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Abstract：
Hard candies are sugar confections comprising mainly water and sucrose. Corn syrup, colorants and flavors are also usually added to hard candy formulations. The production of hard candy requires heating of the ingredients to very high temperatures to reduce moisture content and subsequent cooling to obtain a solid matrix. Cooling of the mixtures achieves the final, well known glassy state of the products. In this glassy state, the system is kinetically stable and molecular mobility is restricted, providing longer shelf life to hard candies. There are, however, several factors affecting the final quality and consumer acceptance of hard candies. Production methods and parameters, initial formulations as well as storage conditions all play a crucial role in the physicochemical, textural and sensory properties of hard candies. Addition of colorants and flavors also plays a vital role in the final quality. Although hard candy production is a simple process with few production stages, even small changes in the method of production and process parameters may induce substantial changes in the final product characteristics. Additionally, storage conditions such as temperature and humidity can change the product properties leading to graining and stickiness which are the two major problems for hard candies during storage. Both production and storage conditions should therefore be carefully chosen and controlled for desirable hard candy properties. This review addresses the general production methods and considers process parameters and quality parameters of hard candy products. Moreover, a comprehensive review of the related hard candy literature is also presented. The majority of hard candy reviews focus on specific methods and processes, but this review will present a more general frame on the subject.
摘要：
硬糖是主要包含水和蔗糖的糖食。玉米糖浆,着色剂和调味剂通常也添加到硬糖配方中。硬糖的生产需要将成分加热到非常高的温度以降低水分含量,随后冷却以获得固体基质。混合物的冷却实现了最终的，众所周知的玻璃态的产品。在这种玻璃状态下，该系统是动力学稳定的，分子迁移率受到限制，提供更长的保质期硬糖。有,然而,影响硬糖最终质量和消费者接受度的几个因素。生产方法和参数，初始配方以及储存条件都在物理化学中起着至关重要的作用，硬糖的质地和感官特性。着色剂和香料的添加在最终质量中也起着至关重要的作用。虽然硬糖生产是一个简单的过程，生产阶段很少，即使生产方法和工艺参数的微小变化也可能导致最终产品特性的实质性变化。此外,储存条件，如温度和湿度，可以改变产品的性质，导致粒化和粘性，这是储存期间硬糖的两个主要问题。因此,应仔细选择和控制生产和储存条件以获得所需的硬糖性质。本文介绍了一般的生产方法，并考虑了硬糖产品的工艺参数和质量参数。此外，还介绍了相关硬糖文献的全面回顾。大多数硬糖评论侧重于具体的方法和过程，但这次审查将提供一个更笼统的框架。
