| 金佛手凝胶软糖的研制 |
| |
| 引用本文： | 董晓路,麻佳蕾,李群力,俞婷.金佛手凝胶软糖的研制[J].金华职业技术学院学报,2012,12(3):84-86. |
| |
| 作者姓名： | 董晓路 麻佳蕾 李群力 俞婷 |
| |
| 作者单位： | 金华职业技术学院,浙江金华,321007 |
| |
| 基金项目： | 浙江省大学生科技创新活动计划——新苗人才计划 |
| |
| 摘 要： | 为研制金华佛手软糖产品，以金华佛手、凝胶剂、白砂糖为主要原料，通过软糖制备工艺考察。对比多种凝胶剂对产品的影响。以单因素实验考查产品配方及加工工艺。实验最终确定的研制工艺为，新鲜佛手切片后搅碎、匀浆，加入糖浆及加凝胶剂，加热溶化，搅拌均匀，冷却切粒。在温度40℃下干燥20min，切块包装即得到成品。确定配方为食用明胶：果胶：白砂糖为2：1：1。果浆与糖浆比重为1：1。所得金佛手凝胶软糖产品外观、风味及口感最佳。
|
| 关 键 词： | 凝胶软糖 佛手 工艺 |
Study on the Jelly Candy with Jinhua Bergamot |
| |
| DONG Xiao-lu
,
MA Jia-lei
,
LI Qun-li
,
YU Ting.Study on the Jelly Candy with Jinhua Bergamot[J].Journal of Jinhua College of Profession and Technology,2012,12(3):84-86. |
| |
| Authors: | DONG Xiao-lu MA Jia-lei LI Qun-li YU Ting |
| |
| Institution: | (Jinhua Polytechnic,Jinhua 321007,China) |
| |
| Abstract: | Bergamot,gelatinizing agent and granulated sugar were used as the major raw materials to develop jelly candy with Jinhua bergamot.The optimal preparation processing of soft candy with bergamot was explored by single factor experiments through comparing gelling agents.Results indicated the best processes: bergamot slices were making into homogenate,and then added molasses and gelling agents,and the drying temperature was 45 ℃,the drying time was 20mins.Meanwhile,the optimal formula of soft candy was: the weight ratio of edible gelatin,pectin,granulated sugar was 2:1:1 and fruit pulp to syrup 1:1.The appearance,the flavour and the tasty of the final products were all the best. |
| |
| Keywords: | bergamot jelly candy processing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
