铁皮石斛花软糖中的凝胶剂筛选研究  

Study on gels in soft sweets made by flower of dendrobium officinale

作　　者：张珍林[1,2,3] 闵运江 薛晴晴[1] 马小蝶 夏桐 ZHANG Zhenlin;MIN Yunjiang;XUE Qingqing;MA Xiaodie;XIA Tong(College of biological and pharmaceutical engineering,west Anhui university,Anhui Lu'an 237012,China;Anhui province engineering technology research center of plant cell engineering,Anhui,Lu'an 237012,China;Anhui traditional Chinese medicine resources protection and sustainable utilization engineering laboratory,Anhui Lu'an 237012,China)

机构地区：[1]皖西学院生物与制药工程学院,安徽六安237012 [2]植物细胞工程安徽省工程技术研究中心,安徽六安237012 [3]安徽省中药资源保护与持续利用工程实验室,安徽六安237012

出　　处：《食品工程》2022年第4期71-76,共6页Food Engineering

基　　金：皖西学院2021年度校级科研项目(WXZR202107);2021年度高校优秀青年骨干人才国内访学研修项目(gxyq2021209);安徽省自然科学基金(KJ2021A0936);皖西学院2021年高层次人才科研启动费资助项目(WGKQ2021030)。

摘　　要：以明胶为基础胶凝剂,分别与卡拉胶、结冷胶、刺槐豆胶、魔芋胶、琼脂粉、黄原胶以不同比例复配,根据感官评定和凝胶强度筛选出最佳复配胶种类和配比,并对复配胶的添加比例进行确定,研制出一款营养、稳定的铁皮石斛花软糖产品。结果表明,配方中铁皮石斛花提取液30%,甜味剂25%,酸味剂0.14%,胶凝剂选择明胶和琼脂粉复配,明胶与琼脂粉配比为7:3,复配胶添加量15%,此条件下制得的铁皮石斛花软糖具有该产品应有的品质。Based on gelatin gelling agent,respectively with carrageenan and gellan gum,locust bean gum,konjac gum, agar powder, xanthan gum in different proportion, according to sensory evaluation and gel strength of screening out the best compound with rubber type and proportion,and to determine the mixed proportion of adding glue, developed a nutrition and stable jelly products. The results showed that in the formula, the extract of dendrobium officinale was 30%,the sweetener was 25%,the acid agent was 0.14%,the gelatine was mixed with AGAR powder,the ratio of gelatine to agar powder was 7:3,and the amount of compound glue was 15%. Under these conditions,the dendrobium officinale fudge had the proper quality of the product.

关 键 词：铁皮石斛干花 凝胶剂 筛选 

分 类 号：TS245.9[轻工技术与工程—制糖工程]