| 巧克力充气膨化机理的研究与试验 |
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| 引用本文： | 贾春满,姚涵珍,王新敏,呼英俊,王冬生.巧克力充气膨化机理的研究与试验[J].天津科技大学学报,1993(2). |
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| 作者姓名： | 贾春满 姚涵珍 王新敏 呼英俊 王冬生 |
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| 作者单位： | 天津轻工业学院
(贾春满，姚涵珍，王新敏，呼英俊)，天津轻工业学院(王冬生) |
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| 摘 要： | 研讨了巧克力充气膨化率与浆料的成份、温度、粘度及机械搅拌的速度、时间、压力等的关系,提出了巧克力浆料膨化的最佳工艺。实验证明:可使巧克力浆料在原体积的基础上膨化至200％以上。该膨化方法,不仅保留了传统巧克力的营养与色香味,而且具有口感疏松、细腻、爽口等优点。
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| 关 键 词： | 巧克力 充气膨化 |
AERAIING TECHNIGUCE AND TEST OF CHOCOLATE |
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| Jia Chunman.AERAIING TECHNIGUCE AND TEST OF CHOCOLATE[J].Journal of Tianjin University of Science & Technology,1993(2). |
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| Authors: | Jia Chunman |
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| Institution: | Jia Chunman |
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| Abstract: | This paper gives best produe process,based on the study of rate for aerating an chocolate with ingredient temperature viscoaity and the velocity time pressare and the othe thing of mixer. the experiment indicate:The air is added into chocolate, which results in a overrun of 200%. This method not only maintain the mutritious and flavor of ch colate but also has a britteeness and satisfactority to the sense of touth. |
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| Keywords: | Aerating and chocolate Aerated |
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