棕榈糖对油凝胶基巧克力起霜特性的影响
Effect of palm sap sugar on blooming properties of oleogel-based chocolate
王风艳 1王翔宇 1周佩文 2陈海英2
作者信息
- 1. 中粮营养健康研究院有限公司 营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,北京 102209
- 2. 江苏省食品先进制造装备技术重点实验室,江南大学 机械工程学院,江苏 无锡 214122
- 折叠
摘要
为探究棕榈糖(PS)在生产耐霜巧克力方面的应用潜能,使用PS(0%、25%、50%、100%)部分或全部代替蔗糖制备油凝胶基巧克力(Choc PS0、Choc PS25、Choc PS50、Choc PS100),并通过测定表面白度、表面晶体形态(偏振光显微镜观测)、晶型(X射线衍射法)、热力学性质(差示扫描量热法),以及感官评价监测在温度循环波动环境(20℃下 16 h,32℃下8h)中储藏60d的巧克力品质变化.结果表明:温度循环波动储藏60 d,Choc PS25 和Choc PS50 具有较低的表面白度指数,白色斑点的大小和数量较少,4 个样品均呈现出单一的熔化峰,除了Choc PS25 和Choc PS50 中仍以βⅤ晶型为主外,其他样品总体表现出βⅤ向βⅥ的晶型转变;温度循环波动储藏前后 4 个样品在回味、香气和甜味方面的得分差异不显著,而硬度和颜色评分降低.综上,当PS 添加量为 25%～50%时,巧克力表面白度指数较低,晶型为稳定的βⅤ结晶,感官接受度高,产品的抗起霜稳定性较好,具有生产耐霜巧克力的应用潜能.
Abstract
To explore the potential of palm sap sugar(PS)in the production of frost-resistant chocolate,PS(0%,25%,50%,100%)was used to partially or completely replace sucrose to prepare oleogel-based chocolate(Choc PS0,Choc PS25,Choc PS50,Choc PS100).The changes of chocolate quality were measured by determing surface whiteness,surface crystal morphology(observed with palarized light microscope)、crystal form(X-ray diffraction method),thermodynamic property(differential scanning calorimetry),and sensory evaluation(SAT)during the 60 d temperature cycle fluctuation environment(16 h at 20℃ and 8 h at 32℃)storage.The results showed that Choc PS25 and Choc PS50 displayed lower surface whiteness index,and the size and number of white spots were the lowest after 60 d temperature cycle fluctuation environment storage,and all of the samples showed a single melting peak with βⅤ to βⅥ crystal evolution except that in Choc PS25 and Choc PS50 dominanted with βⅤ-crystal form.Before and after temperature cycle storage,the SAT score of four chocolates were not significant in terms of aftertaste,aroma and sweetness,while the hardness and color scores decreased.To sum up,the oleogel-based chocolate prepared with 25%-50%PS has a lower surface whiteness index,stable βⅤ-crystal form,higher sensory acceptance and higher anti-blooming stability,and PS has the application potential in the production of frost-resistant chocolate.
关键词
巧克力/抗霜/油凝胶/棕榈糖Key words
chocolate/anti-blooming/oleogel/palm sap sugar引用本文复制引用
基金项目
"十四五"国家重点研发计划项目(2021YFD210030403)
"十四五"国家重点研发计划项目(2022YFD2100305)
出版年
2024
NETL
NSTL
万方数据