加工工艺及参数对奶糖品质的影响  

Study on the Effects of Process and Parameters on the Quality of Milk Candy

作　　者：楚朝阳[1] 张慜[1] 李瑞杰[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2014年第6期611-617,共7页Journal of Food Science and Biotechnology

基　　金：国家"十二五"科技支撑计划项目(2012BAD27803-2)

摘　　要：通过单因素与正交试验的方法研究了熬煮温度、搅打工艺以及砂质化工艺对奶糖品质的影响,结果表明,熬煮温度为125～130℃时制作的奶糖咀嚼性最好;奶糖的密度随着搅打时间的延长先降低后上升,水分随着搅打时间的增加不断减小,最后趋于平稳,在乳粉加入后的1～2min内糖膏的水分降低较快.研究发现,搅拌温度越低,奶糖的弹性和咀嚼性越好,搅拌温度对奶糖最终密度影响不大.优化试验表明,引起奶糖结晶、起砂的搅拌温度是首要因素,其次是搅拌强度与方登的添加.最终的正交优化试验所得奶糖砂质化优选方案为：捏合温度50℃,捏合强度20 Hz,方登添加量（质量分数）为5％.Study on the effects of boiling,Whipping and sanding process through single factor and orthogonal test on the quality of milk candy.Results showed that that the milk candy＇s chewing was the best when boiling temperature was 125～130 ℃.The milk candy＇s density with increasing whipping time first decreased then increased,moisture decreased finally tends to be stable,in the range of 1 to 2 min after adding the sugar water milk powder reduced quickly;The study found that when stirring temperature is low,milk candy springiness and chewiness was better,temperature has little effect on the final density of milk candy;Orthogonal test showed that the sugar crystallization,milk candy stirred the primary factor temperature sand.Secondly,it was the sugar crystallization adding and the stirring intensity.Finally the optimal plan from orthogonal experiment was that kneading temperature was 50 ℃,kneading intensity was 20 Hz,the sugar crystallization addition level as 5％.

关 键 词：奶糖 熬煮工艺 搅打工艺 捏合工艺 感官评定 

分 类 号：TS245[轻工技术与工程—制糖工程]