CN111257175A - Method for detecting fineness of chocolate flavor powder - Google Patents
Method for detecting fineness of chocolate flavor powder Download PDFInfo
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- CN111257175A CN111257175A CN201811461924.6A CN201811461924A CN111257175A CN 111257175 A CN111257175 A CN 111257175A CN 201811461924 A CN201811461924 A CN 201811461924A CN 111257175 A CN111257175 A CN 111257175A
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- oil
- fineness
- fatty acid
- flavor powder
- chocolate flavor
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- 239000000843 powder Substances 0.000 title claims abstract description 54
- 239000008370 chocolate flavor Substances 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000001514 detection method Methods 0.000 claims abstract description 39
- 239000003153 chemical reaction reagent Substances 0.000 claims abstract description 31
- 150000002148 esters Chemical class 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 19
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 19
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- -1 fatty acid monoglycerides Chemical class 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 15
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 14
- 229930195729 fatty acid Natural products 0.000 claims description 14
- 239000000194 fatty acid Substances 0.000 claims description 14
- 150000003904 phospholipids Chemical class 0.000 claims description 14
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 12
- 235000019486 Sunflower oil Nutrition 0.000 claims description 9
- 239000002600 sunflower oil Substances 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 8
- 239000004006 olive oil Substances 0.000 claims description 8
- 235000008390 olive oil Nutrition 0.000 claims description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 7
- 235000019489 Almond oil Nutrition 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 6
- 235000019498 Walnut oil Nutrition 0.000 claims description 6
- 239000008168 almond oil Substances 0.000 claims description 6
- 239000010495 camellia oil Substances 0.000 claims description 6
- 235000005687 corn oil Nutrition 0.000 claims description 6
- 239000002285 corn oil Substances 0.000 claims description 6
- 239000000312 peanut oil Substances 0.000 claims description 6
- 235000012045 salad Nutrition 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000008170 walnut oil Substances 0.000 claims description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical class OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 5
- 239000005639 Lauric acid Substances 0.000 claims description 5
- POULHZVOKOAJMA-UHFFFAOYSA-N methyl undecanoic acid Natural products CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 5
- 150000003445 sucroses Chemical class 0.000 claims description 5
- 125000005456 glyceride group Chemical group 0.000 claims description 3
- 244000299461 Theobroma cacao Species 0.000 description 21
- 235000019219 chocolate Nutrition 0.000 description 12
- 238000005259 measurement Methods 0.000 description 10
- 235000009470 Theobroma cacao Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 235000020238 sunflower seed Nutrition 0.000 description 9
- 229940057995 liquid paraffin Drugs 0.000 description 5
- 229940110456 cocoa butter Drugs 0.000 description 4
- 235000019868 cocoa butter Nutrition 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000021313 oleic acid Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 229960002969 oleic acid Drugs 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N15/00—Investigating characteristics of particles; Investigating permeability, pore-volume or surface-area of porous materials
- G01N15/02—Investigating particle size or size distribution
- G01N15/0255—Investigating particle size or size distribution with mechanical, e.g. inertial, classification, and investigation of sorted collections
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/38—Diluting, dispersing or mixing samples
Landscapes
- Chemical & Material Sciences (AREA)
- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Dispersion Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a method for detecting the fineness of chocolate flavor powder. The invention provides a method for detecting the fineness of chocolate flavor powder, which comprises the following steps: the fineness of a chocolate flavor powder sample is determined by contacting the sample with a detection reagent, wherein the detection reagent comprises an emulsifier and a liquid ester containing unsaturated fatty acids. The invention also provides the use of a detection reagent comprising an emulsifier and a liquid ester containing unsaturated fatty acids for detecting the fineness of chocolate flavour powders. The method can accurately detect the fineness of the chocolate flavor powder and reduce data fluctuation.
Description
Technical Field
The invention relates to the field of chocolate and products thereof, in particular to a method for detecting the fineness of chocolate flavor powder.
