摘要
以红枣、甘草、百合提取的浓缩液作为主要原料,添加凝胶剂、葡萄糖、白砂糖等制备出复合保健软糖。通过研究凝胶剂、加糖量、柠檬酸量等对软糖加工工艺的影响,获得了最佳制备工艺与配方。
Compound soft sweets with health functions was made mainly from the concentrated solution extracted from jujube, lily and licorice, blend with gelatin, glucose, sugar, etc. We obtained the best preparation technology and formulation by studying the influence of gelatin type and amount of sugar and citric acid, etc on the process.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期91-94,共4页
Food Research and Development
基金
山东省自然科学基金资助项目(Y2006D27)
关键词
红枣
百合
甘草
软糖
zizyphus jujube
lily
licorice
soft sweets
