樱桃粉凝胶软糖的制备及其品质特性的测定  

Preparation of cherry powder soft candy and determination of its quality characteristics

作　　者：刘政 李慧娟 李叶龙 丁贶 杨娟 LIU Zheng;LI Huijuan;LI Yelong;DING Kuang;YANG Juan(Lingnan normal university,Guangdong Zhanjiang 524048,China)

机构地区：[1]岭南师范学院,广东湛江524048

出　　处：《食品工程》2022年第4期28-32,共5页Food Engineering

基　　金：广东省基础与应用基础研究基金(2020A1515010852);湛江市非资助科技攻关计划项目(2017B01003和2019B01154);岭南师范学院博士人才专项(ZL1615和ZL1910);岭南师范学院第十三届科研立项攀峰项目。

摘　　要：以樱桃粉、明胶、卡拉胶、麦芽糖醇、柠檬酸为原料,研制出一款具有潜在抗氧化作用、降低血糖、延缓衰老等功效的樱桃粉凝胶软糖。以质构特性和感官特性为评价指标,考察樱桃粉溶液质量浓度、糖溶液糖度、明胶卡拉胶配比以及柠檬酸添加量4个因素对樱桃粉凝胶软糖感官品质和质构特性的影响,采用正交试验优化樱桃粉凝胶软糖配方。结果表明,当樱桃粉溶液质量浓度为87.5 g/L,明胶卡拉胶配比为6:0.6,糖度为75%,柠檬酸添加量为0.03 g时获得最优工艺配方。Using cherry powder, gelatin, carrageenan, maltitol and citric acid as raw materials, a kind of cherry powder gel jelly was developed with potential antioxidant effect, reducing blood sugar and delaying aging. Based on texture analysis and sensory evaluation, the effects of four factors on the sensory quality and texture characteristics of cherry powder jelly were determined by single factor test, including the amount of cherry powder added, the sugar content of maltitol syrup, the ratio of gelatin to carrageenan and the amount of citric acid added. The formulation of cherry powder jelly was optimized by orthogonal experiment. The results showed that when the amount of cherry powder was 0.0875 g/mL, the ratio of gelatin to pull time was 6:0.6, and the sugar content of Tangjun solution was75%, the amount of citric acid was 0.03 g, the optimal processing formula was obtained.

关 键 词：樱桃粉 凝胶软糖 卡拉胶 

分 类 号：TS246.56[轻工技术与工程—制糖工程]