红薯木瓜南瓜子复合保健软糖的研制  

Development of New Compound Soft Candy Made by Sweet Potato,Papaya and Pumpkin Seed

作　　者：李冬梅[1] 蔡静贤 余苑婷 谢晓媚 朱宝瑜[1] 

机构地区：[1]广东农工商职业技术学院热作系,广州510503

出　　处：《农业工程》2015年第4期87-90,共4页AGRICULTURAL ENGINEERING

基　　金：2015年度广东大学生科技创新培育专项资金立项项目:科技发明制作类

摘　　要：以鲜红薯、木瓜和南瓜子为主要原料,通过对凝胶剂和甜味料的复配及生产工艺的研究,得出适宜制作复合保健软糖的最佳配方:15%的红薯木瓜汁(红薯汁∶木瓜汁(V∶V)=2∶1),3.0%复合胶(琼脂∶明胶∶魔芋胶(m∶m∶m)=1.5∶8∶0.8),30%的甜味料(果糖∶山梨醇∶木糖醇(m∶m∶m)=20∶3∶1.5),0.10%柠檬酸,0.5%南瓜子粉。在此条件下,可生产出色泽橙红色,透明亮泽,组织柔软且富有韧性、弹性,具有红薯、木瓜和南瓜子特有清香、低能量、卫生安全的复合保健软糖。Soft candy was developed using fresh sweet potato,papaya and pumpkin seed as raw main materials,and gelata mix,sweet mix and processing technology were studied. The best formula was mixed juices 15%（ volume ratio between sweet potato juice and papaya juice was 2 ∶ 1）,gel 3%（ mass ratio between agar,gelatin and konjac gum was 1. 5 ∶ 8 ∶ 0. 8）,total sweeteners 30%（ mass ratio between fructose,sorbitol and xylitol was 20 ∶ 3 ∶ 1. 5）,citric acid 0. 10%,pumpkin seed powder0. 5%. The soft candy had a good taste,attractive fragrance,good chewing property,elasticity,low energy,quality safety and good healthy care.

关 键 词：红薯 木瓜 南瓜子 软糖 工艺 

分 类 号：TS246.56[轻工技术与工程—制糖工程]