山楂-紫薯软糖工艺  

Candy Production by Hawthorn and Purple Potato

作　　者：陆璐[1] 黄卫萍[1] 杨昌鹏[1] 姜元欣[1] 农志荣[1] 

机构地区：[1]广西农业职业技术学院食品工程系,广西南宁530007

出　　处：《食品研究与开发》2015年第19期106-109,共4页Food Research and Development

摘　　要：以山楂和紫薯为主要原料制作软糖,单因素试验考察了山楂与紫薯的配比及白砂糖、柠檬酸、卡拉胶和淀粉添加量对软糖质量的影响,并经正交试验确定了山楂紫薯软糖的最佳配方为:山楂紫薯配比为1∶1、白砂糖15%、柠檬酸0.18%、卡拉胶4.0%、淀粉3%。Candy is made by hawthorn and purple potato as main raw material. The ratio of hawthorn to purple potato together with the amount of white sugar, citric acid, carrageenan and starch are studied by single-factor test to determine the affect on candy quality. Orthogonal tests are carried out to determine the best recipe which lists as： Hawthorn and purple potato ratio 1 ∶ 1, sugar 15 %, citric acid 0.18 %, carrageenan 4.0 % and starch 3 %.

关 键 词：山楂 紫薯 软糖 

分 类 号：TS245[轻工技术与工程—制糖工程]