菠萝汁软糖加工工艺研究  

Study on Processing Technology of Pineapple Juice Soft Sweets

作　　者：侯真真 吴慧 杨慧璇 李瑞婷 岳丽红 HOU Zhenzhen;WU Hui;YANG Huixuan;LI Ruiting;YUE Lihong(Guangzhou College of Technologh and Business,Guangzhou,Guangdong 510850,China)

机构地区：[1]广州工商学院,广东广州510850

出　　处：《农产品加工》2023年第5期48-51,共4页Farm Products Processing

基　　金：广州工商学院2020年高等教育改革项目(ZL20201236);广州工商学院2022年校级科研项目(KYYB202222)。

摘　　要：以菠萝为主要原料,考查了明胶添加量、明胶料液比、明胶溶胀时间、菠萝汁添加量和白砂糖添加量对菠萝汁软糖凝胶效果和品质的影响。根据单因素试验结果,选用L_(9)(3^(4))正交表进行正交试验。结果表明,菠萝汁软糖的最佳配方为菠萝汁添加量20%,明胶添加量17%,白砂糖添加量26%,在此加工条件下制得菠萝汁软糖具有良好的色泽、组织状态、口感、风味和酸甜度。In this paper,pineapple was studied as the main raw material.The effects of the amount of gelatin,the ratio of gelatin to liquid,the swelling time of gelatin,the amount of pineapple juice and the amount of sugar on soft sweets were studied.As to the results of single factor experiment,the amount of pineapple juice,sugar and gelatin were selected as the factors,and L_(9)(3^(4))orthogonal test was used.The results showed that the best formula of pineapple soft sweets was 20%pineapple juice,17%gelatin and 26%sugar,under the above processing conditions,pineapple juice soft sweets had good color,texture,taste,flavor and acid-sweet degree.

关 键 词：菠萝汁 软糖 工艺 

分 类 号：TS246.56[轻工技术与工程—制糖工程]