营养保健型荠菜胡萝卜软糖的加工工艺  

The processing technology of nutritional soft sweets containing carrot and shepherd' s purse

作　　者：南昌希[1] 权伍荣[1] 崔福顺[1] 杨咏洁[1] 

机构地区：[1]延边大学农学院食品科学系,吉林龙井133400

出　　处：《食品工业科技》2007年第5期178-180,214,共4页Science and Technology of Food Industry

摘　　要：以荠菜和胡萝卜为主要原料研制了具有天然营养保健特点的软糖,在单因素实验的基础上运用正交实验法筛选出最佳配方。结果表明,荠菜汁20%,胡萝卜汁15%,白砂糖18%,柠檬酸0.12%,明胶5%、琼脂0.3%时可研制出组织状态、色泽和口感均优良的软糖。A nutritional soft sweets was made from shepherd＇s purse and carrot, The best formula has been obtained by orthogonal experiments on the basis of single factor experiment. The best product with a nice color and delicious taste was obtained with 20% shepherd＇s purse juice, 15% carrot juice, 18% sugar,O.12% citric acid, 5% gelatin and 0,3% agar.

关 键 词：荠菜 胡萝卜 软糖 胶凝剂 

分 类 号：TS246.56[轻工技术与工程—制糖工程]