无花果凝胶软糖的研制  

Development of Fig Gel Candy

作　　者：叶超[1] 刘毅[1] 

机构地区：[1]贵阳中医学院,贵州贵阳550002

出　　处：《食品研究与开发》2013年第2期43-45,53,共4页Food Research and Development

摘　　要：优选无花果凝胶软糖的最佳配方。采用单因素试验,用不同比例的琼脂、明胶,优选最佳凝胶基质;在上述试验基础上,以凝胶基质、白砂糖、葡萄糖和无花果浆的添加量为因素,设计三个水平,进行正交试验并综合评分。根据综合评分,得出最佳配方,即凝胶基质:白砂糖:葡萄糖:无花果浆=3:35:20:10。根据最佳配方制得的无花果凝胶软糖质地柔软、组织细腻、口感滑润,保留了无花果特有的风味及营养价值,为进一步开发提供实验基础。Optimization of the best fudge recipe fig gel. Single factor experiment, with different proportions of agar, gelatin, preferably the best gel matrix; the basis of the above experiment, the gel matrix, white sugar, glucose and fig syrup addition level factors, three levels of design , the orthogonal test and the composite score. According to the Composite score, the optimum formula was gel matrix ： White sugar ： glucose ： fig syrup = 3 ： 35 ： 20 ： 10. Obtained based on the best recipe fig gel candy was soft, delicate tissue, smooth taste, retaining the unique flavor of the fig and the nutritional value, lay a foundation for the production.

关 键 词：无花果 凝胶 软糖 

分 类 号：TS246.56[轻工技术与工程—制糖工程]