椰子油复合凝胶软糖的配方优化及贮藏时间对质构的影响  

Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties

作　　者：刘淑敏 陈小丹 曾凯琳 胡小军 LIU Shumin;CHEN Xiaodan;ZENG Kailin;HU Xiaojun(College of Food Science and Engineering,Lingnan Normal University,Zhanjiang 524048,China)

机构地区：[1]岭南师范学院食品科学与工程学院,广东湛江524048

出　　处：《食品工业科技》2023年第13期207-213,共7页Science and Technology of Food Industry

基　　金：广东省自然科学基金(2020A1515010852);广东省普通高校青年创新人才项目(2017KQNCX126);岭南师范学院人才专项项目(ZL1803)。

摘　　要：为拓宽椰子油的应用,本实验以初榨椰子油、明胶、果胶等为材料制作混合型凝胶软糖,以感官评分为指标,在单因素实验的基础上,通过正交试验,对椰子油复合凝胶软糖的配方进行优化,并研究了贮藏时间对其质构的影响。实验结果显示,椰子油复合凝胶软糖的最佳配方为:椰子油9.44 g,糖总量34.00 g,凝胶胶液总量35.89 g,其中麦芽糖、木糖醇、黑糖质量比为24:5:5、总糖与总胶质量比为36:38、椰子油与糖胶质量比为10:74。在此配方下制备的椰子油复合凝胶软糖椰香浓郁、弹牙顺滑不粘腻,甜味恰当,感官评分为(84.22±1.17)分。质构仪分析结果显示,随着贮藏时间的延长,椰子油复合凝胶软糖的硬度、胶黏性和咀嚼性极显著提升(P<0.01),但弹性无显著变化(P>0.05)。本研究可以为椰子油的综合开发利用提供参考依据。In order to broaden the application of coconut oil,virgin coconut oil,gelatin and pectin were used to prepare complex gel fudge.The optimal formulation of coconut oil complex gel fudge was obtained via single-factor test and orthogonal tests with sensory score as evaluation index,and the effect of storage time on the texture of gel fudge was also investigated.The results showed that the optimal technological parameters of coconut oil complex gel fudge were as follows:Coconut oil 9.44 g,total sugar 34.00 g,total gum 35.89 g,among which the mass ratio of maltose,xylitol and brown sugar was 24:5:5,the mass ratio of total sugar and total gum was 36:38,and the mass ratio of coconut oil and sugar gum was 10:74.The complex gel fudge prepared under this formula had rich coconut flavor,smooth and non-sticky,proper sweetness,and the sensory score was 84.22±1.17.Results of texture analysis showed that the hardness,gumminess and chewiness of the coconut oil complex gel fudge increased extremely significantly with the extension of storage time(P<0.01),but the elasticity did not change significantly(P>0.05).This study provides references for coconut oil utilization.

关 键 词：椰子油 凝胶软糖 正交试验 贮藏时间 质构 

分 类 号：TS201.1[轻工技术与工程—食品科学]