滇橄榄凝胶软糖的研制  

Study on preparation of Phyllanthus embical fruit jelly-sweets

作　　者：蔡秀丹[1] 谭小凤[1] 吴荣书[1] 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《食品科技》2009年第6期83-87,共5页Food Science and Technology

摘　　要：以滇橄榄为原料,制作具有滇橄榄独特风味的凝胶软糖。实验表明:滇橄榄凝胶软糖的最佳工艺配方为滇橄榄浓缩液8%,白砂糖与葡萄糖比3.5∶1,糖酸比55∶1,明胶用量10%,琼脂用量3%,卡拉胶用量0.8%。The jelly-sweets was made from Phyllanthus embical fruit, it was a jelly-sweets with good flavor and taste. Results showed that the best product was concentrate from Phyllanthus embical fruit 8%, cane sugar：glucose 3.5：1, sugar：acid 55：1, gelatin 10%, agaragar 3%, carrageenan 0.8%.

关 键 词：滇橄榄 凝胶软糖 复配 

分 类 号：TS246.56[轻工技术与工程—制糖工程]