| 冬瓜保健软糖的研制与开发 |
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| 引用本文： | 罗兰,林燕如,李冬燕,王锐华,陈锦伟,胡世丰.冬瓜保健软糖的研制与开发[J].江西化工,2009(2):101-103. |
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| 作者姓名： | 罗兰 林燕如 李冬燕 王锐华 陈锦伟 胡世丰 |
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| 作者单位： | 韩山师范学院化学系,广东,潮州,521041 |
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| 摘 要： | 本研究以冬瓜浆为主要原料，通过正交试验探讨低糖、低能量、具有功能性冬瓜软糖的最佳制作工艺。经正交试验得出冬瓜保健软糖的最优配方是冬瓜浆用量120g，麦芽糖醇用量15g，明胶用量6g，卡拉胶用量0．8g。由此工艺得出的冬瓜保健软糖呈淡黄色，有清香冬瓜味，口感弹韧性好，有一定的市场价值。
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| 关 键 词： | 低糖 冬瓜 软糖 制作工艺 |
The Preparation Of White Gourd Soft Candy |
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| Luo Lan,Lin Yan-ru,Li Dong-yan,Wang Rui-hua,Chen Jin-wei,Hu Shi-feng.The Preparation Of White Gourd Soft Candy[J].Jiangxi Chemical Industry,2009(2):101-103. |
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| Authors: | Luo Lan Lin Yan-ru Li Dong-yan Wang Rui-hua Chen Jin-wei Hu Shi-feng |
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| Affiliation: | Department of Chemistry;Hanshan Normal University;Chaozhou 521041;China |
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| Abstract: | white gourd candy with low calorie using protein sugar,maltiol,gelatin,carrageenin and white gourd juice as materials were studied.when the white gourd juice was 120g,maltiol was 15g,gelatin was 6g,carrageenin was 0.8g,the final product had attractive fragrance and good chewing property and taste. |
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| Keywords: | Low sugar White gourd Soft candy Processing technology |
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