摘要
[目的]制作一款香甜可口,款式新颖,适合各个年龄段人群的红树莓马铃薯软糖。[方法]以马铃薯、蔗糖、红树莓果汁、魔芋胶和明胶复配凝胶剂为原料,产品固定使用100 g马铃薯,以蔗糖的添加量、凝胶剂的使用配比、凝胶剂的使用量以及红树莓果汁的添加量为单因素分别进行试验,以感官评价为评分标准研究各因素对红树莓马铃薯软糖品质的影响,采用正交试验优化红树莓马铃薯软糖的配方。[结果]试验得出,制作红树莓马铃薯软糖的最佳配方为:马铃薯100 g,蔗糖添加量为45%,凝胶剂的添加比例为2.5∶1(明胶∶魔芋胶),凝胶剂的添加量为2.00%,红树莓果汁的添加量为85%,该条件下制得的红树莓马铃薯软糖感官评价得分最高。[结论]该款软糖产品颜色鲜亮,软硬适中,风味独特,兼具营养保健功能,有很好的市场前景。
[ Objective] The aim was to make a sweet and delicious, fashionable, adapt to people of all ages raspberry potato soft sweets. [ Method] With potato, sucrose, raspberry juice, konjac gum and gelatin composite gel as raw materials, using 100 g potatoes, single-factor tests were conducted respectively with adding mount of sucrose, gel proportion, gel adding amount and raspberry juice adding amount as single factors. With sensory evaluation as standard, influences on quality of raspberry potato soft sweets were studied. The formula was optimized by using orthogonal test. [ Result~ The optimal formula was potato 100 g, sucrose adding amount 45% , proportion of gelatin and konjac gum = 2.5： 1, gel adding concentration 2.00% , raspberry juice adding amount 85% , under the above conditions, through sensory evaluation, score of obtained raspberry potato soft sweets was maximum. [ Conclusion] The soft sweets have bright color, moderate hardness, unique flavor, and nutritional healthy function, there is a good market prospect.
出处
《安徽农业科学》
CAS
2016年第5期122-124,共3页
Journal of Anhui Agricultural Sciences
