蓝莓风味软糖的加工研制

以蓝莓为试验原料,研究了蓝莓风味软糖的生产配方。以产品的色泽、组织形态、滋味和口感等作为评价指标,通过单因素试验和正交试验,确定加工100 g蓝莓风味软糖的最佳配方为:羧甲基纤维素用量为1.5 g,琼脂1.0 g,魔芋粉0.5 g,蓝莓原汁12.0 g,苹果酸0.06 g,白砂糖25.0 g,麦芽糖3.0 g,木糖醇1.9 g,蛋白糖0.1 g。通过此工艺和配方加工的产品质地均匀、光滑、柔韧、爽滑可口、酸甜适中,食用和携带方便,且具备一定的保健功能。

Research and Manufacture of Blueberry Flavor-jelly Drops

Flavor-jelly drops factory formula is developed using blueberry as the main raw material.Based on sensory quality of the flavor-jelly drops,including color,hardness,flavor and taste,the paper researches into some additives that can process flavor-jelly drops by single-factor test and orthogonal test.The results show that best sensory quality of the flavor-jelly drops is achieved using 1.5% CMC,1.0% agar,0.5% konjaku flour,12.0% blueberry juice,0.06% malic acid and 30.0% sweeteners.The flavor-jelly drops has the characteristics of plumping sweet body,smooth surface,take along and edible convenient fine tenacity.