摘要
本实验以破壁灵芝孢子粉、枸杞多糖为原料,通过单因素及正交试验研制灵芝枸杞软糖的配方,并对软糖的抗氧化性进行测定,结果表明:凝胶添加量为4.5%,复配比例为2:1(琼脂:卡拉胶);甜味剂果葡糖浆添加量为8%,白砂糖添加量为30%;原料(1:2)的添加量为25%;干燥条件为70℃。经过对不同浓度软糖液的抗氧化性测定,灵芝枸杞软糖具有一定的抗氧化作用。
In this experiment,the broken spores of ganoderma and the lyceum barbarum poluysaccharide as raw material,and the candy formula was studied through single factor and orthogonal test,and the antioxidant resistance of the candy was measured,the results show that:the addition amount of gelatin was 4.5%,the mixed ratio was 2:1(agar:carrageenan);the sweetener fructose syrup was added in an amount of 8%;the amount of white sugar was 30%;the additional amount of raw material(1:2)was 25%;the drying conditions was 70℃.The antioxidant properties of different concentrations of soft candy were determined,and the results show thar candy has a certain antioxidant effect.
作者
刘清玮
孙莉佳
马银鹤
LIU Qing-wei;SUN Li-jia;MA Yin-he(Traditional Chinese Medicine Department,Jilin Agriculturel Science and Technology College,Jilin Jilin 132101)
出处
《人参研究》
2018年第2期22-26,共5页
Ginseng Research
基金
吉林农业科技学院"中药学"吉林省省级重点学科子项目
项目编号:吉农院合字[2015]第X042号
关键词
灵芝
枸杞
最佳配方
抗氧化性
Ganoderma lucidum
Wolfberry
The best formula
Antioxidant properties
