凝胶糖果的产品开发及研究进展  

Research progress on the product development of gel confectionery

作　　者：张高鹏 王雅茹 叶松梅 张安强[1] ZHANG Gaopeng;WANG Yaru;YE Songmei;ZHANG Anqiang(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Zhejiang Shuangyi Mushroom Industry Co.,Ltd.,Lishui 323700,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江双益菇业有限公司,浙江丽水323700

出　　处：《浙江工业大学学报》2024年第6期666-673,共8页Journal of Zhejiang University of Technology

基　　金：国家自然科学基金青年资助项目(32202044);浙江省自然科学基金资助项目(LY17C200017)。

摘　　要：凝胶糖果作为一种新兴的糖果产品形态,发展速度非常快,其种类与凝固胶体的类型密切相关,因此凝固胶体的选择在凝胶糖果的制备中至关重要。由于凝固胶体自身属性的不同,凝胶糖果在品质和特性上存在显著的差异。因此,凝固胶体在凝胶糖果的应用范围已从最初的单一凝固胶体扩展到多种凝固胶体的复合使用。目前,凝胶糖果的种类非常丰富,包括植物胶型、动物胶型和混合胶型等凝胶糖果。2021年,凝胶糖果被国家市场监督管理总局正式列为保健食品的一部分,其产品的开发正朝着具有特定功能的方向发展。综述了凝胶糖果的类型、加工工艺、胶体的选择以及产品开发现状等方面,旨在为凝胶糖果产业健康快速发展提供一定的理论参考。Gel confectionery,as a rapidly emerging product from,has been developing at a fast pace with its varieties closely tied to the type of solidifying colloid.Therefore,the selection of solidifying colloid is crucial in the preparation of gel confectionery.Due to the differences in the properties of the gel colloids,there are significant variations in the quality and characteristics of gel confectionery.As a result,the application of solidifying colloids in gel confectionery has expanded from the use of a single solidifying colloid to the combined use of multiple solidifying colloids.Currently,there are various types of gel confectionery,including plant-based,animal-based,and mixed gel types.In 2021,gel confectionery was officially listed as part of health food by the State Administration of Market Supervision and Administration of the People's Republic of China(SAMSA),with product development now moving towards specific functional applications.This review examines the types of gel confectionery,processing technologies,selection of colloids and references for the current status of product development are reviewed,aiming to provide some theoretical reference for the healthy and rapid growth of this industry.

关 键 词：凝胶糖果 分类 凝固剂 功能糖果 

分 类 号：TS246.5[轻工技术与工程—制糖工程]