【摘要】 本文用X－衍射法(XRD)和差示扫描量热法(DSC)对香菇巧克力(LC)，茶叶巧克力(TC)和对照样巧克力(CC)在调温工艺过程中的结晶特性进行了研究。发现3种巧克力在调温过程中的结晶行为各有其特性，这些特性在X－衍射(XRD)谱图中和热差法(DSC)熔解曲线上得到明显反映。LC和CC有相似的变化趋势。3种巧克力在浇模时所形成的晶相之熔点各不相同。LC为29.62℃，TC为21.93℃。CC为26.05℃，促霜试验表明：香菇和茶叶均有较好的延霜效果，其中香菇效果优于茶叶。更多还原

【Abstract】 The crystalliztion properties of lentnus edodes chocolate(LC), tea leaves chocolate(TC) and control chocolate(CC) during tempering using XRD and DSC were studied and the result showed that: LCandCC have the same tendency of changing in crystallization properties. The DSC results showed that the crystal formed during molding in chocolates have different melt point:29.62℃(LC), 21.93℃(TC)and 26.05℃(CC) respectively. The experiment of improving fat-bloom showed that lentnus edodes and tea leaves have good effect of inhibiting fatbloom and lentnus edodes superior to Tea leaves更多还原