海藻酸钠复合配料对新型凝胶软糖质构的影响

Effect of alginate compound ingredient on the texture of new jelly candy

文中主要探讨海藻酸钠对新型凝胶软糖弹性、硬度、咀嚼性等质构的影响。通过单因素及正交试验确定软糖的最佳配方及工艺为:胶含量24%(500mPa·s海藻酸钠4%,卡拉胶4%,明胶16%),糖15%,麦芽糖浆50%,熬糖温度为108℃,凝胶时间为12h时,凝胶强度可达最大值,凝胶软糖口感较好。

The effects of alginate on the flexibility,hardness,chewiness and other texture of new jelly were discussed.Through single factor and orthogonal experiments,the optimum formula and process of jelly candy were determined as follows：rubber content 24％（500mPa·s sodium alginate 4％,carrageenan 4％ and gelatin 16％）,sugar 15％,maltose syrup 50％,boiling sugar temperature 108℃,gel time 12h.Under the optimum condition,the gel strength reached the maximum and the candy tasted well.