朴子叶硬糖的研制  

Study on Hard Sweets Processing of Magnolia officinalis Rehd.et Wils. Leaves

作　　者：陈炳鑫[1] 林瑶[1] 林燕如[1] 

机构地区：[1]韩山师范学院化学系,潮州521041

出　　处：《食品工业》2015年第2期51-54,共4页The Food Industry

基　　金：韩山师范学院大学生创新性试验计划项目[2013]"潮汕朴子粿原料--朴子叶系列产品的研发"

摘　　要：探讨了朴子叶硬糖的配方及其生产工艺条件对成品质量的影响。通过对产品各原料不同配比的设计,并对感官质量进行比较试验,得出了产品的优选配方：白砂糖57%、麦芽糖浆43%、朴子叶纯粉1.25%、香精0.4%。熬糖电压控制在150 V,糖膏温度冷却到110℃时加入朴子叶纯粉及香精等辅料,糖膏温度冷却到70℃-80℃时进行冲压成型,由此工艺得到的朴子叶硬糖质量好。The formula of the Magnolia officinalis Rehd. et Wils. Leaves and the factors of the production quality were studied. The optimal formula was decided with orthogonal experiments as followings： sugar 57%, Maltose syrup 43%, the powder of the Magnolia officinalis RehcL et Wils. Leaves 1.25%, essence 0.4%. The high quality was obtained when controlling the voltage of the boiling hard sweets in 150 V, adding the raw material at 110 ℃, and punching forming after the temperature fell to 70 ℃-80 ℃.

关 键 词：朴子叶 硬糖 配方 工艺条件 

分 类 号：TS246.5[轻工技术与工程—制糖工程]