| 酸角风味软糖的研制 |
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| 引用本文： | 余铭,袁唯,王永斌.酸角风味软糖的研制[J].安徽农业科学,2011(10):5748-5750. |
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| 作者姓名： | 余铭 袁唯 王永斌 |
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| 作者单位： | 阳江职业技术学院生命科学与技术系;云南农业大学食品科技学院 |
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| 摘 要： | 目的]获得风味独特、质量稳定的酸角软糖。方法]以酸角、琼脂、魔芋精粉、卡拉胶、麦芽糖浆与白砂糖为主要原料,用制得软糖的感官评分为指标,采用单因素试验和正交试验优化软糖配方。结果]酸角风味软糖的最优配方为酸角原汁120 g,白砂糖200 g,麦芽糖浆200 g,琼脂1 g,魔芋精粉9 g,卡拉胶4 g。在最佳配方下制得的软糖呈琥珀色,有浓郁的酸角特有风味,口感绵软,有良好的咀嚼性和弹性。结论]该研究获得了风味独特、口感良好的酸角风味软糖,为酸角资源的进一步开发利用提供了参考。
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| 关 键 词： | 酸角（Tamarindus indica Linn.） 软糖 制作配方 优化 |
Study on the Preparation of Tamarindus indica L.Soft-sweets |
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| Institution: | YU Ming et al(Department of Biological Science and Technology,Yangjiang Vocational and Technical College,Yangjiang,Guangdong 529566) |
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| Abstract: | Object]To obtain the Tamarindus indica L.soft-sweet with unique flavor and stable quality.Method] The soft sweets were prepared by tamarind,maltose,agar,konjac flour,carrageenan,cane sugar,and the quality of which was determined by sensory evaluation method.Based on single factor test,the recipe was optimized through orthogonal design.Result]The optimum recipe for tamarind soft-sweets was as follows:120 g tamarind juice,200 g maltose,200 g cane sugar,1.0 g agar,9.0 g konjac flour,4.0 g carrageenan.The soft sweets prepared by the optimum recipe were amber and elastic with unique flavor.Conclusion] This study provides basis for the further development of Tamarindus indica L. |
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| Keywords: | Tamarindus indica L Soft sweets Recipe Optimization |
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