摘要
以赤藓糖醇为主要原料,在研究赤藓糖醇加工特性的基础进行无糖硬糖工艺研究。对赤藓糖醇加工特性研究的结果表明:赤藓糖醇在200℃条件下比较稳定,不会发生分解、变色。经由配方及加工工艺优化试验考察液体麦芽糖醇添加量、熬糖温度、熬糖时间对赤藓糖醇硬糖感官品质、硬度和脆度的影响,得到赤藓糖醇硬糖的最优工艺为:液体麦芽糖醇添加量为80%,熬糖温度为165℃,熬糖时间为20 min。
The purpose of this paper is to research the production technology of sugar-free and sugerless hard candy,using erythritol as the main raw material. The erythritol is stable and it won't decomposition and discoloration under the condition of 200 ℃ was studied.Investigate the effect of the quantity of liquid maltitol,boiled temperature and boiled time on the sensory quality,hardness and brittleness of erythritol hard candy through the formula and processing technics optimization experiment,the optimal process of erythritol hard candy was given:the quantity of liquid maltitol was 80 %,boiled temperature was 165 ℃,boiled time was 20 min.
出处
《食品研究与开发》
CAS
北大核心
2017年第4期96-100,共5页
Food Research and Development
基金
杏仁系列糖果技术开发(1400140034)
关键词
赤藓糖醇
硬糖
硬度
脆度
erythritol
hard candy
hardness
brittleness
