摘要
本研究选用了阿洛酮糖、异麦芽酮糖醇、麦芽糖醇这 3 种功能性糖以及蔗糖按配方制作软糖和硬糖,从成品状态、质构、吸湿性、感官评价等方面进行对比.实验结果表明,与蔗糖制作的糖果相比,使用阿洛酮糖制作的糖果口感舒适无异味,软糖更有嚼劲,硬糖颜色更鲜亮;异麦芽酮糖制作的糖果表面光滑度更高,并且硬化速度快、成型度更高;麦芽糖醇制作的糖果甜味纯正,颜色更浅,硬度小、弹性高.
Abstract
This study selected three functional sugars,namely aloketose,isomaltulose,maltitol,and sucrose,to make soft and hard candies according to the formula,compare from the aspects of finished product status,texture,moisture absorption,sensory evaluation,etc.The experimental results indicate that,compared to candy made from sucrose,candy made with allulose has a comfortable and odorless taste,soft candy has more chewiness,hard candy has a brighter color;candies made with isomaltulose have a higher surface smoothness,and the hardening speed is fast,higher molding degree;candies made from maltitol have a pure sweet taste,lighter color,lower hardness,and higher elasticity.
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