摘要:
以琼脂为凝固剂,在配方中添加猴头菇粉来研制新型软糖产品。采用单因素实验分别考察糖料比、琼脂添加量、柠檬酸添加量和猴头菇粉添加量对软糖品质的影响。通过正交实验优化其工艺配方,采用感官评价、质构分析等方法对产品感官质量指标进行检验。结果表明,该软糖产品的最佳工艺配方:糖料92.135%(蔗糖、淀粉糖浆质量比例分别为1:2),琼脂3.2%,柠檬酸0.075%,猴头菇粉4.5%,水果香精0.09%。所得产品硬度测定值为5188 g,口感软硬适中;咀嚼性测定值为2119 g,具有较好的咀嚼性。
关键词:
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猴头菇
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软糖
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工艺优化
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琼脂
Abstract:
The agar was used as the coagulant in this paper. A kind of new soft candy was developed by adding hericium powder in the soft candy. The effect of the sucrose-starch syrupratio, the content of agar, citric acid and hericium powder on the product quality were studied by single factor experiment. The technical formula was optimized by orthogonal experiment, and sensory evaluation and texture profile analysis were used to test the sensory quality indicators of the product. The experimental results showed that the best technical formula for production of soft candy as follows:92.135% sugar (the quality ratio of sucrose and starch syrup was 1:2), 3.2% agar, 0.075% citric acid and 4.5% hericium powder, 0.09% fruit essence. The hardness of the optimized product was 5188 g and tastes moderate, the chewing value of it was 2119 g and its chewiness was very good.
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