冰糖雪梨软糖果的研制  

Development of Sugar Sydney Soft Candy

作　　者：杨转萍[1] 效碧亮[1] YANG Zhuanping;XIAO Biliang(Lanzhou University of Technology and Engineering,Lanzhou 730050)

机构地区：[1]兰州理工大学技术工程学院,兰州730050

出　　处：《食品工业》2021年第10期13-15,共3页The Food Industry

基　　金：甘肃省科技计划资助项目(18YF1NA002)。

摘　　要：以冰糖雪梨汁为主要原料,明胶、果胶、柠檬酸为辅料,旨在研制冰糖雪梨软糖果。通过单因素试验和正交试验对其配方进行优化,结果表明,冰糖雪梨软糖果的最佳配方为冰糖雪梨汁添加量20 g, pH 3,明胶-果胶配比1︰1,麦芽糖醇添加量15 g。在此条件下制作的产品弹性适中,风味怡人,咀嚼性较佳。Sugar Sydney soft candy was prepared with sugar pear juice as the main raw materials and with gelatin, pectin and citric acid as the auxiliary materials. The formula was optimized by single factor test and orthogonal test. The results showed that the best formula was sugar pear juice addition 20 g, pH 3, the ratio of gelatin to pectin 1︰1 and maltose alcohol addition 15 g. The fudge made under this condition had moderate elasticity, pleasant flavor and good chewability.

关 键 词：软糖 胶凝剂 冰糖雪梨 

分 类 号：TS246.56[轻工技术与工程—制糖工程]