Background
Because the chocolate is prepared by mixing the chocolate flavor powder and the grease, the fineness of the chocolate is determined by the fineness index of the chocolate flavor powder, and the chocolate has an effect on the fineness of the chocolate taste. However, in the chocolate industry, only a chocolate fineness detection method is available at present, and no chocolate flavor powder fineness detection method is available. The difference in texture between chocolate flavor powder and chocolate does not allow detection in the same way. The traditional chocolate fineness detection method uses liquid paraffin as a solvent, and when the method is used for detecting the fineness of chocolate flavor powder, the data fluctuation is large, and an accurate fineness value cannot be obtained. If the chocolate flavor powder is liquefied and made into chocolate for fineness detection, secondary processing is caused, and the liquefaction time is needed, so that the detection cannot be timely and accurately carried out. Therefore, a fineness detection method suitable for chocolate flavor powder is developed.
Disclosure of Invention
The invention provides a fineness detection method suitable for chocolate flavor powder, which improves the dispersibility of the chocolate flavor powder in a reagent by adjusting the reagent in the detection method.
In some embodiments, the invention provides a method of detecting chocolate flavor powder fineness: the method comprises the following steps: the fineness of a chocolate flavor powder sample is determined by contacting the sample with a detection reagent, wherein the detection reagent comprises an emulsifier and a liquid ester containing unsaturated fatty acids.
In some embodiments, the emulsifier employed in the method of the present invention is not particularly limited, and for example, one or more of phospholipids, fatty acid monoglycerides, sucrose esters, sorbitol esters, lauric acid monoglycerides, propylene glycol fatty acid esters, monopalmitate may be employed.
In some embodiments, the unsaturated fatty acid content of the liquid ester can be above 70%, such as above 75%, above 80%, above 85%, or higher. In some embodiments, the unsaturated fatty acids may include monounsaturated fatty acids and polyunsaturated fatty acids. In some embodiments, unsaturated fatty acids may include, for example, oleic acid, linoleic acid, linolenic acid, arachidonic acid, and the like.
In some embodiments, the liquid ester may include a glyceride. In some embodiments, the liquid ester comprises an edible oil having an unsaturated fatty acid content of greater than 70%. In some embodiments, the liquid ester comprises one or more of peanut oil, soybean oil, rapeseed oil, corn oil, sesame oil, salad oil, sunflower oil, tea oil, olive oil, walnut oil, almond oil.
In some embodiments, the detection reagent can comprise, for example, various combinations of the above-described emulsifiers and liquid esters comprising unsaturated fatty acids. In some embodiments, the detection reagent can comprise, for example, a combination of one or more of a phospholipid, a fatty acid monoglyceride, a sucrose ester, a sorbitol ester, a lauric acid monoglyceride, a propylene glycol fatty acid ester, a monopalmitate ester, and one or more of peanut oil, soybean oil, rapeseed oil, corn oil, sesame oil, salad oil, sunflower oil, tea oil, olive oil, walnut oil, almond oil, e.g., a phospholipid and sunflower oil, a fatty acid monoglyceride and olive oil, a monopalmitate ester and rapeseed oil, e.g., a fatty acid monoglyceride, monopalmitate ester and sunflower seed oil, e.g., a phospholipid, sunflower seed oil and olive oil, and the like.
In some embodiments, the weight ratio of the emulsifier to the liquid ester can be, for example, in the range of 1: 2 to 2: 1, such as 1: 2, 1: 1.5, 1: 1, 1.5: 1, 2: 1 or any range therebetween.
In some embodiments, the present invention provides the use of a detection reagent comprising an emulsifier and a liquid ester comprising an unsaturated fatty acid for detecting the fineness of a chocolate flavour powder.
