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| Effect of refining process on the quality of cocoa butter |
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| DOI：10.12166/j.zgyz.1003-7969/2020.07.006 |
| KeyWord:cocoa butter refining process physicochemical index trace element quality |
| FundProject:国家自然科学基金项目（31972112, 31471678） |
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| Abstract: |
| 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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