摘要
探讨生姜柠檬软糖的制作工艺。选择新鲜的生姜、柠檬及明胶作为主要试验原料,并且以蜂蜜、食品级木糖醇、食品级葡萄糖等添加剂作为辅助材料,通过单因素试验和正交试验相结合,优化软糖的最适配方。结果表明,生姜柠檬软糖的各添加物最佳配方:每100 mL生姜柠檬软糖料液中,含有30 mL明胶、10 mL水、50 mL生姜汁、10 mL柠檬汁、10 g变性木薯淀粉、20 g木糖醇、13 g葡萄糖、28 g蜂蜜。制作的软糖在温度112℃、30 min条件下杀菌,可以达到商业无菌的要求。色差计测试结果表明,添加色素的软糖亮度提升,添加红色素的软糖红绿指数比添加黄色素的高,色素的添加对于软糖的外观有所改善,颜色更加明亮。软糖的质构测定结果表明,制作的软糖拥有良好的咀嚼性、黏性和弹性。研制的生姜柠檬软糖拥有令人舒适的风味和外观,为生姜和柠檬的复合利用提供新思路。
The processing technology of ginger lemon fudge was studied.Fresh ginger,lemon and gelatin were selected as the main test materials,and honey,food grade xylitol,food grade glucose and other additives were used as auxiliary materials.The optimum formula of fudge was optimized by single factor experiment and orthogonal experiment.The results showed that the best formula of each additive of ginger lemon fudge was as follows:every 100 mL of ginger lemon fudge liquid contained 30 mL of gelatin,10 mL of water,50 mL of ginger juice,10 mL of lemon juice,10 g of denatured cassava starch,20 g of xylitol,13 g of glucose,and 28 g of honey.The fudge could be sterilized at 112℃ for 30 min,which could meet the requirements of commercial sterility.The test results of colorimeter showed that the brightness of fudge added with pigment increased,the red green index of fudge added with red pigment was higher than that of fudge added with yellow pigment,the appearance of fudge was improved,and the color was brighter.The texture test results of fudge showed that fudge had good chewability,viscosity and elasticity.The ginger lemon fudge had a comfortable flavor and appearance,and a new idea for the compound utilization of ginger and lemon was provided.
作者
周弦
许蓉蓉
庄全典
高梦祥
江洪波
ZHOU Xian;XU Rongrong;ZHUANG Quandian;GAO Mengxiang;JIANG Hongbo(College of Horticulture and Gardening,Yangtze University,Jingzhou 434025;College of Life Science,Yangtze University,Jingzhou 434025;Hubei Yahui Agricultural Technology Co.,Ltd.,Jingzhou 430000;Institute of Food Science and Technology,Yangtze University,Jingzhou 434025)
出处
《食品工业》
CAS
2023年第5期91-95,共5页
The Food Industry
基金
湖北省重点研发计划项目(2021BBA096)。
关键词
生姜
柠檬
软糖
调配
质构
ginger
lemon
fudge
blending
texture
