果仁糖果用高质量分数糖浆的流变特性  

Rheological Properties of the High Concentration Syrup Used for Nut-Candy

作　　者：张永丝[1] 李汴生[1] 阮征[1] 庄沛锐 陈楚锐 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东真美食品集团有限公司,广东潮州515637

出　　处：《食品科学》2014年第3期61-65,共5页Food Science

基　　金：粤港关键领域重点突破项目(2009A020700001)

摘　　要：采用R/S plus流变仪对不同质量分数（80%~92%）的果仁糖果用蔗糖-麦芽糖混合糖浆在不同温度下的流变特性进行研究。结果表明：温度对黏度的影响可用阿累尼乌斯（Arrhenius）方程表示,质量分数对黏度的影响可用幂函数的形式表示。通过回归分析,给出在研究的温度和质量分数范围内黏度随温度、质量分数各自变化的函数式以及温度和质量分数对黏度的综合方程式。所建立的方程式能够成功地描述在相应质量分数和温度范围内的数据。The nut-candy, made from highly-concentrated syrup and nuts, is one kind of traditional Chinese candy food. The syrup with high concentrations plays a role in causing sweetness, cementing nuts and shaping. The cementing of nuts and shaping are influenced by the viscosity of syrup and governed by the law of viscosity variation. Using an R/S plus rheology meter, the rheological properties of mixed syrups of sucrose and maltose with different concentrations ranging from 80% to 92% used for nut-candy at different temperatures were investigated. Results showed that the Arrhenius model could describe the temperature-dependence of viscosity well and the power equation could describe the effect of concentration on viscosity. In the researched ranges of temperature and concentration, the equations for viscosity as a function of temperature and/or concentration were fitted through regression analysis. These equations could describe the data in the corresponding concentration and temperature ranges.

关 键 词：糖浆 流变特性 黏度 

分 类 号：TS205[轻工技术与工程—食品科学]