蓝莓-三七软糖的制作工艺优化

Optimization of the production process of blueberry-Panax notoginseng soft candy

中文关键词:  蓝莓-三七软糖  明胶  响应面

英文关键词:blueberry-Panax notoginseng soft candy  gelatin  response surface

中文摘要:

      目的 建立并优化蓝莓-三七软糖的配方和制作工艺。方法 在单因素实验的基础上, 对蓝莓-三七软糖配方进行3因素3水平的响应面实验设计, 并结合感官评价以确定软糖的最佳配方。结果 经优化后的蓝莓-三七软糖的最佳配方为100 g产品中明胶添加量、木糖醇添加量、蓝莓果添加量的配比为10.90:48.60:23.19(m:m:m)。结论 在最优条件下制得的软糖色泽光亮, 口感独特, 具有蓝莓风味的同时, 还有三七的特有的风味。

英文摘要:

      Objective To establish and optimize the formulation and production process of blueberry-Panax notoginseng soft candy. Methods On the basis of the single factor experiment, a three-factor and three-level response surface experiment design was carried out on the blueberry-Panax notoginseng soft candy formula, and sensory evaluation was combined to determine the optimal formula of the soft candy. Results The optimal formula of the blueberry-Panax notoginseng soft candy was as follow: the ratio of the amount of gelatin added, the amount of xylitol added, and the amount of blueberry added in 100 g of the product was 10.90:48.60:23.19 (m:m:m). Conclusion The soft candy produced under the optimal conditions is bright and has a unique taste, and it has a blueberry flavor and a unique flavor of Panax notoginseng.