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文章摘要
涂层工艺及参数对巧克力制品品质的影响
Effects of Coating Process and Control Parameters on the Quality of Chocolate-Coated Products
  
DOI:10.3969/j.issn.1673-1689.2015.07.003
中文关键词: 巧克力  涂层工艺  涂层温度  涂层厚度  冷却条件
英文关键词: chocolate, coating process, cooling temperature, cooling thickness, cooling condition
基金项目:
作者单位
张力俊 江南大学 食品学院江苏 无锡 214122
阿胡斯卡尔斯油脂(上海)有限公司上海 200125 
张慜 江南大学 食品学院江苏 无锡 214122
阿胡斯卡尔斯油脂(上海)有限公司上海 200125 
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中文摘要:
      通过单因素和正交试验,研究了巧克力涂层温度、涂层厚度和冷却条件对巧克力涂层产品品质的影响。结果表明:巧克力冷却条件是影响巧克力涂层产品品质的首要因素,其次是涂层温度和涂层厚度。优化后最终成品巧克力涂层工艺参数是:36 ℃的涂层温度、0.5 mm的涂层厚度和12 ℃-10 ℃-12 ℃的冷却条件。
英文摘要:
      The effects of coating temperature,coating thickness and cooling condition on the quality of products coated with alternative cocoa butter were studied by single factor test and orthogonal design test. The results showed that the primary factor affecting the quality of chocolate-coated products was the cooling condition,followed by the coating temperature and coating thickness. The control parameters for coating process after optimization were the coating temperature of 36 ℃,the coating thickness of 0.5mm and cooling under 12 ℃-10 ℃-12 ℃.
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