摘要
目的研制一种复合型补气血生姜红糖糖果。方法用单因素试验和响应面分析试验对生姜红糖糖果的配方进行筛选、优化。结果最优配方为生姜0.01 g/100 g,大枣添加量0.20 g/100 g,蜂蜜添加量3.10 g/100 g。结论成品口感好、携带方便、配方合理、营价值较高,且工艺简单、操作方便,适合工业化生产。
Objective A compound ginger and brown sugar candy was developed.Methods Single factor test and response surface analysis were used to screen and optimize the formula of ginger brown sugar candy.Results The optimal formula was ginger 0.01 g/100 g,jujube 0.20 g/100 g,honey 3.10 g/100 g.Conclusion The finished product has good taste,easy to carry,reasonable formula,high business value,simple process and convenient operation,and is suitable for industrial production.
作者
李娟
毕云枫
郭云峰
丁嘉
刘景圣
王丽娜
LI Juan;BI Yunfeng;GUO Yunfeng;DING Jia;LIU Jingsheng;WANG Lina(College of Food Science and Engineering,Jilin Agricultural University,Changchun,Jilin Province,130118;Jilin Cornell Pharmaceutical Co.Ltd.,Jilin City,Jilin Province,132013;Jilin Medical University,Jilin City,Jilin Province,132013,China)
出处
《吉林医药学院学报》
2020年第4期256-259,共4页
Journal of Jilin Medical University
基金
长白山学者特聘教授专项资金(00566)
2017年大学生创新创业训练计划项目.
关键词
补气血
红糖糖果
生姜
大枣
replenish qi and blood
brown sugar candy
ginger
jujube
