火龙果果皮软糖工艺配方研究  

Study on Processing Technology of Fudge Fruit Peel

作　　者：唐海尧 李金娇 赖咏琳 邓彩君 Tang Haiyao(Yangjiang Vocational and Technical College,Yangjiang 529500,China)

机构地区：[1]阳江职业技术学院,广东阳江529500

出　　处：《安徽农学通报》2020年第7期123-125,共3页Anhui Agricultural Science Bulletin

基　　金：阳江职业技术学院科技项目(2017kj09);阳江职业技术学院教改项目(2017jg16)。

摘　　要：以火龙果果皮为主要原料制作软糖,在研究3种凝胶剂最佳配比的基础上,进一步探索了火龙果果皮软糖制作的最佳工艺配方。结果表明,凝胶剂的最佳配比为:明胶∶琼脂∶结冷胶=4∶1∶3,软糖的最佳工艺配方为:火龙果果皮原浆用量15%、复合凝胶剂用量3.5%、柠檬酸用量0.06%、白砂糖用量2%、麦芽糖浆用量13%。Pitaya fruit peel was used as the main raw material to make jelly drops.On the basis of investigating the best ratio of three kinds of gels,the optimum technological formula of pitaya fruit peel jelly drops was further ex?plored.The experimental results showed that the optimal ratio of gelatin,AGAR and gellan gum was 4:1:3,and the op?timal technological formula of soft candy was:15%pitaya peel,3.5%composite gel,0.06%citric acid,2%granulat?ed sugar and 13%malt syrup.

关 键 词：火龙果果皮 软糖 复合凝胶剂 加工工艺 

分 类 号：S667.9[农业科学—果树学]