不同因素对葡萄糖浆耐热度的影响  

Effects of different factors on the heat tolerance of glucose syrup

作　　者：黄智钧 罗建勇 郭峰 黄玉新 陈志颖 谭丽敏 李惠安 HUANG Zhijun;LUO Jianyong;GUO Feng;HUANG Yuxin;CHEN Zhiying;TAN Limin;LI Huian(Guangzhou shuangqiao Co.,Ltd.,Guangdong Guangzhou 510280,China)

机构地区：[1]广州双桥股份有限公司,广东广州510280

出　　处：《食品工程》2018年第2期52-54,共3页Food Engineering

摘　　要：葡萄糖浆被广泛应用于烘焙食品及糖果制品中,而耐热度的好坏是影响糖果品质的一项重要指标。研究了不同因素如干固物、DE值、pH值、电导率对葡萄糖浆耐热度的影响。试验结果表明,干固物在60%,DE值在20~30,pH在3.5~4.0,电导率在0μm/cm^10μm/cm时,糖液的耐热性较好。Glucose syrup is widely used in bakery and confectionery products, and the quality of heat resistance is an important indicator of the quality of confectionery. In this paper, the heat resistance of glucose syrup was tested by different factors such as dry solid, DE value, pH value and conductance value. The results showed that the dry solids in 60%, DE in 20-30, pH in 3.5-4.0, 0 μm/cm -10 μm/cm in conductivity, is better for heat resistance of sugar solution.

关 键 词：葡萄糖浆 耐热度 色值 DE值 电导率 

分 类 号：TS236.2[轻工技术与工程—粮食、油脂及植物蛋白工程]