摘要
采用差式扫描量热仪(DSC)研究了升降温速率和乳化剂对可可脂非等温结晶和融化过程中晶体衍变过程的影响。结果显示:可可脂结晶和融化过程都对温度变化速率(λ)敏感,随λ的提高,放热峰和吸热峰强度均增大,峰值(Tp)则分别降低和升高;单甘酯促进可可脂组分分离,降低结晶温度,改变晶体的融化特性;卵磷脂则提高可可脂结晶温度,对融化特性不产生影响,添加单甘酯和卵磷脂都使可可脂结晶量增加。
The effect of constant rate cooling and heating or emulsifiers on the crystallization and melting properties of cocoa butter were studied by DSC.The results showed that crystallization point（Tp）was reduced and intensity of the exothermic peaks was enhanced as the cooling rate increased.When the hearting rate was reduced, it was found that the melting point and intensity of endothermic peaks were decreased. Monoglyceride was able to promote component separation and decrease crystallization point of cocoa butter, and altere the melting characters.In contrary, lecithin was able to raise the crystallization point and have no effect on the melting character.However,both monoglyceride and lecithin were able to promote crystallization.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第12期152-154,共3页
Science and Technology of Food Industry
关键词
可可脂
单甘酯
卵磷脂
cocoa butter
monoglyceride
lecithin
