代可可脂花生夹心糖制作工艺优化  

Optimization of Ingredient Composition for Cocoa Butter Substitute/Peanut Bonbons

作　　者：曾庆梅[1] 靳靖[1] 魏春燕[1] 吴聪[1] 黄博英[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《食品科学》2012年第8期334-338,共5页Food Science

基　　金：国家自然科学基金面上项目(31071556;30871739)

摘　　要：以花生糖为糖芯,代可可脂为主要包衣材料,制作代可可脂巧克力花生夹心糖。利用响应面分析法优化糖芯制作工艺。根据Box-Behnken中心组合试验设计原理对工艺条件进行优化,在分析各因素显著性及其交互作用的基础上,得出花生糖芯口感最佳配方为:糖芯的最佳配料为白糖-淀粉糖浆-花生粉末-猪油(添加量质量配比为3.33:4.02:7.24:1),包衣材料的最佳配料为白糖30%、乳化剂0.5%、代可可脂-可可粉8:1(m/m);包衣厚度1.4mm,包衣温度50℃。In this study,cocoa butter substitute/peanut bonbons were made with peanut sugar as the core and cocoa butter substitute as the main coating material.Response surface methodology was used to optimize the ingredient composition of bonbon core and coating based on a central composite design.According the results of significance analysis of various variables and their interactions,the optimal bonbon core was composed of sugar,starch syrup,peanut powder and lard at a mass ratio of 3.33：4.02：7.24：1,and the optimal bonbon coating was composed of 30% sugar,0.5% emulsifier,and cocoa butter substitute：cocoa powder at a mass ratio of 8：1,1.4 mm in thickness,and formed at 50 ℃.

关 键 词：花生糖 代可可脂 响应面法 乳化 包衣 

分 类 号：TS246.4[轻工技术与工程—制糖工程]