凝胶软糖配方的优化研究  

Study on recipe optimization of gelatin soft sweets

作　　者：吕淑一[1] 钟芳[1] 李玥[1] 徐菲菲[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2013年第9期193-197,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31171686);国家高技术研究发展计划(2011BAD23B02);江苏省自然科学基金(SBK201221403)

摘　　要：采用质构分析、色差分析和感官评定等研究方法,研究了不同胶体(明胶、淀粉、刺槐豆胶)对软糖品质的影响。结果表明:在软糖中添加明胶,可以增加其硬度、咀嚼性和粘牙性,降低其弹性和透明度;在软糖中添加淀粉和刺槐豆胶,可以增加其硬度、咀嚼性和粘牙性,降低其透明度。通过正交实验,确定软糖的最佳配方为:明胶13g,淀粉5g,刺槐豆胶0.1g。Different colloid has different influence on the quality of the soft sweets. It was analyzed by the method of texture analysis, chromatic difference analysis and sensory evaluation. The conclusion was that the gelatine increased the hardness,chewiness of the soft sweets and made them stickier but decreased the springiness and transparency of the soft sweets.Starch and locust bean gum increased the hardness, chewiness of the soft sweets and made them stickier but decreased the transparency of them.The best recipe by the orthogonal experiment is obtained： qelatin 13g, starch 5g, locust bean .qum O.lq.

关 键 词：明胶 淀粉 刺槐豆胶 质构 感官评定 

分 类 号：TS246.5[轻工技术与工程—制糖工程]