| 针叶樱桃软糖的研制 |
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| 引用本文： | 周宁,黄玲,张旭光.针叶樱桃软糖的研制[J].农产品加工．学刊,2020(1):6-8,14. |
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| 作者姓名： | 周宁 黄玲 张旭光 |
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| 作者单位： | 汤臣倍健股份有限公司 |
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| 摘 要： | 以针叶樱桃粉为主要原料,通过正交试验确定软糖的最佳配方。结果表明,针叶樱桃软糖的最佳配方为针叶樱桃粉用量5 g,白砂糖用量35 g,麦芽糖浆用量50 g,柠檬酸用量0.6 g,明胶用量9 g,果胶用量0.5 g。在最佳工艺配方条件下,得到的产品糖体饱满、表面光滑细腻、软硬适中,具有针叶樱桃特有的风味。
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| 关 键 词： | 针叶樱桃 正交试验 软糖 最佳配方 |
Development of Acerola Cherry Soft Sweets |
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| ZHOU Ning,HUANG Ling,ZHANG Xuguang.Development of Acerola Cherry Soft Sweets[J].Nongchanpin Jlagong.Xuekan,2020(1):6-8,14. |
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| Authors: | ZHOU Ning HUANG Ling ZHANG Xuguang |
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| Institution: | (By-Health Co.,Ltd.,Guangzhou,Guangdong 510663,China) |
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| Abstract: | Using acerola cherry powder as the main raw material and the optimal formula of soft sweets was determined by orthogonal test.The results showed that the best formulation of the acerola cherry soft sweet was as followings:acerola cherry powder 5 g,sugar 35 g,maltose syrup 50 g,citric acid 0.6 g,gelatin 9 g,pectin 0.5 g.The soft sweet had the characteristics of plumping sweet body,smooth surface,fine tenacity and special flavor of acerola cherry. |
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| Keywords: | acerola cherry orthogonal test soft sweets best formula |
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