叶黄素凝胶软糖的研制

Study on lutein soft gel candy

以微胶囊化叶黄素微粒为原料,研究开发一种叶黄素软糖。通过单因素实验分析了叶黄素、凝胶剂、甜味剂、酸味剂、柳橙汁的添加量对叶黄素软糖的风味、口感、色泽和组织形态等感官品质的影响。并通过正交试验,确定了叶黄素软糖的最佳配方。结果表明:叶黄素微粒的添加量为0.2%;凝胶剂为明胶,添加量为15%;复合甜味剂白砂糖:葡萄糖浆为1∶1;复合酸味剂柠檬酸:DL-苹果酸为3∶2,添加量为3%;柳橙汁添加量为12%。所制得的叶黄素软糖口感好,具有柳橙香气,酸甜可口,色泽为橙色,且透亮,有一定的弹性和咀嚼性,是一款方便食用、可有效缓解视疲劳的天然健康食品,具有广阔的市场发展前景。

A lutein soft gel candy was prepared using microencapsulated lutein powder as the main materials.Through the single factor test,the effects of lutein,gels,sweeteners,acids and orange juice on the sensory quality of the product such as flavor,taste,color and texture were analyzed.In addition,the orthogonal experiment was adopted to determine the best formula of the lutein soft gel candy based on the sensory evaluation.The result showed that the best formula is:lutein 0.2%,gelatin 15%;the radio of white granulated sugar and glucose syrup 1:1;the radio of citric acid and DL-malic acid 3∶2,the amount of complex acids 3%,orange juice 12%.The product has an orange flavor,sweet and sour,good color and texture,and elasticity and chewiness.The soft candy is easy to eat,and very helpful on eye fatigue.It is a natural and healthy food which may have a broad market development potential.