生姜红枣软糖的研制

Study on the Processing Technology of Ginger and Red Dates Soft Candy

以生姜汁、红枣汁、卡拉胶、琼脂、白砂糖、葡萄糖、柠檬酸为主要原料,对生姜红枣软糖的工艺进行研究。通过单因素试验和正交试验优化软糖的最佳配方为:卡拉胶2.5%,琼脂1.5%,白砂糖25%,葡萄糖15%,柠檬酸0.15%,生姜汁与红枣汁体积比2︰3。在该条件下制得的软糖色泽纯正,软硬适中,风味独特,表面光滑,口感最佳,是一种色、香、味俱佳,口感良好、营养丰富的食品。

In order to study the processing technology of ginger and red dates soft candy, the ginger juice, red dates juice, carrageenan, agar, white granulated sugar, glucose, and citric acid were used as the main raw material. By single factors and orthogonal test, the appropriate formula and technologic condition was determined. The optimal condition of ginger and red dates soft candy was the 2.5% carrageenan, 1.5% agar, 25% white granulated sugar, 15% glucose, 0.15% citric acid, and the proportion of ginger and red dates juice at 2︰3. In this condition, the ginger and red dates soft candy had quality of pure color, unique flavor, smooth texture, which were not only good in color, aroma and flavor, but also had fine taste, rich nutrients.