摘要
以高良姜和红枣提取物为主要原材料,蔗糖和果葡糖浆为辅料,明胶和琼脂为复配凝胶剂,以感官评价和质构分析为评价指标,通过单因素和正交试验进行优化,确定高良姜红枣凝胶软糖的最优工艺及配方。试验结果表明,高良姜红枣凝胶软糖的最佳加工工艺为:明胶与琼脂质量比10:1,高良姜红枣混液添加量400 g/L,糖液糖度40%,柠檬酸添加量1.2 g/L。此时制得的凝胶软糖硬度、弹性、咀嚼性最佳,透明度高,甜度适中,并且具有浓郁的高良姜和红枣风味。
Taking galangal and red dates extract as the main raw material,sucrose and fructose syrup were used as other ingredients,gelatin and agar as the compound gel,sensory evaluation and texture analysis were used as evaluation indexes.Through a single factor and orthogonal test,the optimal process and formulation of galangal and red dates gel soft sweets were determined.According to the test results,the best processing technology of galangal and red dates gel soft sweets was:the ratio of gelatin to agar was 10:1,galangal and red dates extract was 400 g/L,sugar degree was 40%,the citric acid addition amount was 0.12 g/L.At this condition,the gel fudge has the best hardness,elasticity and chewiness,high transparency,moderate sweetness,and robust galangal and red dates.
作者
何子浩
陈惠华
赖祉妃
严莹莹
黄丽平
杨娟
HE Zihao;CHEN Huihua;LAI Zhifei;YAN Yingying;HUANG Liping;YANG Juan(Lingnan Normal University,Guangdong Zhanjiang 524048 China;Zhanjiang Institute of Food and Drug Control,Guangdong Zhanjiang 524048 China)
出处
《食品工程》
2022年第1期52-57,共6页
Food Engineering
基金
南海海洋生物医药资源研发公共服务平台项目(2017C8B2)
广东省基础与应用基础研究基金(2020A1515010852)
岭南师范学院博士人才专项(ZL1615)。
关键词
高良姜
红枣
凝胶软糖
工艺研究
galangal
red dates
gel soft sweets
processing technology
