淀粉糖浆对硬糖品质的影响  

Effect of Starch Syrup on Properties of Hard Candy

作　　者：王滢[1] 王园园[1] 谢正军[1,2] 徐学明[1,2] 金征宇[1,2] 周星[1,2] WANG Ying;WANG Yuanyuan;XIE Zhengjun;XU Xueming;JIN Zhengyu;ZHOU Xing(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;The State Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2019年第9期67-71,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31301505);国家“十三五”重点研发计划项目(2016YFD0400701)

摘　　要：为获得透明度高、贮藏性能佳的优质的硬糖产品,研究了不同蔗糖-淀粉糖浆配比对于硬糖品质的影响。通过常压熬糖,按不同蔗糖-糖浆配比制备硬糖,利用差示量热扫描法(DSC)测定其玻璃化转变温度(Tg),并结合透光率、色度、贮藏稳定性等各项指标,确定蔗糖-淀粉糖浆(43DE)的最优质量比为6∶4。该条件下制得硬糖Tg为43.01℃,透明度好,白度高且贮藏稳定性最好。The effect of ratio of sucrose to starch syrup on hard candy was investigated in order to obtain the product with high transparency and consistent quality.Hard candies with different formulation were prepared under normal pressure.Samples' glass transition temperature(Tg) was determined by DSC.The values of transmittance,chromaticity,storage stability and et al.were also studied.The results show that optimum ratio between sucrose and starch syrup is 6∶4.The hard candy made under the optimum condition,exhibits Tg value of 43.01 ℃,good transparency,high whiteness and the best storage stability.

关 键 词：硬糖 淀粉糖浆 玻璃态转化温度 品质 

分 类 号：TS246.5[轻工技术与工程—制糖工程]