摘要
以生姜汁、橘皮、琼脂、卡拉胶、变性淀粉、白砂糖、麦芽糖浆、苹果酸为主要原料制作软糖,以产品的色泽、组织状态、口感等作为评价指标,研究了生姜橘皮软糖的生产工艺条件,采用正交试验确定最佳配方。结果显示,当配方为琼脂3.0%,卡拉胶2.0%,变性淀粉9.0%,白砂糖25%,麦芽糖浆18%,苹果酸0.05%,生姜汁与橘皮汁配比2∶3时,加工的生姜橘皮软糖风味独特、口感滑润、食用和携带方便,并具有一定保健功能。
In order to study processing conditions of Ginger and Orange Peel Soft Candy, the ginger juice, citrus peel, agar, carrageenan, modified starch, white sugar, maltose syrup, malic acid are used as the main raw material. Colour, texture, taste are used as evaluation indexes. Through orthogonal test the appropriate formula and technologic condition are determined. In the result showe that the amount is agar 3.0%, carrageenan 2.0%, modified starch 9.0%, sugar 25%, malt syrup 18%, malic acid 0.05%, the proportion of ginger and citrus peel juice 2 ： 3. The final product had quality of unique flavor, texture smooth, edible and portable. It also has health care function.
出处
《农产品加工（下）》
2015年第11期6-8,共3页
Farm Products Processing
关键词
生姜
柑橘皮
软糖
工艺
保健
ginger
citrus peel
soft candy
technology
health care
