高膳食纤维南酸枣软糖配方优化及其质构特性

Formulation Optimization and Its Texture Properties of the Choerospondias axillaris Soft Candy with High Dietary Fibre

在对南酸枣肉和枣皮中营养素含量分析的基础上,以南酸枣皮为膳食纤维来源,正交试验优化高膳食纤维南酸枣软糖配方;采用TPA质构分析法,研究了混合糖浆中麦芽糖浆与蔗糖比例、枣皮、明胶溶液的添加量对软糖质构性质的影响。结果表明,多酚、维生素和膳食纤维在枣肉和枣皮中均有较高含量,且枣皮中膳食纤维含量显著高于枣肉(P<0.05);软糖中麦芽糖浆与蔗糖的比例和枣皮添加量对硬度、黏度和弹性均有显著性影响(P<0.05),明胶溶液添加量对硬度、弹性和咀嚼性有显著性影响(P<0.05)。通过正交试验并结合感官评价,确定最佳的软糖配方为:按原料总质量为100%计,麦芽糖浆与蔗糖比例1∶1(麦芽糖浆34.25%,蔗糖34.25%),枣皮3.5%,明胶溶液12%,枣肉16%,所得软糖产品口感良好,酸甜适中,南酸枣风味明显。

Based on the nutrients in Choerospondias axillaris peel and pulp,the formulation of high dietary fiber Choerospondias axillaris soft candy was optimized with Choerospondias axillaris peel as a source of dietary fiber.The effects of the materials(the mass ratio of malt syrup and sucrose,the addition of Choerospondias axillaris peel and gelatin)in syrup mixture on texture properties of soft candy were analyzed by texture profile analysis(TPA).The results showed that,polyphenols,vitamins and dietary fiber were high in both Choerospondias axillaris pulp and peel.The content of dietary fiber in peel was significantly higher than that in pulp(P<0.05).The proportion of malt syrup to sucrose and the addition of peel significantly affected the hardness,adhesiveness and springiness of soft candy(P<0.05),and the addition of gelatin had significant effects on the hardness,springiness and chewiness of soft candy(P<0.05).The optimal formula of soft candy(the total weight was 100%)were as follows:The proportion of malt syrup to sucrose 1∶1(malt syrup 34.25%,sucrose 34.25%),Choerospondias axillaris peel 3.5%,gelatin solution 12%,Choerospondias axillaris pulp 16%,the obtained candy had a good taste and obvious flavours of Choerospondias axillaris.