酿酒葡萄皮渣软糖的研制  

Development of soft candy from wine grape pomace

作　　者：王君[1] 张文佳 詹胜群 WANG Jun;ZHANG Wenjia;ZHAN Shengqun(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《包装与食品机械》2022年第2期20-24,共5页Packaging and Food Machinery

基　　金：山西农谷建设科研专项功能食品专题项目(SXNGJSKYZX201905);山西农业大学博士科研启动项目(2021BQ28)。

摘　　要：针对酿酒葡萄皮渣营养价值高和利用率不足的问题,将其添加到软糖中研制新型功能性软糖。通过正交试验考察琼脂、明胶、葡萄皮渣粉和柠檬酸用量对软糖感官评价、色差和质构特性的影响。结果表明,葡萄皮渣软糖的最佳配方:琼脂量为4.0%、明胶量为7.0%、葡萄皮渣粉量为1.0%、柠檬酸量为0.6%,此时的软糖不仅拥有良好的弹性、韧性和咀嚼性,还有良好的色泽外观。研究结果可为此功能性软糖的工业化生产提供理论基础和技术参考。For the high nutritional value and low utilization rate of wine grape pomace,a new functional soft candy was developed by adding it into soft candy.The effects of the dosage of agar-agar,gelatine,grape peel residue and citric acid on the sensory evaluation,color difference and texture characteristics of the soft candy were investigated by orthogonal experiment.The results show that the best formula of soft candy from grape pomace is as follows:agar-agar content of 4.0%,gelatin content of 7.0%,grape peel residue powder of 1.0%,and citric acid content of 0.6%.At this time,the soft candy not only has good elasticity and chewiness,but also has good color appearance.The results can provide the technical reference for industrialized production of this functional soft candy.

关 键 词：葡萄皮渣 软糖 感官评价 质构特征 色差 

分 类 号：TS245.4[轻工技术与工程—制糖工程]