摘要
[目的]确定桃胶软糖生产的最佳工艺参数。[方法]以华南地区天然桃胶干粉为原料制备桃胶软糖,选取浸泡时间、桃胶干粉与浸泡液用量比、微波处理时间和处理次数4个因素,采用单因素和正交试验,研究各因素对桃胶软糖感官品质的影响。[结果]桃胶软糖的最佳制备工艺参数为浸泡时间4 d、桃胶干粉与浸泡液用量比1∶2 g/ml、微波处理时间3 min、微波处理次数3次。[结论]以天然桃胶作为主要原料生产桃胶软糖,具有一定的经济价值和市场发展前景。
[ Objective ] To determine the optimal technical parameters for production of peach gum soft sweets. [ Method ] With nature peach gum powder as raw material, selecting soaking time, solid-liquid ratio, microwave treatment time and processing times, using single factor and orthogonal test, effects of each factor on sensory quality of peach gum soft sweets were studied. [ Result] The optimal parameters are soaking time 4 d, solid-liquid ratio 1：2 g/ml, microwave treatment time 3 min, microwave processing 3 times. [ Conclusion] With nature peach gum as the main raw material for the production of soft sweets has a certain economic value and market development prospect.
出处
《安徽农业科学》
CAS
2015年第30期240-241,276,共3页
Journal of Anhui Agricultural Sciences
基金
湖南省科技厅计划项目(2014NK3096)
湖南省普通高校大学生研究性学习与创新性实验项目(湘教通[2013]191号-378)
关键词
桃胶软糖
微波处理
工艺参数
Peach gum soft sweets
Microwave treatment
Process parameters
