影响硬糖感官品质的关键因素

主要研究了影响硬糖感官品质的关键因素．分析果葡糖浆、柠檬酸的添加量以及熬制温度、熬制时间对硬糖品质的影响，结果表明：对硬糖感官品质影响程度由大到小依次为：熬制温度、熬制时间、果葡糖浆添加量、柠檬酸的添加量．随着熬制温度的增加，硬度呈增大趋势，脆性先增大后趋于平稳，感官评价分值先增大后减小；随着熬制时间的增加，硬度和脆性都呈增大趋势，感官评价分值呈下降趋势；随着果葡糖浆添加量的增大，硬度及脆性都呈下降趋势，感官评价结果先增大后减小；随着柠檬酸添加量的增大，硬度、脆性和感官评价分值都呈先增大后减小的趋势，并且前两者变化趋势相同．熬制温度为155℃、熬制时间为5min、果葡糖浆和柠檬酸的添加量分别为10％和0．50％时，硬糖的感官品质较好．

Key Factors Influencing the Sensory Qualities of Hard Candy

The key factors that influence the sensory qualities of hard candy were studied. The influence of high fructose corn syrup, citric acid, boiling temperature and time on the qualities of hard candy was analysised. The results showed that their impact on the sensory qualities of hard candy from strong to weak is boiling temperature, boiling time, the amount of fructose syrup and citric acid. With the increase of boiling temperature, hardness increased and brittleness first increased, and then reached a plateau;sensory evaluation marks first increasd, and then decreased. With the increase of boiling time, hardness and brittleness increased, and sensory evaluation marks decreased. With the increase of the amount of high fructose corn syrup, both hardness and brittleness had a descending trendency, while sensory evaluation marks first increased, and then decreased. With the increase of the amount of citric acid, hardness and brittleness and sensory evaluation marks all first increased, and then decreased, and hardness and brittleness had the same variation trend. When boiling＇ temperature was 155 ℃ ,boiling time was 5 minutes,the amount of high fructose corn syrup was 10%, and the amount of citric acid was 0.50%, the sensory quality of hard candy was the best.