佛手瓜保健软糖加工技术研究  

Study on processing technology of chayote healthy soft sweets

作　　者：黄丽[1] 

机构地区：[1]广东农工商职业技术学院绿色食品加工与管理教研室,广东广州510507

出　　处：《食品工业科技》2011年第5期257-260,共4页Science and Technology of Food Industry

基　　金：广东农工商职业技术学院资助之重点研究项目(xyzd0804)

摘　　要：为研制出不含任何防腐剂和色素的佛手瓜保健软糖,以佛手瓜为原料,以绿茶粉为辅料,以低聚果糖和蔗糖为甜味剂,以卡拉胶、明胶、变性淀粉为凝胶剂,通过配方和工艺研究,制作出低能量、卫生安全的佛手瓜保健软糖。结果表明,最佳原料配方为:佛手瓜汁35.4%、凝胶剂3.0%(由23.1%卡拉胶、23.1%明胶、53.8%变性淀粉组成)、甜味剂28.4%(由41.6%低聚果糖和58.3%蔗糖组成)、水33.1%;最佳加工工艺为:将复合凝胶与水按照1∶8的比例浸泡12h,熬糖温度70℃,熬煮8min,且不断搅拌,45℃干燥24h至含水量在10%左右。根据上述方法研制出的佛手瓜软糖呈半透明状,淡绿色,口感清甜柔软,风味独特诱人,并具有良好的咀嚼性和弹性。In order to develop chayote healthy soft sweets without any preservative and colorant,with high-nutritional-value chayote as raw material,green tea powder as assistant material,fructooligosaccharide（FOS）and sugar as sweet agent,carrageenan,gelatin and denatured starch as gel agent,the optimum material formula and processing technology was studied to develop the chayote healthy soft sweets with low energy and safety.Results showed that the optimum material formula was that chayote juice 35.4%,gel agent3.0%（made up of 23.1% carrageenan,23.1% gelatin,53.8% denatured starch）,sweet agent 28.4%（made up of 41.6% FOS and 58.3% sugar）,water 33.1%.The optimum processing technology was as follows：the proportion of gel agent and water was 1∶8 with soaking about 12h,boiling of sugar was controlled at 70℃,with stirring about 8min,drying for about 24h at 45℃,with water content about 10%.The above method could produce chayote healthy soft sweets with half transparence,light green color,slight sweet and soft tasty,special and attractive chayote flavor,good mastication and elasticity.

关 键 词：佛手瓜 保健软糖 加工工艺 原料配方 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]