State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, P.R. China.
J Food Sci. 2020 Apr;85(4):972-979. doi: 10.1111/1750-3841.15076. Epub 2020 Mar 6.
The aim of this study was to assess the feasibility of shea butter stearin (SBS) as cocoa butter equivalent (CBE). In this work, the optimal ratio of SBS and cocoa butter (CB) was evaluated by the solid fat content and deviation solid fat content. Emulsifiers added to SBS and CB blends were first screened based on β polymorph level, and mixture regression experiment was designed to obtain the optimized compound emulsifiers ratio, finally the characterization of shea butter chocolate was evaluated by sensory evaluation and texture profile analysis (TPA). The best compatibility was obtained when the mixture ratio of SBS and CB was 20:80, where ΔSFC within a range of 1.5 was shown. The appropriate compound emulsifiers were soy lecithin: polyglycerol polyricinoleate: Tween 60 = 1:1:1. Both sensory evaluation and TPA test showed SBS and CB blends could improve the taste and texture of chocolate with proper emulsifiers addition.
本研究旨在评估乳木果油硬脂（SBS）作为可可脂等效物（CBE）的可行性。在这项工作中，通过固脂含量和偏差固脂含量评估 SBS 和可可脂（CB）的最佳比例。首先根据β型多晶水平对 SBS 和 CB 混合物中的乳化剂进行筛选，然后设计混合回归实验以获得优化的复合乳化剂比例，最后通过感官评价和质地剖面分析（TPA）对乳木果巧克力的特性进行评价。当 SBS 和 CB 的混合比例为 20:80 时，获得了最佳的相容性，其中 1.5 范围内的ΔSFC 显示出良好的效果。适当的复合乳化剂为大豆卵磷脂：聚甘油蓖麻醇酸酯：吐温 60=1:1:1。感官评价和 TPA 测试均表明，适当添加乳化剂可以改善 SBS 和 CB 混合物巧克力的口感和质地。
