关键词:  , 巧克力, 调温, 结晶特性, 香菇, 茶叶

Abstract: In our previous study,it was found that lentinus edodes and tea leaves hade an excellent effect on resisting bloom of CTCBE chocolates.A further study was carried out on the effect of Lentinus edodes and tea leaves on the crystallization behaviors of CTCBE chocolates during tempering by means of XRD and DSC,as the results were with the control chocolate.These results showed that there were significant differences in crystallization behaviors between the two stages of decreasing and increasing temperatures.Furthermore,while molding,the melting points of crystal in lentinus edodes chocolate and tea leaves chocolate were 29.62℃and 27.84℃respectively,higher than the 21.93℃of the control chocolate.This indicated that lentinus edoees and tea leaves both had good effect of forming the stabilized crystal better than the control while molding.These anti－blooming effects also corresponded with the of kinetics study.

Key words: Chocolate Tempering Crystallization behavior Lentinus edodes Tea leaves