百香果软糖制备工艺的优化  

Optimized Preparation of Passion Fruit Soft Candy

作　　者：唐森 张夺 柳富杰 周永升 韦巧艳 吴国勇[1,2,3] TANG Sen;ZHANG Duo;LIU Fujie;ZHOU Yongsheng;WEI Qiaoyan;WU Guoyong(School of Food and Biochemical Engineering,Guangxi Science&Technology Normal University Laibin,Laibin 546199;Guangxi Sugar Resources Engineering Technology Research Center,Guangxi Science&Technology Normal University,Laibin 546199;Functional Food Ingredients Engineering Research Center,Guangxi Science&Technology Normal University,Laibin 546199)

机构地区：[1]广西科技师范学院食品与生化工程学院,来宾546199 [2]广西科技师范学院广西糖资源工程技术研究中心,来宾546199 [3]广西科技师范学院功能性食品配料工程技术研究中心,来宾546199

出　　处：《食品工业》2022年第3期64-68,共5页The Food Industry

基　　金：广西高校制糖工程综合技术重点实验室培育建设项目(桂教科研[2016]6号);2018-2020年广西本科高校食品科学与工程特色专业及实验实训教学基地(中心)建设项目(桂教高教[2018]52号。

摘　　要：以百香果为试验主要原材料,明胶、麦芽糖醇、木薯淀粉、柠檬酸等为辅料,以感官评分和产品的质构特性为指标,分别采用单因素试验和正交试验。在单因素试验基础上,采用正交试验优化百香果软糖配方,确定百香果软糖最佳配方:百香果粉20 g、明胶与木薯淀粉的配比5︰1(g/g)、麦芽糖醇150 g、柠檬酸1.0 g/L。该配方下制成的百香果软糖外表光滑有色泽,弹性、咀嚼性达到最佳,感官评分最高。Passion fruit was used as the main raw material for the experiment,gelatin,maltitol,tapioca starch,citric acid,etc.were used as auxiliary materials,and sensory scores and product texture characteristics were used as indicators.Single factor experiments and orthogonal experiments were used respectively.On the basis of single-factor experiments,the orthogonal experiment was used to optimize the formula of passion fruit jelly,and the best formula of passion fruit jelly was determined as follows:passion fruit powder 20 g,the ratio of gelatin and tapioca starch 5︰1(g/g),maltitol 150 g and lemon acid 1.0 g/L.Passion fruit jelly made under this formula had a smooth and color appearance,elasticity,best chewiness,and the highest sensory score.

关 键 词：百香果 软糖 感官评价 质构分析 配方优化 

分 类 号：TS246.56[轻工技术与工程—制糖工程]