几种凝胶糖果质构特性分析  

Analysis of Texture Characteristics of Several Gel Candies

作　　者：冯杭婷 霍丹丹 杜淑哲 邹启轩 傅正楠 刘英 FENG Hangting;HUO Dandan;DU Shuzhe;ZOU Qixuan;FU Zhengnan;LIU Ying(Hangzhou Vocational&Technical College,Hangzhou 310018,China)

机构地区：[1]杭州职业技术学院,浙江杭州310018

出　　处：《现代食品》2022年第22期207-209,共3页Modern Food

基　　金：浙江省大学生科技创新项目“柑橘类果皮益生元的提取及产品开发”(2021R456005)。

摘　　要：为研究凝胶糖果的质构特性,针对市售的4种软糖分别采用感官检验与质构仪进行质地剖面检验分析。通过对比几种凝胶糖果的硬度、弹性、黏性、黏聚性、胶着性、咀嚼性和回复性等质构数据,并结合感官评价,得出明治柑橘味果汁软糖的质构结果最好,其质构数据与感觉评价指标相关性较高。In order to study the texture characteristics of gel candies,sensory test and texture analyzer were used to analyze the texture profile of four kinds of soft candies in the market.By comparing the texture data of several gel candies,such as hardness,springiness,adhesiveness,cohesiveness,gumminess,chewiness,resilience,and combining sensory evaluation,it was concluded that the texture of Mingzhi citrus flavor juice soft candies is the best,the correlation between texture data and sensory evaluation index is high.

关 键 词：凝胶糖果 质构分析 感官评价 

分 类 号：TS246.5[轻工技术与工程—制糖工程]