杜仲籽油夹心软糖的工艺优化及产品质构分析  

Optimization of process and texture analysis of Eucommia ulmoides seed oil soft sweet

作　　者：王小媛 马宝晨 纵伟 WANG Xiao-yuan;MA Bao-chen;ZONG Wei(Food and Bioengineering Department.Zhengzhou University of Light Industry,Zhengzhou 450002,Henan,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450002

出　　处：《粮食与油脂》2021年第6期131-134,共4页Cereals & Oils

基　　金：“十三五”国家重点研发计划项目(2017YFD606130205);河南省食品加工过程安全控制技术创新团队(C20150024);郑州轻工业学院2018年度研究生科技创新基金项目(2018003)。

摘　　要：以杜仲籽油、木糖醇、辛癸酸甘油脂为糖心,以明胶、木糖醇、木薯变性淀粉为皮料,研制一种具有独特风味的杜仲籽油夹心软糖。采用感官品质评价结合质构仪测定的方法,利用单因素和正交试验优化杜仲籽油夹心软糖的最佳配方及工艺。结果表明:最佳配方为心料中木糖醇添加量20 g、辛癸酸甘油酯添加量2.5 g、杜仲籽油添加量10 g;皮料中明胶添加量14 g、木糖醇添加量23 g、木薯变性淀粉添加量1.5 g;皮心比为3.5∶0.5(m L/m L)。A unique flavor of Eucommia ulmoides seed oil-filled sandwich soft candy was developed with Eucommia ulmoides seed oil,xylitol,and octyl decanoate glyceride as sugar cores,and gelatin,xylitol,and cassava modified starch as skin materials.Using the method of sensory quality evaluation combined with texture analyzer determination,single factor and orthogonal experiments were used to optimize the best formula and technology of Eucommia ulmoides seed oil-filled sandwich soft candy.The results showed that the optimum formula in the cores were xylitol 20 g,octyl decanoate glyceride 2.5 g and Eucommia ulmoides seed oil 10 g;The addition amount of skin materials were gelatin 14 g,xylitol 23 g and cassava modified starch 1.5 g;the skin to core ratio was 3.5∶0.5(m L/m L).

关 键 词：杜仲籽油 软糖 质构 感官评分 

分 类 号：TS22S.11[轻工技术与工程—粮食、油脂及植物蛋白工程]