葛根软糖的研制  

Development of Pueraria Soft Candy

作　　者：涂雪令[1] 吕芬[1] 

机构地区：[1]四川大学食品工程系,成都610065

出　　处：《食品工业》2010年第1期32-33,共2页The Food Industry

摘　　要：以葛根粉为主要原料,通过对比试验对凝胶剂进行最佳选择,结果表明选择琼脂作为凝胶剂口感最佳。通过正交试验确定产品的最佳配方为:葛根粉8g,淀粉糖浆120g,白砂糖40g,琼脂2%,柠檬酸0.3g,柠檬酸钠0.1g;在40℃下干燥(24～30)h后,所得软糖具有良好的咀嚼性及口感,综合品质良好。Using pueraria flour as main raw material, the optimal coagulant was confirmed by comparion experiments. The results showed that mouth feel was the best when agar used as the coagulant. And the orthogonal test was used to determine the optimum formulation： pueraria flour 8 g, starch syrup 120 g, sugar 40 g, agar 2%, citric acid 0.3 g, sodium citrate 0.1 g. After drying, the mixed materials at 40℃. for （24-30） h, the soft candy product was obtained, which had good mouth feel and high sensory score.

关 键 词：葛根 软糖 凝胶剂 配方 

分 类 号：TS246.56[轻工技术与工程—制糖工程]