甘薯软糖的研制  

Development of Sweet Potato Soft Candy

作　　者：顾仁勇[1] 刘蓉燕 银永忠[1] 

机构地区：[1]吉首大学化学化工学院食品科学与工程系,湖南吉首416000 [2]湖南酒鬼酒股份有限公司,湖南吉首416000

出　　处：《食品科学》2008年第9期684-686,共3页Food Science

摘　　要：以甘薯为主要原料，对甘薯软糖的生产工艺条件进行研究。通过对比实验对最佳胶凝剂以及烘干条件进行选择，并采用正交试验确定了产品的最佳配方。结果表明：选择琼脂1％＋卡拉胶1％作为胶凝剂，按照甘薯浆200g、蔗糖150g、柠檬酸0．2g、胶凝剂2％的配方进行配料，在50℃下烘干16～20h所制得的软糖有良好的咀嚼性及口感，外观金黄透明，综合品质良好。Using sweet potato as main raw material, the production conditions of sweet potato soft candy were investigated. the optimal gelling agent and the drying conditions were confirmed by comparion experiments, and the orthogonal test was used to determine the optimum formulation. The results showed that mixed materials comprise sweet potato paste 200 g, sugar I00 g, citric acid 0.2 g and gelling agent 2%, using the agar （1%） and plus carrageenan （1%） as gelling agent. After drying, the mixed matrials at 50 ℃ for 16 to 20 h. The soft candy product is obtained, which has good chewiness and mouth feel, golden and transparent appearance and high sensory score.

关 键 词：甘薯 软糖 生产工艺 

分 类 号：TS236.3[轻工技术与工程—粮食、油脂及植物蛋白工程]