摘要
通过探讨淀粉软糖的生产工艺通过质构分析仪反映的质构及货价期得到橘子软糖的最佳配方。葡萄糖浆33.3,白砂糖50,胶体溶液(其中变性淀粉16),柠檬酸1.05,橘油适量。
We initially discussed the texture character through the texture analysis to reflect textural properties of mandarin candie products with different products prescription,however,we try to develop the soft sweets with a transparent,soft and elastic texture,and longer shelf life and finally we decided the main products prescription：syrup 33.3,sugar 50,hydrophilic colloids16,citric acid 1.05.
出处
《食品研究与开发》
CAS
北大核心
2011年第1期82-84,共3页
Food Research and Development
基金
粤港关键领域重点突破项目(2007A02901004)
关键词
淀粉软糖
亲水胶体
柑橘油
jelly candies
hydrophilic colloids
mandarin oil
