改性茶籽油制备巧克力中的脂肪开花及多态性

茶叶科学 Pub Date : 2013-04-28 DOI:10.5376/JTSR.2013.03.0001

M. Sahari, Soheila Zarringhlami, M. Barzegar, Z. Hamidi-Esfehani

引用次数: 5

摘要

为了生产可可脂替代品(CBR)，对茶籽油进行酶促酯化改性。然后将改性后的产品添加到黑巧克力配方中，作为10%、15%和20%可可脂(CB)的替代品，研究这些样品中的脂肪华形成和多态结构。

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Fat Bloom and Polymorphism in Chocolate Prepared with Modified Tea Seed Oil

In order to produce cocoa butter replacer (CBR), tea seed oil was modified with enzymatic interesterification. The modified product was then added to dark chocolate formulation as a replacement for 10, 15, and 20% of cocoa butter (CB) to study fat bloom formation and polymorphic structure in these samples.

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来源期刊

茶叶科学

CiteScore

1.50

自引率

0.00%

发文量

2558

期刊介绍： The Journal of Tea Science was established in August 1964, approved by the Publicity Department, CCCPC. Its title was inscribed by Zhu De, the chairman of CCCPC. It was discontinued during the Cultural Revolution in 1966, and it was reissued in August 1984, approved by the State Scientific and Technological Commission.Academicians Chen Zongmao and Liu Zhonghuaof the Chinese Academy of Engineering served as the directors of the editorial board. The Journal of Tea Science is managed by the China Association for Science and Technology,sponsored by the China Tea Science Society and the Tea Research Institute of the Chinese Academy of Agricultural Sciences, and edited and published by the editorial office of the Journal of Tea Science. It is the only one of Chinese core journals in the field of tea science that is included in the core library of the Chinese Science Citation Database.Its Domestic Unified Serial Number is CN 33-1115/S, its International Standard Serial Number is ISSN 1000-369X and its International publication name code is CODEN-CHKEF4. At present, the Journal of Tea Science is a bimonthly publication, published in the middle of the month, with a book size of 16.