富含低聚异麦芽糖的山楂饴糖产品研发  

Research and Development of Hawthorn Maltose Products Rich in Isomaltooligosaccharide

作　　者：李甜甜 LI Tiantian(Heilongjiang Agricultural Economics Vocational College,Mudanjiang 157000,China)

机构地区：[1]黑龙江农业经济职业学院,黑龙江牡丹江157000

出　　处：《现代食品》2024年第15期124-127,136,共5页Modern Food

摘　　要：以山楂、饴糖、低聚异麦芽糖为主要原料,研发富含低聚异麦芽糖的山楂饴糖产品。以感官评分为指标,通过单因素试验、正交试验对山楂饴糖产品的配方进行优化。结果表明,富含低聚异麦芽糖的山楂饴糖产品的最佳配方为山楂浆40%、饴糖30%、低聚异麦芽糖25%、白砂糖5%,在此条件下产品感官品质良好,感官评分为92分。质构检测结果显示,该产品的硬度为84.26 kg,黏附性为0.706 g·sec,弹性为0.96,咀嚼性为86.43,回复性为0.34。Hawthorn,maltose and isomaltooligosaccharide were used as the main raw materials to develop a hawthorn maltose product rich in isomaltooligosaccharide.Taking the sensory score as an indicator,the formula of the hawthorn maltose product was optimized through single factor test and orthogonal test.The results showed that the optimal formula of the hawthorn maltose product rich in isomaltooligosaccharide was 40%hawthorn pulp,30%maltose,25%isomaltooligosaccharide and 5%white sugar.Under this condition,the product had good sensory quality and a sensory score of 92 points.The texture test results showed that the hardness of the product was 84.26 kg,the adhesion was 0.706 g·sec,the elasticity was 0.96,the chewiness was 86.43 and the resilience was 0.34.

关 键 词：山楂 饴糖 低聚异麦芽糖 正交试验 质构 

分 类 号：TS245[轻工技术与工程—制糖工程]