关键词: 蛋白质, 巧克力, 粘度, 亲和性, 抗霜花

Abstract: In the parallel experiments,vegetable proteins (tea,soybean),animal proteins(gelatin,casein),edible fungus protein(lentinus edodes)were selected purposefully and was added to the CBE(Cocoa Butter Equivalent)chocolate paste individually,under the same condition with varied amount,and compared with contrast.The viscosity of the products was investigated with NDJ-79 rotary viscosimeter.After circulated bloom-promting treatment at 20←→30℃,the antibloom effect of the proteins was compared.The results showed that the interactions between each protein and CBE chocolate were significant and the interactions and antibloom effects of different protein for CBE chocolate were quite different.The affinity of every protein with chocolate paste was in the same strength order of their antibloom effects,i.e.gelatin>tea protein>lentinus protein>blank>soybean protein>casein.Comparing to the contrast casein and soybean protein showed certain bloom-promoting phenomenon.

Key words: Protein Chocolate Viscosity Affinity Antibloom?