摘要
以新鲜红心红薯,白砂糖,饴糖为主要原料,对红薯软糖的生产工艺进行研究,并由正交试验确定最佳的软糖配方为：红薯与总糖比例1∶1,砂糖与饴糖糖浆比例1∶1,卡拉胶2.25%,魔芋胶0.75%,柠檬酸0.3%,柠檬酸钠0.06%;45℃干燥（18~24）h,得到的红薯软糖颜色金黄,质地均匀一致,薯香风味浓郁,咀嚼性良好。
The processing of sweet potato soft sweets was studied with fresh yellow-flesh sweet potatoes,sugar and maltose as the main materials.The result of orthogonal experiment showed the best soft sweets was got by using sweet potato and total sugar at the ratio of 1∶1,sugar and caramel syrup at the ratio of 1∶1,2.25% carrageenan,0.75% konjak gum,0.3% citric acid,0.06% sodium citrate.Drying for（18~24） h at the conditions of 45℃,the sweet potato chews well and has golden color,uniform texture,rich sweet potato flavor.
出处
《食品工业》
CAS
北大核心
2011年第1期95-97,共3页
The Food Industry
关键词
红薯
卡拉胶
魔芋胶
sweet potato
carrageenan
konjak gum
