紫淮山凝胶软糖的研制  

Development of Purple Yam Gel Candy

作　　者：李冬梅[1] 梁远毅 许晓婷[1] 

机构地区：[1]广东农工商职业技术学院热作系,广东广州510503

出　　处：《食品研究与开发》2014年第13期I0003-I0003,共1页Food Research and Development

摘　　要：以新鲜紫淮山,白砂糖,葡萄糖为主要原料,通过对凝胶剂的复配及紫淮山软糖生产工艺的研究,得出制取紫淮山软糖的最佳配方为:紫淮山浆10%,凝胶剂5%(琼脂∶明胶=2∶1,质量比)白砂糖25%,葡萄糖10%;确定在50℃条件下干燥2h后继续在45℃条件下干燥22h,得到的紫淮山软糖质地柔软、组织细腻、口感滑润,保留了紫淮山特有的风味及营养价值。Panocha was developed using fresh purple yam,white sugar and glucose as maimaterials,and gelata mix and the processing technology were studied in this paper.The best formula was purple yam slurry 10 %,gel5 %(agar and gelatin than 2 ∶ 1),White sugar 25 % glucose 10 %;Determinating to dry for 2 h in 50 ℃ conditions and dry for 22 h at the conditions of 45 ℃. The gel candy was soft,delicate tissue,smooth taste,retaining the unique flavor of the purple yam and the nutritional value.

关 键 词：淮山 凝胶软糖 科学研究所 花青素含量 保健价值 营养价值 紫玉 紫人参 

分 类 号：TS246.56[轻工技术与工程—制糖工程]