| 蓝莓-三七软糖的制作工艺优化 |
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| 引用本文： | 孔庆龙,余汪平,朱 卓,李桦军,王恒禹,游 燕.蓝莓-三七软糖的制作工艺优化[J].食品安全质量检测技术,2019,10(7):2016-2022. |
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| 作者姓名： | 孔庆龙 余汪平 朱 卓 李桦军 王恒禹 游 燕 |
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| 作者单位： | 云南省药物研究所; 云南白药集团创新研发中心; 云南省中药和民族药新药创制企业重点实验室,云南省药物研究所; 云南白药集团创新研发中心; 云南省中药和民族药新药创制企业重点实验室,云南省药物研究所; 云南白药集团创新研发中心; 云南省中药和民族药新药创制企业重点实验室,云南省药物研究所; 云南白药集团创新研发中心; 云南省中药和民族药新药创制企业重点实验室,云南省药物研究所; 云南白药集团创新研发中心; 云南省中药和民族药新药创制企业重点实验室,云南省药物研究所; 云南白药集团创新研发中心; 云南省中药和民族药新药创制企业重点实验室 |
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| 基金项目： | 云南省重大科技专项(2018ZF013) |
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| 摘 要： | 目的建立并优化蓝莓-三七软糖的配方和制作工艺。方法在单因素实验的基础上,对蓝莓-三七软糖配方进行3因素3水平的响应面实验设计,并结合感官评价以确定软糖的最佳配方。结果经优化后的蓝莓-三七软糖的最佳配方为100g产品中明胶添加量、木糖醇添加量、蓝莓果添加量的配比为10.90:48.60:23.19(m:m:m)。结论在最优条件下制得的软糖色泽光亮,口感独特,具有蓝莓风味的同时,还有三七的特有的风味。
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| 关 键 词： | 蓝莓-三七软糖 明胶 响应面 |
| 收稿时间： | 2019/1/22 0:00:00 |
| 修稿时间： | 2019/3/19 0:00:00 |
Optimization of the production process of blueberry-Panax notoginseng soft candy |
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| KONG Qing-Long,YU Wang-Pin,ZHU Zhuo,Li Hua-Jun,WANG Heng-Yu and YOU Yan.Optimization of the production process of blueberry-Panax notoginseng soft candy[J].Food Safety and Quality Detection Technology,2019,10(7):2016-2022. |
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| Authors: | KONG Qing-Long YU Wang-Pin ZHU Zhuo Li Hua-Jun WANG Heng-Yu and YOU Yan |
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| Affiliation: | Yunnan Institute of Materia Medica; Yunnan Bai Yao Group Innovation and R&D Center; Yunnan Province Company Key Laboratory for TCM and Ethnic Drug of New Drug Creation,Yunnan Institute of Materia Medica; Yunnan Bai Yao Group Innovation and R&D Center; Yunnan Province Company Key Laboratory for TCM and Ethnic Drug of New Drug Creation,Yunnan Institute of Materia Medica; Yunnan Bai Yao Group Innovation and R&D Center; Yunnan Province Company Key Laboratory for TCM and Ethnic Drug of New Drug Creation,Yunnan Institute of Materia Medica; Yunnan Bai Yao Group Innovation and R&D Center; Yunnan Province Company Key Laboratory for TCM and Ethnic Drug of New Drug Creation,Yunnan Institute of Materia Medica; Yunnan Bai Yao Group Innovation and R&D Center; Yunnan Province Company Key Laboratory for TCM and Ethnic Drug of New Drug Creation and Yunnan Institute of Materia Medica; Yunnan Bai Yao Group Innovation and R&D Center; Yunnan Province Company Key Laboratory for TCM and Ethnic Drug of New Drug Creation |
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| Abstract: | Objective To establish and optimize the formulation and production process of blueberry-Panax notoginseng soft candy. Methods On the basis of the single factor experiment, a three-factor and three-level response surface experiment design was carried out on the blueberry-Panax notoginseng soft candy formula, and sensory evaluation was combined to determine the optimal formula of the soft candy. Results The optimal formula of the blueberry-Panax notoginseng soft candy was as follow: the ratio of the amount of gelatin added, the amount of xylitol added, and the amount of blueberry added in 100 g of the product was 10.90:48.60:23.19 (m:m:m). Conclusion The soft candy produced under the optimal conditions is bright and has a unique taste, and it has a blueberry flavor and a unique flavor of Panax notoginseng. |
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| Keywords: | blueberry-Panax notoginseng soft candy gelatin response surface |
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