摘要
以火龙果、凝胶剂、葡萄糖浆等为主要原料,通过正交试验方法确定凝胶剂的最佳配比和软糖的最佳配方。结果表明:凝胶剂的最佳配比为明胶:琼脂∶卡拉胶=3∶2∶2.4,软糖的最佳工艺配方为火龙果汁25%、凝胶剂3%、柠檬酸0.09%、白砂糖20%、葡萄糖55%。在最佳凝胶剂配比和最佳工艺配方条件下,得到的产品糖体饱满、表面光滑细腻、韧而不黏,具有火龙果特有的风味。
A type of soft sweet had been prepared with glucose syrup and granulated sugar by adding decent amount of coagulated agents and pitaya juice.The technology of soft sweets was studied and the optimal formula of coagulant and soft sweet were decided by orthogonal test.The results showed that the optimum formula of coagulant were glutin：agar：garrageenan=3：2：2.4, and the optimum conditions of soft sweet were pitaya juice 25%, coagulant 3%, citric acid 0.09%, sugar 20%, glucose 55%. The soft sweet had the characteristics of plumping sweet body, smooth surface, fine tenacity, no toughness and special flavor of pitaya.
出处
《广东农业科学》
CAS
CSCD
北大核心
2010年第7期136-137,共2页
Guangdong Agricultural Sciences
关键词
火龙果
凝胶剂
软糖
pitaya
coagulant
soft sweet
