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黄精软糖的制备及其工艺优化

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以明胶添加量、黄精浆添加量、白砂糖添加量及苹果酸-柠檬酸添加量比例进行单因素试验，综合感官评价为考察指标，确定黄精(Polygonatum sibiricum)软糖相关加工参数，在单因素试验基础上，结合Box-Behnken响应面法设计三因素三水平进行17组处理，优化黄精软糖加工工艺。结果表明，黄精软糖的最佳制备条件为明胶添加量3。00%、黄精浆添加量30。00%、白砂糖添加量15。00%、苹果酸-柠檬酸添加量比例1∶2，此时感官评分最高为86。69分，与理论值接近。该工艺配方条件下制备的黄精软糖具有独特的黄精风味，酸甜适宜，金黄透亮，弹性和咀嚼度最佳，并保留了黄精较多的营养价值，为黄精功能性软糖的开发提供新思路。
Preparation and process optimization of Polygonatum sibiricum soft candy
The single factor experiments were conducted with the addition of gelatin,Polygonatum sibiricum pulp,white granulated sugar and malic acid-citric acid ratio.The processing parameters of Polygonatum sibiricum soft candy were determined by sensory eval-uation.Based on the single factor experiments,Box-Behnken response surface methodology was used to design 17 groups of treatments with three factors and three levels to optimize the processing technology of Polygonatum sibiricum soft candy.The results showed that the optimum preparation condition of Polygonatum sibiricum soft candy was as follows:the addition of gelatin was 3.00%,Polygona-tum sibiricum pulp was 30.00%,white granulated sugar was 15.00%and malic acid-citric acid ratio was 1∶2.Under this condition,the highest sensory score was 86.69 points,which was close to the theoretical value.The Polygonatum sibiricum soft candy prepared under the process formula had a unique Polygonatum sibiricum flavor,moderately sour and sweet taste,golden and bright color,good elasticity and chewability,and retained more nutritional value of Polygonatum sibiricum,providing a new idea for the development of functional soft candy of Polygonatum sibiricum.

Polygonatum sibiricumsoft candysingle factorresponse surface methodologypreparation process

樊淑淼、李嘉瑜、焦佳音、郑芸霏、胡继仑、李连珍、李娟、洪利亚

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河南农业大学农学院,郑州 450046

黄精(Polygonatum sibiricum) 软糖 单因素 响应面法 制备工艺

国家自然科学基金青年基金项目河南省中药材产业科技特派员服务团项目(2024)2023年教育部中西部高等学校青年骨干教师国内访学项目河南省高等学校重点科研项目河南农业大学自然科学类创新基金项目河南省大学生创新创业训练项目

3230033420B360002KJCX2019A02202210466054

2024

10.14088/j.cnki.issn0439-8114.2024.10.024

湖北农业科学
湖北省农业科学院　华中农业大学　长江大学　黄冈师范学院

湖北农业科学

CSTPCD
影响因子：0.442
ISSN：0439-8114
年,卷(期)：2024.63(10)