摘要
用差示扫描热分析法分别对添加了香菇和茶叶的乌桕类可可脂巧克力的VI（β）晶型在28℃、30℃和32℃下的等温结晶动力学进行了研究。结果表明，结晶速率常数（Kn）值，随温度的升高而减少，半结晶时间（t1/2）随温度升高而延长。含有香菇和茶叶巧克力的Avrami指数(n)平均值分别为2.2和2.3，明显小于空白对照样(n=2.6)，而且在各等温结晶温度下二者的半结晶时间均大于对照样。从动力学角度说明香菇和茶叶均具有明显的抗霜效果，而且香菇的抗霜效果优于茶叶。
Anisothermal crystallization kinetics of Lentnus edodes and Tea leaves to inhibit fat bloom of CVTCBE chocolate was studied by DSC at 28℃、30℃and 32℃ temperature respectively. The results showed that crystallization rate constant (Kn) increased as the temperature decreased, and the half time (t1/2) of crystallization increased as the temperature increased. The samples blended with Lentnus edodes and tea leaves had Avrami exponent (n) value 2.2 and 2.3 respectively and were smaller than that of controll. However, the t1/2 value was longer than the control抯.The results also showed that Lentnus edodes and tea leaves had better bloom inhibition to CTCBE chocolate and that the capsbility of Lentnus edodes in fat-bloom inhibition was superior to tea leaves .
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第12期8-10,共3页
Food Science
基金
国家自然科学基金项目(29772013)
关键词
巧克力
脂霜
等温结晶
动力学
香菇
茶叶
Chocolate
Fat bloom
Kinetics
Isothermal-crystallization
Lentnus edodes
Tea leaves
