摘要
以橙皮为主要原料,对橙皮软糖的工艺进行研究。通过单因素试验和正交试验研究明胶、加糖量,柠檬酸量等对橙皮软糖加工工艺的影响。结果表明:制作橙皮软糖在料水比为(g∶mL)1∶7、白糖加入量为30%、柠檬酸加入量为1.5%、明胶加入量为5%的条件下制成的软糖品质最佳。在此条件下制备的橙皮软糖色泽纯正,口感独特,风味诱人,是一种色,香味俱佳的保健食品。
In order to study the technology, orange peel was used as raw material in this paper. By doing single and orthogonal test, the factors that affect the process were studied. These facts included the amount of coagulants, sugar and citric acid. The best product quality of orange peel soft sweets was obtained, that was to say the ratio of material and water was 1 to 7, the amount of sugar was 30 %, the amount of citric acid was 1.5 %, the amount of gelatin was 5 %. The soft sweet was of special taste attractive and smooth with the functions of anti-inflammations, relieving pain, moistening the throat and eliminating halitosis. This type of soft sweet was a kind of health foods.
出处
《食品研究与开发》
CAS
北大核心
2012年第11期137-140,共4页
Food Research and Development
关键词
橙皮
软糖
工艺
质构
orange peel
soft sweets
coagulant
processing technology
texture
