苦瓜凝胶糖果的研制  

The Development of Momordica Charantia Gel Candy

作　　者：向东[1] 刘迎宾[1] 李斌[1] 王锡彬[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品研究与开发》2015年第13期I0001-I0001,共1页Food Research and Development

摘　　要：以苦瓜为主要原料研制凝胶糖果,对苦瓜汁、果葡糖浆、凝胶剂的用量及最佳烘干条件等主要因素进行了研究,通过L9(34)正交试验确定了苦瓜凝胶糖果的配方。结果表明:苦瓜凝胶糖果的最佳配方为苦瓜汁40%、果葡糖浆40%、麦芽糊精13%、凝胶剂3.5%,最佳烘干条件为70℃下烘烤6 h^8 h,所得产品能达到最佳的口感、风味与外观。Momordica charantia was processed as principal raw material to develope gel candy in the experiments.Through the L9(34) orthogonal test, the contents of momordica charantia juice, fructose-glucose syrup and colloid in candy product were determinated. The results showed that the optimal formula was 40 %momordica charantia juice,40 % fructose-glucose syrup,13 % Maltodextrin and 3.5 % colloid and the optimal drying process was at 70 ℃ temperature for 6 h-8 h,by which the best taste, flavor and presentation of gel candy products could be provided.

关 键 词：苦瓜 凝胶糖果 一年生草本植物 人体免疫力 热带地区 保健功能 葫芦科 癞葡萄 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]