摘要
以精制蜂胶、凝胶剂、糖醇类甜味剂等为主要原料,制备功能型蜂胶凝胶糖。通过研究精制蜂胶、凝胶剂、甜味剂等用量对蜂胶凝胶糖加工工艺的影响,采用正交试验,结合SPSS软件统计分析,获得最佳制备工艺与配方。在此条件下制得的蜂胶凝胶糖是属于低能量、无糖的功能食品,其感官质量好,并保持了蜂胶天然的芳香味,蜂胶中的有效成分也易于人体吸收和利用。
A type of functional propolis jelly drops was made from main components as refined propolis, gelling agents and functional sweeteners. By comparing the influence of different amount of propolis, gelling agents and functional sweeteners on the product, the best technologic process and formulations are acquired with the help of orthogonal test and SPSS analysis. The jelly drops produced under this condition is a kind of low calorie, sugarless functional food. With unique propolis flavor, the product has high quality and sensory evaluation. The effective compounds of the propolis are also easy to be absorbed by human body.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期75-78,共4页
Food Research and Development
基金
上海市教育委员会项目(02AK14)
上海大学优秀青年基金项目(A.07-0112-07-002)
