Cocoa butter
Cocoa butter yog cov roj ua noj ua haus uas tau muab rho tawm los ntawm cov taum cocoa thaum lub sijhawm ua chocolate thiab cocoa hmoov. Nws tsuas muaj me ntsis chocolate tsw thiab aroma, thiab yog ib qho ntawm cov khoom xyaw siv los ua cov qhob noom xim kasfes tiag tiag. Nws yog ib qho ntawm cov khoom xyaw uas siv los ua chocolate tiag. Nws yog tib cov khoom siv los ua cov khoom qab zib hu ua dawb chocolate. Lub melting point ntawm cocoa butter yog li ntawm 34-38 degrees Celsius (93-100 degrees Fahrenheit), yog li chocolate yog khoom nyob rau hauv chav tsev kub thiab melts sai sai nyob rau hauv lub qhov ncauj.
Cocoa butter, tseem hu ua cocoa butter, yog creamy, tawv, ntuj zaub roj tau los ntawm cocoa pawg. Ntxiv rau nws qhov muaj zog thiab zoo nkauj aroma, cocoa butter kuj tseem ruaj khov thiab nkig qis dua 15 degree. Cocoa butter melts sai sai hauv lub qhov ncauj thiab tsis hnov greasy txhua; Tsis tas li ntawd, nws tsis zoo li lwm cov zaub roj, uas ua rau rancidity. Cocoa butter yog cov roj zoo tagnrho rau cov qhob noom xim kasfes thiab muaj yuav luag txhua qhov zoo ntawm ntau yam zaub roj, thiab tsis muaj lwm cov roj piv rau nws tau pom txog tam sim no.
Cocoa butter muaj ib tug luv luv plasticity ntau yam, hauv qab no 27 degree, nws yog yuav luag tag nrho cov khoom (melting ntawm 27.7 degree). Nrog rau qhov nce hauv qhov kub thiab txias yuav yaj sai, mus rau 35 degree yuav yaj tag. Yog li ntawd nws yog ib hom roj uas yog ob qho tib si nyuaj thiab dissolves sai. Cocoa butter yog cov roj ua noj ruaj khov tshaj plaws paub, thiab muaj cov tshuaj antioxidants ntuj uas tiv thaiv kev lwj, tso cai rau nws khaws cia rau 2-5 xyoo thiab tso cai rau nws siv rau kev siv lwm yam tsis yog zaub mov.
Cocoa butter feem ntau yog siv rau hauv pastry los ua chocolate, diluting thicker, drier chocolate khoom. Ntxiv cov kua nplaum nplaum rau cov qhob noom xim kasfes nrog cov ntsiab lus tsis muaj cocoa butter tuaj yeem txhim kho qhov sib xws ntawm cov qhob noom xim kasfes, txhim kho lub ci ntawm cov qhob noom xim kasfes tom qab dipping thiab demoulding, thiab muab nws zoo nkauj zoo nkauj.
Kev sib koom ua ke ntawm ntau hom glycerides hauv cocoa butter ua rau tsim cov khoom siv polycrystalline, thiab lub melting point ntawm cocoa butter nyob ntawm nws daim ntawv siv lead ua. Cov txheej txheem kub tswj hauv kev ua cov qhob noom xim kasfes yog cov txheej txheem ntawm kev tsim cov cocoa butter crystal qauv ruaj khov thaum lub molten cocoa butter txias.
Cocoa butter muaj , , ', thiab muaju nrog cov ntsiab lus melting ntawm 17, 23, 26, thiab 35-37 degree, raws li. Tsuas yog lub siab tshaj plaws melting point, muaju, feem ntau yog siv los ua cov qhob noom xim kasfes, thiab cov qauv crystalline nkaus xwb ua rau muaj kev ntxhib los mos thiab du.
Cocoa butter tau muab faib ua tej yam ntuj tso cocoa butter thiab deodorized cocoa butter, nyob ntawm qhov tsim thiab txheej txheem. Ntuj cocoa butter yog daj ntseg daj nyob rau hauv cov xim thiab muaj ib tug natural cocoa aroma; deodorized cocoa butter yog raws li ntuj cocoa butter los ntawm lub cev tshem tawm impurities, xim thiab tsw los ntawm cocoa butter. Deodorized cocoa butter muaj xim txiv qaub daj daj thiab tsis muaj ntxhiab tsw. Ntuj cocoa butter yog dav siv nyob rau hauv zus tau tej cov chocolate, ncuav thiab lwm yam khoom noj khoom haus; deodorized cocoa butter feem ntau yog siv los tsim cov tshuaj pleev ib ce qib siab thiab tshuaj, tab sis tsis tshua muaj nyob rau hauv kev tsim khoom noj.
