摘要
以车前子提取物为原料,研究车前子制备凝胶软糖的工艺,确定合理的原辅料配比。以凝胶强度、感官评分为考察指标,通过单因素试验及正交试验优化产品配方。结果表明,影响车前子凝胶软糖品质因素的主次顺序为:车前子提取物添加量>木糖醇添加量>低聚异麦芽糖添加量>低脂果胶添加量。其最佳配方为:车前子提取物20%、低聚异麦芽糖40%、木糖醇20%、低脂果胶2%~3%。混合制备的凝胶软糖,口感良好,风味清香,弹性和咀嚼性好。
Taking the extract of Plantaginis semen as raw material,the process of preparing gelatin gum from Plantaginis semen was studied to determine the reasonable ratio of raw and auxiliary materials.The gel strength and sensory score were taken as indicators to optimize the product formula by single factor test and orthogonal test.The results showed that the order of the factors affecting the quality of psyllium gelatin was as follows:the amount of Plantaginis semen extract added>the amount of xylitol added>the amount of isomaltooligosaccharides added>the amount of low methoxyl pectin.The best formula was as follows:Plantaginis semen extract 20%,isomaltooligosaccharides 40%,xylitol 20%,and low methoxyl pectin 2%-3%.The gelatin prepared by mixing had good taste,flavor,elasticity and chewiness.
作者
陈三宝
陈汝玲
贺敏
CHEN Sanbao;CHEN Ruling;HE Min(College of Chemistry and Bioengineering,Yichun University,Yichun 336000)
出处
《食品工业》
CAS
北大核心
2020年第6期8-10,共3页
The Food Industry
基金
江西省2011协同创新中心项目“天然药物活性成分研发与应用”
宜春学院地方发展研究中心项目(2210818007)。
关键词
车前子
凝胶软糖
复配
低聚异麦芽糖
低脂果胶
Plantaginis semen
gelatin
mixture
isomaltooligosaccharides
low methoxyl pectin
