糖醇解酒软糖的研制
The Development of Sugar-Alcohol Wine Decomposition Soft Sweets
王成福 1庞颂 1李林 1李玉珍 1方春雷 1黄伟红1
作者信息
- 1. 山东福田药业有限公司(禹城 251200)
- 折叠
摘要
以L-阿拉伯糖、玉米肽、半乳甘露聚糖为主要原料,以木糖醇、麦芽糖醇液为甜味剂,以明胶和半乳甘露聚糖为复配凝胶剂,研制一款具有解酒功能、食用健康的糖醇解酒软糖产品.采取感官评分为评价指标,通过单因素试验和正交试验确定产品的最佳配方:木糖醇和麦芽糖醇液配比4∶6,添加量35％;L-阿拉伯糖与玉米肽配比7∶3,添加量20％;明胶与半乳甘露聚糖配比6∶1,添加量10％.在此条件下制备的糖醇解酒软糖产品口感细腻,咀嚼性好,质地均匀,甜味适中,解酒功能显著.
Abstract
The main raw materials are L-arabinose,corn peptide and galactomannan,with xylitol,maltitol liquid as sweetener,using gelatin and galactomannan as compound gelling agent,to develop a sugar-alcohol wine decomposition soft sweets product which has the function of dissolving alcohol and eating healthy.Sensory score is adopted as the evaluation index.Through single factor test and orthogonal test,the optimal formula of the product is determined as follows:the ratio of xylitol and maltitol solution 4∶6 with the addition amount 35％,the ratio of L-arabinose to corn peptide7∶3 with addition amount 20％,and the ratio of gelatin to galactomannan 6∶1 with addition amount 10％.The sugar alcohol-wine decomposition soft sweets product prepared under this condition has a delicate taste and good chewing,even texture,the sweetness is moderate,and the hangover function is remarkable.
关键词
糖醇/解酒/软糖/感官评价/配方优化Key words
sugar alcohol/wine decomposition/soft sweets/sensory evaluation/formulation optimization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据