摘要
硬糖(又称硬性糖果)是经高温熬煮而成,含有很高的干固物和较低的残留水分,质构坚脆[1]。硬糖在温湿度较高的条件下存放一定时间后,由于其本身的吸水性,糖粒表面会逐渐发粘和浑浊,产生轻微烊化现象,使商品价值降低。本文通过测定硬糖在加热和添加不同成分后可溶性固形物含量、透光率、吸光值、pH值、色差值及还原糖含量的变化,分析其烊化机理,为更好的保持和改善硬糖品质,提供理论参考。
Hard candy has been decocted at high temperatures, contented very high soluble sugar and lower residual moisture, texture is hard and crisp. Hard candy in the high temperature and high relative humidity （RH） keeping a certain time, would absorbed water, surface of the candy is going to become sticky, turbid and melted slightly. Soluble solid content, transmittance, absorption value, pH value, reducing sugar content and color aberration were detenninated in making hard candy, and analysed the candy melting mechanism, and offered the theoretical reference for better maintaining its quality.
出处
《包装与食品机械》
CAS
2010年第1期16-21,共6页
Packaging and Food Machinery
关键词
硬糖
可溶性固形物
透光率
色差
还原糖
hard candy
soluble solid
transmittance
color aberration
reducing sugar
