百香果软糖制备工艺优化

以感官评分为指标,分别采用单因素实验和正交试验优选百香果软糖的最佳配方与制备工艺。结果表明:百香果软糖最佳配方为:百香果果汁20 g、罗汉果浸提液添加量7 g、复合胶凝剂6 g(明胶:琼脂粉=3:1,m/m);最优工艺为:明胶加入7倍水溶胀1 h,在95 ℃下搅拌形成溶胶,琼脂粉加入20倍95 ℃的水,恒温40 min形成溶胶,将二者混匀冷却,加入百香果果汁与罗汉果浸提液,浇注成型,40 ℃干燥至含水量在16%~25%之间。采用该配方和工艺生产的产品酸甜适口、色泽适宜、风味浓郁且口感品质最佳,感官评分达到(94±1)分。

Optimization Preparation Technology of Passion Fruit Soft Candy

With sensory score as the index, the single factor experiment and orthogonal design were employed to optimize the formulation and technology of passion fruit soft candy. The results showed that the best formula was:Passion fruit juice 20 g, siraitiae fructus extract 7 g and compound gelling agents 6 g (gelatin:agar powder=3:1, m/m). The optimized preparation process was as follows:Gelatin was swelled in 7 times of water for 1 h and stirred to form sol at 95℃. Agar powder was added to 20 times of water and retained for 40 min to form sol at 95℃. The above sols were mixed and cooled, then the passion fruit juice and siraitiae fructus extracts were add to the compound gelling agents. The mixture was poured, molded and dried at 40℃ until the water content was between 16% and 25%. The soft candy manufactured according to the optimum formula and technological parameters possessed palatable sour and sweet taste, appropriate color and luster, rich flavor and best taste quality, meanwhile the score of sensory evaluation was (94±1) scores.