CAJ | 학술논문

　　通过制备添加由磷脂、单甘油脂、Span 60两两复配（1∶3/1∶1/3∶1，w/w）月桂酸型代可可脂（CBS）模型巧克力，研究添加复配乳化剂对CBS巧克力物化性质影响。结果表明，复配乳化剂种类和添加量均对CBS巧克力物性产生显著影响；其中，磷脂/Span 60复配添加使巧克力表面?WI值增加趋势延缓，具有较好延缓起霜作用。
　　통과제비첨가유린지、단감유지、Span 60량량복배（1∶3/1∶1/3∶1，w/w）월계산형대가가지（CBS）모형교극력，연구첨가복배유화제대CBS교극력물화성질영향。결과표명，복배유화제충류화첨가량균대CBS교극력물성산생현저영향；기중，린지/Span 60복배첨가사교극력표면?WI치증가추세연완，구유교호연완기상작용。
The effects of the mixed emulsifiers on physico–chemical properties of cocoa butter substitutes(CBS)based chocolate were studied by preparing the mode chocolate adding the mixtures of lecithin,monoglyceride and span 60(1∶3/1∶1/3∶1,w/w),repectively. The results showed that mixed emulsifier types and additive amounts of emulsifiers have significant impacts on physico–chemical properties of CBS based chocolate. The lecithin/span 60 compound made ?WI value of chocolate surface increasing slowly,having good role to delay the chocolate bloom.