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| 纯脂巧克力用脂及其分析、应用研究进展 |
| Chocolate fats and its analysis, application research: a review |
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| DOI： |
| 中文关键词: 可可脂 类可可脂 结晶 起霜 抗热 |
| 英文关键词:cocoa butter cocoa butter equivalent crystallization bloom heat tolerance |
| 基金项目: |
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| 中文摘要: |
| 近年来纯脂巧克力日渐受欢迎，但可可原料面临产量有限且不稳定的制约因素，限制了纯脂巧克力的发展。作为与可可脂组分及特性最为接近的可可脂替代品，类可可脂的原料来源广泛，产品稳定性有提升空间，并且在提升纯脂巧克力品质方面有改善作用，因此类可可脂的相关研究也获得国内外广泛关注。通过对可可脂及类可可脂的组成、结晶特性、分析方法及纯脂巧克力的耐霜、抗热品质改善等方面进行综述，以期对纯脂巧克力用脂、巧克力品质改善等提供相关参考。 |
| 英文摘要: |
| Recently chocolate has become popular, however the production of cocoa raw materials faces the issues about limited and unstable supply, and that effects the development of chocolate. As the cocoa butter alternative, cocoa butter equivalent is the most similar to cocoa butter in terms of compositions and characteristics. Cocoa butter equivalent has extensive sources of raw materials and improvement in product stability, besides that, it plays an important role in improving the quality of chocolate. Therefore, the research on cocoa butter equivalent has gained extensive attention in the worldwide. The aspects of composition, crystallization, analytical methods and quality improvement such as bloom resistance, heat tolerance about cocoa butter and cocoa butter equivalent were reviewed so as to provide some references for the chocolate fats and chocolate quality improvement. |
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