| 红薯水晶软糖生产工艺的研究 |
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| 引用本文： | 张霁红,程建新,庞中存.红薯水晶软糖生产工艺的研究[J].农产品加工．学刊,2010(2):45-47. |
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| 作者姓名： | 张霁红 程建新 庞中存 |
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| 作者单位： | 1. 甘肃省农业科学院农产品贮藏加工研究所,甘肃,兰州,730070;甘肃农业大学食品与工程学院,甘肃,兰州,730070
2. 甘肃省农业科学院农产品贮藏加工研究所,甘肃,兰州,730070 |
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| 摘 要： | 以鲜红薯、葡萄糖、白砂糖为主要原料,通过对凝胶剂的复配及生产工艺的研究,得出适宜制作红薯水晶软糖的最佳原料组合及配比为:总糖量60%,葡萄糖与砂糖质量比为2.5∶1,红薯汁加入量为20%,在此条件下,可生产出透明亮泽,组织柔软且富有韧性、弹性,酸甜可口,具有浓郁薯香味的红薯软糖。
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| 关 键 词： | 红薯 软糖 凝胶剂 工艺 |
Study on the Processing Technology of Sweet Potato Panocha |
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| Zhang Jihong,Cheng Jianxin,Pang Zhongcun.Study on the Processing Technology of Sweet Potato Panocha[J].Nongchanpin Jlagong.Xuekan,2010(2):45-47. |
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| Authors: | Zhang Jihong Cheng Jianxin Pang Zhongcun |
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| Institution: | 1. Agricultural Production Storage and Processing Research Institute/a>;Gansu Academy of Agricultural Sciences/a>;Lanzhou/a>;Gansu 730070/a>;China/a>;2. College of Food Science and Engineering/a>;Gansu Agriculture University/a>;China |
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| Abstract: | Panocha was developed using fresh sweet potato,glucose and sugar as main materials. And the processing technology and gelata mix were studied in this paper. The best formula was, total sweeteners 60%,the ratio of glucose to sugar was 2.5∶1 and sweet potato juice 20%. The panocha had a good taste,attractive fragrance,good chewing property and elasticity. |
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| Keywords: | sweet potato panocha gelata technology |
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