酸角风味软糖的研制  

Study on the Preparation of Tamarindus indica L.Soft-sweets

作　　者：余铭[1] 袁唯[2] 王永斌[2] 

机构地区：[1]阳江职业技术学院生命科学与技术系,广东阳江529566 [2]云南农业大学食品科技学院,云南昆明650201

出　　处：《安徽农业科学》2011年第10期5748-5750,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]获得风味独特、质量稳定的酸角软糖。[方法]以酸角、琼脂、魔芋精粉、卡拉胶、麦芽糖浆与白砂糖为主要原料,用制得软糖的感官评分为指标,采用单因素试验和正交试验优化软糖配方。[结果]酸角风味软糖的最优配方为酸角原汁120 g,白砂糖200 g,麦芽糖浆200 g,琼脂1 g,魔芋精粉9 g,卡拉胶4 g。在最佳配方下制得的软糖呈琥珀色,有浓郁的酸角特有风味,口感绵软,有良好的咀嚼性和弹性。[结论]该研究获得了风味独特、口感良好的酸角风味软糖,为酸角资源的进一步开发利用提供了参考。[Object]To obtain the Tamarindus indica L.soft-sweet with unique flavor and stable quality.[Method] The soft sweets were prepared by tamarind,maltose,agar,konjac flour,carrageenan,cane sugar,and the quality of which was determined by sensory evaluation method.Based on single factor test,the recipe was optimized through orthogonal design.[Result]The optimum recipe for tamarind soft-sweets was as follows：120 g tamarind juice,200 g maltose,200 g cane sugar,1.0 g agar,9.0 g konjac flour,4.0 g carrageenan.The soft sweets prepared by the optimum recipe were amber and elastic with unique flavor.[Conclusion] This study provides basis for the further development of Tamarindus indica L.

关 键 词：酸角(Tamarindus INDICA Linn.) 软糖 制作配方 优化 

分 类 号：TS236.3[轻工技术与工程—粮食、油脂及植物蛋白工程]