蓝莓风味软糖的加工研制  

Research and Manufacture of Blueberry Flavor-jelly Drops

作　　者：刘华戎[1] 谷大海[1] 

机构地区：[1]云南农业大学,云南昆明650201

出　　处：《农产品加工（下）》2012年第7期147-149,154,共4页Farm Products Processing

摘　　要：以蓝莓为试验原料,研究了蓝莓风味软糖的生产配方。以产品的色泽、组织形态、滋味和口感等作为评价指标,通过单因素试验和正交试验,确定加工100 g蓝莓风味软糖的最佳配方为:羧甲基纤维素用量为1.5 g,琼脂1.0 g,魔芋粉0.5 g,蓝莓原汁12.0 g,苹果酸0.06 g,白砂糖25.0 g,麦芽糖3.0 g,木糖醇1.9 g,蛋白糖0.1 g。通过此工艺和配方加工的产品质地均匀、光滑、柔韧、爽滑可口、酸甜适中,食用和携带方便,且具备一定的保健功能。Flavor-jelly drops factory formula is developed using blueberry as the main raw material. Based on sensory quality of the flavor-jelly drops, including color, hardness, flavor and taste, the paper researches into some additives that can process flavor-jefly drops by single-factor test and orthogonal test.The results show that best sensory quality of the flavor-jeUy drops is achieved using 1.5% CMC, 1.0% agar, 0.5% konjaku flour, 12.0% blueberry juice, 0.06% malic acid and 30.0% sweeteners. The flavor-jelly drops has the characteristics of plumping sweet body, smooth surface, take along and edible convenient fine tenacity.

关 键 词：蓝莓 风味软糖 加工工艺 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]