橙汁魔芋水晶软糖的生产工艺

Research on production process of orange juice konjac crystal soft candy

以魔芋精粉为主要原料,以橙汁作为增味剂并辅以其他食品添加剂,对pH值、果胶量、糖酸比和凝胶温度等因素进行分析并采用正交法优选,制得有橙汁风味、营养丰富的水晶软糖,同时对产品进行感官、理化和微生物分析。结果表明,pH 4.5,果胶含量1.1%,糖酸比90∶1,凝胶温度63℃,最佳干燥时间18 h,干燥温度55℃条件下可研制出组织状态、色泽和口感均优良的软糖。

To produce crystal soft candy with orange juice flavor and rich of nutrition, konjac flour was used as main raw material, orange juice as flavor agent and other food additives as supplement. Factors such as pH value, the amount of pectin, sugar-acid ratio, gelling point were analysed and orthogonal method was adopted for optimization. Then, sensory, physical and chemical and mi- crobiological analysis of the products was performed. The results showed that, soft candy of excellent color, taste and structure could be obtained under the conditions such as ： pH 4.5, pectin content of 1.1%, sugar-acid ratio 90： 1, the gel temperature of 63 ℃, drying time of 18 h, dry temperature 55 ℃.