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硬糖生产和质量参数:一项审查

Baris Ozel¹, Sena Kuzu¹, Mehmet Ali Marangoz²

¹Department of Food Engineering, Middle East Technical University, Ankara, 06800, Turkey.

Open research Europe

|July 1, 2024

概括

这篇评论探讨了硬糖生产,详细介绍了温度和成分等因素如何影响最终质地和保质期. 仔细控制制造和储存是防止谷物和粘性等问题的关键.

科学领域:

食品科学食品科学食品科学
糖果制品技术糖果制品技术

背景情况:

硬糖是一种主要由糖和水制成的糖果.
生产涉及高温加热和冷却,以达到稳定的玻璃状状态,确保长期保质期.

研究的目的:

提供硬糖生产方法的总体概述.
检查影响硬糖特性的工艺参数和质量属性.
审查现有的关于硬糖生产和储存的文献.

主要方法:

关于硬糖生产工艺的文献评论.
分析影响物理化学,纹理和感觉性质的因素.
讨论储存条件及其对产品质量的影响.

主要成果:

生产方法,参数,配方和储存条件显著影响硬糖的质量.
储存期间的温度和湿度会导致不良的粒度和粘性.
即使是生产中的微小变化也会大大改变最终产品的特性.

结论:

优化生产和储存条件对于理想的硬糖特性至关重要.
对这些因素的全面了解对于产品质量的一致性至关重要.
这篇评论提供了关于硬糖科学的广泛观点,与更具体的现有评论不同.

关键词:

硬糖是什么意思硬糖是什么意思标志性特征的描述.结晶化结晶化的过程.葡萄糖葡萄糖葡萄糖是一种储存储存储存储存是一个糖糖是什么糖糖是什么糖糖是什么

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