摘要
以杏浆为原料,蔗糖、麦芽糊精、琼脂、卡拉胶为辅料研究了杏软糖的配方,采用响应曲面法进行了配方优化。结果表明:优选配方为杏浆含量35%,蔗糖含量27%,麦芽糊精8%,琼脂与卡拉胶复合凝胶剂含量为4%、且质量比为8.6∶1.4,以此配方制备的杏软糖感官评分预测最大值为98.9,实测值98.6,硬度为4.354 kg,弹性为1 366 g,L值为29.56,制品酸甜适口、咀嚼性好、表面光滑。
The apricot soft candy were prepared with apricot,suger,mahodextrin,agar and carrageenan. The formula were optimized by response surface methodology. Results showed that the optimal amounts of the above ingredients were as follows： gelatinizer content 4% , gelatinizer proportionality 8.6： 1.4, apricot pulp content 35 % , suger content 27%. Using the optimal formula ,the sensory score of the product was 98.6, approximating to the predicted value of 98.9, hardness was 4. 354 kg, elasticity was 1 366 g, lightness L value was 29.56,and was characterized by a balanced sweet and sour taste with nice chewiness and smooth surface.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第10期120-124,共5页
Food and Fermentation Industries
基金
国家"十二五"科技支撑计划(2011BAD27B02)
关键词
杏
软糖
最优配方
apricot, soft sweet, optimization formula
