本文对提高奶糖品质的工艺进行了研究，实验表明：微胶囊技术可延缓奶糖的香味挥发；乙基麦芽酚对奶糖的原香有增香作用；处理好配方中各组分比例和控制好工序的关键参数，可解决产品粘纸、粘牙、返砂等问题和改善口感和保持奶糖的多相结构稳定；合理添加β-胡萝卜素增强奶糖的营养价值。经鉴定，改进后奶糖的品质比一般奶糖有了明显提高，具有一定的市场价值。

The improvement of the quality of toffee was investigated here. Results showed that using the micro capsule technology could decrease the volatilization of flavour in toffee and the addition of ethyl maltol could efficiently inmprove the flavour of toffee. By adjusting the components proportion and the essential parameters in the formula, several problems such as paper sticking, teeth sticking and granulated substance of the product, were solved. And the taste and the stablility of the structure of the toffee were improved. Moreover, adding β-carotin could improve the nutrition value of the toffee. Result showed that the quality of the product was better than that of the ordinary toffee.