紫薯软糖的研制

Development of Purple Sweet Potato Soft Sweets

首先研究了琼脂2%、卡拉胶2%、琼脂1%＋卡拉胶1%共3种胶凝剂及45、50和55℃不同干燥温度对紫薯软糖感官品质的影响;然后通过单因素和正交试验研究了紫薯浆、胶凝剂、白砂糖及柠檬酸用量对紫薯软糖感官品质的影响。结果表明：1%琼脂和1%卡拉胶混合使用是制作紫薯软糖较好的胶凝剂;温度50℃,干燥时间16-20 h为制作紫薯软糖较好的干燥条件;各因素对紫薯软糖感官品质影响的主次顺序为紫薯浆〉白砂糖〉胶凝剂〉柠檬酸;紫薯软糖加工的较优配方为紫薯浆210 g,白砂糖70 g,凝胶剂2.0%,柠檬酸0.4 g。

Effects of agar 2%,carrageenan 2%,agar 1% and carrageenan 1% three kinds of gelling agent and 45,50,55℃ different drying temperature on sensory quality of purple sweet potato soft sweets were studied at first. Then effects of different dosages of purple sweet potato pulp,gelling agent,white granulated sugar and citric acid on sensory quality of purple sweet potato soft sweets were studied by single factor test and orthogonal experiment. Results showed that 1% agar and 1% carrageenan mixed use was the best gelling agent to develop purple sweet potato soft sweets,16- 20 hours under 50 ℃ was the best drying condition,order of influencing factors on sensory quality of purple sweet potato soft sweets was purple sweet potato pulp,white granulated sugar,gelling agent and citric acid. Optimum formulation for technology of purple sweet potato soft sweets was purple sweet potato pulp 210 g,white granulated sugar 70 g,gelling agents 2. 0% and citric acid 0. 4 g.