改良减压干燥法测定凝胶糖果水分含量  

Determination of Water Content in Gummy with Improved Vacuum Drying Method

作　　者：张淑芝 卢剑青 ZHANG Shuzhi;LU Jianqing(Guangdong Suntree Foodstuff Co.,Ltd.,Chaozhou,Guangdong 515634,China)

机构地区：[1]广东展翠食品股份有限公司,广东潮州515634

出　　处：《农产品加工》2023年第21期78-80,共3页Farm Products Processing

摘　　要：采用SB/T 10021中减压干燥法测定凝胶糖果水分,发现同一个样品重复性较差。通过对样品处理时添加海砂的方法对SB/T 10021中凝胶糖果水分测定方法进行改良,缩小在重复性条件下获得的2次独立测定结果的绝对差值。用改良后的减压干燥法测定凝胶糖果水分更准确,能够为需要更准确控制水分的产品提供支持。When the moisture content of gel candy was determined by vacuum drying method in SB/T 10021,it was found that the repeatability of the same sample was poor.In this paper,the method of determining the moisture content of gel candy in SB/T 10021 was improved by adding sea sand to the sample treatment to reduce the absolute difference between the two independent determination results obtained under the repeatability conditions.The improved vacuum drying method was more accurate in determining the moisture content of gel candy,which provides support for products that need more accurate moisture control.

关 键 词：凝胶糖果 水分测定 减压干燥法 

分 类 号：TS201.1[轻工技术与工程—食品科学]