摘要
以魔芋精粉为主要原料，以橙汁作为增味剂并辅以其他食品添加剂，对pH值、果胶量、糖酸比和凝胶温度等因素进行分析并采用正交法优选，制得有橙汁风味、营养丰富的水晶软糖，并对产品进行感官、理化和微生物分析．结果表明，在pH4．5、果胶含量1．1％、糖酸比90：1、凝胶温度63℃，干燥时间为18h，干燥温度为55℃的条件下可研制出组织状态、色泽和口感均优良的软糖．
To product the crystal soft candy, flavored with orange juice and rich in nutrition, konjac flour is used as the main raw material, orange juice as flavoring agent and other food additives as supplements. Factors such as pH value, the amount of pectin, sugar - acid ration, gelling point and so on are analyzed and orthogonal is also used at the same time. Then, sensory, physical, chemical and microbiological analysis of the production is conducted. The results have shown that the excellent color, taste and state of organization can be obtained on the condition that： pH, 4.5, pectin content, 1.1%, sugaracid ratio, 90 ： 1, the gel temperature, 63℃, drying time, 18h, dry temperature, 55℃.
出处
《西安职业技术学院学报》
2010年第1期29-34,共6页
Research on Vocational Education in Xi'an Vocational and Technical College
关键词
魔芋精粉
橙汁
软糖
果胶
konjae flour
orange juice
soft candy
pectin
