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ɿɶͿɿɲƷѧʷdzӣ ڶһʱһֱı䣬ȻҲȡڼӹաһЩ仯ѧϸϢο

ɿɶ

ɿɶǿɿӡÿӶҶɿɶ꣩һСѿڶƤǣڡҶΪֲṩϣӷѿʱΪʼƬҶӡϺ֬Ҳǿɿ֬ռصһҡ ֬۵㡢Ӳȵȡڿɿɵ

ɿɶʱ Ĺڲܶ໯ѧ仯 Щ仯ɿɶɿζҸı˿ɿɶɫپΪԭϽӹɿɿ࣬ɿɷۺͿɿ֬ӹĵһǺ濾ıɫͷζȥǡ֮мӶ ıζɫ

ͺ͸Ļѧɷ£

 

ɿɶе %

е %

ˮ

3.2

6.6

֬ (ɿ֬, ֬)

57

5.9

4.2

20.7

ܵ

2.5

3.2

ɿɼ

1.3

0.9

0.7

0.3

9

5.2

ά

3.2

19.2

ϱ˿ɿɶĻѧɡҪעǣ Щʵĺݶͷ͡Լļӹղͬ仯

ɿͿɿ

ɿɶƳ˿ɿࡣ ɿɽʹõĿɿɶ ͨѲͬ͵Ŀɿɶһ ﵽҪζͿڸСɿɽԾܸһĺ決Ӷıɫͷζ Լѧɷ֡

ɿ֬

ɿ֬ķкܶ֡ˮƽѹķԴӿɿеõѹ֬ϵͱ׼ ĿɿɶԲȥǣѹեѹѹ֬Ҫϴ Ҫ ܼȡԴѹե֬ ͵֬ Ҫ ɿ ѹõĿɿ֬ʣ 20 o C 飬 ۵Ϊ 35 o C 30 o C-32 o C ɿ֬ɴɣٷ£

 

ٷֱ

2.5 3.0

()

1.0

˫

Ӳ֬

6 12

-Ͷ

7 8

Oleo- ͶӲ֬

18 22

Oleo-palmitostearin

52 57

Oleo- Ͷ

4 6

ɿɷ

ӿɿƵÿɿɷ ѹȥһ ֬ ʣµĹԭϱΪɿͱ Щͱ ĥγ ˿ɿɷۡ ͨӹͬɷֺ֬Ŀɿɷۡ

һֿɿɷ۵ijɷ֣ ҪעǺ決ͼѹIJͬʹɳɷҲһ

 

ˮ %

3.0

ɿ֬

11.0

pH (10% Һ)

5.7

%

5.5

ˮԻ %

2.2

ʼɿˮԻҷ K2O ļ %

0.8

(P2O5) %

1.9

Ȼ (NaCl) %

0.04

50% еIJԻҷ

0.08

% (ռδɿɶ)

1.4

ܵ

4.3

(У) %

3.4

Уĵ x 6.25 %

21.2

ɿɼ %

2.8

ο

Beckett S.T., Industrial chocolate manufacture and use. Second edition. Blackie Academic & Professional, 1994
Minifie B.W., Chocolate, cocoa, and confectionery science and technology. Third edition. Van Nostrand Reinhold, 1989
Dand R., The international cocoa trade. Woodhead Publishing, 1993

 

 

 

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