彩色防潮、防結塊糖粉之製程開發(新)

CNU IR > College of Smart Living > Dept. of Hotel and Restaurant Management > Other Project > Item 310902800/9030

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Title:	彩色防潮、防結塊糖粉之製程開發(新) Processing development of multi-colored blocking free powdered sugar powders
Authors:	宋文杰
Contributors:	餐旅管理系經濟部國營事業委員會
Keywords:	糖粉 sugar powders
Date:	2008
Issue Date:	2008-11-21 10:36:09 (UTC+8)
Abstract:	國內烘焙業者使用裝飾用防潮糖粉以進口為主且單價較高，由於此裝飾用糖粉僅僅只有白色及其它幾種顏色，無法滿足求新求變之多樣化烘焙市場，為解決國內外烘焙業苦無新產品可應用於相關糕餅業類產品之裝飾用防潮糖粉，本計畫擬於糖液中添加色素後進行彩色微晶糖之製備，利用此微晶糖混合染色之澱粉成為彩色糖粉，以簡化製程需經磨粉處理及篩分步驟，此彩色糖粉再經過防潮處理既可廣泛應用於含水份較高之糕餅產品進行裝飾。南靖糖廠目前所生產之沖泡式黑糖薑母茶粉粒體，於儲存期間有結塊之現象，被消費者誤認為產品儲存條件不佳造成回潮現象，影響消費者觀感，本研究擬以加速保存試驗及糖粉抗結塊技術添加麥芽糖糊精解決沖泡式黑糖薑母茶粉粒體之結塊問題。 Fine sugar is used for processing decorating sugar. The product could be water proof but the whiteness of the product is not enough for the market requirement. Glucose is suitable for the ingredient for making decorating sugar. The decorating sugar is also blocking free for six months storage test.
Relation:	計畫編號：972202
Appears in Collections:	[Dept. of Hotel and Restaurant Management] Other Project

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