巧克力中可可脂及其代用品分析技术研究进展
发布时间：2019-05-08 23:03
【摘要】：介绍了天然可可脂的特性,可可脂代用品如类可可脂和代可可脂的分类和特性,并从晶体性能研究、组分对比研究、鉴定研究和检测方法研究等4个方面,重点阐述了国内外巧克力中可可脂及其代用品的分析技术研究进展,对巧克力及巧克力制品产业的发展前景进行了预测和展望。
[Abstract]:This paper introduces the characteristics of natural cocoa butter, the classification and characteristics of its substitutes, such as cocoa butter and cocoa butter, and studies on crystal properties, component comparison, identification and detection methods, etc. The research progress of analysis technology of cocoa butter and its substitutes in chocolate at home and abroad was emphasized. The development prospect of chocolate and chocolate products industry was predicted and prospected.
【作者单位】： 深圳市计量质量检测研究院;广西科技大学鹿山学院食品与化学工程系;
【基金】：国家自然科学基金面上项目(81473133) 广西高校中青年教师基础能力提升项目(2017KY1382)
【分类号】：O657;TS274
本文编号：2472293
[Abstract]:This paper introduces the characteristics of natural cocoa butter, the classification and characteristics of its substitutes, such as cocoa butter and cocoa butter, and studies on crystal properties, component comparison, identification and detection methods, etc. The research progress of analysis technology of cocoa butter and its substitutes in chocolate at home and abroad was emphasized. The development prospect of chocolate and chocolate products industry was predicted and prospected.
【作者单位】： 深圳市计量质量检测研究院;广西科技大学鹿山学院食品与化学工程系;
【基金】：国家自然科学基金面上项目(81473133) 广西高校中青年教师基础能力提升项目(2017KY1382)
【分类号】：O657;TS274
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1 刘华卿;;DTA方法测定可可脂SFC[J];江西师范大学学报(自然科学版);1989年04期
，本文编号：2472293
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