摘要
以绞股蓝提取液为主要原料,通过正交试验方法配以白砂糖、葡萄糖浆、食用胶体和变性淀粉,经过配料、熬煮、干燥等工艺制成表面光滑、糖体饱满、块形整齐、韧而不粘的具有绞股蓝特有清香和甘甜的保健软糖。
The material in this experiment was extracting liquid from Gynostemma Pemtaphyllum leaf. The processing of soft sweets was studied, added into sugar, corn syrup, edible gelatin and modified starch through adjustion,decocting, drying etc. By orthogonal test,the soft sweets had the characteristics of smooth surface, plumping sweet body, good shape, fine tenacity not toughness and special flavour of Gynostemma Pemtaphyllum.
出处
《食品科技》
CAS
北大核心
2002年第2期32-34,共3页
Food Science and Technology
关键词
绞股蓝
软糖
配方
工艺研究
质量指标
Gynostemma Pemtaphyllum(Thunb)Makino, soft sweets, processing
