本文以软糖加工中的基础原料卡拉胶、明胶、蔗糖、果葡糖浆为对象，分别研究了胶体浓度、糖浆比例对含糖凝胶体的质构特性和水分活度的影响。结果表明：在卡拉胶含糖凝胶体系中，1~3%的卡拉胶可形成各种硬度范围的凝胶体；对卡拉胶浓度为1%的含糖凝胶，当总糖含量达到69.8%以上时，水分活度即可降至0.75以下，达到了保藏的要求。在明胶含糖凝胶体系中，对明胶含量9.5%的含糖凝胶体，含总糖64%时，水分活度即可以降至0.75，可以安全保藏，并且形成的凝胶体富有弹性。在复配胶含糖体系中，随着明胶加入量的增大，凝胶体的硬度在不断增大；弹性则先增大，到一定程度后有减小的趋势；内聚性逐渐增大，使得咀嚼性也相应增大；卡拉胶浓度为0.8%，总糖浓度为65%，当明胶加入量达到6.4%时，水分活度可降至0.75以下，达到了保藏的要求。从糖体配比中可以看出，单糖类降低水分活度的能力强于蔗糖。

For development of soft candy, influence of colloid concentration and syrup proportion on the textural properties and water activity of sugar-contained gel were researched. Results showed that sugar-contained carrageenan gel formed with varied hardness when, 1% to 3% of carrageenan was used. For the sugar gel containing 1% carrageenan, higher than 69.8% of total sugar content resulted in the decrease of the water activity to 0.75.For 9.5% gelatin-contained gel system, 64% of the total sugar led to 0.75 of water activity of the gel and the gel formed was elastic. In the mixed gum sugary system, along with the increase in the amount of gelatin added, the hardness of the mixed gum gel increased, and its elasticity first increased but then decreasedto a certain extent. The cohesion of the mixed gum gel gradually increased, thus making chewiness increased. The optimum content of carrageenan, total sugar and gelatin were 0.8%, 65% and 6.4%, under which the water activity reduced 0.75. It was also found that high-fructose corn syrup had higher capability in reducing the water activity than sucrose.

粤港关键领域突破项目（2009A020700001）