蔓越莓营养凝胶软糖的研制

Study on Healthy Cranberry Gelations Candy

以蔓越莓干为原料，添加蓝莓果汁，通过单因素试验证明产品的最佳配方为：蔓越莓干20g，蓝莓果汁4．5昏白砂糖150g，葡萄糖浆229g，明胶36g，果胶2．5g，柠檬酸6g，苹果酸1g浇注在塑料吸塑模中后，在22℃左右冷却凝固成型后取出后，在28℃-30℃，相对湿度小于5咣的环境中干燥40h左右，所得软糖产品具有良好的咀嚼性和口感，可接受程度相对较高。通过保质试验表明，此蔓越莓软糖的保质期为1年。

Added blueberry juice to cranbenry dices, the optimized formulaiionwas conformed by single factor test： cranberry dices 20 g, blueberry juice 4.5 g, sugar 150 g, glucose syrup 229 g, gelatin 36 g, pectin 2.5 g, lemon acid 6 g, malic acid 1 g. After puring the mixed syrup in the plastic mould at 22 ℃, take them out when they are solidification. Then dry them at 28 ℃-30 ℃ and the relative humidity was less than 50% for about 40 h, finally the products are gotten, which have a good texture, chewiness and high taste. This product＇s shelf life is 1 year confirmed by shelf life test.