丁香花凝胶暖胃保健软糖配方的研究与工艺优化  

Study on the Formulation and Process Optimization of the Lilac Warm Stomach Gel Soft Sweets

作　　者：魏晓峰[1] 刘敏[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《保鲜与加工》2016年第1期63-68,共6页Storage and Process

摘　　要：以丁香花、红枣、山楂、陈皮、红糖为主要原料制作丁香花凝胶暖胃保健软糖。采用感官品质评价结合质构仪测定的方法,在单因素试验的基础上进行正交试验,研究制作丁香花凝胶暖胃保健软糖的最佳配方及工艺。结果表明,影响丁香花凝胶暖胃保健软糖品质因素的主次顺序为：凝胶剂添加量〉纤维总量〉柠檬酸添加量〉红糖添加量;其制作最佳配方为：纤维总量15 g（丁香粉∶枣粉∶山楂∶陈皮=4∶4∶2∶1）、淀粉糖浆20 g、红糖33 g、凝胶剂6 g（明胶∶卡拉胶=2∶1）、柠檬酸0.12 g;在45℃条件下干燥23~24 h得到的产品口感良好,风味浓郁,色泽适宜,硬度适中,感官品质最佳。The lilac warm stomach gel soft sweets was made with the major materials of lilacs, dates, hawthorn, orange peel and brown sugar. The best formulation and process optimization were studied by orthogonal test based on the single factor experiments, and texture analyzer combined with sensory evaluation as methods. The results showed that, the influence factors of the product quality were the addition of gels, addition of total fiber, addition of citric acid and addition of brown sugar. And the best formula was composed of total fiber 15 g （with the ratio of lilac powder, date powder, hawthorn and orange peel was about 4：4：2：1）, starch syrup 20 g, brown sugar 33 g, gels 6 g （with the ratio of gelatin and carrageenan was about 2：1） and citric acid 0.12 g. Drying at 45 ℃ for 23 to 24 hours, the obtained products under the best formulation had good taste, rich flavor, appropriate colour and lustre, moderate hardness, and the best sensory quality.

关 键 词：丁香花 软糖 质构 暖胃 配方 

分 类 号：TS246.56[轻工技术与工程—制糖工程]