春砂仁凝胶软糖的研制  

Preparation of the jelly sweets with amomum villosum lour.

作　　者：樊亚鸣[1] 刘丽媚[1] 林海清[1] 陈永亨[1] 

机构地区：[1]广州大学化学化工学院,广州510006

出　　处：《食品科技》2006年第4期57-60,共4页Food Science and Technology

基　　金：国家星火科技项目(2005EA780029);广州市科技计划项目(2004J1-C0335)。

摘　　要：采用广东阳春春砂仁的提取浓缩物为原料,选择并比较了几种亲水胶体的凝胶性能及形成凝胶软糖的工艺条件。通过胶体的复配,研制出一种外观晶莹透明、质地软糯而富有弹性、口感具有春砂仁特征滋味的凝胶软糖。其中亲水胶体含量为1%、总糖含量为66%、水分含量为17.6%。A new technics of jelly sweets was discussed, and the condensate extracted from Amomum viUosum Lour. was used in it. The properties of several hydrophilic colloids were compared and two of them were chosen to form a complex, which made of the jelly sweets with a transparent, soft and elastic texture. In the sweets, the content of hydrophilic colloids is 1%, the sugar 66%, and water 17.6%.

关 键 词：凝胶软糖 春砂仁及其提取物 亲水胶体 复配 

分 类 号：TS246.56[轻工技术与工程—制糖工程]