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| 烛果油的组成特征及其对巧克力抗霜性影响的研究 |
| Composition characteristics of kokum fat and its effects on bloom resistant abilities of chocolates |
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| DOI： |
| 中文关键词: 烛果油 StOSt 相容性 巧克力 抗霜性 |
| 英文关键词:kokum fat StOSt compatibility chocolate bloom resistant ability |
| 基金项目:国家自然科学基金（32001653） |
| Author Name | Affiliation | | National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food
Safety and Quality Control in Jiangsu Province, School of Food Science and
Technology, Jiangnan University, Wuxi 214122, Jiangsu, China | National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food
Safety and Quality Control in Jiangsu Province, School of Food Science and
Technology, Jiangnan University, Wuxi 214122, Jiangsu, China) |
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| 中文摘要: |
| 烛果油富含1，3-硬脂酸-2-油酸甘油三酯（StOSt），是可可脂的理想改良剂。为探究烛果油在巧克力中的应用效果，以市售烛果油为研究对象，分析其组成特征，并研究其与可可脂复配的相行为及复配体系在经典黑巧克力中的抗霜性能。结果显示：烛果油中的StOSt（57.1%）和甘油二酯（6.65%）含量显著高于可可脂的（23.8%、4.48%），且烛果油中低熔点甘油三酯含量也高于可可脂的；烛果油在室温下的固体脂肪含量比可可脂低10~20百分点；当烛果油与可可脂按质量比9∶ 1复配时，其相应的巧克力抗霜性显著强于可可脂基巧克力，其中，合适的StOSt、POSt、POP三者比例（10∶ 3∶ 1）提高了油基的相容性，而适当的甘油二酯含量有助于保持相的均一性。综上，烛果油可应用于巧克力中以延缓巧克力起抗霜。 |
| 英文摘要: |
| Kokum fat is rich in StOSt and is an ideal modifier for cocoa butter. In order to explore the effect of its application in chocolate, commercial kokum fat was taken as the research object, its composition characteristics were analyzed, and the phase behavior of the compound with cocoa butter and the bloom resistance abilities of the compound system in classic dark chocolate were studied. The results showed that the contents of StOSt (57.1%) and diglycerol (6.65%) in kokum fat were significantly higher than that in cocoa butter (23.8%, 4.48%), and the content of low-melting triglyceride in kokum fat was also higher than that in cocoa butter. The solid fat content of kokum fat at room temperature was 10 to 20 percentage point lower than that of cocoa butter. Chocolate formulated with the binary fat containing 90%of kokum fat and 10% of cocoa butter exhibited desirable bloom resistance compared with cocoa butter based-chocolate. It was suggested that when the ratio of StOSt/POSt/POP was 10∶ 3∶ 1, the compatibility of fat phase could be improved, and desirable levels of diglycerides contributed to maintain phase homogeneity. In conclusion, kokum fat can be applied in the production of chocolate to delay the bloom of chocolate. |
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