不同粒度充气硬糖的品质特性分析  

Analysis of Quality Properties of Popping Candy with Different Particle Sizes

作　　者：曾少雯 李汴生[1] 阮征[1] 李丹丹[1] 洪泳鸿 吴洁 ZENG Shaowen;LI Biansheng;RUAN Zheng;LI Dandan;HONG Yonghong;WU Jie(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Guangdong Shantai Foodstuff Co.Ltd.,Chaozhou 521000,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广东汕泰食品有限公司,广东潮州521000

出　　处：《现代食品科技》2024年第4期196-205,共10页Modern Food Science and Technology

基　　金：广东省重点领域研发项目(2019B020219002)。

摘　　要：充气硬糖是含有高压二氧化碳气泡的硬质糖果,溶解时可以产生令人愉悦的跳感。由于充气硬糖颗粒细小,气压值不易直接测定,同时其形状不规则和大小不一的特点给指标测定带来一定的复杂性,目前还没有相关的标准来评价充气硬糖的品质特性。该文将充气硬糖分为10目<粒径≤4目、20目<粒径≤10目、30目<粒径≤20目和粒径≤30目四个粒度等级,研究不同粒度充气硬糖品质特性的差异。实验通过测定充气硬糖的气泡尺寸分布与气体状态参数分析气泡特性与跳感品质的关系,利用理想气体方程计算得到充气硬糖的平均气压在0.73~0.91 MPa之间,平均气压大小随着颗粒减小而降低。采用X射线衍射测得充气硬糖属于非晶态物质,差示扫描量热仪测得其玻璃化转变温度(Tg)随着颗粒的减小而降低,这可能是气压与吸湿性的不同导致小颗粒的充气硬糖Tg比较低。充气硬糖的原始水分活度为0.31±0.01,因此在高于30%RH的环境中会发生吸湿。玻璃化转变温度和吸湿性的结果为充气硬糖保藏条件的设定提供了理论参考。Popping candy is a type of hard candy containing high-pressure CO2 bubbles,which can produce a pleasant popping sensation when dissolved.Due to the small particle size of popping candy,it is not easy to directly measure its air pressure.In addition,its irregular shape and uneven sizes pose certain challenges in the measurement of indicators.There is currently no relevant standard to evaluate the quality properties of popping candy.In this study,popping candies were divided into four particle size grades:10 mesh<particle size≤4 mesh,20 mesh<particle size≤10 mesh,30 mesh<particle size≤20 mesh,and particle size≤30 mesh,to examine the differences in quality properties of popping candy with different particle sizes.The relationship between bubble properties and the sense of popping was analyzed by measuring the bubble size distribution and gas state parameters of popping candy.The average pressure of popping candy calculated by the ideal gas equation was between 0.73~0.91 MPa and decreased with decreasing particle size.X-ray diffraction analysis showed that aerated hard candy belonged to the amorphous state.The glass transition temperature(Tg)measured using a differential scanning calorimeter decreased with the decrease in the particle size.The low Tg of smaller particles may be induced by the difference in their average pressure and hygroscopicity.The original water activity of popping candy was 0.31±0.01 so hygroscopicity occurred when the environment humidity was higher than 30%RH.The results of glass transition temperature and hygroscopicity provide a theoretical framework for establishing optimal storage conditions of popping candy.

关 键 词：充气硬糖 品质特性 粒度 跳感 

分 类 号：TS246.55[轻工技术与工程—制糖工程]