农产品加工·学刊(中)
農產品加工·學刊(中)
농산품가공·학간(중)
AEM RODUCTS ROCESSING
2014年
1期
34-36
,共3页
谷风林%房一明%卢少芳%初众%季万兰%谭乐和
穀風林%房一明%盧少芳%初衆%季萬蘭%譚樂和
곡풍림%방일명%로소방%초음%계만란%담악화
天然香草兰%风味%黑巧克力
天然香草蘭%風味%黑巧剋力
천연향초란%풍미%흑교극력
natural vanilla%flavor%dark chocolate
以天然香草兰粉、可可脂、可可粉、薏苡、苦荞、燕麦等为主要原料,研究天然香草兰风味黑巧克力的主要配方,确定天然香草兰风味黑巧克力的最佳配方为可可粉、砂糖、香草兰粉、薏苡、苦荞、燕麦、可可脂的质量比为15∶20∶1∶4∶3∶10∶35,香兰素和大豆磷脂的添加量保持恒定百分含量为0.01%和0.5%,制备出色、香、味俱佳,并且有丰富保健功能的风味黑巧克力,此种巧克力在常温下保存质量稳定。
以天然香草蘭粉、可可脂、可可粉、薏苡、苦蕎、燕麥等為主要原料,研究天然香草蘭風味黑巧剋力的主要配方,確定天然香草蘭風味黑巧剋力的最佳配方為可可粉、砂糖、香草蘭粉、薏苡、苦蕎、燕麥、可可脂的質量比為15∶20∶1∶4∶3∶10∶35,香蘭素和大豆燐脂的添加量保持恆定百分含量為0.01%和0.5%,製備齣色、香、味俱佳,併且有豐富保健功能的風味黑巧剋力,此種巧剋力在常溫下保存質量穩定。
이천연향초란분、가가지、가가분、의이、고교、연맥등위주요원료,연구천연향초란풍미흑교극력적주요배방,학정천연향초란풍미흑교극력적최가배방위가가분、사당、향초란분、의이、고교、연맥、가가지적질량비위15∶20∶1∶4∶3∶10∶35,향란소화대두린지적첨가량보지항정백분함량위0.01%화0.5%,제비출색、향、미구가,병차유봉부보건공능적풍미흑교극력,차충교극력재상온하보존질량은정。
With natural vanilla powder, cocoa butter, cocoa powder, adlay, tartary buckwheat and oats as the main raw material, the main recipe of chocolate of natural vanilla flavor is determined and the best formula as: cocoa powder∶sugar∶vanilla powder∶CoixSeed∶tartary buckwheat∶oats∶cocoa butter is 15∶20∶1∶4∶3∶10∶35, while the vanillin and the soy lecithin maintain as a constant ratio of 0.01% and 0.5%, 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.