摘要
本文借助X衍射仪对不同促霜时间内不同起霜程度的巧克力进行晶相检测，结果表明晶相衍变速率大小与起霜程度关系紧密，速率大则起霜严重。促霜前期（5天内），巧克力均未起霜，具有相同的晶相，促霜后期（45天），三种巧克力均有不同程度的霜花，其中CC最严重，LC轻微，TC介于两者之间，XRD谱图反映的晶相也说明了这一现象。促霜中期（20天），CC起了霜，而LC和TC尚无起霜迹象，这时CC中的晶相与LC和TC的相比相差很大，LC和TC的晶相则一致。
Examinations were made on different fat－bloom extent of CTCBE chocolate.During different periods of stimulating fat－bloom in an artifical－climate chamber by using XRD,the results showed that there was closed relationship between polymorphic transition rate and fat－bloom.The faster the rate,the more serious the fat－bloom.In the early stimulating Period within (in 5 days),no fat－bloom was seen in any of the chocolate,and there showed the same crystal.However,in the later stimulating period (the 45th day),fat－bloom Could be found in all of the chocolates,but the extent of fat－bloom varied from CC,TC and LC.CC was the most serious one,TC next to CC,and LC next to TC,the XRD spectra showed the same result.In the middle of stimulating (the 20th day),the CC instead of LC and TC was the only one which showed fat－bloom,The erystal in CC was sharply different from that in TC andLC whereas LC and TC showed the same crystal in their XRD spectra.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第5期11-13,共3页
Food Science
基金
国家自然科学基金!29772013
