| 低糖保健咖啡风味巧克力的开发与研究 |
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| 引用本文： | 谷风林,初众,赖剑雄,季万兰,房一明,宗迎,卢少芳.低糖保健咖啡风味巧克力的开发与研究[J].农产品加工．学刊,2011(9):30-32. |
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| 作者姓名： | 谷风林 初众 赖剑雄 季万兰 房一明 宗迎 卢少芳 |
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| 作者单位： | 中国热带农业科学院香料饮料研究所;国家重要热带作物工程技术研究中心;江苏梁丰食品集团有限公司 |
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| 基金项目： | 公益性行业(农业)科研专项资助(200903024-005) |
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| 摘 要： | 以可可液块、咖啡、黑豆、黑芝麻等为主要原料,研究了咖啡风味巧克力的主要配方,确定咖啡风味巧克力的最佳配方为:可可液块∶蔗糖∶咖啡∶黑豆∶黑芝麻∶可可脂∶乳粉=50∶25∶4∶2∶4∶20∶20,香兰素和大豆磷脂的添加量保持恒定比例为0.01%和0.4%,制备出色、香、味俱佳,并且有丰富保健功能的的风味巧克力,此种巧克力在常温下保存质量稳定。
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| 关 键 词： | 巧克力 配方 咖啡 保健 |
Coffee Flavor Chocolate with Low Sugar Content and Healthcare Functionality |
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| Gu Fenglin,Chu Zhong,Lai Jianxiong,Ji Wanlan,Fang Yiming,Zong Ying,Lu Shaofang.Coffee Flavor Chocolate with Low Sugar Content and Healthcare Functionality[J].Nongchanpin Jlagong.Xuekan,2011(9):30-32. |
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| Authors: | Gu Fenglin Chu Zhong Lai Jianxiong Ji Wanlan Fang Yiming Zong Ying Lu Shaofang |
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| Institution: | 1,2(1.Spice and Beverage Research Institute,CATAS,Wanning,Hainan 571533,China; 2.National Center of Important Tropical Crops Engineering and Technology Research,Wanning,Hainan 571533,China; 3.Liangfeng Food Group,Zhangjiagang,Jiangsu 215600,China) |
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| Abstract: | Taking cocoa liquor,coffee,black beans,black sesame seeds as the main raw material,the main recipe of chocolate of coffee flavor is determined and the best formula is that cocoa liquor∶ sucrose∶coffee∶black beans∶black sesame∶cocoa butter∶milk powder = 50∶25∶4∶2∶4∶20∶20,while the vanillin and the soy lecithin maintain as a constant ratio of 0.000 1% and 0.01%,Flavor Chocolate owned good color,smell,taste and rich healthcare feature is well prepared.The quality of this kind of chocolate is stable when stored at room temperature. |
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| Keywords: | chocolate formula coffee healthcare |
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