摘要
目的研制魔芋寡糖(konjac oligosaccharide,KOS)及5-羟色氨酸(5-hydroxytryptophan,5-HTP)复配的软糖,对其进行品质分析。方法通过对市售软糖进行质构分析与感官评定,明确了消费者偏好的软糖特性:硬度适中、高弹性、高内聚性、咀嚼性适中及低黏牙性。通过单因素实验确定最佳软糖配比,之后对复配软糖进行理化性质、营养成分、质构特性和保存期分析。结果成功研制出一种含KOS与5-HTP的复配凝胶软糖。其优化配方为:明胶15%、KOS 13.75%、5-HTP 1.645%、卡拉胶2.0%、麦芽糖醇与异麦芽酮糖醇(总量10%,配比5:1,m:m)、柠檬酸调pH至5.0、西梅汁15%。软糖的失重率低于35%,抗变形率为93.6%,未检出脂肪;软糖在4℃条件下保存期为7~8 d,25℃下软糖的保存期为4~5 d。结论KOS-5-HTP软糖符合国家标准,并具备良好的产品品质。本研究为可为健康化和功能化凝胶软糖的研发提供理论基础。
Objective To develop konjac oligosaccharide(KOS)and 5-hydroxytryptophan(5-HTP)formulated gummies,analyze the quality of these gummies.Methdos Through texture profile analysis and sensory evaluation of commercially available gummy candies,the consumer-preferred characteristics were identified:Moderate hardness,high elasticity,high cohesiveness,moderate chewiness and low stickiness.The optimal gummy candy ratios were determined by one-way experiments,after which the compound gummy candy was analyzed for physicochemical properties,nutrients,textural properties and shelf-life.Results A compound gummy candy containing KOS and 5-HTP was successfully developed.The optimized formula was as follows:Gelatin 15%,KOS 13.75%,5-HTP 1.645%,carrageenan 2.0%,maltitol and isomaltitol(total 10%,ratio 5:1,m:m),citric acid to adjust pH to 5.0,and prune juice 15%.The weight loss of gummy candy was less than 35%,the resistance to deformation was 93.6%,and no fat was detected;the shelf life of gummy candy was 7-8 d at 4℃,and the shelf life of gummy candy was 4-5 d at 25℃.Conclusion This KOS-5-HTP gummy candy complies with national standards and demonstrates favorable product quality.This study provides a theoretical basis for the development of healthy and functional gummy candy.
作者
许佳隽
刘雨杰
林爱珍
孙光军
田静
XU Jia-Jun;LIU Yu-Jie;LIN Ai-Zhen;SUN Guang-Jun;TIAN Jing(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Hubei Provincial Hospital of Traditional Chinese Medicine,Wuhan 430061,China;Hubei Shizhen Laboratory,Wuhan 430061,China;Affiliated Hospital of Hubei University of Chinese Medicine,Wuhan 430061,China)
出处
《食品安全质量检测学报》
2025年第18期192-202,共11页
Journal of Food Safety and Quality
基金
湖北省自然科学基金项目(2022CFB412)。
关键词
魔芋寡糖
5-羟色氨酸
功能性软糖
质构分析
konjac oligosaccharides
5-hydroxytryptophan
functional gummy candy
texture profile analysis
