桃红四物软糖制作工艺研究  

Preparation of Taohong Siwu Soft Candy

作　　者：周逸凯 邹霞 刘惠珍 唐可莹 黄曦漫 Zhou Yikai;Zou Xia;Liu Huizhen;Tang Keying;Huang Ximan(Jilin Agricultural Science and Technology University,Jilin 132001,Jilin,China)

机构地区：[1]吉林农业科技学院,吉林吉林132001

出　　处：《农业技术与装备》2022年第1期83-85,共3页Agricultural Technology & Equipment

基　　金：吉林省大学生创新创业计划训练项目(S202111439072)。

摘　　要：为改良原有桃红四物汤携带、服用不便的缺点,制备了一款外观尚佳,且有一定美容功效的软糖。以卡拉胶和木薯粉为赋型剂,以冰糖浆和柠檬酸为矫味剂,并对一些辅料添加量进行单因素试验考察,在此基础上设计正交试验,优化配方,得出桃红四物软糖的最佳配比为:枣汤提取液料液比150 g/L,卡拉胶与木薯淀粉质量配比1∶6,冰糖的添加量为50%,柠檬酸添加量1.0 g/L,制出的软糖表面光滑无颗粒,色泽褐黄且透明、弹性适宜、酸甜可口,感官和微生物限度指标均符合标准,质量稳定。In order to improve the inconvenience of carrying and taking the original Taohong Siwu soft candy, a soft candy with good appearance and certain beauty effect was prepared. Carrageenan and cassava powder were used as the shaping agent, Ice Syrup and citric acid were used as the flavoring agent, and the addition amount of some auxiliary materials was investigated by single factor experiment. On this basis, the orthogonal test was designed and the formula was optimized. The optimum ratio of peach four soft candy was as follows: the material liquid ratio of jujube decoction was 150 g/L, the mass ratio of carrageenan and cassava starch was1∶6, and the addition amount of rock sugar was 50%, The added amount of citric acid is 1.0 g/L. the prepared soft candy has smooth surface without particles, brown yellow and transparent color, suitable elasticity, sour, sweet and delicious, sensory and microbial limit indexes meet the standard, and the quality is stable.

关 键 词：桃红四物汤 软糖 制备工艺 

分 类 号：F307.5[经济管理—产业经济]