枸杞多糖凝胶软糖加工工艺  

Processing Technology of Gel Soft Sweets with Goqi(Lycium barbarum) Polysaccharides

作　　者：孔祥萍 崔波[1] 于滨[1] 吴秋妃 陶海腾[1] KONG Xiangping;CUI Bo;YU Bin;WU Qiufei;TAO Haiteng(College of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353;Chinese Society for Tropical Crops,Haikou 571101)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,济南250353 [2]中国热带作物学会,海口571101

出　　处：《食品工业》2021年第11期85-88,共4页The Food Industry

基　　金：国家大学生创新训练项目(S202010431048);国家重点研发计划项目(2019YFD1002704)。

摘　　要：以枸杞多糖为功能成分,添加到低热量凝胶软糖中,通过感官评定和质构分析,综合评价枸杞多糖对低热量凝胶软糖品质的影响。结果表明,枸杞多糖适量添加对凝胶软糖品质有一定的改善作用。4%枸杞多糖添加量的凝胶软糖色泽诱人,组织均匀透明,具有枸杞香味,口感软糯可弹;弹性、胶着性、咀嚼性等质构指标得到显著改善,可以作为推向市场的健康休闲食品。Goqi(Lycium barbarum) polysaccharides were added into the low calorie gel soft sweets, and the effects on the quality were evaluated by sensory evaluation and texture analysis. The results showed that the proper addition of Goqi polysaccharides could improve the quality of gel soft sweets. 4% addition of Goqi polysaccharides was attractive and transparent, with a uniform and transparent structure, with the aroma of wolfberry and soft glutinous mouthfeel;Texture indexes(such as elasticity, adhesiveness and chewiness) were significantly improved, and could be used as a healthy leisure popular food in the market.

关 键 词：枸杞多糖 凝胶软糖 感官 质构 

分 类 号：TS246.56[轻工技术与工程—制糖工程]