In some embodiments, detection reagents that may be employed include, for example, any of the detection reagents described above. In some embodiments, the emulsifier may include one or more of phospholipids, fatty acid monoglycerides, sucrose esters, sorbitol esters, lauric acid monoglycerides, propylene glycol fatty acid esters, monopalmitate. In some embodiments, the liquid ester may include an edible oil having an unsaturated fatty acid content of greater than 70%, such as one or more of peanut oil, soybean oil, rapeseed oil, corn oil, sesame oil, salad oil, sunflower oil, tea oil, olive oil, walnut oil, almond oil.
In some embodiments, it has been found that the use of the solvent of the present invention to detect the fineness of chocolate flavor powder advantageously improves the dispersibility of the chocolate flavor powder, enables accurate fineness values to be obtained and reduces data fluctuations as compared to other detection reagents such as liquid paraffin. In some embodiments, the present invention may use as solvents emulsifiers (e.g., phospholipids, fatty acid monoglycerides, sucrose esters, sorbitol esters, lauric acid monoglycerides, propylene glycol fatty acid esters, monopalmitate) and liquid esters containing unsaturated fatty acids (e.g., oleic acid, linoleic acid, linolenic acid), such as glycerides, including, for example, edible oils with unsaturated fatty acid content higher than 70%, such as peanut oil, soybean oil, rapeseed oil, corn oil, sesame oil, salad oil, sunflower oil, tea oil, olive oil, walnut oil, almond oil, and the like. In some embodiments, the ratio of the two may be 1: 2 to 2: 1, such as 1: 2, 1: 1.5, 1: 1, 1.5: 1, 2: 1 or any range therebetween. In some embodiments, for example, 40% to 60% phospholipids plus 60% to 40% sunflower oil can be used as a reagent, while the reagent used in conventional chocolate fineness detection methods is liquid paraffin.
The chocolate flavor powder is a food which is prepared by taking white granulated sugar, edible vegetable oil and the like as main raw materials, adding or not adding cocoa products (cocoa butter, cocoa blocks or cocoa liquid blocks/chocolate liquor, cocoa butter cakes and cocoa powder), dairy products and food additives, and keeping a solid (powder) state at normal temperature through specific processes (such as raw material melting, mixing, two-roller coarse grinding and five-roller fine grinding). The total fat content of the chocolate flavor powder is generally between 24 and 30 percent according to the requirements of the production process of the chocolate flavor powder. The chocolate flavor powder can comprise, for example, 15-65% of white granulated sugar, 10-50% of edible vegetable oil, 5-30% of dairy products, 0-55% of cocoa products, and appropriate additives such as 0.01-0.1% of salt. Edible vegetable oils may include, for example, coconut oil, palm oil, and the like.
According to the characteristics of the chocolate flavor powder, the emulsifier is used to accelerate the dispersion speed of the chocolate flavor powder in the grease, reduce the surface tension of the lipophilic surfaces of the cocoa powder, the cocoa butter and other components in the chocolate flavor powder, and ensure that the cocoa powder, the cocoa butter and the other components are completely dispersed and uniformly distributed in the whole system. The liquid ester containing unsaturated fatty acid has better fluidity than liquid paraffin, and can better disperse chocolate flavor powder. The emulsifier is combined with the liquid ester containing unsaturated fatty acid, so that the dispersibility of the chocolate flavor powder particles can be improved, the condition of overlapping and adhesion of the particles is avoided, and the detection result is more real and accurate.
Detailed Description
According to the invention, by improving the reagent used in the fineness detection, the dispersibility of the chocolate flavor powder sample is improved, so that the real data can be accurately reflected in the fineness detection. In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
The invention will be further described with reference to specific embodiments: all of the following embodiments used the same batch of chocolate flavor powder.
The chocolate flavor powder can be prepared from commercial chocolate flavor powder or chocolate flavor powder prepared by processing according to the conventional technology in the field. In the invention, the chocolate flavor powder is prepared by uniformly mixing white granulated sugar, cocoa powder, milk powder and vegetable oil and fat and processing the mixture by a five-roller machine, wherein the total fat is 24-30%. The chocolate flavor powder used in the experiment has the following formula: white granulated sugar: 52.5%, whole milk powder: 5%, cocoa powder: 21%, coconut oil: 21.5 percent.
