白芽奇兰茶味复配胶软糖的研制  

Study on the Preparation Process of Baiyaqilan Tea-Flavored Compound Gummy Candy

作　　者：石亚芳 许玲玲 林坤城 洪清林 林庆祥 康自强 姜泽东[1,2] 倪辉 朱艳冰[1,2] SHI Yafang;XU Lingling;LIN Kuncheng;HONG Qinglin;LIN Qingxiang;KANG Ziqiang;JIANG Zedong;NI Hui;ZHU Yanbing(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Fujian Province Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;Green Fresh(Fujian)Food Stuff Co.,Ltd.,Zhangzhou 363107,China)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]福建省食品微生物与酶工程重点实验室,福建厦门361021 [3]绿新(福建)食品有限公司,福建漳州363107

出　　处：《集美大学学报（自然科学版）》2024年第2期119-125,共7页Journal of Jimei University：Natural Science

基　　金：厦门市科技补助项目(2022CXY0310);国家自然科学基金项目(22178142)。

摘　　要：为研究κ-卡拉胶与魔芋胶复配凝胶剂在软糖中的应用,通过质构分析和感官评价,确定软糖中复配凝胶剂的比例;综合白芽奇兰茶粉添加量、麦芽糖浆添加量、白砂糖添加量、复合胶添加量为考察因素,以感官评分为考察指标,通过单因素及正交实验确定软糖的最佳配方。结果表明:白芽奇兰茶粉添加量质量分数为0.3%,麦芽糖浆添加量质量分数为40%,白砂糖添加量质量分数为25%,复合胶添加量质量分数为2.4%,在此条件下,所制得的软糖的感官评分为78.1分。软糖咀嚼性和弹性较好,并具有良好茶香味。In order to study the application ofκ-carrageenan and konjac gum compound gelatin in soft candy,the proportion of compounding gelling agent in soft candy was evaluated by texture analysis and sensory evaluation.The optimal formulation of soft candy was determined by single-factor and orthogonal experiments by combining the amount of Baiyaqilan tea powder,maltose syrup,sugar and gelling agent added as the investigating factors,and sensory scores was used as the investigating indexes.The results showed that the sensory score of the soft candy was 78.1 under the conditions of 0.3%of Baiyaqilan tea powder,40%of maltose syrup,25%of sugar,and 2.4%of compound gum.The products displayed a better chewiness,elasticity and flavor.

关 键 词：Κ-卡拉胶 魔芋胶 软糖 白芽奇兰茶粉 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]