【摘要】 本试验研究了松籽巧克力的加工工艺。通过单因素试验,L9(34)正交试验设计得到最佳工艺配方:可可脂添加量44%,松籽添加量25%,均质时间5min,所得成品味道香浓,色泽纯正,口感细腻润滑,理化指标和微生物指标均符合国家标准。更多还原

【Abstract】 This article studied the processing technology of pine seed chocolate.According to single-factor test and L9(34) orthogonal experimental design,the result showed that the optimized parameters include: cocoa butter added 44%,pine seed content added 25% and homogenised 5min.The pine seed chocolate took on pure color,fragrant,smooth.The physiochemical and microbial indexes accorded with national standard.更多还原