食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2012年
6期
74-76
,共3页
松籽%巧克力%生产工艺
鬆籽%巧剋力%生產工藝
송자%교극력%생산공예
pine seed%chocolate%production process
本试验研究了松籽巧克力的加工工艺.通过单因素试验,L9(34)正交试验设计得到最佳工艺配方:可可脂添加量44%,松籽添加量25%,均质时间5min,所得成品味道香浓,色泽纯正,口感细腻润滑,理化指标和微生物指标均符合国家标准.
本試驗研究瞭鬆籽巧剋力的加工工藝.通過單因素試驗,L9(34)正交試驗設計得到最佳工藝配方:可可脂添加量44%,鬆籽添加量25%,均質時間5min,所得成品味道香濃,色澤純正,口感細膩潤滑,理化指標和微生物指標均符閤國傢標準.
본시험연구료송자교극력적가공공예.통과단인소시험,L9(34)정교시험설계득도최가공예배방:가가지첨가량44%,송자첨가량25%,균질시간5min,소득성품미도향농,색택순정,구감세니윤활,이화지표화미생물지표균부합국가표준.
This article studied the processing technology of pine seed chocolate. According to single-factor test and L9(34) orthogonal experimental design, the result showed that the optimized parameters include: cocoa butter added 44%, pine seed content added 25% and homogenised 5min. The pine seed chocolate took on pure color, fragrant, smooth. The physiochemical and microbial indexes accorded with national standard.
