Gutiérrez Tomy J
Dept. Químico Analítico, Facultad de Farmacia, Univ. Central de Venezuela, Apartado 40109, Caracas 1040-A.
Inst. de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Univ. Central de Venezuela, Apartado 47097, Caracas 1041-A, Venezuela.
Compr Rev Food Sci Food Saf. 2017 Nov;16(6):1313-1344. doi: 10.1111/1541-4337.12301. Epub 2017 Sep 12.
The aroma, taste, shine, snap, smoothness, "melt-in-your-mouth" sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.
香气、味道、光泽、脆度、顺滑度、“入口即化”的口感以及质地都是巧克力的特质，而这些全都取决于可可豆以及巧克力本身的加工方式。可可豆的收获后处理（发酵、干燥、清理、储存和运输）以及将其转化为巧克力的过程（烘焙、研磨、精炼、调温、成型以及添加内馅和其他成分），还有成品的包装、储存、运输和冷藏，所有这些都会对巧克力的特性产生重要影响。这篇综述的目的是确定并研究关键因素，包括从可可豆收获到成品制造过程中影响巧克力质量的微生物学方面的因素。
