摘要
以蔗糖、麦芽糖、明胶、大麦若叶粉和柠檬酸为原料,探究大麦若叶凝胶软糖的制备配方。通过单因素和正交实验确定最佳配方:明胶添加量5%,柠檬酸添加量2%,大麦若叶粉添加量0.3%,蔗糖∶麦芽糖1∶1。依此配方制得的软糖酸甜适口,质地均匀,色泽纯正,蕴含淡雅茶香味,对产品进行干燥失重和还原糖指标检验,产品理化指标符合行业标准要求。
Using sucrose,maltose,gelatin,barley leaf powder and citric acid as raw materials,the preparation formula of barley leaf gel soft sweet was explored. The optimum formula was determined by single factor and orthogonal experiment:gelatin 5%,citric acid 2%,barley leaf 0.3%,sucrose:maltose 1∶1. The sweet and sour soft sweet prepared according to this formula had uniform texture,pure color and elegant tea flavor. The drying weight loss and reducing sugar index of the product were tested. The physical and chemical indexes of the product met the requirements of industrial standards.
作者
高涵
GAO Han(Liaoning Agricultural Technical College,Yingkou 115009,China)
出处
《辽宁农业职业技术学院学报》
2022年第5期1-4,59,共5页
Journal of Liaoning Agricultural Technical College
基金
辽宁省教育厅科学研究项目(LJKZ1223)
辽宁农业职业技术学院科研项目(lnz201913)。
关键词
大麦若叶
凝胶软糖
配方
感官
barley leaf
gel soft sweet
formula
sense
