白藜芦醇软糖研制及工艺配方优化  

Development and Formulation Optimization of Resveratrol Soft Candy

作　　者：王苑竹 范兴花 张云鹤 朱强强[1,2] WANG Yuanzhu;FAN Xinghua;ZHANG Yunhe;ZHU Qiangqiang(Key Laboratory of Pu-er Tea Science,Ministry of Education,Yunnan Agricultural University,Kunming,Yunnan 650201,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming,Yunnan 650201,China;College of Water Resources,Yunnan Agricultural University,Kunming,Yunnan 650201,China)

机构地区：[1]云南农业大学普洱茶学教育部重点实验室,云南昆明650201 [2]云南农业大学食品科学技术学院,云南昆明650201 [3]云南农业大学水利学院,云南昆明650201

出　　处：《热带农业科学》2024年第2期102-109,共8页Chinese Journal of Tropical Agriculture

基　　金：云南省基础研究专项--青年项目(No.202101AU070084);云南农业大学科研启动基金(No.KY2019-24)。

摘　　要：基于结冷胶构建富含功能性食品原料白藜芦醇的软糖,旨在研究开发基于生物多糖凝胶体系的新型功能性软糖。利用单因素试验和响应面法优化制作白藜芦醇软糖的最佳工艺配方,并根据国标的检测方法对成品白藜芦醇软糖的水分、还原糖、微生物进行检测。结果显示:在木糖醇添加量为30%、葡萄糖浆添加量为12%、高酰基结冷胶添加量为1.0%、柠檬酸添加量为0.4%、氯化钙添加量为0.25%、柠檬酸钠添加量为0.2%、白藜芦醇添加量为0.09%条件下,获得到的软糖色泽均匀、风味独特、弹性和咀嚼性较好,感官评分为(88.90±4.16);理化和微生物指标均符合国家标准。本研究获得的白藜芦醇软糖最优配方是木糖醇添加量30%,结冷胶添加量1.0%,白藜芦醇添加量为0.09%。本研究研制出以生物多糖和白藜芦醇为主要原料的新型功能性软糖,可丰富功能性软糖原料和种类,为日后的工业化生产提供新的思路和技术支持。To develop a new type of functional fudge based on a biological polysaccharide gel system,gellan gum was used to construct a fudge rich in the functional food raw material resveratrol.Based on the single-factor test,the optimum process formulation of resveratrol gummy was optimized using the response surface method.The moisture,revertose,and microor-ganisms of resveratrol gummies were detected by the national standard test method.The best formula for resveratrol gummies was 30%xylitol,12%glucose syrup,1.0%hypercycle-gellan gum,0.4%citric acid,0.25%calcium chloride,0.2%sodium citrate,and 0.09%resveratrol.At this time,the color of the gummy was uniform,the flavor was unique,the elasticity and chewability were good,and the sensory score was(88.90±4.16).The physicochemical and microbiological indexes were in line with the national standards.The optimal formula of resveratrol gummy obtained in this study was 30%xylitol,1.0%gel-lan gum,and 0.09%resveratrol.This study developed a new type of functional gummy with biological polysaccharides and resveratrol.This research can enrich the use of raw materials and functional gummy types and provide new ideas and technical support for future industrial production.

关 键 词：白藜芦醇 软糖 响应面法 感官评价 工艺优化 

分 类 号：TS246.56[轻工技术与工程—制糖工程]