摘要
以菠萝蜜与普洱茶珍为主要原料,开发一款具有独特风味和优良质构的高度充气糖果。以感官评价为指标,通过单因素及正交试验优化关键工艺参数,并对最佳配方下高度充气糖果的还原糖含量、干燥失重及质构特性进行检测。结果表明:菠萝蜜-普洱茶珍高度充气糖果的最优配方为蛋清液与明胶配比4∶1、白砂糖与玉米糖浆配比1∶2及普洱茶珍添加量2.0 g。按此工艺参数制作的菠萝蜜-普洱茶珍高度充气糖果外观完整、表面光滑、色泽均匀且口感良好;经过理化指标与质构特性检测,产品中还原糖含量为32.1%,干燥失重为16.5%,质构特性良好。研究表明,该菠萝蜜-普洱茶珍高度充气糖果配方合理、工艺可行,为特色水果与茶资源在糖果深加工中的应用提供新思路。
The study developed a novel,highly aerated candy with a unique flavor and superior texture,using jackfruit and Pu'er tea extract as the primary raw materials.Key process parameters were optimized based on sensory evaluation scores through single-factor and orthogonal tests.The reduced sugar content,loss on drying,and texture properties of the candy prepared with the optimal formulation were subsequently determined.The results revealed that the optimal formula consisted of an egg white solution to gelatin ratio of 4∶1,a granulated sugar to corn syrup ratio of 1∶2,and a Pu'er tea extract addition level of 2.0 g.The candies produced under these parameters exhibited a complete appearance,smooth surface,uniform color,and a pleasant taste.Physicochemical analyses indicated that the final product contained 32.1%reducing sugar and 16.5%loss on drying,alongside favorable texture characteristics.The study confirms that the formulation and process for the jackfruit-Pu'er tea highly aerated candy are feasible,providing a new strategy for the deep processing and application of characteristic fruits and tea resources in the confectionery industry.
作者
杨镇宇
张秋燕
聂龙
张智芳
YANG Zhenyu;ZHANG Qiuyan;NIE Long;ZHANG Zhifang(College of Pu'er Tea,West Yunnan University of Applied Sciences,Pu'er 671000,China)
出处
《农畜产品加工学报》
2025年第3期28-34,共7页
JOURNAL OF AGRICULTURAL AND LIVESTOCK PRODUCTS PROCESSING
关键词
菠萝蜜
普洱茶珍
充气糖果
单因素试验
正交试验
jackfruit
Pu'er tea extract
aerated candy
single factor experiment
orthogonal test
