岭南风味天然保健型凝胶软糖工艺优化  

Optimization of Preparation Process for Natural Nutritional Jelly Sweets with Lingnan Flavor

作　　者：陈洋泰[1] 张织芬[1] 樊亚鸣[1] 曹少梅[1] 赵佩颖[1] 陈立显[1] 畅乐[1] 

机构地区：[1]广州大学化学化工学院,广东广州510006

出　　处：《食品科学》2011年第16期113-116,共4页Food Science

基　　金：广东省教育部产学研结合项目(2008B090500256)

摘　　要：研究一种具有岭南风味的天然保健型凝胶软糖。通过明胶与果胶的复配,获得较好的凝胶性能及较高的融点;添加具有岭南特色风味的陈皮、春砂仁油树脂和黄皮果肉泥,获得独特的风味和外观;利用不同亲水亲油平衡值的乳化剂蔗糖酯,解决制作过程中的起泡性、透明度和黏壁性的问题。最佳配方为:明胶与果胶添加量为固体总质量的2.3%和1.3%;陈皮、砂仁油树脂和黄皮果肉泥的添加量为0.77%、0.39%和5.8%;蔗糖酯s170、s1570的添加量为0.08%和0.19%。通过一定的制作工艺研制出具有高融点、风味独特、弹性与韧性适中、外观晶莹剔透的凝胶软糖。In this paper,a kind of natural nutritional jelly sweets with Lingnan flavor was studied.First,gelatin and pectin were mixed to achieve better gel performance and higher gel melting point;then Pericarpium citri reticulatae oleoresin,Amomum villosum oleoresin and wampee pulp sludge with Lingnan flavor were added to obtain unique flavor and appearance;in addition,emulsifiers such as sucrose ester with different HLB values were used to resolve the problems related to foaming,transparency and wall stickiness.The optimal formula wascomposed of 2.3% gelatin,1.3% pectin,0.77% Pericarpium citri reticulatae oleoresin,0.39% Amomum villosum oleoresin,5.8% wampee pulp sludge,0.08% sucrose ester s170 and 0.19% sucrose ester s1570.The jelly candy prepared using this formula revealed high melting point,unique flavor,moderate elasticity and flexibility and crystal clear appearance.

关 键 词：凝胶软糖 陈皮油树脂 春砂仁油树脂 黄皮 黏壁性 

分 类 号：TS246.56[轻工技术与工程—制糖工程]