乌桕脂的化学组成及其类可可脂的改性

本文通过对乌桕脂化学组成脂肪酸及其甘油酯的分析,找出了以单纯乌桕脂制取的类可可脂,制作巧克力时流散性较差,调温困难的原因.因而有必要调整其化学组成,改善理化性能.本文介绍了改性类可可脂的制取原理和加工方法,并通过反复制作巧克力试验,证明改性后的类可可脂对改善调温性能具有明显的效果.

The Studies on the Modification of Chemical Composition of Stillingia and Its Cocoa Butter Equivalent

Through analysis to fatty acid and its glyceride of stillingia,it has been found that the property of flow and dispersion is poor and adjustment of temperature is difficult,when only stillingia was used to produce cocoa butter equivalent,which makes chocolate,so it is necessary to adjust chemical composition of stillingia and improve its physical and chemical property. In this paper,the making principle and processing method of modified cocoa butter equivalent was described. Through making chocolate by modified cocoa butter equivalent over and again,the results showed that modified cocoa butter equivalent had obvious effects on improving pricess of temperature adjustment.