This paper discussed the factors which affect mouthfeel, crystallization, deformation and deterioration of toffees in processing, related technique and its solving measures were studied.

• 本文联系国内外太妃糖发展现状及生产商所困惑的影响产品口感、返砂、变形及保质等因素,着重探讨有关技术问题及其解决办法。