黑巧克力 - - 处理对芳香活性挥发物和塑料质量的粘度的影响
Yvonne Guckenbiehl1,2, Aurora Magdalena Morales Romero1, Helen Haug1
1Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany.
Current research in food science
|November 25, 2024
概括
黑巧克力缩会影响味道和质地. 较高的温度减少了可取的芳香化合物,而没有预充则降低了粘度,突出了最佳巧克力质量的权衡.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 类风病学 类风病学 类风病学
背景情况:
- 缩过程对黑巧克力的感觉和质特征至关重要.
- 了解缩过程中的芳香迁移和粘度变化对于质量控制至关重要.
研究的目的:
- 为了研究缩参数 (温度,剪切,预充) 对黑巧克力质量的影响.
- 量化塑料缩过程中特定气味和风湿性质的变化.
主要方法:
- 在塑料缩过程中对黑巧克力质量的时间解析分析.
- 在脂肪和颗粒阶段量化六种关键气味剂.
- 进行了风湿学测量,包括复杂的粘度.
主要成果:
- 气味剂度在升高的缩温度下显著下降 (高达78.0%).
- 没有预充电可以最大限度地提高所需的气味度,并最大限度地降低复杂粘度.
- 脂肪阶段的气味积累随着极性的下降而增加 (高达91.7%).
结论:
- 凝结温度和预充电显著影响气味的保留和质性质.
- 为了达到最佳的风味和流量特性,需要平衡相互竞争的效应,特别是在高温或没有预充电的情况下.
- 结果提供了对芳香迁移和风湿学变化的洞察,有助于优化深巧克力质量.
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