| 红枣保健软糖加工工艺研究 |
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| 引用本文： | 朱宏莉,张秀齐,杨彬彬,杨黎丽. 红枣保健软糖加工工艺研究[J]. 食品科学, 2005, 26(9): 288-290 |
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| 作者姓名： | 朱宏莉 张秀齐 杨彬彬 杨黎丽 |
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| 作者单位： | 1. 西北大学生命科学学院,陕西,西安,7100692
2. 陕西赛德高科生物股份有限公司,陕西,西安,710054 |
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| 摘 要： | 以红枣提取浓缩液、凝胶剂、葡萄糖浆等为主要原料，制备出红枣软糖。通过研究凝胶剂、加糖量、柠檬酸量等对红枣软糖加工工艺的影响，获得了最佳制备工艺与配方。在此条件下制备的红枣软糖色泽纯正，口感独特，风味诱人，是一种色、香、味俱佳的保健食品。
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| 关 键 词： | 红枣 软糖 凝胶剂 加工工艺 |
| 文章编号： | 1002-6630（2005）09-0288-03 |
| 收稿时间： | 2005-07-01 |
| 修稿时间： | 2005-07-01 |
Study on the Processing Technology of Jujube Soft Sweet |
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| ZHU Hong-li,ZHANG Xiu-qi,YANG Bin-bin,YANG Li-li. Study on the Processing Technology of Jujube Soft Sweet[J]. Food Science, 2005, 26(9): 288-290 |
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| Authors: | ZHU Hong-li ZHANG Xiu-qi YANG Bin-bin YANG Li-li |
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| Abstract: | A type of soft sweet which is popular with everyone has been prepared with glucose and granulated sugar by adding appropriate amount of coagulants and jujube extraction. The best technologic process and formulations have been acquired after studing the influence of coagulants type and amount of sugar and citric acid on the process.The soft sweet is of special taste -- attractive and smooth with the functions of anti-inflammations, relieving pain ,moistening the throat ,eliminating halitosis and improving health. |
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| Keywords: | zizyphusjujube soft sweets coagulant processing technology |
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