黑枣姜汁保健软糖的研制  

The manufacture of dateplum persimmon ginger juice soft candy

作　　者：刘敏 姜雪 黄立归 吕思瑶 孙悦 陈兴明 马洪波 

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5期328-330,共3页Journal of Jilin Medical University

摘　　要：目的研制黑枣姜汁保健软糖。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黑枣与姜汁比为7∶3、砂糖与饴糖比为1∶1、凝胶剂用量为3%、柠檬汁用量为1%、烘干温度为48℃。该保健软糖水分含量17%,还原糖含量20 g/100 g,铅含量9.25μg/kg,细菌总数为37 CFU/g,大肠菌群3.6 MPN/g,金黄色葡萄球菌和霉菌未检出。结论该黑枣姜汁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 dateplum persimmon ginger juice 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 dateplum persimmon and ginger juice was 7： 3, sugar and caramel＇s was 1 ： 1, gelling agent in an amount of 3 % , the amount of lemon juice was 1% , the drying temperature was 48 ℃. While the moisture content was 17%, the reducing sugar was 20 g/100 g, lead content was 9.25 μg/kg, aerobic bacterial count was 37 CFU/g, coliforms group counts was 3.6 MPN/g, and staphylococcus aureus and mold group were detected. Conclusion The ingredients in the recipe comply with national standards completely.

关 键 词：软糖 黑枣 姜汁 

分 类 号：TS246.56[轻工技术与工程—制糖工程]