摘要
以甘草为主要原料,以代糖——蛋白糖为甜味剂,以具有多种营养价值的琼脂为凝胶,采用正交法优选,制得有甘草风味和营养价值的低糖性软糖,并对产品进行感官和微生物分析。结果表明,以4.74%琼脂,0.44%蛋白糖,94.82%甘草提取液(1∶20)为配方组成,可得到品质优良的低糖性甘草软糖产品;该产品外观晶莹、弹性好、口感独特、甜度适中、热量低、卫生安全。
This paper studied on low-sugar-content licorice soft sweets by optimization of processing technology parameters, using licorice as main ingredient, substitute of sugar as sweet agent, agar as gel, and the product was analyzed by sensory, and microbiological detection. Results showed that the low-sugar-content licorice soft sweets of optimum quality was obtained by using the following conditions： agar 4.74% , substitute of sugar 0.44%, licorice extract 94.82% （1 ： 20）.
出处
《食品工业》
北大核心
2007年第1期47-49,共3页
The Food Industry
关键词
低糖
甘草软糖
工艺参数
产品品质
low sugar content
licorice soft sweets
technological parameter
product quality
