刺梨果渣软糖配方工艺优化研究  

Optimazation of preparation processing of soft sweet with Roxburgh pomace

作　　者：李小鑫[1] 郑文宇[1] 王晓芸[1] 丁筑红[1] 

机构地区：[1]贵州大学生命科学学院,贵州省农畜产品贮藏与加工重点实验室,贵阳550025

出　　处：《食品科技》2013年第10期145-150,共6页Food Science and Technology

基　　金：毕节-贵州大学专项基金(毕循专合字(2010)ZK008);贵州省区域合作项目(黔科合区域合[2013]7001号);贵州省重大科技专项(黔科合重大专项字[2013]6006)

摘　　要：以新鲜刺梨果渣为原料,筛选最适胶凝剂,并采用单因素试验以及中心组合设计原理和响应面分析刺梨果渣软糖工艺最优配方,确定刺梨果渣、复合胶凝剂以及糖含量。结果表明：果渣含量24.59%,复配胶凝剂（明胶、麦芽糊精、卡拉胶的质量比为7：2：1）含量9.01%,糖含量36.82%,添加0.20%柠檬酸,以此配方制备的刺梨果渣软糖感官评分预测最大值为93.0,实测值92.6,产品含水量≤8%,总糖≤40%,总酸0.2%~0.4%,Vc≥240 mg/100 g,总膳食纤维≥6.4g/100 g。产品口感细腻柔糯,咀嚼性好,酸甜适口,具有刺梨原果风味。The Roxburgh pomace soft sweet was perpared with fresh roxburgh rose promace and optimal gelatinizers.The formulation was optimized by using the single factor test and utilizing central composite design and response surface methodology to determine the contents of promace,gelatinizers and sugar.Results showed that the optimal amounts of the above ingredients were as follows： promace content 24.59%,compound gelatinizers content 9.01%,its proportionality 7：2：1,sugar content 36.82%,with 0.20% citric acid.Using the optimal formulation,the sensory score of the porduct was 92.6,approximating to the predicted value of 93.0,with water content≤8%,total sugar content≤40%,total acidity 0.2%~0.4%,Vc content≥240 mg/100 g,total dietary fibre content≥6.4 g/100 g,and was characterized by a good chewiness,delicate and sweet and sour taste with original flavor of roxburgh rose.

关 键 词：刺梨果渣 软糖 配方 

分 类 号：TS246.56[轻工技术与工程—制糖工程]