Abstract:Study on the effects of boiling, Whipping and sanding process through single factor and orthogonal test on the quality of milk candy. Results showed that that the milk candy's chewing was the best when boiling temperature was 125~130 ℃. The milk candy's density with increasing whipping time first decreased then increased, moisture decreased finally tends to be stable. in the range of 1 to 2 min after adding the sugar water milk powder reduced quickly; The study found that when stirring temperature is low, milk candy springiness and chewiness was better, temperature has little effect on the final density of milk candy; Orthogonal test showed that the sugar crystallization, milk candy stirred the primary factor temperature sand. Secondly, it was the sugar crystallization adding and the stirring intensity. Finally the optimal plan from orthogonal experiment was that kneading temperature was 50 ℃, kneading intensity was 20 Hz, the sugar crystallization addition level as 5%.
