摘要
葡萄糖浆被广泛应用于烘焙食品及糖果制品中,而耐热度的好坏是影响糖果品质的一项重要指标。研究了不同因素如干固物、DE值、pH值、电导率对葡萄糖浆耐热度的影响。试验结果表明,干固物在60%,DE值在20~30,pH在3.5~4.0,电导率在0μm/cm^10μm/cm时,糖液的耐热性较好。
Glucose syrup is widely used in bakery and confectionery products, and the quality of heat resistance is an important indicator of the quality of confectionery. In this paper, the heat resistance of glucose syrup was tested by different factors such as dry solid, DE value, pH value and conductance value. The results showed that the dry solids in 60%, DE in 20-30, pH in 3.5-4.0, 0 μm/cm -10 μm/cm in conductivity, is better for heat resistance of sugar solution.
作者
黄智钧
罗建勇
郭峰
黄玉新
陈志颖
谭丽敏
李惠安
HUANG Zhijun;LUO Jianyong;GUO Feng;HUANG Yuxin;CHEN Zhiying;TAN Limin;LI Huian(Guangzhou shuangqiao Co.,Ltd.,Guangdong Guangzhou 510280,China)
出处
《食品工程》
2018年第2期52-54,共3页
Food Engineering
关键词
葡萄糖浆
耐热度
色值
DE值
电导率
glucose syrup
heat resistance
color value
dextrose equivalent
conductivity
