中国果菜2024，Vol.44Issue(8)：13-19,7.DOI:10.19590/j.cnki.1008-1038.2024.08.003
香橙草本润喉软糖加工工艺研究
Study on Processing Technology of Orange Herbal Throat Soothing Soft Candy
摘要
Abstract
In order to enrich the types of soft candy and better meet people's needs for taste and nutrition diversity,this paper used orange as the main raw material,added throat soothing and cough relieving Chinese herbal medicine and a small amount of menthol as a cooling agent,and made orange herbal throat soothing soft candy.Through the analysis of its chewiness and sensory evaluation,single factor test and response interview were carried out to determine the best process formula of orange herbal throat soothing soft candy.The results showed that when the total mass of soft candy was 210 g,composite adhesive addition was 17.7 g,the ratio of traditional Chinese medicine and orange juice was 2∶3,the content of erythritol was 41 g,and the homogenization time was 8 min,the sensory score of soft candy was the highest,which was 90.54.The orange herbal throat soothing soft candy made from this formula had complete appearance,uniform texture,a shiny orange yellow color,good chewiness,moderate sour and sweet,and obvious navel orange flavor.It enriched the taste and variety of soft candy,and expanded the application of traditional Chinese medicine in modern food industry.关键词
橙子/软糖/单因素试验/响应面试验/工艺优化/最优配方Key words
Orange/soft candy/single factor test/response surface test/process optimization/optimum formula分类
轻工纺织引用本文复制引用
张佳仪,黄明明,张凌雨,代文超,公民,吴学诚..香橙草本润喉软糖加工工艺研究[J].中国果菜,2024,44(8):13-19,7.基金项目
山东省大学生创新创业训练计划创业类资助项目(XJYB2023067) （XJYB2023067）
