摘要
通过优化复合凝胶和复合果汁制备基础配方;采用正交实验优化蓝莓枸杞复合营养软糖的配方,结果表明蓝枸复合营养软糖的最优配方为蓝莓枸杞复合果汁20%,复合凝胶3%,白砂糖10%。
In this paper, the basic formula of composite gel and juice was optimized. Then orthogonal test has been used to optimize the formula of nutritious blueberry-lycium barbarum soft candy. The results show that the optimal formula for the nutritious blueberry-lycium barbarum soft candy is： mixture juice 20%, composite gel 3%, sucrose 10%.
作者
张伟伟
黄清铧
王庆福
张柳莲
陈盈盈
康佩姿
梁磊
ZHANG Wei-wei HUANG Qing-hua WANG Qing-fu ZHANG Liu-lian CHEN Ying-ying KANG Pei-zi LIANG Lei(Guangdong Provincial Bioengineering Institute （Guangzhou Sugarcane Industry Research Institute）/Guangdong Key Lab of Sugarcane Improvement ＆ Biorefinery, Guangzhou 510316 Guangdong Provincial Engineering Laboratory of Biomass High Value Utilization, Guangzhou 510316)
出处
《甘蔗糖业》
2017年第2期32-35,共4页
Sugarcane and Canesugar
基金
国家自然科学基金(51678174)
广州市珠江科技新星项目(2014J2200074)
广东省科技项目(2013B060600001
2015A0107008)
广东省科学院专项资金项目(2016GDASPT-0108
2017GDASCX-0105)
关键词
蓝莓
枸杞
软糖
Blueberry
Lycium barbarum
Soft candy
