不同胶凝剂配方对雪莲果软糖感官品质的影响.pdfVIP

安徽农业科学, Journal ofAnhuiAgr.i Sc.i 2010, 38( 32): 18591- 18592 责任编辑 郑丹丹 责任校对 傅真治 不同胶凝剂配方对雪莲果软糖感官品质的影响 姚 昕 (西昌学院轻化工程学院, 四川西昌 615013) 摘要 [目的 ]筛选雪莲果软糖制作工艺中的胶凝剂配方, 为其加工利用提供理论和实践依据。 [方法 ]以新鲜雪莲果为原料, 采用模糊 综合评价法优选雪莲果软糖制作工艺中的胶凝剂配方。 [结果 ]最优胶凝剂配方是: 6% 明胶、1. 0% 琼脂和 0. 25% 羧甲基纤维素钠 ( CMC), 根据以上胶凝剂配方制备出的雪莲果软糖, 块形完整, 无明显变形, 无粘连, 糖体稍透明, 稍有弹性和咀嚼性, 色、香、味、形、咀嚼 性的标准均达到最佳, 且其理化指标和微生物指标均符合 GB09678. 12003要求。 [结论 ]根据最佳胶凝剂配方制备出的雪莲果软糖可 应用于生产, 值得开发。 关键词 雪莲果软糖; 模糊综合评价法; 胶凝剂; 感官品质 中图分类号 S66 文献标识码 A 文章编号 0517- 6611( 2010) 32- 18591- 02 Influence of Var ious Proportions of G elling Agent on the Sensory Q uality of the Soft Candy Contain ing Yacon YAO X in ( School ofA pplied and Chem ical Eng ineering, X ichang Co llege, X ichang, S ichuan 615013) Abstract [O bjective] The theoretical and practical basis of the preparation o f soft candy conta ining yacon was provided through the selection of the optmi al prescription of the gelling agent in its processing. [M ethod] The processing techno logy of so ft candy conta ining yacon was stud ied w ith the method o f the fuzzy comprehensive evaluation. [ R esults] The optmi a l prescription o f the gelling agentw as the content of gelatin, 6%; agar, 1% and carboxymethy l cellu lose sodium( CM C), 0. 25%. Based on the prescription mentionedabove, the candy wasw ith a com p lete block, no deformation, no adhesion, slightly transparent of the body, slightly e lastic and chew iness. And the colo r, sm el,l taste, shape and chew iness o f the candy w ere the bes,t which was met the requirement in the standard of GB09678. 12003 and the physicochem ica l and m icrobio log ical indicators were in line of its requirem en.t [ Conclusion] The techno logy could be used in the production of so