摘要
如何有效防止起霜是巧克力制造业需待解决问题,该文比较全面分析巧克力起霜原因,机理, 并提出相应延缓巧克力起霜方法。
How to prevent bloom effectively is a problem which must be solved by chocolate manufacturing. This paper analysis comprehensively the reason of the bloom, mechanism, and put forward the corresponding methods to delay the chocolate bloom.
出处
《粮食与油脂》
2005年第11期36-39,共4页
Cereals & Oils
关键词
巧克力
起霜
可可脂
chocolate
bloom
cocoa butter
