桃胶片加工工艺及品质研究  

Study on processing technology and quality of peach gum

作　　者：陈雪勤[1] 黄泽元[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《武汉轻工大学学报》2014年第4期15-19,共5页Journal of Wuhan Polytechnic University

摘　　要：实验以桃胶为主要原料,通过研究桃胶、水、卡拉胶、酸变性淀粉、预糊化淀粉、柠檬酸、蔗糖用量及对桃胶片品质的影响,获得桃胶片生产优化工艺,利用单因素试验和正交试验确定优化工艺参数。结果表明,桃胶片生产优化工艺为先分别水解桃胶和溶糖,然后将其混合,添加其他成分,再成型包装,桃胶片优化配方为卡拉胶0.6 g,酸变性淀粉4 g,预糊化淀粉10 g,水为30 g,桃胶5.5 g,蔗糖30 g,柠檬酸0.2 g,柠檬酸钠0.25 g,食盐0.375 g,单甘酯0.15 g,羟基化卵磷脂0.25 g,蔗糖酯0.25 g。该条件下生产出的桃胶片呈浅黄色,半透明,晶莹剔透;具有桃胶特有的风味;口感润滑、滋味纯正,具有咀嚼性。In this experiment, peach gum as the main raw material is used to make the new peach slices, to study the peach gum, gelatin, water, acid modified starch, pre gelatinized starch, citric acid, sucrose content and the peach piece quality, the best technology for the production of peach slices is got and the optimal technological pa- rameters are determined by single factor test and orthogonal test. The results show that the optimum production of peach gum tablets are to hydrolyze peach gum and soluble sugar, to mix, add other ingredients, then to form packa- ging,and the optimal formula of peach gum is carrageenan O. 6 g, modified starch 4 g, pre gelatinized starch 10 g, water 30 g, peach gum 5.5 g, sucrose 30 g, citric acid O. 2 g, citric acid and sodium O. 25 g, salt O. 375 g, mono- glyceride O. 15 g, hydroxylated lecithin O. 25 g, sucrose ester O. 25 g. Peach gum tablets are produced under the conditions with pale yellow, translucent, crystal clear; with peach flavor; taste lubrication, pure taste, with masti- cation, there is positive significance in this use of peach gum resources and traditional sweets development.

关 键 词：桃胶 软糖 加工工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]