Studies On Technologh Of Aerated Chocolate

Aerated chocolate is a new kind of food. While the filled gas will improve the taste of the chocolate,it palys a role in reducing the costs.So the production of the aerated chocolate bacomes a new technology imported by the major chocolate. Because there are many question in the production, this article studys the effect of the crystallization properties of chocolate on aeration and gas-holders,then tries to resolve the problems in the production of aerated chocolate.First of all,we studied the dynamic and static crystallization process of the chocolate, as well as the effect of some emulsifiers on the crystallization process with a rotating viscometer and the p-NMR. Static crystallization process was divided into three stages: the initial stage,rapid crystallization stage, the slow crystallization stage. In the production of the aerated chocolate, we would make the cocoa butter in the rapid crystallization by controlling aerated temperature and the aerated time. Also,we studied the effect of the emulsifiers on the crystallization morphology of cocoa butter by PLM: sucrose esters and monoglyceride would induce cocoa butter to form some large crystal groups, and tripolyglycerol monostearate and PGPR would induce cocoa butter to form a large number of small fat crystals. At the same time we found that the crystals around the bubbles was divided into two kinds.And their roles was different. The small crystal at the inner layer played a role of enwrapping the bubble and the large needle-like crystal at the outer layer played a role of fixing the bubble.And then,we studied the effect on air infiltration rate which included pre-crystallization temperature, pre-crystallization time and tempering time,aerated temperature, aerated time, pressure, stirring speed. To choose Four main factors choosed from all experiment factors were optimize by orthogonal test.Then the optimum conditions were pre-crystallization time of 15min, the tempering time of 10min, aerated time for 30min, stirring speed of 200 r / min.Next,the article study a number of emulsifiers and emulsifier complex matching effected aeration and gas-holders.Under laboratory conditions,we had received the best formula: 1% tripolyglycerol monostearate +2% sucrose esters of fatty acid, 1.5% monoglyceride + 0.5% sucrose ester, 1.5% monoglyceride +1% PGPR. Through the medium-experimentation we hold that the formla of 1% tripolyglycerol monostearate +2% sucrose esters of fatty acid would increase the infiltration rate of 5%,the formula of 1.5% Monoglyceride +0.5% sucrose ester of the formula would increase the infiltration rate of 4%, to achieve improvement of the aeration. By making adjustments to the formula, you can cancel the link of pre-crystallization to achieve the purpose of saving energy.Finally,we measured the hardness, color and melting curves of the aerated chocolate and analysis the changes of sensory properties of the aerated chocolate based on the data.