红薯枸杞保健软糖的研制  

The manufacture of sweet potato Chinese wolfberry soft candy

作　　者：刘敏[1] 冯小雨[1] 王丹[1] 李雪[1] 李爽[1] 张岚[1] 马洪波[1] 

机构地区：[1]吉林医药学院公共卫生学院,吉林吉林132013

出　　处：《吉林医药学院学报》2017年第4期257-259,共3页Journal of Jilin Medical University

摘　　要：目的研制红薯枸杞保健软糖。方法采用单因素实验、正交实验与感官评价实验获得色泽、口感最佳的保健软糖,并通过理化检验、微生物检验测定软糖的水分、还原糖、铅含量以及细菌总数、大肠菌群、金黄色葡萄球菌、霉菌是否符合国家标准。结果通过单因素实验、正交试验以及感官评价得出的最佳配方为红薯与枸杞比为7∶3、砂糖与饴糖比为1∶1、凝胶剂用量为3%、柠檬汁用量为4%、烘干温度为45℃。该保健软糖水分含量为18%,还原糖含量为21%,铅含量为15.5μg/kg,细菌总数为33 CFU/g,大肠菌群未检出,金黄色葡萄球菌未检出,霉菌未检出。结论该红薯枸杞保健软糖的最优制作配方,水分、还原糖含量适宜,铅、细菌总数、大肠菌群、金黄色葡萄球菌、霉菌符合国家相关标准。Objective To develop new Sweet potato medlar health jelly. Methods The single factor experiment, orthogonal test and prune sensory evaluation test were employed to identify the the jelly＇s color and taste, and physical and chemical inspection and bacteriological examination were used to detect the moisture gums, reducing sugar, lead content and aerobic bacterial count, coliforms group counts, staphylococcus aureus, mold group so to make sure the jelly could comply with national standards. Results The best recipe was the ratio of sweet potatoes and Chinese wolfberry was 7： 3, sugar and caramel＇s was 1： l, gelling agent in an amount of 3 %, the amount of lemon juice was 3 % , the drying temperature was 45 ℃. While the moisture content was 18%, the reducing sugar was 21%, lead content was 15.5 μg/kg, aerobic bacterial count was 33 CFU/g, and without coliforms group counts and staphylococcus aureus and mold group were detected. Conclusion The ingredients in the recipe comply with national standards completely.

关 键 词：软糖 红薯 枸杞 

分 类 号：TS246.56[轻工技术与工程—制糖工程]