摘要
对以甘薯、白糖、葡萄糖为主要原料的软糖制造工艺及配方进行了研究 经正交试验表明 ,产品的较佳配方为甘薯 30 0g/kg ,葡萄糖浆 5 0 0g/kg ,砂糖 2 0 0g/kg ,以琼脂 15g/kg ,卡拉胶 10g/kg ,明胶 15g/kg作复合凝胶剂 ,所制得的软糖有良好的咀嚼性及口感 ,外观金黄透明 ,感官综合评分最高 .
The processing technology of sweet potato jelly was studied. The result showed that the best quality jelly was got by using 300 g/kg sweet potato, 200 g/kg sugar and 500 g/kg glucose syrup as primary materials, and choosing 15 g/kg agar, 10 g/kg carrageenans and 15g/kg gelatin as mixed jelling agent.
出处
《仲恺农业技术学院学报》
2001年第4期67-70,共4页
Journal of Zhongkai Agrotechnical College
