超声波辅助修改驼牛奶巧克力的物理化学,功能和感觉特性
Yogesh Kumar1,2, Artabandhu Sahoo1,3, Rajesh Kumar Sawal1
1ICAR-National Research Centre on Camel (NRCC), Bikaner 334001, India.
Food chemistry: X
|March 2, 2026
概括
超声处理通过增强其结构和感官属性来提高驼奶巧克力质量. 这种方法减少了在驼奶巧克力生产中需要密集精炼和炼的需要.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品科学 乳制品科学
- 材料科学 材料科学 材料科学
背景情况:
- 驼奶巧克力生产面临的挑战是由于独特的脂肪-蛋白相互作用,需要密集加工.
- 传统的炼制和炼方法是劳动密集型的,可能无法完全优化驼奶巧克力质量.
研究的目的:
- 评估驼牛奶巧克力超声波辅助加工的有效性.
- 为了改善驼牛奶巧克力的物理化学,功能和感官特性.
- 减少对传统密集加工技术的依赖.
主要方法:
- 在制造驼牛奶巧克力时进行了超声波处理.
- 分析了物理化学性质 (近似组成,水活性,抗氧化活性).
- 评估了结构性质 (形状保持,颜色,微观结构,粘度).
- 福利埃变换红外光谱法 (FTIR) 用于分析分子相互作用.
主要成果:
- 适度的超声波处理保留了近距离的组成,并减少了水的活动.
- 抗氧化活性,形状保留,颜色均性和白度指数显著增加.
- 微观结构均性得到改善,表面粘度下降.
- FTIR分析表明超声波诱导的蛋白质构造变化和增强的分子相互作用.
结论:
- 超声波辅助加工是提高驼牛奶巧克力质量的有效策略.
- 这种技术可以改善结构,功能和感官特征.
- 它提供了一个可行的替代传统的,密集的炼制和炼方法.
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