阿洛酮糖、异麦芽酮糖醇、麦芽糖醇在糖果中的应用性质研究  

Research on the Application Properties of Allulose,Isomalt and Maltitol in Candy

作　　者：干昭波 祝书红 王莹 田彦玲 阚玲燕 徐慧 GAN Zhaobo;ZHU Shuhong;WANG Ying;TIAN Yanling;KAN Lingyan;XU Hui(Shandong Bailong Chuangyuan Biotechnology Co.,Ltd.,Dezhou 251200,China;Dezhou Food and Drug Testing Center,Dezhou 253000,China;Shandong Food Fermentation Industry Research and Design Institute,Jinan 250000,China)

机构地区：[1]山东百龙创园生物科技股份有限公司,山东德州251200 [2]德州市食品药品检验检测中心,山东德州253000 [3]山东省食品发酵工业研究设计院,山东济南250000

出　　处：《现代食品》2024年第5期62-68,共7页Modern Food

基　　金：国家重点研发计划项目“绿色工业酶催化合成营养化学品关键技术”(2022YFC2104904)。

摘　　要：本研究选用了阿洛酮糖、异麦芽酮糖醇、麦芽糖醇这3种功能性糖以及蔗糖按配方制作软糖和硬糖,从成品状态、质构、吸湿性、感官评价等方面进行对比。实验结果表明,与蔗糖制作的糖果相比,使用阿洛酮糖制作的糖果口感舒适无异味,软糖更有嚼劲,硬糖颜色更鲜亮;异麦芽酮糖制作的糖果表面光滑度更高,并且硬化速度快、成型度更高;麦芽糖醇制作的糖果甜味纯正,颜色更浅,硬度小、弹性高。This study selected three functional sugars,namely aloketose,isomaltulose,maltitol,and sucrose,to make soft and hard candies according to the formula,compare from the aspects of finished product status,texture,moisture absorption,sensory evaluation,etc.The experimental results indicate that,compared to candy made from sucrose,candy made with allulose has a comfortable and odorless taste,soft candy has more chewiness,hard candy has a brighter color;candies made with isomaltulose have a higher surface smoothness,and the hardening speed is fast,higher molding degree;candies made from maltitol have a pure sweet taste,lighter color,lower hardness,and higher elasticity.

关 键 词：阿洛酮糖 异麦芽酮糖醇 麦芽糖醇 质构分析 感官评价 糖果 

分 类 号：TS246[轻工技术与工程—制糖工程]