|本期目录/Table of Contents|

[1]石亚芳,许玲玲,林坤城,等.白芽奇兰茶味复配胶软糖的研制[J].集美大学学报(自然科学版),2024,29(2):119-125.
　SHI Yafang,XU Lingling,LIN Kuncheng,et al.Study on the Preparation Process of Baiyaqilan Tea Flavored Compound Gummy Candy[J].Journal of Jimei University,2024,29(2):119-125.
点击复制

白芽奇兰茶味复配胶软糖的研制(PDF)
分享到：

《集美大学学报（自然科学版）》[ISSN:1007-7405/CN:35-1186/N]

卷:
第29卷
期数:
2024年第2期
页码:
119-125
栏目:
水产、食品与生物工程
出版日期:
2024-03-28

文章信息/Info

Title:
Study on the Preparation Process of Baiyaqilan Tea Flavored Compound Gummy Candy
作者:
石亚芳1; 2; 许玲玲1; 2; 林坤城3; 洪清林3; 林庆祥3; 康自强3; 姜泽东1; 2; 倪辉1; 2; 朱艳冰1; 2
1.集美大学海洋食品与生物工程学院，福建 厦门361021；2.福建省食品微生物与酶工程重点实验室，福建 厦门361021；3.绿新（福建）食品有限公司，福建 漳州363107
Author(s):
SHI Yafang1; 2; XU Lingling1; 2; LIN Kuncheng3; HONG Qinglin3; LIN Qingxiang3; KANG Ziqiang3; JIANG Zedong1; 2; NI Hui1; 2; ZHU Yanbing1; 2
1.College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Fujian Province Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;3.Green Fresh(Fujian) Food Stuff Co.,Ltd.,Zhangzhou 363107,China
关键词:
κ-卡拉胶; 魔芋胶; 软糖; 白芽奇兰茶粉
Keywords:
κ-carrageenan; konjac gum; gummy candies; Baiyaqilan tea
分类号:
-
DOI:
-
文献标志码:
A
摘要:
为研究κ-卡拉胶与魔芋胶复配凝胶剂在软糖中的应用，通过质构分析和感官评价，确定软糖中复配凝胶剂的比例；综合白芽奇兰茶粉添加量、麦芽糖浆添加量、白砂糖添加量、复合胶添加量为考察因素，以感官评分为考察指标，通过单因素及正交实验确定软糖的最佳配方。结果表明：白芽奇兰茶粉添加量质量分数为0.3%，麦芽糖浆添加量质量分数为40%，白砂糖添加量质量分数为25%，复合胶添加量质量分数为2.4%，在此条件下，所制得的软糖的感官评分为78.1分。软糖咀嚼性和弹性较好，并具有良好茶香味。
Abstract:
In order to study the application of κ-carrageenan and konjac gum compound gelatin in soft candy,the proportion of compounding gelling agent in soft candy was evaluated by texture analysis and sensory evaluation.The optimal formulation of soft candy was determined by singlefactor and orthogonal experiments by combining the amount of Baiyaqilan tea powder,maltose syrup,sugar and gelling agent added as the investigating factors,and sensory scores was used as the investigating indexes.The results showed that the sensory score of the soft candy was 78.1 under the conditions of 0.3% of Baiyaqilan tea powder,40% of maltose syrup,25% of sugar,and 2.4% of compound gum.The products displayed a better chewiness,elasticity and flavor.

参考文献/References:

相似文献/References:

[1]李鹤宾,牟明静,洪璇,等.假交替单胞菌κ-卡拉胶酶的酶解工艺优化及产物分析[J].集美大学学报(自然科学版),2022,27(5):417.
　LI Hebin,MOU Mingjing,HONG Xuan,et al.Optimization of the Enzymatic Hydrolysis Process Using Pseudoalteromonas sp.κ-Carrageenase and Analysis of the Hydrolysates[J].Journal of Jimei University,2022,27(2):417.
[2]黄天祥,张燕芳,焦晓佳,等.一种白芽奇兰茶果冻的研制[J].集美大学学报(自然科学版),2022,27(6):508.
　HUANG Tianxiang,ZHANG Yanfang,JIAO Xiaojia,et al.Optimization of Baiyaqilan Tea Jelly Processing[J].Journal of Jimei University,2022,27(2):508.

备注/Memo

备注/Memo:
更新日期/Last Update: 2024-06-05