黑木耳明胶软糖的研制  

Study on Processing of Fungus Gelatin Soft Sweets

作　　者：王蕾[1] 赵志峰[1] 

机构地区：[1]四川大学食品科学系,成都610065

出　　处：《食品与发酵科技》2010年第4期88-91,共4页Food and Fermentation Science & Technology

摘　　要：本课题旨在制作出低甜度、低热量、具有黑木耳独特风味的软糖。使其不仅风味独特,并且满足了现如今消费者对于健康保健的追求。本实验最佳工艺条件为:明胶含量为15%;麦芽糖浆含量为15%;β-环状糊精的含量15%;糖浆熬煮温度为115℃～120℃,待糖浆出现粘稠现象时即可停止熬糖;拌合温度为70℃左右;成胶过程温度要低于60℃,pH控制在6.5～7.0;静置时间要足够长,要待糖浆中的气泡集聚到糖浆表面;采用室温自然干燥,待浆液在模具中成型时即可停止干燥。The paper aims to crank out the a kind of candy product with morphological appearance, unique taste, health- care function and rich nutritions, catering to the needs of customers. The optimum conditions of the key factors determined are ： gelatin content of 15%; β-cyclodextrin content of 15%; boiling temperature of syrup of 115℃~120℃, stopping boiling when the syrup appears to be viscous ; mixing temperature of 70℃ or so; gelation process temperature of no more than 60℃, pH of 6.5～7.0 with long enough holding time to wait until the syrup bubbles gather in the syrup surface; drying process using natural drying at room temperature, stopping when the products are solidified molding and the surface has not appeared to dry.

关 键 词：明胶 黑木耳 软糖 加工工艺 配伍性 

分 类 号：TS246.4[轻工技术与工程—制糖工程]