摘要
[目的]优化三七叶软糖的制作工艺。[方法]研究糖配比、三七叶粉用量、柠檬酸用量、明胶与水的质量比对三七叶软糖品质的影响。在此基础上,采用正交试验对软糖的制作工艺进行优化。[结果]三七叶保健软糖的最佳配方为:糖配比为1∶1,三七叶粉用量为0.7%,柠檬酸用量为0.8%,明胶与水的质量比为1∶5。[结论]该研究结果可为三七的进一步开发利用提供理论指导。
[Objective]The aim was to optimize the production process of Panax notoginseng leaves soft candy. [Method] The optimum craft of soft candy was obtained with the orthogonal design L9( 34) based on the single-factor experiment for the ratio of sugar,Panax notoginseng leaves addition,citric acid addition and the quality ratio of gelatin to water. [Result]The optimum formula of Panax notoginseng leaves health soft candy was as following ∶the ratio of sugar 1 ∶ 1,Panax notoginseng leaves 0.7%,citric acid 0.8% and the ratio of gelatin to water 1 ∶ 5.[Conclusion]The research can provide theoretical guidance for the further development and utilization of Panax notoginseng.
作者
曹洁
刘俊
CAO Jie;LIU Jun(Wenshan University,Wenshan,Yunnan 663099)
出处
《安徽农业科学》
CAS
2018年第36期148-150,共3页
Journal of Anhui Agricultural Sciences
关键词
三七叶
软糖
工艺优化
Panax notoginseng leaves
Soft candy
Technology optimization
