脐橙夹心软糖制作工艺优化  

Optimization of Navel Orange Soft Filled Candy Formula by Response Surface Methodology

作　　者：冯春连 戴燕玲 孙浩 杨文侠[1,2] FENG Chunlian;DAI Yanling;SUN Hao;YANG Wenxia(College of Life and Environmental Sciences,Gannan Normal University,Ganzhou 341000;National Navel Orange Engineering Research Center,Ganzhou 341000)

机构地区：[1]赣南师范大学生命科学学院,赣州341000 [2]国家脐橙工程技术研究中心,贛州341000

出　　处：《食品工业》2021年第8期17-22,共6页The Food Industry

摘　　要：为了探究脐橙夹心软糖的制作工艺,以赣南脐橙为主要原料,复合胶凝剂(海藻酸钠、黄原胶、结冷胶)、白砂糖、柠檬酸等为辅料,以感官评分为依据,在单因素试验的基础上,采用Box-Behnken响应面优化法,得到脐橙软糖的最佳制作配方:500 g物料中脐橙汁添加量40%、复合胶凝剂添加量1.96%、白砂糖添加量20.22%、柠檬酸添加量0.25%。在此配方下制得的脐橙软糖呈橙黄色,富有光泽,质地均匀,口感细腻,咀嚼性好,酸甜适中。感官评价预测值为86.75分,实测值为86.33分,脐橙夹心软糖产品具有广阔的市场前景。In order to explore the formula of navel orange soft filled candy,Gannan navel orange was used as the main raw material,compound gelling agent(sodium alginate,xanthan gum and gellan gum),white granulated sugar and citric acid were used as the adjuvant materials,and the sensory evaluation was used as the basis.On the basis of single factor experiment,BoxBehnken response surface optimization method was used to obtain the optimum formula of navel orange soft filled candy.The weight of materials that we used to make navel orange soft filled candy was 500 grams,which contained 40%orange juice,1.96%compound gelling agent,20.22%white granulated sugar and 0.25%citric acid.Under this formula,the navel orange soft filled candy was orange,rich in luster,uniform texture,delicate taste and good chewiness,and the sour and sweet were both well.The predicted value of sensory evaluation was 86.75 points,and the measured value was 86.33 points.Navel orange soft filled candy has a broad market prospect.

关 键 词：赣南脐橙 夹心软糖 响应面 制作工艺 

分 类 号：TS246.56[轻工技术与工程—制糖工程]