一种生姜桂皮紫苏暖胃软糖的工艺研究

A Study on the Technology of Warming Stomach Fudge of Ginger,Cinnamon and Perilla

以生姜、桂皮和紫苏为主要原料,通过单因素试验,以暖胃软糖的感官评价为指标,在此基础上进行正交试验优化生姜桂皮紫苏暖胃软糖的制作工艺。通过单因素试验、正交试验和感官评价得出最佳配方为纤维总量3.2%(生姜粉∶桂皮粉∶紫苏粉的质量比为3∶1∶1),糯米粉添加量32%,低聚果糖添加量33%时,所制作的暖胃软糖口感软糯,风味独特、色泽适宜、软硬适宜,感官品质最佳。

This experiment took ginger,cinnamon and perilla as the main raw materials,oligomer fructose and glutinous rice flour were added as auxiliary materials,with the sensory evaluation of warm stomach fudge as the index,and on this basis,orthogonal experiments were carried out to optimize the preparation process of ginger cinnamon perilla warm stomach sugar.Through single factor experiment,orthogonal test and sensory evaluation,the optimum formula were as follows:total fiber quantity(ginger powder∶cinnamon powder∶perilla powder quality ratio 3∶1∶1)was 3.2%,glutinous rice powder was 32%,fructooligosaccharide was 33%,the warm stomach fudge taste was soft waxy,unique flavor,suitable color,soft and hard suitable,sensory quality was the best.