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| 乳粉对可可脂/代可可脂结晶特性的影响 |
| Effect of milk powder on crystallization behavior of cocoa butter and cocoa butter replacer |
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| DOI：10.12166/j.zgyz.1003-7969/2020.08.006 |
| 中文关键词: 乳粉 可可脂 代可可脂 结晶特性 |
| 英文关键词:milk powder cocoa butter cocoa butter replacer crystallization behavior |
| 基金项目:国家自然科学基金青年科学基金（31401661） |
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| 中文摘要: |
| 为提高巧克力制品品质，研究了乳粉种类及添加比例对可可脂及代可可脂结晶特性的影响。采用差示扫描量热仪（DSC）和X-射线衍射（XRD），考察不同添加比例的全脂乳粉、脱脂乳粉和乳清粉对可可脂和代可可脂（基于棕榈油和棕榈仁油）在非等温条件下结晶行为的影响。结果表明：全脂乳粉或乳清粉的加入会降低可可脂和代可可脂的结晶和熔化温度，其中全脂乳粉的影响最为显著；脱脂乳粉的加入则表现为提高可可脂和代可可脂的结晶和熔化温度。 添加脱脂乳粉或乳清粉后代可可脂仍然稳定在β′晶型，而全脂乳粉的加入则导致代可可脂冷却结晶后β晶型的出现。高比例的全脂乳粉或乳清粉的加入均会导致调温后可可脂结晶中亚稳定态β′晶型的出现，即阻碍了可可脂稳定态晶型β晶型的形成，影响了巧克力的调温效果，而脱脂乳粉的添加对可可脂的稳定晶型无影响。 |
| 英文摘要: |
| To improve the quality of chocolate products, the effects of types and dosage of milk powder on crystallization behavior of cocoa butter (CB) and cocoa butter replacer (CBR) were studied. Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) were used to investigate the effects of dosage of whole milk powder, skim milk powder and sweet whey powder on the crystallization behavior of CB and CBR (based on palm oil and palm kernel oil) under nonisothermal conditions. The results showed that the crystallization point and melting point of CB and CBR significantly decreased by the addition of whole milk powder and sweet whey powder, especially whole milk powder, but they increased by the addition of skim milk powder. CBR was stabilized in β′ polymorph by the addition of skim milk powder or sweet whey powder, while the addition of whole milk powder in CBR accelerated the formation of β polymorph. The addition of a high proportion of whole milk powder or sweet whey powder in CB increased the ratio of β′ polymorph, indicating inadequate tempering. The addition of skim milk powder had no significant influence on the thermo-stable polymorph of CB. |
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