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黑蒜浓缩汁制备及黑蒜软糖的研制
Prepration of Black Garlic Concentrated Pupl and Soft Sweets
  
DOI:
中文关键词:  黑蒜;浓缩;软糖
英文关键词:black garlic;concentrated;soft sweets
基金项目:中国调味品2015-12-10,2011年国家自然科学基金资助项目 (批准号:31171710)
作者单位
张桂芝 中山火炬职业技术学院 工程研究院 
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中文摘要:
      以黑蒜为原料采用破碎、浸提、过滤及浓缩步骤制得黑蒜浓缩浆,其最佳提取工艺参数为:提取的温度35℃,提取料液比为1:1,提取时间40分钟,醋酸加量1%;以黑蒜浓缩浆、复合食用胶类、糖类为主要原料通过正交实验得到了黑蒜软糖的最佳配方为:砂糖:葡萄糖浆的比例为1:1,糖类添加总量为70%,明胶:高酯果胶比例为6:1,胶类添加总量为7%,黑蒜浓缩液的加入量为4%,柠檬酸的加入量为0.1%,得到了具有黑蒜香气,光滑且有良好的咀嚼性和弹性的黑蒜软糖。
英文摘要:
      Black garlic pupl was concentrated by crushing, extraction, filtration and concentration. For black garlic pupl extraction, the parameters were as follows: extraction temperature 35℃, meal-solvent ratio 1:1, extraction time 40 minutes and 1% Citric Acid . The optimal formulae gained from orthogonal test with black garlic concentrated pupl , complex Gelatin and sugars was as follows: white sugar and sugar syrup content both were 70%, complex Gelatin content was 7%, black garlic concentrated pupl content was 4%, and the Citric Acid content was 0.1%.The soft sweets had good taste, good chewing property and elasticity.
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