摘要
本试验使用番茄、苦瓜、赤藓糖醇和明胶作为主要成分,通过单因素试验和响应面试验并以感官评分为指标优化无糖型苦瓜番茄凝胶糖果的生产工艺.结果表明:当番茄汁添加量为35.5％,苦瓜汁添加量为6％,赤藓糖醇添加量为24％,明胶添加量为12％时所制得的凝胶糖果在感官评价上获得最高分.以此工艺制备的凝胶糖果外形美观,有嚼劲,弹性较好,富有独特的苦瓜及番茄风味.并结合质构特性分析,得出制备的凝胶糖果硬度、胶着性、咀嚼性、粘性均小于市售同类型凝胶糖果.
Abstract
In this experiment,tomato,balsam pear,erythritol and gelatin were used as the main components,and the production process of sugar free balsam pear tomato gel candy was op-timized through single factor test,response surface test and sensory score as indicators.The re-sults showed that the gel candy obtained the highest score in sensory evaluation when the addition of tomato juice was 35.5％,balsam pear juice was 6％,erythritol was 24％,and gelatin was 12％.The gel candy prepared by this process had beautiful appearance,chewiness,good elastic-ity and unique flavor of balsam pear and tomato.According to the analysis of texture characteris-tics,it was concluded that the hardness,adhesion,chewiness and viscosity of the prepared gel candy were lower than those of the same type of gel candy sold in the market.
基金项目
通化师范学院大学生创新创业训练计划项目(s202310202040)
维普
万方数据