Zhongguo youzhi (Feb 2024)
棕榈糖对油凝胶基巧克力起霜特性的影响Effect of palm sap sugar on blooming properties of oleogel-based chocolate
Abstract
为探究棕榈糖（PS）在生产耐霜巧克力方面的应用潜能,使用PS（0%、25%、50%、100%）部分或全部代替蔗糖制备油凝胶基巧克力（Choc PS0、Choc PS25、Choc PS50、Choc PS100），并通过测定表面白度、表面晶体形态（偏振光显微镜观测）、晶型（X射线衍射法）、热力学性质（差示扫描量热法），以及感官评价监测在温度循环波动环境（20 ℃下16 h，32 ℃下8 h）中储藏60 d的巧克力品质变化。结果表明：温度循环波动储藏60 d，Choc PS25和Choc PS50具有较低的表面白度指数，白色斑点的大小和数量较少，4个样品均呈现出单一的熔化峰，除了Choc PS25和Choc PS50中仍以βⅤ晶型为主外，其他样品总体表现出βⅤ向βⅥ的晶型转变;温度循环波动储藏前后4个样品在回味、香气和甜味方面的得分差异不显著，而硬度和颜色评分降低。综上，当PS添加量为25%~50%时，巧克力表面白度指数较低，晶型为稳定的βⅤ结晶，感官接受度高，产品的抗起霜稳定性较好，具有生产耐霜巧克力的应用潜能。To explore the potential of palm sap sugar (PS) in the production of frost-resistant chocolate,PS(0%, 25%, 50%, 100%) was used to partially or completely replace sucrose to prepare oleogel-based chocolate (Choc PS0, Choc PS25, Choc PS50, Choc PS100) . The changes of chocolate quality were measured by determing surface whiteness, surface crystal morphology (observed with palarized light microscope)、crystal form(X-ray diffraction method), thermodynamic property(differential scanning calorimetry), and sensory evaluation (SAT) during the 60 d temperature cycle fluctuation environment (16 h at 20 ℃ and 8 h at 32 ℃) storage. The results showed that Choc PS25 and Choc PS50 displayed lower surface whiteness index, and the size and number of white spots were the lowest after 60 d temperature cycle fluctuation environment storage, and all of the samples showed a single melting peak with βⅤ to βⅥ crystal evolution except that in Choc PS25 and Choc PS50 dominanted with βⅤ-crystal form. Before and after temperature cycle storage, the SAT score of four chocolates were not significant in terms of aftertaste, aroma and sweetness, while the hardness and color scores decreased.To sum up, the oleogel-based chocolate prepared with 25%-50% PS has a lower surface whiteness index, stable βⅤ-crystal form, higher sensory acceptance and higher anti-blooming stability， and PS has the application potential in the production of frost-resistant chocolate.
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