白果桑葚软糖的研制  

Development of Fructus Ginkgo and Mulberry Jelly

作　　者：杜萌畅 刘巳钰 张宇心 张薇[1] 苏二正[1] DU Mengchang;LIU Siyu;ZHANG Yuxin;ZHANG Wei;SU Erzheng(Nanjing Forestry University,Nanjing,Jiangsu 210037,China)

机构地区：[1]南京林业大学

出　　处：《农产品加工》2019年第20期17-18,21,共3页Farm Products Processing

基　　金：江苏省高等学校大学生创新创业训练计划项目(201810298139H,201810298141H)

摘　　要：以白果、桑葚、明胶、果胶、蔗糖、柠檬酸为原料开发出新型软糖。以感官评定分数为判断标准,采用单因素试验和正交试验相结合的方法对白果桑葚软糖的配方进行研究。结果表明,使用明胶和果胶是制作白果软糖较好的胶凝剂;各因素对软糖感官品质影响的主次因素为明胶>果胶>柠檬酸>蔗糖,白果桑葚软糖加工的较优方案为各质量分数为20%白果浆与10%桑葚汁以1∶1的配比混合,明胶20%,果胶0.6%,蔗糖24%,柠檬酸0.6%。A new type of soft candy was developed from gingko,mulberry,gelatin,pectin,white granulated sugar and citric acid.The optimum formula of fructus gobi and fructus mori soft candy was determined by experiment.Using sensory evaluation score as the criterion,single factor experiment and orthogonal experiment were combined to study the soft candy of fructus mori.The results showed that gelatin and pectin were the best gelling agents for ginkgo jelly.The primary and secondary factors affecting the sensory quality of fudge were gelatin>pectin>citrate>sucrose.The optimal scheme for processing of fructus mori soft candy was to mix gelatin(20%)pectin(0.6%)sucrose(24%)citric acid(0.6%)1∶1 with each mass fraction of 20%pulp and 10%fructus mori juice.

关 键 词：白果 桑葚 软糖 凝胶剂 

分 类 号：TS246.56[轻工技术与工程—制糖工程]