彩色巧克力工艺研究
Technology research of coloured chocolate
吴建新1
作者信息
摘要
经过对油溶性天然色素特性的分析、巧克力配方的调整、制作工艺的改进,确定天然色素法制作彩色巧克力的一组产品配方及工艺参数,确定彩色巧克力产品中油溶性天然色素的使用量（辣椒红素0.1%,叶绿素0.05%,姜黄色素0.1%）,并确定彩色巧克力的产品质量标准。
Abstract
Based on the characteristic analysis of oil-soluble natural pigment, chocolate formula adjustment, production process improvement, determine a group of product formula and process parameters of natural pigment method production of coloured chocolate,determine oil-soluble natural pigment usage amount in coloured chocolate （chili red element 0.1%, chlorophyll 0.05%, curcuminoid 0.1%）, and to determine coloured chocolate product quality standards.
关键词
彩色巧克力/油溶性天然色素/配方/生产工艺Key words
coloured chocolate oil-soluble natural pigment product formula Production process引用本文复制引用
出版年
2012
NETL
NSTL
维普
万方数据