连翘叶凝胶软糖的制备工艺研究
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摘要
以连翘叶、白砂糖、明胶、卡拉胶及柠檬酸为原料,研制一种连翘叶凝胶软糖。通过单因素及正交试验进行配方优化,以色泽、弹性、形态、口感、口味为指标,采用模糊数学法进行感官评价及数据分析,最终得到连翘叶软糖制备的最佳工艺为连翘叶浓缩液12 g,复合凝胶剂3.5 g(明胶∶卡拉胶=2∶1,质量比),白砂糖15 g,柠檬酸0.15 g,以此配方研制的连翘叶软糖口感独特、风味诱人,具有一定的咀嚼性和弹性。
A type of Forsythia suspensa leaves soft sweets was prepared with Forsythia suspensa leaves,white sugar,gelatin,carrageenan and citric acid. The processing formula of Forsythia suspensa leaves soft sweets was optimized by single factor and orthogonal tests,combining with sensory evaluation method of fuzzy mathematics.The specific sensory evaluation indicators included color,elasticity,appearance,chewiness and taste. The results showed that the optimum conditions were:Forsythia suspensa leaves concentrate 12 g,composite gelling agent 3.5 g(gelatin ∶ carrageenan = 2 ∶ 1,mass ratio),white sugar 15 g,citric acid 0.15 g. The Forsythia suspensa leaves soft sweets developed with this formula had a good taste,attractive fragrance,certain chewiness and elasticity.
A type of Forsythia suspensa leaves soft sweets was prepared with Forsythia suspensa leaves,white sugar,gelatin,carrageenan and citric acid. The processing formula of Forsythia suspensa leaves soft sweets was optimized by single factor and orthogonal tests,combining with sensory evaluation method of fuzzy mathematics.The specific sensory evaluation indicators included color,elasticity,appearance,chewiness and taste. The results showed that the optimum conditions were:Forsythia suspensa leaves concentrate 12 g,composite gelling agent 3.5 g(gelatin ∶ carrageenan = 2 ∶ 1,mass ratio),white sugar 15 g,citric acid 0.15 g. The Forsythia suspensa leaves soft sweets developed with this formula had a good taste,attractive fragrance,certain chewiness and elasticity.
引文
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[4]房信胜,魏蕾,付欣欣,等.连翘长花柱与短花柱植株叶和果成分代谢研究[J].中药材,2018,41(3):567-572
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[11]杨建雄,杨晨,邱娟,等.连翘叶黄酮的体外抗氧化作用[J].天然产物研究与开发,2007,19(1):97-100
[12]武玉艳,李汴生,李威,等.青梅软糖感官质量的模糊综合评判[J].现代食品科技,2009,25(6):665-668
[13]黄六斌,丁雪梅,穆洪霞,等.模糊数学法在柑桔酒感官品评中的应用[J].酿酒科技,2014(9):65-68
[14]林燕如,黄雅玲,王俊清,等.旱莲草凝胶软糖的研制[J].食品研究与开发,2014,35(14):10-12
[15]于晨晨,马欣,巴音,等.基于模糊数学法评价新疆特色风味卤蛋的品质[J].食品研究与开发,2017,38(14):128-133,143
[2]原江锋,赵君峰,孙军杰,等.河南、山西连翘叶黄酮类和三萜酸类化合物含量比较[J].食品科学,2015 36(10):164-167
[3]周菲,胡荣,刘晨杰,等.不同连翘叶炮制品抑制胰脂肪酶活性比较[J].山西大学学报(自然科学版),2018,41(2):406-412
[4]房信胜,魏蕾,付欣欣,等.连翘长花柱与短花柱植株叶和果成分代谢研究[J].中药材,2018,41(3):567-572
[5]JIAO J,GAI Q Y,LUO M,et al.Comparison of main bioactive compounds in tea infusions with different seasonal Forsythia suspensa leaves by liquid chromatography-tandem mass spectrometry and evaluation of antioxidant activity[J].Food Research International,2013,53(2):857-863
[6]ZHANG Q,LU Z,LI X,et al.Triterpenoids and Steroids from the Leaves of Forsythia suspensa[J].Chemistry of Natural Compounds,2015,51(1):178-180
[7]刘伟霞,杨建雄.基于响应面法从连翘叶中提取连翘酯苷A和连翘苷的工艺优化[J].天然产物研究与开发,2012,24(8):1098-1104
[8]CUI Y,WANG Q,SHI X,et al.Simultaneous quantification of 14bioactive constituents in Forsythia suspensa by liquid chromatography-electrospray ionisation-mass spectrometry[J].Phytochemical Analysis,2010,21(3):253-260
[9]HUANG J L,WEI C Y,LI Q H.Study on the content of forsythin,total flavonoids of Forsythia suspensa and their antioxidant activity[J].Medicinal Plant,2012,3(6):28-30
[10]KITAGAWA S,HISADA S,NISHIBE S.Phenolic compounds from Forsythia leaves[J].Phytochemistry,1984,23(8):1635-1636
[11]杨建雄,杨晨,邱娟,等.连翘叶黄酮的体外抗氧化作用[J].天然产物研究与开发,2007,19(1):97-100
[12]武玉艳,李汴生,李威,等.青梅软糖感官质量的模糊综合评判[J].现代食品科技,2009,25(6):665-668
[13]黄六斌,丁雪梅,穆洪霞,等.模糊数学法在柑桔酒感官品评中的应用[J].酿酒科技,2014(9):65-68
[14]林燕如,黄雅玲,王俊清,等.旱莲草凝胶软糖的研制[J].食品研究与开发,2014,35(14):10-12
[15]于晨晨,马欣,巴音,等.基于模糊数学法评价新疆特色风味卤蛋的品质[J].食品研究与开发,2017,38(14):128-133,143