摘要
对流质糖果中出现返砂的原因和防范措施进行了探讨。通过理化检测和HPLC检测,可知结晶晶体的主要成分为蔗糖,因此,主要从蔗糖溶解度、添加的粉料、生产工艺及储存温度等因素加以控制,防止流质糖果中的返砂现象。
The study was carried out on reason and preventive measures of liquid candy in sand return. Through physical and chemical testing and HPLC detection on qualitative and quantitative analysis, the results showed that the main components of crystal clear crystals were sugar. To prevent sand return in liquid candy phenomenon, it mainly controled the sucrose solubility, add powder, production process, storage temperature and other factors.
出处
《食品工业》
CAS
北大核心
2016年第4期167-169,共3页
The Food Industry
关键词
流质糖果
返砂
分析与探讨
liquid candy
sand return
analysis and discussion
