摘要
为研制出风味独特、富有营养的红枣枸杞复合凝胶软糖,以红枣、枸杞为原料,蔗糖为甜味剂,卡拉胶、明胶、琼脂为复合凝胶剂,通过配方和工艺研究,成功研制出不含任何防腐剂和色素的软糖产品。结果表明,红枣汁的最佳提取工艺:料液比1∶12,浸提温度50℃,浸提时间1 h,果胶酶用量0.25%,酶解时间1 h;枸杞汁的最佳提取工艺:料液比1∶20,浸提温度70℃,浸提时间1.5 h;红枣枸杞复合凝胶软糖的最佳原料配方:红枣、枸杞复合果汁(1∶1))20%,凝胶剂(卡拉胶、明胶和琼脂=3∶2∶1)5%,白砂糖25%,糖酸比75∶1。根据上述方法制作出来的软糖产品呈淡黄色,透明度好,有红枣的浓郁香味兼有枸杞的香气,并具有良好的弹性和咀嚼性。
In order to develop compound soft sweets with special flavor and rich nutrition,red dates and medlar were used as raw material,sugar as sweet agent,carrageenan,gelatin and agar as gel agent,and the optimum material formula and processing technology were introduced to develop the compound soft sweets without any preservatives and colorants.The results showed that the optimum extraction process of red dates juice was solid-liquid ratio 1∶12,leaching temperature 50℃,leaching time 1 h,pectinase usage 0.25%and enzymolysis time 1 h;the optimum extraction process of medlar juice was solid-liquid ratio 1∶20,leaching temperature 70℃and leaching time 1.5 h;the optimum material formula was compound juice(1∶1)20%,compound gel agent(carrageenan:gelatin:agar=3∶2∶1)5%,sugar 25%and sugar-acid ratio 75∶1.The above method could produce compound red dates and medlar soft sweets with light yellow color,good transparence,mastication and elasticity,and full of the flavor of red dates mixed with the flavor of medlar.
作者
黄丽
王巧凤
邵燕颖
HUANG Li;WANG Qiaofeng;SHAO Yanyin(College of Tropical Agriculture and Forestry,Guangdong AIB Polytechnic College,Guangzhou Guangdong 510507,China)
出处
《顺德职业技术学院学报》
2020年第1期17-21,共5页
Journal of Shunde Polytechnic
关键词
红枣
枸杞
复合软糖
加工工艺
red dates
medlar
compound soft sweets
processing technology
