| 木糖醇魔芋软糖的研制 |
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| 引用本文： | 刘芳竹,屠振华,冯霖,康颖,孙丽娟,梁绍隆.木糖醇魔芋软糖的研制[J].中国食品学报,2012,12(6):120-123. |
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| 作者姓名： | 刘芳竹 屠振华 冯霖 康颖 孙丽娟 梁绍隆 |
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| 作者单位： | 1. 北京市营养源研究所 北京100069
2. (国家)食品行业生产力促进中心 北京100062 |
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| 摘 要： | 以魔芋精粉为主要原料,以木糖醇为主要甜味剂,在比较魔芋软糖几种原料配方的基础上,研制一种木糖醇魔芋软糖。试验结果表明:木糖醇魔芋软糖的最佳配方是:魔芋精粉5g,木糖醇70g,蜂蜜25g,琼脂1.5g,明胶15g,柠檬酸1g,香精0.2g,色素适量,总用水量150mL。主要工艺流程是:溶解→熬煮→调配→浇模冷凝→切割→40℃干燥20h至含水量约20%→包装→成品。
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| 关 键 词： | 魔芋 木糖醇 软糖 |
Prepartion of Xylitol Konjak Jelly |
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| Liu Fangzhu
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Tu Zhenhua
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Feng Lin
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Kang Yin
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Sun Lijuan
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Liang Shaolong.Prepartion of Xylitol Konjak Jelly[J].Journal of Chinese Institute of Food Science and Technology,2012,12(6):120-123. |
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| Authors: | Liu Fangzhu Tu Zhenhua Feng Lin Kang Yin Sun Lijuan Liang Shaolong |
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| Affiliation: | 1(1 Bejing Nutrition Resources Institute,Beijing 100069 2 China Food Industry Promotion Center,Beijing 100062) |
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| Abstract: | Konjac flour as the main raw material,using xylitol as the main sweetener,in comparison with Konjac jelly in the production of several raw materials formula on the basis of,and developed a more ideal xylitol konjak jelly.Experiments show that:xylitol konjak jelly of the optimal formula was:konjac powder 5 g,xylitol 70 g,honey 25 g,agar gelatin 1.5 g,citric acid 15 g,essence 1 g,pigment amount 0.2 g,total water 150 mL.Process for dissolving,mixing,boiling,condensing,mould cutting,40 DEG C dried for 20 h until the water content is about 20%,out of packaging. |
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| Keywords: | xylitol konjac jelly |
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