杜仲凝胶软糖的制备工艺优化

Optimization of Preparation Technology of Eucommia ulmoides Gel Soft Sweets

为了制备一种外观晶莹、富有弹性而质地软糯具有杜仲独特风味的凝胶保健软糖,以杜仲粉末为主要原料、以明胶和木薯淀粉为复配凝胶剂、以麦芽糖醇为甜味剂、以柠檬酸为酸味剂,运用单因素及正交试验进行配方优化,通过感官评定和质构分析,得出杜仲凝胶软糖最佳工艺配方为:明胶与木薯淀粉的配比为5∶1、杜仲水提取液为150 g/L、麦芽糖醇的添加量为200 g/L、糖度为80%、柠檬酸添加量为0.5 g/L。制成的凝胶软糖表面光滑有色泽,弹性适口,甜酸适中,质量稳定,感官、质构和微生物指标均符合国家标准。杜仲软糖提取物对DPPH自由基、羟自由基具有清除作用,清除作用与试验浓度之间存在较好的线性量效关系,其中,最大试验浓度下(100 mg/mL)羟自由基清除率可达81.5%±2.1%,最大试验浓度下(100 mg/mL)DPPH自由基清除率可达51.5%±1.0%。

In order to prepare a kind of gel soft sweets with crystal clear appearance,elastic and soft texture with the unique flavor of Eucommia ulmoides Oliver,Eucommia ulmoides powder was used as the main raw material,gelatin and cassava starch as the compound gel,maltose as sweetener,citric acid as the sour agent,and optimized the formula by single factor and orthogonal experiments.Through sensory evaluation and texture analysis,the best formula of the Eucommia gel soft sweets was as follows:the ratio of gelatin to cassava starch was 5∶1,the extract of Eucommia water was 150 g/L,maltol was 200 g/L,the sugar content was 80%,and citric acid was 0.5 g/L.The gel soft sweets made from the best process formula was smooth and glossy,elastic and palatable,moderate in sweet and sour,and stable in quality.Sensory,textural and microbiological indicators were all up to the national standard.The soft sugar extract of Eucommia ulmoides had scavenging effect on DPPH and hydroxyl free radicals,and there was a good linear dose effect relationship between scavenging effect and concentration.Among them,the scavenging rate of hydroxyl free radical was 81.5%±2.1%at the maximum concentration(100 mg/mL),DPPH free radical was 51.5%±1.0%at the maximum concentration(100 mg/mL).