集美大学学报（自然科学版）2024，Vol.29Issue(2)：119-125,7.DOI:10.19715/j.jmuzr.2024.02.03
白芽奇兰茶味复配胶软糖的研制
Study on the Preparation Process of Baiyaqilan Tea-Flavored Compound Gummy Candy
摘要
Abstract
In order to study the application of κ-carrageenan and konjac gum compound gelatin in soft candy,the proportion of compounding gelling agent in soft candy was evaluated by texture analysis and sensory evaluation.The optimal formulation of soft candy was determined by single-factor and orthogonal experiments by combining the amount of Baiyaqilan tea powder,maltose syrup,sugar and gelling agent added as the investi-gating factors,and sensory scores was used as the investigating indexes.The results showed that the sensory score of the soft candy was 78.1 under the conditions of 0.3％of Baiyaqilan tea powder,40％of maltose syrup,25％of sugar,and 2.4％of compound gum.The products displayed a better chewiness,elasticity and flavor.关键词
κ-卡拉胶/魔芋胶/软糖/白芽奇兰茶粉Key words
κ-carrageenan/konjac gum/gummy candies/Baiyaqilan tea分类
轻工纺织引用本文复制引用
石亚芳,许玲玲,林坤城,洪清林,林庆祥,康自强,姜泽东,倪辉,朱艳冰..白芽奇兰茶味复配胶软糖的研制[J].集美大学学报（自然科学版）,2024,29(2):119-125,7.基金项目
厦门市科技补助项目(2022CXY0310) （2022CXY0310）
国家自然科学基金项目(22178142) （22178142）
