低热量巧克力制品的研究进展

摘要

从低可可脂用量巧克力的制备、低热量可可脂替代物的开发和低热量甜味剂替代蔗糖的研究3个方面论述了低热量巧克力制品的研究进展.主要涉及了结构化甘油三酯、功能性甘油二酯和碳水化合物基脂肪替代品等可可脂的低热量替代物的性质及其应用于巧克力制品中对流变性能、工艺特性等的影响,以期为低热量巧克力的研究与生产提供参考.%The progress in low calorie chocolate products was discussed from three aspects:preparation of chocolate with low cocoa butter content,dovelopment of low calorie cocoa butter substitutes and low calorie sweeteners instead of sucrose.The properties of some low calorie cocoa butter substitutes,such as structured triglycerides,functional diacylglycerides and carbohydrate based fat substitutes,and their effects on the rheological property and process characteristics of chocolate products were introduced,in order to provide some references to the research and production of low calorie chocolate.