| 刺梨软糖的研制 |
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| 引用本文： | 袁豆豆,赵志峰,高颖,闫志农.刺梨软糖的研制[J].食品与发酵科技,2013(6):90-93,98. |
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| 作者姓名： | 袁豆豆 赵志峰 高颖 闫志农 |
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| 作者单位： | [1]四川大学轻纺与食品学院,四川成都610065 [2]四川省农业厅农产品质量安全中心,四川成都610041 |
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| 摘 要： | 以刺梨、白砂糖、麦芽糖浆、苹果酸、卡拉胶和琼脂复配凝胶剂为原料制作刺梨软糖。研究凝胶剂、甜味剂、酸度调节剂、刺梨汁添加量等对刺梨软糖品质的影响,并采用正交试验优化刺梨软糖的配方。试验结果表明制作刺梨软糖的最佳配方为：刺梨汁12%,白砂糖15%,麦芽糖浆10%,凝胶剂（琼脂：卡拉胶=1：1）1%,苹果酸0.15%。
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| 关 键 词： | 刺梨 凝胶软糖 配方研究 |
Manufacture of Rosa oxburghii Tratt Fudge |
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| YUAN Dou-dou,ZHAO Zhl-feng,Gao Ying,Yan Zhi-nong.Manufacture of Rosa oxburghii Tratt Fudge[J].Food & Fermentation Tech.,2013(6):90-93,98. |
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| Authors: | YUAN Dou-dou ZHAO Zhl-feng Gao Ying Yan Zhi-nong |
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| Affiliation: | 2 (1.College of Light Industry,Textile and Food Engineering , Sic huan University , Chengdu 610065,China; 2.Agricultural Product Quality Center ,Sichuan Provincial Agricultural Department, Chengdu 610041 ,China) |
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| Abstract: | Rosa roxburghii Tratt fudge was made from Rosa roxburghii Tratt, sugar, maltose syrup, malic acid, agar and carrageenan. The formula of Rosa roxburghii Tratt fudge was optimized by orthogonal experiment after studying the influence of gelling agent, sweetener, acidity regulator and the amount of Rosa roxburghii Trait juice on the quality. The experimental results shows that the best formula of Rosa roxburghii Tratt fudge is 12% Rosa roxburghii Tratt juice, 15%sugar, 10%mahose syrup, 1% gelling agent （agar：carrageenan=1：1） and 0.15% malic acid. |
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| Keywords: | Rosa roxburghii Tratt jelly sweets formula research |
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