摘要
试验以菊花、枸杞、决明子和蓝莓浓缩汁为原料制备软糖。以感官评分为评价指标,通过单因素试验和正交试验确定菊花枸杞决明子功能性软糖最佳配方。结果表明,菊花枸杞决明子功能性软糖的最佳配方为凝胶剂添加量9.2%(明胶与琼脂配比为45∶1),麦芽糖醇液添加量85%,浓缩液添加量12%(菊花枸杞决明子提取液和蓝莓浓缩汁5∶7),柠檬酸添加量0.15%。在最佳工艺配方条件下,得到的产品口感最佳、表面光滑、软硬适中、咀嚼性良好,拥有较广阔的市场前景。
A new type of soft candy was developed from chrysanthemum,Lycium bararum,cassiaesemen and blueberry concentrated juice.Using sensory evaluation score as evaluation indexes,single factor experiment and orthogonal experiment were combined to study functional soft candy containing chrysanthemum,Lycium bararum,cassiaesemen extract.The results showed that the best formula was:gel(gelatin and agar 45∶1)9.2%,maltitol solution 85%,concentrated solution 12%(chrysanthemum,Lycium bararum,cassiaesemen extract and blueberry concentrated juice 5∶7),citric acid 0.15%.Under this condition,the soft candy had the best taste,smooth surface,moderate soft and hard,good chewiness,and a broad market prospect.
作者
薛瑾
利晓滢
罗汝锋
陈灏文
王思雨
刘丽萍
曹亚兰
XUE Jin;LI Xiaoying;LUO Rufeng;CHEN Haowen;WANG Siyu;LIU Liping;CAO Yalan(Guangdong Provincial Key Laboratory of Traditional Chinese Medicine Formula Granule,Guangdong Yifang Pharmacentical Co.,Ltd.,Foshan,Guangdong 528000,China)
出处
《农产品加工》
2023年第5期30-33,共4页
Farm Products Processing
基金
国家工业和信息化部2019年产业技术基础公共服务平台项目(2019-00902-1-2)。
关键词
菊花
枸杞
决明子
软糖
制备研究
chrysanthemum
Lycium bararum
cassiaesemen
soft candy
preparation
