旱莲草凝胶软糖的研制  

Research and Manufacture of Eclipta Prostrata L. Soft Sweets

作　　者：林燕如[1] 黄雅玲[1] 王俊清[1] 周敏异[1] 林叶青[1] 

机构地区：[1]韩山师范学院化学系,广东潮州521041

出　　处：《食品研究与开发》2014年第14期10-12,共3页Food Research and Development

基　　金：韩山师范学院青年基金项目(LQ200812)

摘　　要：以旱莲草浓缩汁、白砂糖和柠檬酸为主要原料,明胶,卡拉胶作为混合凝胶剂,制备具有旱莲草风味和保健功能的旱莲草软糖,通过研究旱莲草浓缩汁、凝胶剂、白砂糖和柠檬酸对旱莲草软糖品质的影响,获得最佳制备工艺与配方。Eclipta prostrata L. juice,sugar and citric acid as principal raw materials,gelatin and carrageenan as mixed gels,the soft sweets were manufactured with Eclipta prostrata L. taste and health properties.The best formula has been gotten through researching the influences of Eclipta prostrata L. juice,gels,sugar and citric acid additive quantities on the quality of soft sweets.

关 键 词：旱莲草 软糖 凝胶剂 

分 类 号：TS246.56[轻工技术与工程—制糖工程]