岭南风味天然保健型凝胶软糖工艺优化-食品科学.PDF

※工艺技术 食品科学 2011, Vol. 32, No. 16 113 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，广东 广州 510006) 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。 凝胶软糖；陈皮油树脂；春砂仁油树脂；黄皮；黏壁性 　　 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) 　　 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 文献标识码：A