| 人参保健软糖的研制 |
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| 引用本文： | 姜瑞平,徐晶,邵信儒,孙海涛,高文娟.人参保健软糖的研制[J].人参研究,2012,24(3):18-20. |
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| 作者姓名： | 姜瑞平 徐晶 邵信儒 孙海涛 高文娟 |
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| 作者单位： | 通化师范学院长白山食品工程研究中心,吉林通化,134002 |
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| 摘 要： | 目的探索人参软糖的制作工艺,为人参食品的开发提供新品种。方法本研究筛选人参浸膏、卡拉胶、白糖、柠檬酸等因子的添加量对人参软糖的口感、色泽及状态的影响,并利用正交试验,确定各因子的最佳配比。结果人参软糖制作各因子的最佳配比为:人参浸膏2.4%;白糖50%;柠檬酸0.25%;卡拉胶2.0%。此时的人参软糖的口感、色泽及状态最好。结论该产品外观晶莹、弹性好、口感独特、甜度适中、并具有保健功能。
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| 关 键 词： | 人参软糖 人参浸膏 制作工艺 |
Development of Healthy Ginseng Soft Sweets |
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| Authors: | JIANG Rui-ping XU Jing SHAO Xin-ru SHUN Hai-tao GAO Wen-juan |
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| Institution: | (Reseach Center of Food Engineering of Changbai Mountain,Tonghua Normal University,Tonghua,Jilin,134002) |
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| Abstract: | Objective The making technology of soft sweets were studied,provides new varieties of ginseng foods.Method Studied on addition of extract of ginseng,carrageenan,sugar,citric acid and its effect on taste,color and state of ginseng soft sweets.And the optimum technological parameters were obtained by orthogonal experiment.Results The best product quality of ginseng soft sweets was obtained with 2.4%extract of ginseng、50%sugar、0.25%citric acid、0.20%carrageenan as the processing condition.Conclusion A high quality of ginseng soft sweets can be achieved according to the procedure in this paper. |
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| Keywords: | ginseng soft sweets extract of ginseng making technology |
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