摘要
分析淀粉糖浆的添加量及熬制温度对硬糖主要理化指标的影响,结果表明:随着熬制温度的升高,硬糖的透光率呈下降趋势;还原糖、总色值呈上升趋势;不添加淀粉糖浆处理的pH值呈下降趋势,添加淀粉糖浆处理的呈先上升后下降的趋势。淀粉糖浆添加量在20%～30%、熬制温度为160℃时制得的硬糖品质较好。
The influence of amount of starch syrup and temperature on the main physical and chemical indicators of hard candies were analysed, the results showed that： with temperature rising, transmittance showed declining trend, reducing sugar and color difference were gradually rising trend. The pH value showed declining trend in not adding starch syrup ,was first gradually rising ,then declining trend in adding starch syrup. The quality of hard candy adding the amount of starch syrup 20 %-30 % and temperature of heaing 160 ℃ was better.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期40-42,共3页
Food Research and Development
关键词
硬糖
淀粉糖浆
透光率
色差值
hard candies
starch syrup
transmittance
color difference
