营养保健型紫菜明胶软糖的研制  

Study on Processing of Nutritional Laver Gelatin Soft Sweet

作　　者：赵明明[1] 薛勇[1] 王超[1] 张莉莉[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品研究与开发》2012年第5期86-89,共4页Food Research and Development

基　　金：海洋公益性行业科研专项(NO.201105029);国际科技合作项目(NO.2010DFA31330)

摘　　要：旨在开发一种具有保健功能但不含紫菜腥味的新型紫菜明胶软糖。通过对比试验确定可以使紫菜软糖不具有腥味的紫菜的预处理方式,并通过正交试验和最优条件验证试验确定最佳配方与工艺。结果为,柠檬酸含量为1%;麦芽糖浆含量为30%;蔗糖含量为21%;明胶含量为9%;紫菜适量。开发的软糖具有较好的咀嚼性和口感,糖体饱满光滑,营养丰富且不具有紫菜的腥味。The paper aims to develop a gelatin soft sweet which has sanitarian function without laver flavor.Contrast experiments were processed to determine the optimum pretreatment way of laver.The optimal formula and process of soft sweet was decided by orthogonal experiments with the results of citric acid 1 %,malt syrup 30 %,sugar 21 %,gelatin 9 % and laver in moderation.The soft sweet obtained in this experiment has the characteristics of better chewiness and mouth feel,plumping sweet body,rich nutrition and a nice taste without laver flavor.

关 键 词：紫菜 明胶 软糖 加工工艺 

分 类 号：TS246.56[轻工技术与工程—制糖工程]