熬糖工艺条件对糖膏中5-羟甲基糠醛和糠醛含量的影响

Effects of Boiling Sugar Technological Conditions on the Content of 5-Hydroxymethylfurfural and Furfural in Massecuites

DOI：10.3969/j.issn.1673-1689.2020.01.015

中文关键词: 糖膏 熬糖工艺 5-羟甲基糠醛 糠醛

英文关键词: massecuite,technology of boiling sugar,5-hydroxymethylfurfural,furfural

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中文摘要:

为严控糖果质量，尽量减少有害物质的产生，采用高效液相色谱系统地分析考察了不同工艺条件下熬制的硬质糖果半成品糖膏中5-羟甲基糠醛（5-HMF）和糠醛（FFA）的含量变化及其规律。结果表明，合适的熬糖温度应控制在120～132 ℃之间，熬糖时间控制在9-10 min；蔗糖与淀粉糖浆及水的比例为55:45:15较合适；熬糖原料应尽量选用高纯度的蔗糖和低葡萄糖含量的淀粉糖浆。抗坏血酸不宜作为熬糖抗氧化剂直接使用。

英文摘要:

In order to contral the quality of candy and reduce hazardous substances in the products，the content change of 5-HMF and FFA in the massecuites produced under different process conditions during hard candy preparation were investigated quantificationally by HPLC. The results showed that the appropriate continuous vacuum boiling temperature should be controlled between 120~132 ℃，and the boiling time was 9-10 min. The proportion of white sugar，starch syrup and waters as boiling materials should be 55∶45∶15. Addition of ascorbic acid during the procedure didn’t have effective antioxidant effect，and even significantly promote the formation of 5-HMF and FFA. High purity white sugar and maltose syrup with lower glucose content should be used as raw material of boiling sugar for gaining good massecuite product with lower 5-HMF and FFA content.

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