| 牛奶巧克力基础配方研究 |
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| 引用本文： | 李阳,李佳佳,杨晨昱,彭雪,石雪,高月霞,任亚梅.牛奶巧克力基础配方研究[J].中国果菜,2020(2):22-27. |
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| 作者姓名： | 李阳 李佳佳 杨晨昱 彭雪 石雪 高月霞 任亚梅 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院 |
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| 摘 要： | 本研究在传统巧克力制作工艺的基础上,合理添加奶粉,对牛奶巧克力基础配方进行研究,开发出一款新型的牛奶巧克力。主要利用单因素及正交试验研制四种配料添加量(可可脂、可可粉、奶粉、糖粉)的最佳配比,并通过感官评价和质构分析对牛奶巧克力品质进行评价。结果表明,配方为可可脂42.87%、可可粉14.28%、奶粉28.57%、糖粉14.28%的牛奶巧克力品质最优;糖粉是影响牛奶巧克力硬度的关键因素,可根据实际生产需要,调整糖粉的添加量,从而改变牛奶巧克力的硬度。根据本配方制作的牛奶巧克力具有原料便宜、工艺简单、风味优美、口感细腻的优点,为牛奶巧克力的生产和开发提供参考。
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| 关 键 词： | 牛奶巧克力 配方 感官评价 质构 |
Study on the Basic Formula of Milk Chocolate |
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| LI Yang,LI Jia-jia,YANG Chen-yu,PENG Xue,SHI Xue,GAO Yue-xia,REN Ya-mei.Study on the Basic Formula of Milk Chocolate[J].China Fruit and Vegetable,2020(2):22-27. |
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| Authors: | LI Yang LI Jia-jia YANG Chen-yu PENG Xue SHI Xue GAO Yue-xia REN Ya-mei |
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| Institution: | (College of Food Science&Engineering,Northwest A&F University,Yangling 712100,China) |
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| Abstract: | In this study,based on the traditional chocolate manufacturing process,milk powder was added reasonably to study the basic formula of milk chocolate,and a new milk chocolate was developed.The optimum proportion of four ingredients(cocoa butter,cocoa powder,powdered milk,powdered sugar)was studied by single factor and orthogonal test.The quality of milk chocolate was evaluated by sensory evaluation and texture analysis.Results were shown as follows:Ingredients of 42.87%cocoa butter,14.28%cocoa powder,28.57%powdered milk,14.28%powdered sugar would make the product with excellent taste and texture.Powdered sugar was the main factor that influenced the hardness of milk chocolate,therefore,the amount of added sugar powder could be adjusted according to the actual production needs,so as to change the hardness of milk chocolate.The milk chocolate made by this formula is cheap in raw materials,simple in technology,beautiful in flavor and delicate in taste,providing a basis for the production and development of milk chocolate. |
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| Keywords: | Milk chocolate ingredient sensory evaluation texture |
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