Study on the processing technology of Moringa health soft sweets
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摘要: 以辣木叶粉为主要原料,制备出一种具有辣木独特风味的保健软糖。通过正交实验和感官实验研究辣木叶粉量、复合凝胶量和糖醇比例等对最终产品感官评价和质构物性分析的影响。研究结果表明,辣木叶粉(2%)、复合凝胶剂(6%)、麦芽糖醇∶甘露糖醇(1∶1)、柠檬酸钠(0.5%)为制备辣木软糖的最佳配方,所得产品QDA(定量描述性分析,Quantitative descriptive analysis)评分最高,消费者喜好程度最高,其辣木风味达到最强的时间点适宜,并采用逐步回归分析,建立TPA(全质构分析,Texture Profile Analysis)模式下物性分析数据和软糖口感得分之间预测模型,为利用仪器测定软糖质构指标提供理论基础,对软糖成品的口感控制有着极其重要的参考价值。Abstract: Moringa leaves powder was used as the major raw material to produce the soft candy with Moringa flavour.Orthogonal test was carried out to investigate the amount of the optimal composition of gels, the proportion of maltitol and mannitol, sodium citrate from the sensory evaluation and texture analysis of final products. The results showed that the optimum formulation was determined: Moriga powder ( 2%) , gels ( 6%) , maltitol ∶ mannitol ( 1 ∶ 1) , Sodium Citrate ( 0.5%) . Stepwise regression analysis was used to established prediction equations with the physical parameters of Texture Profile Analysis and sensory attributes.The results indicated a potential theory basic for instrumentally sensory evaluation and mouthfeel control during industrial processing.
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Keywords:
- Moringa /
- soft sweets /
- texture characteristics /
- sensory evaluation /
- correlation analysis
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