摘要
此项研究以刺梨汁、藕粉、白砂糖为主要原料,以产品的口感、香味、色泽、组织形态作为感官评价指标,通过单因素实验和响应面优化试验,研究淀粉型刺梨凝胶软糖的最佳工艺配方。单因素实验表明:刺梨汁、藕粉、白砂糖的最适添加量分别为44%、26%、20%,淀粉型刺梨凝胶软糖制备的最适加热时间为20 min。响应面优化试验表明:淀粉型刺梨凝胶软糖的最适配方为刺梨汁添加量为39%,藕粉的添加量为22%,白砂糖的添加量为19.36%,最适加热时间为19.93 min,制得的淀粉型刺梨凝胶软糖酸甜度适中,具备独特的刺梨和藕粉风味,弹性好,不粘牙,且感官评价得分达到91.3分,与食品安全国家标准糖果(GB 17399-2016)和糖果凝胶糖果国内贸易行业标准(SB/T 10021-2017)进行比较,产品的感官特性、理化指标(干燥失重、还原糖含量)及微生物指标(细菌菌落总数、大肠杆菌、致病菌)均符合上述相关标准要求。
Roxburgh rose juice,lotus root starch and sucrose were taken as the raw materials,the taste,fragrance,color and texture were taken as the indicators of sensory test,the optimal processing and recipe of starchy roxburgh rose gel soft sweet were investigated by the single factor experiment and response surface analysis.The single factor experiment demonstrated that the optimal application amount of roxburgh rose juice,lotus root starch and sucrose were 44%,26% and 20%,respectively.In addition,the optimal heating time was 20 min.The response surface analysis proved that the optimal recipe of starchy roxburgh rose gel soft sweet was as followings:The amount of roxburgh rose juice was 39%,the amount of lotus root starch was 22% and the amount of sucrose was 19.36%.Furthermore,the optimal heating time of starchy roxburgh rose gel soft sweet was 19.93 min.The starchy roxburgh rose gel soft sweet,which was produced by the above optimal processing method and recipe,had the moderate sweet and sour degrees and the special roxburgh rose and lotus root starch flavor,at the same time,the starchy roxburgh rose gel soft sweet had the high elasticity and low viscosity.The starchy roxburgh rose gel soft sweet achieved 91.3 scores in the sensory test.Compared with the National Food Safety Standards of China(GB 17399-2016) and Confectionery Gel Confectionery Domestic Trade Industry Standards of China(SB/T 10021-2017),the sensory characteristics,physicochemical indexes(drying loss and the amount of reducing sugars)and microbiological indicators(total number of bacterial colonies,colibacillus and pathogenic bacterias) of the product meet the requirements of the above standards.
作者
许粟
姚绍炉
刘宇泽
费强
马风伟
陈海江
李勇
许洁舲
肖娟
王欣颖
陈光静
XU Su;YAO Shaolu;LIU Yuze;FEI Qiang;MA Fengwei;CHEN Haijiang;LI Yong;XU Jieling;XIAO Juan;WANG Xinying;CHEN Guangjing(School of Food and Pharmaceutical Engineering,Guiyang University,Guiyang 550005,China;School of Biological and Environmental Engineering,Guiyang University,Guiyang 550005,China;School of Miraculous Sciences,Guizhou Medical University,Guiyang 550004,China;Guizhou Chuhao Agricultural Science and Technology Development Co.,Ltd.,Liupanshui 553000,China)
出处
《食品工业科技》
CAS
北大核心
2022年第17期240-247,共8页
Science and Technology of Food Industry
基金
贵州省科技计划定向重点项目(黔科合支撑[2022]重点015号)
贵州省自然科学基础研究一般项目(黔科合基础-ZK[2021]一般182)
贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]303)
2019年大学生创新创业训练计划项目(20195201389)
贵阳市科技局贵阳学院专项资金(GYU-KY-[2021])。
关键词
刺梨
藕粉
淀粉型凝胶软糖
配方优化
响应面法
roxburgh rose
lotus root starch
starchy gel soft sweet
recipe optimization
response surface analysis
