摘要
探讨了新型杜仲硬糖的配方及其生产工艺条件对成品质量的影响。通过对产品各原料不同配比的设计,并对感官质量进行比较试验,得出了产品的优选配方:蔗糖48.5%、木糖醇20%、麦芽糖浆30%、杜仲纯粉1.3%、香精0.2%。熬糖终点温度控制在150℃～160℃,糖膏温度冷却到110℃时加入杜仲纯粉及香精等辅料,杜仲纯粉加入前用0.5倍量的酒精湿润;糖膏温度冷却到70℃～80℃时进行冲压成型,由此工艺得到的杜仲糖质量好。
Influence of new prescriptions and technologies to the quality of eucommia candy was studied. Optimal prescription was obtained through the comparison of different formulas and sensory qualities. The best recipe was： sucrose 48.5%, xylitol 20%, malt syrup 30%, powder of eucommia 1.3% and essence 0.2%. Better technologies for the eucommia candy were as follows： deeocting sucrose temperature controlled between 150℃-160℃, adding eucommia powder and supplementary to sucrose paste till 110℃ irrigation eueommia powder with 0.5 times ethanol, stamping mold when the temperature of the paste failed to 70℃-80℃. Under such condition, the eucommia candy gotten has a good quality.
出处
《四川食品与发酵》
2008年第3期64-67,共4页
Sichuan Food and Fermentation
基金
湖南省科技厅重点项目(06FJ4046)
湖南省教育厅重点科研项目(06A057)资助项目
关键词
杜仲
硬糖
配方
工艺条件
powder of eueommia
eucommia candy
prescription
technique condition
