枸杞桑椹黑豆压片糖果的加工工艺

The Preparation Technology of Pressed Candy from Chinese Wolfberry Mulberry and Black Soya Bean

为研制一款营养丰富、口感好、易携带贮藏的即食压片糖果,以枸杞、桑椹、黑豆等为原料,山梨糖醇作为甜味剂,麦芽糊精作为填充剂,乙醇作为润湿剂,通过单因素试验考察不同山梨糖醇添加量、麦芽糊精添加量、润湿剂乙醇体积分数、硬脂酸镁添加量对枸杞桑椹黑豆压片糖果综合品质的影响,采用正交试验设计优化配方工艺,以期获得枸杞桑椹黑豆压片糖果的最佳配方工艺。结果表明,当山梨糖醇添加量50%、麦芽糊精添加量10%、原料粉添加量39%,硬脂酸镁添加量1.0%、润湿剂乙醇体积分数95%时,所制备的枸杞桑椹黑豆压片糖果不仅甜度适宜,硬度适中,口感好,还具有浓郁的香气,风味独特。

In order to develop a kind of instant pressed candy with rich nutrition,good taste and easy storage,Lycium barbarum,mulberry and black bean used as raw materials,sorbitol used as sweetener,maltodextrin used as filler,ethanol as wetting agent and magnesium stearate as lubricant,single factor experiment was conducted to investigate the effects of sorbitol,malt paste,ethanol concentration of wetting agent and magnesium stearate on Chinese wolfberry mulberry and black soya bean pressed candy,to obtain the best formula of Chinese wolfberry mulberry and black soya bean pressed candy.The results showed that when the content of sorbitol was 50%,the content of maltodextrin was 10%,the content of raw material powders was 39%,the content of magnesium stearate was 1.0%,and the ethanol concentration of wetting agent was 95%,the prepared Chinese wolfberry mulberry and black soya bean pressed candy not only had appropriate sweetness,moderate hardness,good taste,but also had strong aroma and unique flavor.