连翘叶凝胶软糖的制备工艺研究  

Study on Processing Technology of Forsythia suspensa Leaves Soft Sweets

作　　者：王小敏 张文慧 张林婷 杨钰昆 WANG Xiao-min;ZHANG Wen-hui;ZHANG Lin-ting;YANG Yu-kun(College of Pharmaceutical and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619,Shanxi,China;School of Lite Science,Shanxi University,Taiyuan 030006,Shanxi,China)

机构地区：[1]山西中医药大学制药与食品工程学院,山西晋中030619 [2]山西大学生命科学学院,山西太原030006

出　　处：《食品研究与开发》2018年第24期98-103,共6页Food Research and Development

基　　金：山西省应用基础研究项目(201601D021116);山西中医学院博士科研启动基金项目(2016BK11)

摘　　要：以连翘叶、白砂糖、明胶、卡拉胶及柠檬酸为原料,研制一种连翘叶凝胶软糖。通过单因素及正交试验进行配方优化,以色泽、弹性、形态、口感、口味为指标,采用模糊数学法进行感官评价及数据分析,最终得到连翘叶软糖制备的最佳工艺为连翘叶浓缩液12 g,复合凝胶剂3.5 g(明胶∶卡拉胶=2∶1,质量比),白砂糖15 g,柠檬酸0.15 g,以此配方研制的连翘叶软糖口感独特、风味诱人,具有一定的咀嚼性和弹性。A type of Forsythia suspensa leaves soft sweets was prepared with Forsythia suspensa leaves, white sugar, gelatin, carrageenan and citric acid. The processing formula of Forsythia suspensa leaves soft sweets was optimized by single factor and orthogonal tests, combining with sensory evaluation method of fuzzy mathematics. The specific sensory evaluation indicators included color, elasticity, appearance, chewiness and taste. The results showed that the optimum conditions were： Forsythia suspensa leaves concentrate 12 g, composite gelling agent 3.5 g （gelatin ： carrageenan = 2 ： 1, mass ratio）, white sugar 15 g, citric acid 0.15 g. The Forsythia , attractive fragrance, certain chewiness

关 键 词：连翘叶 软糖 模糊数学法 感官评价 工艺 

分 类 号：TS246.56[轻工技术与工程—制糖工程]