摘要
目的:确定高含量膳食纤维果蔬无糖软糖的最佳配方。方法:以聚葡萄糖为软糖的膳食纤维主要来源,研究膳食纤维在软糖中的合理添加量。以不同聚葡萄糖与菊粉比例,综合果蔬粉添加量,明胶与琼脂比例为考察因素,以感官评分为考察指标,通过单因素以及正交实验确定软糖的最佳配方。结果:总膳食纤维在软糖中的添加量可以达到45%。软糖的最佳配方为聚葡萄糖与菊粉的比例35∶10,综合果蔬粉添加量1%,明胶和琼脂比例6.5∶0.2。在此条件下,所制得的软糖的感官评分为79分。软糖色泽均匀,表面不发粘,咀嚼性好,有弹性且风味较好。结论:以膳食纤维作为软糖的主要原料代替部分白砂糖或糖醇,既可补充膳食中易缺失的膳食纤维,又可以减少糖的摄入,为糖果类功能性食品创新开发提供思路。
Objective:To determine the best formula of high content dietary fiber fruit and vegetable sugar-free gummies.Method:Taking polyglucose as the main source of dietary fiber in gummy sugar,the reasonable amount of dietary fiber in gummy sugar was studied.Using different polyglucose and inulin ratio,comprehensive fruit and vegetable powder addition amount,gelatin and AGAR ratio as factors,sensory score as index,the best formula of gummy sugar was determined by single factor and orthogonal experiment.Result:The content of total dietary fiber in soft candy can reach 45%.The optimal formula of gummy is the ratio of polydextrose to inulin is 35∶10,the additive amount of fruit and vegetable powder is 1%,and the ratio of gelatin to AGAR is 6.5∶0.2.Under these conditions,the sensory score of the fudge was 79.The color of the soft candy is uniform,the surface is not sticky,the chewing is good,the elasticity is good and the flavor is good.Conclusion:Using dietary fiber as the main raw material to replace part of white granulated sugar or sugar alcohol can not only supplement the dietary fiber which is easily lost in the diet,but also reduce the intake of sugar,which provides ideas for the innovation and development of confectionery functional food.
作者
陈树喜
马方
黄泽敏
黄丽霞
CHEN Shuxi;MA Fang;HUANG Zemin;HUANG Lixia(Guangdong Suntree Foodstuff Co.,Ltd.,Chaozhou 515634,China)
出处
《现代食品》
2023年第17期116-119,共4页
Modern Food
基金
2023年度潮州市潮安区科技计划项目(“大专项+任务清单”)。
关键词
无糖软糖
膳食纤维
果蔬粉
正交试验
sugar-free gummy
fiber
fruits and vegetables powder
orthogonal test
