变性淀粉软糖生产工艺的研究  

作　　者：廖兰[1] 芮汉明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2007年第9期162-164,168,共4页Science and Technology of Food Industry

摘　　要：对影响变性淀粉软糖生产的工艺和品质的关键因素进行探索,通过对不同变性淀粉的凝胶强度、粘度、感官特性的比较和探究熬煮温度和时间对软糖质量的影响.得出变性淀粉软糖最佳工艺条件和配方是变性淀粉NF13%、白砂糖42%、淀粉糖浆44%、柠檬酸0.5%、干燥温度40～50℃.The key factors of processing and quality of the soft starch-modified sweets were studied by electing the best modified starch depending on the main parameters, such as intensity of gel , viscidity, and sensory evaluation. The effect of temperature and time on the quality of soft sweets was also studied. The conclusion of the optimizing conditions was as follows： modified starch NF 13%, white sugar 42%, starch syrup 44%, citric acid 0.5% by orthogonal test, and the decent drying temperature in 40-50℃.

关 键 词：变性淀粉 软糖 凝胶 生产工艺 

分 类 号：TS245.4[轻工技术与工程—制糖工程]