富含磷脂酰乙醇胺的大豆磷脂对巧克力品质的影响

In this paperIn this paper, the effects of phosphatidylethanolamine-rich soybean phospholipids PE-30, PE-50 and PE-70 on chocolate quality were investigated from five aspects: hardness, viscosity, color, crystallization kinetics and melting characteristics. The results showed that the addition of phosphatidylethanolamine-rich soybean phospholipid increased the hardness of chocolate; the increase of phosphatidylethanolamine content in phospholipids caused the viscosity of chocolate to decrease significantly; the addition of phosphatidylethanolamine-rich soybean phospholipid promoted cocoa butter. The formation and growth of a stable crystalline form; the addition of phosphatidylethanolamine-rich soybean phospholipids prolongs the semi-crystallization time of cocoa butter and effectively delays the blooming of chocolate.