现代食品科技2024，Vol.40Issue(4)：196-205,10.DOI:10.13982/j.mfst.1673-9078.2024.4.0371
不同粒度充气硬糖的品质特性分析
Analysis of Quality Properties of Popping Candy with Different Particle Sizes
摘要
Abstract
Popping candy is a type of hard candy containing high-pressure CO2 bubbles,which can produce a pleasant popping sensation when dissolved.Due to the small particle size of popping candy,it is not easy to directly measure its air pressure.In addition,its irregular shape and uneven sizes pose certain challenges in the measurement of indicators.There is currently no relevant standard to evaluate the quality properties of popping candy.In this study,popping candies were divided into four particle size grades:10 mesh<particle size≤4 mesh,20 mesh<particle size≤10 mesh,30 mesh<particle size≤20 mesh,and particle size≤30 mesh,to examine the differences in quality properties of popping candy with different particle sizes.The relationship between bubble properties and the sense of popping was analyzed by measuring the bubble size distribution and gas state parameters of popping candy.The average pressure of popping candy calculated by the ideal gas equation was between 0.73～0.91 MPa and decreased with decreasing particle size.X-ray diffraction analysis showed that aerated hard candy belonged to the amorphous state.The glass transition temperature(Tg)measured using a differential scanning calorimeter decreased with the decrease in the particle size.The low Tg of smaller particles may be induced by the difference in their average pressure and hygroscopicity.The original water activity of popping candy was 0.31±0.01 so hygroscopicity occurred when the environment humidity was higher than 30%RH.The results of glass transition temperature and hygroscopicity provide a theoretical framework for establishing optimal storage conditions of popping candy.关键词
充气硬糖/品质特性/粒度/跳感Key words
popping candies/quality properties/particle size/popping sensation引用本文复制引用
曾少雯,李汴生,阮征,李丹丹,洪泳鸿,吴洁..不同粒度充气硬糖的品质特性分析[J].现代食品科技,2024,40(4):196-205,10.基金项目
广东省重点领域研发项目(2019B020219002) （2019B020219002）