Unless otherwise indicated, the ratios described herein are weight ratios.
Example 1:
1 apparatus and kit
1.1 digital display micrometer
Measurement range: 0mm-25 mm.
Precision: 0.001 mm.
1.2 stainless steel spoon
1.3 beaker
50mL。
2 reagent
Solution prepared from 50% phospholipid and 50% sunflower seed oil
3 measurement step
3.1 preparation of samples
A representative chocolate flavor powder sample, 5g, was placed in a 50ml beaker, 15g of the reagent heated to about 50 ℃ was added and mixed well to a lump without aggregation. The prepared sample should be measured within 5 min.
3.2 micrometer zero setting
The micrometer sleeve was rotated to bring the two measurement planes approximately 10mm apart and carefully wiped clean with soft paper or cloth.
And opening a micrometer switch and selecting a measuring range.
The ratchet wheel is slowly rotated to enable the two measuring planes to approach. When the two measuring planes are contacted, the ratchet wheel slides once (generates a weak sliding sound), and the rotating ratchet wheel is stopped.
Pressing the "return to zero" key, the display screen displays "00.000 mm".
The micrometer is opened, and the above operation is repeated 2 to 3 times, so that "00.000 mm" is displayed each time.
When the micrometer switch is turned on again or the measuring range is changed, the zero setting should be carried out again.
3.3 determination of
A drop of sample (3.1) is taken and dropped on any one measuring plane of the micrometer. The vertical position of the micrometer is kept, and the ratchet wheel is rotated (the sleeve cannot be rotated), so that the two measuring planes slowly approach. When the two measuring planes start to contact, the ratchet wheel is continuously rotated to slide for 3 to 4 times (3-4 sound weak sliding sound is emitted), the ratchet wheel is stopped rotating, and the number displayed on the display screen is read.
3.3 presentation of the results of the measurements
The same sample is measured for 3 times continuously, the difference between two adjacent measurements is not more than 2 μm, the difference between the highest value and the lowest value is not more than 4 μm, and the average value is used as the measurement result.
Comparative example 1:
1 apparatus and kit
As in example 1.
2 reagent
Liquid paraffin
3 measurement step
As in example 1.
Table 1 results of comparison of example 1 with comparative example 1
Comparative example 2:
1 apparatus and kit
As in example 1.
2 reagent
Sunflower seed oil
3 measurement step
As in example 1.
Table 2 comparison results of example 1 and comparative example 2
Examples 2 to 3: similar to example 1, the detection reagent was formulated in the following proportions:
| example 2 | Example 3 | |
| Sunflower seed oil | Sunflower seed oil | |
| Phospholipids | 1∶2 | 2∶1 |
Examples 4 to 10: similar to example 1, the detection reagent was formulated in the following proportions:
similar to example 1, the fineness of the chocolate flavor powder is detected for at least 3 times by using the detection reagent prepared above and the detection reagents of comparative examples 1-2, and the result shows that the reagent provided by the invention meets the detection requirements, particularly the sunflower seed oil detection data has small fluctuation, and the measured fineness value is stable and accurate.
Comparative example 3:
1 apparatus and kit
As in example 1.
2 reagent
Solution prepared from 10% phospholipid and 90% sunflower seed oil
3 measurement step
As in example 1.
Table 3 comparison results of example 1 and comparative example 3
Comparative example 4:
1 apparatus and kit
As in example 1.
2 reagent
Solution prepared from 90% phospholipid and 10% sunflower seed oil
3 measurement step
As in example 1.
Table 4 results of comparison of example 1 with comparative example 4
The invention has the following beneficial effects:
when the food ingredient of the chocolate flavor powder is detected by using a traditional fineness detection method, the detection result is divergent, the data fluctuation is large, and an accurate fineness value cannot be obtained. According to the invention, by analyzing the characteristics of the chocolate flavor powder, the solvent used in detection is improved, the problem of large fluctuation of the detection result is solved, and an accurate and efficient method is provided for the fineness detection in the processing and using processes of the chocolate flavor powder.
