罗汉果保健软糖的开发研究

Study on Processing of Momordica grosvenori Soft Sweets

以罗汉果汁为主要原料,配以麦芽糖醇、赤藓糖醇和琼脂,通过正交试验方法确定最佳配方;经过配料、熬煮、干燥等工艺制成表面光滑、糖体饱满、块形整齐、韧而不粘的具有罗汉果特有香气的保健软糖。试验表明,罗汉果保健软糖的最佳工艺配方为罗汉果8kg、麦芽糖醇45kg、赤藓糖醇25kg、琼脂4kg。

With the raw material of the extraction liquid from Momordica grosvenori, the processing of soft sweets was studied and the optimal formula was decided by orthogonal experiments. Added with maltitol, erythritol and agar through mixing, decocting and drying, the soft sweets had the characteristics of smooth surface, plumping sweet body, good shape, fine tenacity not toughness and special flavor of Momordica grosvenori. Experiment results showed that the optimum conditions of Soft Sweets of Momordica grosvenori were Momordica grosvenori 8kg, maltitol 45kg, erythritol 25kg and agaragar 4kg.