香梨梨膏糖的研制  

Preparation of Fragrant Pear Syrup Sugar

作　　者：李小丽 刘恬 董苏娜 李军伟 王创博 向延菊[1,2] LI Xiaoli;LIU Tian;DONG Suna;LI Junwei;WANG Chuangbo;XIANG Yanju(College of Food Science and Engineering,Tarim University,Alar 843300;Xinjiang Production&Construction Corp Key Laboratory for Advanced Processing of Local Agricultural Products in Southern Xinjiang,Alar 843300)

机构地区：[1]塔里木大学食品科学与工程学院,阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,阿拉尔843300

出　　处：《食品工业》2024年第4期4-8,共5页The Food Industry

基　　金：大学生创新创业训练计划(202310757018);新疆生产建设兵团财政科技计划项目-科技攻关计划(2023AB063)。

摘　　要：以香梨和白砂糖为主要原料,以枸杞、薄荷冰、金银花、生姜、贝母、百部、杏仁、生甘草和柠檬汁为辅料,通过单因素试验和均匀试验对香梨梨膏糖的配方和制作工艺进行研究,以期获得制备香梨梨膏糖的适宜工艺和最优配方。结果表明:制备香梨梨膏糖的最优配方为香梨汁300g、白砂糖144g,柠檬汁3g、枸杞30g、薄荷冰0.09g、金银花0.6g、生姜15g、贝母0.75g、百部0.6g、杏仁1.5g、甘草15g;其产品总糖、还原糖、水分和总酸含量分别为75.55%,16.54%,3.83%和2.70%,符合企业梨膏糖执行标准;以此配方制得的香梨梨膏糖产品色泽棕红、气味香甜、口感微酥而脆、回味清凉。The formula and production process of pear paste candy were studied by single factor experiments and uniform experiments using wolfberry,mint ice,honeysuckle,ginger,fritillary,baibu,almond,raw licorice and lemon juice as auxiliary materials,in order to obtain the appropriate process and optimal formula for the preparation of pear paste sugar.The results showed that the optimal formula for the preparation of pear paste sugar was 300 g of pear juice,144 g of white sugar,3 g of lemon juice,30 g of wolfberry,0.09 g of mint ice,0.6 g of honeysuckle,15 g of ginger,0.75 g of fritillary,0.6 g of baibu,1.5 g of almond and 15 g of licorice;The total sugar,reducing sugar,water and total acid content of the product were 75.55%,16.54%,3.83%and 2.70%,respectively,which met the implementation standard of the enterprise pear paste candy.The pear paste candy product made according to the above formula had a brownish red color,a sweet aroma,a slightly crispy taste,and a cool aftertaste.

关 键 词：香梨 梨膏糖 制备工艺 均匀试验 

分 类 号：TS245[轻工技术与工程—制糖工程]