Claims (10)
1. A method of detecting the fineness of a chocolate flavor powder, the method comprising: the fineness of a chocolate flavor powder sample is determined by contacting the sample with a detection reagent, wherein the detection reagent comprises an emulsifier and a liquid ester containing unsaturated fatty acids.
2. The method of claim 1, wherein the emulsifier comprises one or more of phospholipids, fatty acid monoglycerides, sucrose esters, sorbitol esters, lauric acid monoglycerides, propylene glycol fatty acid esters, monopalmitate.
3. The method of claim 1 or 2, wherein the unsaturated fatty acid content of the liquid ester is above 70%.
4. The method of any one of claims 1-3, wherein the liquid ester comprises a glyceride.
5. The method of any of claims 1-4, wherein the liquid ester comprises an edible oil having an unsaturated fatty acid content of greater than 70%.
6. The method of any one of claims 1-5, wherein the liquid ester comprises one or more of peanut oil, soybean oil, rapeseed oil, corn oil, sesame oil, salad oil, sunflower oil, tea oil, olive oil, walnut oil, almond oil.
7. The method of any one of claims 1-6, wherein the detection reagent comprises phospholipids and sunflower oil.
8. The process of any of claims 1-7, wherein the weight ratio of emulsifier to liquid ester is in the range of 1: 2 to 2: 1.
9. Use of a detection reagent comprising an emulsifier and a liquid ester comprising unsaturated fatty acids for detecting the fineness of a chocolate flavour powder.
10. Use according to claim 9, wherein the emulsifier comprises one or more of phospholipids, fatty acid monoglycerides, sucrose esters, sorbitol esters, lauric acid monoglycerides, propylene glycol fatty acid esters, monopalmitate esters, and the liquid esters comprise edible oils with an unsaturated fatty acid content above 70%, such as one or more of peanut oil, soybean oil, rapeseed oil, corn oil, sesame oil, salad oil, sunflower oil, tea oil, olive oil, walnut oil, almond oil.
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| CN201811461924.6A CN111257175A (en) | 2018-11-30 | 2018-11-30 | Method for detecting fineness of chocolate flavor powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732120A (en) * | 2022-04-14 | 2022-07-12 | 慧智(唐山)生物科技有限公司 | Food composition with chocolate flavor and preparation and application thereof |
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| CN1231582A (en) * | 1996-08-29 | 1999-10-13 | 普罗克特和甘保尔公司 | Use of bilayer forming emulsifiers in nutritional compositions comprising divalent metal salts |
| CN1278147A (en) * | 1997-10-27 | 2000-12-27 | 普罗克特和甘保尔公司 | Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil |
| CN101439186A (en) * | 2007-11-22 | 2009-05-27 | 何煜 | Oral cavity rapid release western medicine preparation and preparation thereof |
| CN103411860A (en) * | 2013-08-13 | 2013-11-27 | 中国检验检疫科学研究院 | Powder average particle size determination method |
| CN105166250A (en) * | 2015-08-20 | 2015-12-23 | 安徽米乐食品有限公司 | Cocoa butter replacer (CBR) chocolate food and preparation method thereof |
| CN108850418A (en) * | 2017-05-09 | 2018-11-23 | 内蒙古伊利实业集团股份有限公司 | A method of cold drink coating chocolate is prepared using chocolate powder |
| CN107132162A (en) * | 2017-05-17 | 2017-09-05 | 东旭科技集团有限公司 | A kind of particle diameter of alkaline earth metal carbonate powder and the assay method of particle diameter distribution |
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| CN114732120A (en) * | 2022-04-14 | 2022-07-12 | 慧智(唐山)生物科技有限公司 | Food composition with chocolate flavor and preparation and application thereof |
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