the quality of CB, and it was important to pay attention to the application of moderate processing in the future. |
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