岭南风味天然保健型凝胶软糖工艺优化

doi:10.7506/spkx1002-6630-201116024

食品科学 ›› 2011, Vol. 32 ›› Issue (16): 113-116.doi: 10.7506/spkx1002-6630-201116024

岭南风味天然保健型凝胶软糖工艺优化

陈洋泰，张织芬，樊亚鸣*，曹少梅，赵佩颖，陈立显，畅乐

广州大学化学化工学院

出版日期:2011-08-25 发布日期:2011-07-26
基金资助:
广东省教育部产学研结合项目(2008B090500256)

Optimization of Preparation Process for Natural Nutritional Jelly Sweets with Lingnan Flavor

CHEN Yang-tai，ZHANG Zhi-fen，FAN Ya-ming*，CAO Shao-mei，ZHAO Pei-ying，CHEN Li-xian，CHANG Le

(School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China)

Online:2011-08-25 Published:2011-07-26

摘要/Abstract

摘要： 研究一种具有岭南风味的天然保健型凝胶软糖。通过明胶与果胶的复配，获得较好的凝胶性能及较高的融点；添加具有岭南特色风味的陈皮、春砂仁油树脂和黄皮果肉泥，获得独特的风味和外观；利用不同亲水亲油平衡值的乳化剂蔗糖酯，解决制作过程中的起泡性、透明度和黏壁性的问题。最佳配方为：明胶与果胶添加量为固体总质量的2.3%和1.3%；陈皮、砂仁油树脂和黄皮果肉泥的添加量为0.77%、0.39%和5.8%；蔗糖酯s170、s1570的添加量为0.08%和0.19%。通过一定的制作工艺研制出具有高融点、风味独特、弹性与韧性适中、外观晶莹剔透的凝胶软糖。

关键词: 凝胶软糖, 陈皮油树脂, 春砂仁油树脂, 黄皮, 粘壁性

Abstract: In this paper, a kind of natural nutritional jelly sweets with Lingnan flavor was studied. First, gelatin and pectin were mixed to achieve better gel performance and higher gel melting point; then Pericarpium citri reticulatae oleoresin, Amomum villosum oleoresin and wampee pulp sludge with Lingnan flavor were added to obtain unique flavor and appearance; in addition, emulsifiers such as sucrose ester with different HLB values were used to resolve the problems related to foaming, transparency and wall stickiness. The optimal formula wascomposed of 2.3% gelatin, 1.3% pectin, 0.77% Pericarpium citri reticulatae oleoresin, 0.39% Amomum villosum oleoresin, 5.8% wampee pulp sludge, 0.08% sucrose ester s170 and 0.19% sucrose ester s1570. The jelly candy prepared using this formula revealed high melting point, unique flavor, moderate elasticity and flexibility and crystal clear appearance.

Key words: jelly candy, Pericarpium citri reticulatae oleoresin, Amomum villosum oleoresin, wampee, stickiness

中图分类号:

TS246.56

陈洋泰，张织芬，樊亚鸣，曹少梅，赵佩颖，陈立显，畅乐. 岭南风味天然保健型凝胶软糖工艺优化[J]. 食品科学, 2011, 32(16): 113-116.

CHEN Yang-tai，ZHANG Zhi-fen，FAN Ya-ming，CAO Shao-mei，ZHAO Pei-ying，CHEN Li-xian，CHANG Le. Optimization of Preparation Process for Natural Nutritional Jelly Sweets with Lingnan Flavor[J]. FOOD SCIENCE, 2011, 32(16): 113-116.

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岭南风味天然保健型凝胶软糖工艺优化

Optimization of Preparation Process for Natural Nutritional Jelly Sweets with Lingnan Flavor

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