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
石亚芳 1许玲玲 1林坤城 2洪清林 2林庆祥 2康自强 2姜泽东 1倪辉 1朱艳冰1
作者信息
- 1. 集美大学海洋食品与生物工程学院,福建厦门 361021;福建省食品微生物与酶工程重点实验室,福建厦门 361021
- 2. 绿新(福建)食品有限公司,福建漳州 363107
- 折叠
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.
Abstract
In order to study the application of κ-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 investi-gating 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Key words
κ-carrageenan/konjac gum/gummy candies/Baiyaqilan tea引用本文复制引用
基金项目
厦门市科技补助项目(2022CXY0310)
国家自然科学基金(22178142)
出版年
2024
国家科技期刊平台
NSTL
万方数据