橘红软糖的制备及其工艺优化

Preparation and Process Optimization of Exocarpium citri Grandis Soft Candy

以橘红为主要原料,以明胶和木薯淀粉为复配凝胶剂、白砂糖为甜味剂、以柠檬酸为酸味剂,研制一款适合大众消费者食用的橘红软糖产品。采用单因素试验和正交试验进行配方优化,通过感官评价和质构进行品质分析。结果表明,橘红软糖的最佳配方为橘红水提取液150 g,明胶和木薯淀粉配比4∶1,白砂糖用量300 g,柠檬酸用量1.0 g。在最优配方条件下制作的橘红软糖色泽适宜、口感独特,具有橘红的独特风味,以及良好的弹性和咀嚼性。

Using Exocarpium citri Grandis as the main raw material,gelatin and tapioca starch as the compound gelling agent,white sugar as the sweetener,and citric acid as the sour agent,we developed an Exocarpium citri Grandis soft candy product suitable for mass consumers.Single factor test and orthogonal test are used for formula optimization,and quality analysis was carried out through sensory evaluation and texture.The results showed that the best formula for Exocarpium citri Grandis soft candy were as follows:orange water extract 150 g,the ratio of gelatin and tapioca starch 4∶1,the amount of white sugar added 300 g,and the amount of citric acid added.It was 1.0 g.Under the optimal formula conditions,the Exocarpium citri Grandis soft candy was made of suitable color,unique taste,unique orange flavor,and good elasticity and chewiness.