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Position: Home > Articles > Optimization of Preparation Process for Natural Nutritional Jelly Sweets with Lingnan Flavor FOOD SCIENCE 2011,32 (16) 113-116

岭南风味天然保健型凝胶软糖工艺优化

作  者：
陈洋泰;张织芬;樊亚鸣;曹少梅;赵佩颖;陈立显;畅乐
单  位：
广州大学化学化工学院
关键词：
凝胶软糖;陈皮油树脂;春砂仁油树脂;黄皮;黏壁性
摘  要：
研究一种具有岭南风味的天然保健型凝胶软糖。通过明胶与果胶的复配,获得较好的凝胶性能及较高的融点;添加具有岭南特色风味的陈皮、春砂仁油树脂和黄皮果肉泥,获得独特的风味和外观;利用不同亲水亲油平衡值的乳化剂蔗糖酯,解决制作过程中的起泡性、透明度和黏壁性的问题。最佳配方为:明胶与果胶添加量为固体总质量的2.3%和1.3%;陈皮、砂仁油树脂和黄皮果肉泥的添加量为0.77%、0.39%和5.8%;蔗糖酯s170、s1570的添加量为0.08%和0.19%。通过一定的制作工艺研制出具有高融点、风味独特、弹性与韧性适中、外观晶莹剔透的凝胶软糖。
译  名：
Optimization of Preparation Process for Natural Nutritional Jelly Sweets with Lingnan Flavor
作  者：
CHEN Yang-tai,ZHANG Zhi-fen,FAN Ya-ming,CAO Shao-mei,ZHAO Pei-ying,CHEN Li-xian,CHANG Le(School of Chemistry and Chemical Engineering,Guangzhou University,Guangzhou 510006,China)
关键词：
jelly candy;Pericarpium citri reticulatae oleoresin;Amomum villosum oleoresin;wampee;stickiness
摘  要：
In this paper,a kind of natural nutritional jelly sweets with Lingnan flavor was studied.First,gelatin and pectin were mixed to achieve better gel performance and higher gel melting point;then Pericarpium citri reticulatae oleoresin,Amomum villosum oleoresin and wampee pulp sludge with Lingnan flavor were added to obtain unique flavor and appearance;in addition,emulsifiers such as sucrose ester with different HLB values were used to resolve the problems related to foaming,transparency and wall stickiness.The optimal formula wascomposed of 2.3% gelatin,1.3% pectin,0.77% Pericarpium citri reticulatae oleoresin,0.39% Amomum villosum oleoresin,5.8% wampee pulp sludge,0.08% sucrose ester s170 and 0.19% sucrose ester s1570.The jelly candy prepared using this formula revealed high melting point,unique flavor,moderate elasticity and flexibility and crystal clear appearance.

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