文档介绍：2 2 2
2 2
1 1
第 28 卷第 1 期食品与生物技术学报 Vol. 28 No. 1
2009 年 1 月 Journal of Food Science and Biotechnology Jan. 2009
文章编号:1673 1689 (2009) 01 0068 04
奶糖传统充气的工艺优化
2 2 靖红兵, 张力俊
2 (上海金丝猴集团有限公司,上海 201317)
摘要: 奶糖传统的充气工艺所需时间一般较长(40~50 min) ,效率较低。用传统搅打锅研究充
气时奶糖的干燥失重变化及密度变化发现,干燥失重随着充气时间而逐渐减少,密度则是先减小
后增大,因而提高充气前糖体干燥失重即提高熬糖温度或者缩短奶粉加入前的充气时间均能有效
提高充气效率。通过正交试验对传统充气工艺进行了优化,结果表明,能较好地保持充气时产品
的感官品质,满足理化指标要求,又能有效提高充气效率的最佳工艺为:熬糖温度 125 ℃,在充气
第 18 分钟时加入奶粉,总搅打时间为 20 min 。
关键词: 奶糖; 搅打锅; 充气工艺; 优化
中图分类号: TS 025. 1 文献标识码: A
Research into Procedure of Aeration for Milk Candy
J IN G hong bing , ZHAN G Li jun
(Shanghai Golden Monkey Group Co. ,Ltd. ,Shanghai 201317 ,China)
Abstract :The decreased boiling temperat ure and long aerating time lead to the lower efficiency of
t he current aerating procedure of milk candy , the aerating time was 40 - 50 mins. It was found
t hat t he loss on drying decreased wit h increase of t he aerating time , for t he density was fluctuated
wit h changing of t he aerating time. Based on t hose finding , the optimum conditions were
determined by ort hogonal experiment and listed as follows : The boiling temperat ure is 125 ℃;
milk power is added at t he 18th minutes of aeration ; t he whole whipping time is 20 minutes.
Key words : milk candy , whipping pan , aerating procedure , optimization
奶糖是一种比较粘稠、耐咀嚼的韧性充气糖结束后密度一般在 1 2~1