灵芝风味休闲凝胶型软糖产品配方优化研究  

Research on Formulation Optimization of Gel- type Candy Made from Ganoderma lucidum

作　　者：罗秋潜[1] 刘幸科[1] 杨禹晗[1] 欧阳健[1] 黄溥明[1] 朱建华[1] 朱定和[1] 邹秀容[1] 

机构地区：[1]韶关学院英东食品科学与工程学院,广东韶关512005

出　　处：《江西农业学报》2013年第11期101-104,共4页Acta Agriculturae Jiangxi

基　　金：广东省大学生创新创业训练计划项目(gdcxcy2012-11)

摘　　要：以紫灵芝、琼脂、卡拉胶、白砂糖(蔗糖)、果葡糖浆为主要原材料,制备了灵芝风味休闲凝胶型软糖产品;以感官总体分值为产品质量评价指标,在单因素试验结果基础上,通过正交试验获得最优配方为甜味剂28.24%、凝胶剂2.10%、灵芝浓缩液22.40%、柠檬酸0.081%,评价得分为99.4分,该产品的色泽均一,具典型灵芝风味,酸甜味协调性好,并具良好的咀嚼性和弹性等质构特性。In this paper, the leisure gel type candy with the flavor of Ganoderma lucidum was prepared mainly with Ganoder ma lucidum extraction juice, agar, carrageenan, sucrose and high fructose syrup. According to the results of single factor test and orthogonal experiment, which used overall sensory score as the quality evaluation indicator of the product, the optimal formula was obtained as follows ： 28.24% （w/w） sweeteners （ sucrose plus syrup, 1 ： 1 ）, gelling agent 2.10% （w/w） （ agar plus carrageenan） , C.anoderma lucidum concentrated liquid 22.40% （w/w）, and citric acid 0. 081% （w/w）. The gel type candy prepared with the optimal formula obtained 99.4 score, and it had uniform color, typical Ganoderma lucidum flavor, moderate sweet and sour taste, and good texture such as chewin and elasticitv characteristics.

关 键 词：凝胶剂 灵芝浓缩液 甜味料 软糖 

分 类 号：TS246[轻工技术与工程—制糖工程]