淀粉糖浆对硬糖品质的影响

Effect of Starch Syrup on Properties of Hard Candy

DOI：10.3969/j.issn.1673-1689.2019.09.009

中文关键词: 硬糖 淀粉糖浆 玻璃态转化温度 品质

英文关键词: hard candy,starch syrup,glass transition temperature,quality

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中文摘要:

为获得透明度高、贮藏性能佳的优质的硬糖产品，研究了不同蔗糖—淀粉糖浆配比对于硬糖品质的影响。通过常压熬糖，按不同蔗糖-糖浆配比制备硬糖，利用差示量热扫描法（DSC）测定其玻璃化转变温度（T_g），并结合透光率、色度、贮藏稳定性等各项指标，确定蔗糖—淀粉糖浆（43DE）的最优质量比为6∶4。该条件下制得硬糖T_g为43.01 ℃，透明度好，白度高且贮藏稳定性最好。

英文摘要:

The effect of ratio of sucrose to starch syrup on hard candy was investigated in order to obtain the product with high transparency and consistent quality. Hard candies with different formulation were prepared under normal pressure. Samples' glass transition temperature（T_g） was determined by DSC. The values of transmittance，chromaticity，storage stability and et al. were also studied. The results show that optimum ratio between sucrose and starch syrup is 6∶4. The hard candy made under the optimum condition，exhibitsT_gvalue of 43.01 ℃，good transparency，high whiteness and the best storage stability.

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