代糖填充剂在糖果中的应用及其配方优化方法的研究进展

糖醇和可溶性膳食纤维等低消化性碳水化合物具有良好的生理功能和适合糖果加工的理化性质，可替代蔗糖或淀粉糖浆来制备减少添加糖或含膳食纤维的糖果。无糖压片糖、无糖胶基糖和无糖硬糖的配方和技术已较成熟，但代糖填充剂在其他类型糖果中的应用和机理研究还有很大的空间。文章介绍了我国代糖相关的规定和几种常见代糖填充剂的理化性质，分析了现有市场无糖糖果中填充剂的使用情况，综述了近年来国内外糖果和巧克力中填充剂应用研究成果，整理了糖果中填充剂配方优化采用的混料设计和品质评价实验方法的研究进展，并对可深入研究的方向提出展望。

Research Progress of Applications and Formula Optimization Methods of Sugar Substitute Bulking Agents in Candy

Polyols and low-viscosity soluble fiber and other low-digestible carbohydrates have good physiological functions and physicochemical properties suitable for candy processing, which can equivalent substitute sugar or corn syrups to prepare confections with reduced calorie, less sugar or a good source of fiber. The formulas and technologies of sugar-free tabletting, sugar-free gum, and sugar-free hard candy have been mature, but there are still many possibilities for the application and mechanism research of sugar replacement bulking ingredients in other types of confections. In this paper, the relevant provisions of sugar substitutes in China and the physicochemical properties of several common bulking ingredients are introduced. The use of sugar substitutes in sugar free candies in the existing market are analyzed. The recent research developments in the application of bulking agents replaced sugar in candy and chocolate products are reviewed. The experimental methods of mixture design and quality evaluation for formula optimization of bulking agent in candy are summarized. Some problems with current studies and further trends are proposed.