乳化剂:它们对工业巧克力中的质和质地特性的影响
Maria Pombal1,2, Ismael Marcet1, Manuel Rendueles1
1Department of Chemical and Environmental Engineering, University of Oviedo, C/Julián Clavería s/n, 33071 Oviedo, Spain.
Molecules (Basel, Switzerland)
|November 9, 2024
概括
这项研究调查了大豆莱西丁和多糖醇聚烯酸 (PGPR) 如何影响巧克力类风湿学. 莱西丁对塑料粘度和产量应力产生影响,而PGPR主要减少产量应力.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 巧克力的复杂基因因因其质性质而带来制造挑战.
- 诸如脂肪含量,颗粒大小和乳化剂等因素显著影响巧克力流动行为.
研究的目的:
- 为了分析48%可可巧克力的风湿性质.
- 确定大豆莱西丁和多糖醇聚烯酸 (PGPR) 对这些特性的影响.
主要方法:
- 用不同的乳化剂度测量巧克力的风学测量.
- 应用Casson模型来评估厚度变异.
- 纹理分析与纹理相关联的整形学.
主要成果:
- 豆素降低了塑料粘度高达0.6%,并增加了产量压力.
- 在低度下,聚糖醇聚里烯酸 (PGPR) 降低了产量压力.
- 卡森模拟的厚性otropic行为,与乳化剂度相匹配的塑料粘度变化.
结论:
- 乳化剂的选择极大地影响了巧克力质学和加工.
- 莱西丁和PGPR对塑料粘度和产量压力表现出明显的影响.
- 风病学发现与纹理特性相关,有助于优化巧克力制造.
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