明胶冻力和添加量对明胶软糖品质影响的研究  

Effects of Bloom and Dosage of Gelatin on the Quality of Gelatin Gummy

作　　者：吴修东[1] 赵谋明[1] 赵强忠[1] 马浩 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641 [2]东莞徐记食品有限公司,广东东莞523118

出　　处：《现代食品科技》2012年第4期420-423,共4页Modern Food Science and Technology

基　　金：粤港关键领域重点突破项目(2009A020700002)

摘　　要：采用质构分析、保温实验和感官评价分析方法,研究了不同冻力和添加量的明胶对明胶软糖质构特性、抗变形率和感官品质的影响。结果表明:提高冻力和增大添加量,都会使明胶软糖的硬度和抗变形率明显增大,弹性指数略有增加,组织状态从偏软到偏硬,咀嚼性变好。选用冻力为220 g和添加量为6.00%的明胶时,生产明胶软糖硬度适中、弹性较好、热稳定性好和具有较好的感官品质。综合考虑,生产高品质明胶软糖选用冻力为220 g,添加量为6.00%的明胶较为合适。The quality of gelatin gummy was estimated by the texture detection, the incubation test and the sensory evaluation. The effects of bloom and dosage of gelatin on the texture property, anti-distortion rate and sensory evaluation of gelatin gummy were studied. The results showed that improving bloom and dosage of gelatin can greatly increase the hardness and anti-distortion rate and slightly improve elasticity rate of the gummy. In addition, the gummy with high bloom and dosage of gelatin showed better compactness and chewiness. Gelatin gummy had moderate hardness, high elasticity, good heat stability and sensory quality with the best bloom and dosage of gelatin of 220 g and 6.00%, respectively.

关 键 词：明胶 冻力 添加量 明胶软糖 品质 

分 类 号：TS246.56[轻工技术与工程—制糖工程]