固化条件对白巧克力耐热性的影响
Julie A Laughter1, B Douglas Brown2, Ramaswamy C Anantheswaran1
1Department of Food Science Pennsylvania State University University Park Pennsylvania USA.
Food science & nutrition
|November 18, 2024
概括
研究人员通过固化过程开发出耐热的白巧克力. 这种方法增强了巧克力.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
背景情况:
- 糖果公司正在为热带市场寻找耐热巧克力.
- 现有的方法涉及高相对湿度 (RH) 和高温.
研究的目的:
- 为了探索治愈白巧克力耐热性.
- 为了达到33°C和55°C稳定的产品.
主要方法:
- 在83%的RH和29°C下固白巧克力一周.
- 使用卡尔·菲舍尔定位测量水分含量.
- 通过纹理仪穿透力测量来评估硬度.
- 使用扫描电子显微镜 (SEM) 监测内部结构.
主要成果:
- 在83%的RH,29°C下1周固化后,产生了耐热的白巧克力.
- 另一种固化条件 (50%的RH在18°C或29°C12周) 也产生了具有内部结构的耐热巧克力.
- 耐热牛奶巧克力的水分含量从0.84%增加到4.6%.
- 透力的增加表明了内部结构的发展.
结论:
- 白巧克力的耐热性可以通过受控的固化条件来实现.
- 固化促进了内部结构的发展,有助于热稳定.
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