巧克力中可可脂及其代用品分析技术研究进展

摘要

介绍了天然可可脂的特性,可可脂代用品如类可可脂和代可可脂的分类和特性,并从晶体性能研究、组分对比研究、鉴定研究和检测方法研究等4个方面,重点阐述了国内外巧克力中可可脂及其代用品的分析技术研究进展,对巧克力及巧克力制品产业的发展前景进行了预测和展望.%This paper introduces the properties of cocoa butter and its alternatives ,as well as the classification of cocoa butter alternatives .The crystal properties ,composition ,identification and detection methods of cocoa butter and its alternatives in domestic and foreign chocolates are focused on .Also,it makes predictions on the development of the chocolate and chocolate products industry .