摘要
主要介绍含功能因子壳聚糖软糖的研制过程。确定了含功能因子壳聚糖软糖的适宜配方:变性淀粉10g、魔芋粉15g、蔗糖30g、壳聚糖1.5g、柠檬酸3.0g、蔗糖酯0.1g、单甘酯0.1g、香精0.1%。该软糖具有良好的风味,香气宜人,色泽自然,透明性较好,厚薄均匀,甜度适中,味道可口。
Tor study the fabrication technique of the gum-sweets with functional chitusan.The optimum ingredients for the preparation were found as follows： gelatin-modified starches 10g,konjak flour 15g,sucruse 30g, chitosan 1.5g, citric acid 3.0g, sucrose ester 0.1g, glycerol monostearate 0.1g and essence 0.1%. The gumsweets has the favorable flavor. It has the attractive fragrance,natural colour and luster,and also the well-proportioned thickness and appropriate sweet taste.The gum-sweets is palatable savory.
出处
《食品科技》
CAS
北大核心
2007年第2期126-130,共5页
Food Science and Technology
基金
武汉市科技局重大科研项目(20042001018)。
关键词
壳聚糖
软糖
变性淀粉
chitosan
gum-sweets
gelatin-modified starches
