朴子叶保健软糖的工艺研究  

Study on Nutritional Soft Sweets Processing of Magnolia Officinalis Rehd. et Wils.Leaves

作　　者：罗雪容[1] 苏佳婉 张楚玲 林燕如[1] 

机构地区：[1]韩山师范学院化学系,广东潮州521041

出　　处：《广东化工》2015年第2期24-25,共2页Guangdong Chemical Industry

基　　金：广东省省级大学生创新创业训练计划项目[2014];韩山师范学院大学生创新性实验计划项目[2013]"潮汕朴子粿原料--朴子叶系列产品的研发"

摘　　要：以朴子叶、琼脂、白砂糖为主要原料,通过正交实验,研制开发出具有功能性的朴子叶保健软糖,结果表明:软糖制作的最佳工艺条件为加水倍数230倍,琼脂用量1.35 g,白砂糖用量7.00 g,熬煮温度95℃。该产品外观透明、弹性好、口感独特、甜度适中,对于传统的软糖开发研究具有积极意义。With the raw material of the Magnolia officinalis Rehd. et Wils. Leaves, agar and sugar, the processing of soft sweets was studied and the optimal formula was decided by orthogonat experiments. Results showed that the optimal formula was obtained by using the following conditions： the added amount of water 230, agar 1.35 g, sugar 7.00 g, the boiling temperature 95℃. The soft sweets had the characteristics of transparent surface, good elasticity, special flavor and moderate sweetness by using this formula, which had a positive influence on the research of traditional soft sweets.

关 键 词：朴子叶 软糖 保健 工艺条件 

分 类 号：TS972.1[轻工技术与工程]