一种气凝胶型夹心鱼糜糖果的研制

Development of an aerogel type surimi sandwich candy

为开发新型气凝胶型夹心鱼糜糖果,以砂糖、葡萄糖浆为糖果基体,果酱和去腥鱼糜为夹心料,利用注心法制作气凝胶型夹心鱼糜糖果,并通过质构分析和感官评价指标,在单因素试验的基础上,利用响应面法优化得到糖果的最佳配方:去腥鱼糜注心量为0.83 g、果酱用量为0.94 g、糖果基体用量为5.56 g.最佳配方下,气凝胶型夹心鱼糜糖果感官评价得分为82.60分,口感较好,为新型即食鱼糜制品的开发提供了新思路.

To develop a new type of airgel type sandwich surimi candy, using sugar and glucose syrup as the candy matrix, the jam and surimi as the sandwich material, the airgel type surimi candy was made by the injection method. The texture analysis and sensory evaluation were used as the indicators, and the candy matrix, jam and surimi as the single factors, the response surface design method was used to optimize the formula of the candy. The results showed that the amount of surimi was 0.83 g and the jam was 0.94 g and the candy substrate was 5.56 g. Under the optimal formula, the sensory evaluation score of the airgel type sandwieh surimi candy was 82.60 points, and the taste wasgood, which provided new ideas for the development of instant surimi.