蓝莓-三七软糖的制作工艺优化
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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100g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。
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.
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.
引文
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[14]罗晓玲,徐嘉红,杨武斌,等.蓝莓花色苷抗氧化功能及稳定性研究进展[J].食品工业科技,2018,39(4):312-317.Luo XL,Xu JH,Yang WB,et al.Research progress in antioxidant function and stability of blueberry anthocyanins[J].Sci Technol Food Ind,2018,39(4):312-317.
[15]胡虹敏,张民,李鑫,等.模糊评价结合响应面实验优化黑蒜软糖配方[J].食品工业科技,2015,36(5):258-262.Hu HM,Zhang M,Li X,et al.Application of fuzzy evaluation combined with response surface test in the formulation optimization of black garlic gelatinous candy[J].Sci Technol Food Ind,2015,36(5):258-262.
[16]田其英.猴头菇琼脂软糖的工艺优化研究[J].食品工业科技,2018,39(10):228-230.Tian QY.Study on process optimization of soft candy with hericium and agar[J].Sci Technol Food Ind,2018,39(10):228-230.
[17]扎西玉珍,马茂华,肖洪,等.芹菜凝胶软糖制作工艺研究[J].粮食与油脂,2018,31(12):76-80.Zha XYZ,Ma MH,Xiao H,et al.Study on processing technology of celery jelly candy[J].Cereal Oil,2018,31(12):76-80.
[2]夏鹏国,张顺仓,梁宗锁,等.三七化学成分的研究历程和概况[J].中草药,2015,26(3):311-312.Xia PG,Zhang SC,Liang ZS,et al.Research history and overview of chemical constituents of Panax notoginseng[J].Chin Tradit Herb Drug,2015,26(3):311-312.
[3]何梦含,袁丁,赵晴晴,等.三七总皂苷对LPS诱导的BV2小胶质细胞炎症反应的保护作用[J].中药材,2018,41(8):1960-1964.He MH,Yuan D,Zhao QQ,et al.The protective effects of Panax notoginseng Saponins on inflammation reaction of BV2 cell induced by LPS[J].J Chin Med Mater,2018,41(8):1960-1964.
[4]周海辛.三七总皂甙对创伤性下肢骨折大鼠碱性成纤维细胞因子和血管内皮生长因子表达的影响[J].中国临床药理学杂质,2018,20(34):2431-2434.Zhou HX.Effect of Panax notoginseng saponins on the expression of basic fibroblast growth factor and vascular endothelial growth factor in rats with traumatic fracture of the lower extremities[J].Chin J Clin Pharm,2018,20(34):2431-2434.
[5]熊敏琪,崔金刚,陈瑜,等.三七总皂苷抗动脉粥样硬化作用的实验研究[J].中国中医药科技,2018,25(5):656-660.Xiong MQ,Cui JG,Chen Y,et al.Effect of Panax Notoginseng Saponins in attenuating atherosclerosis[J].Chin J Tradit Med Sci Technol,2018,25(5):656-660.
[6]王强,雷燕,欧阳竞锋,等.人参三七川芎提取物对复制性衰老内皮细胞微丝形态学的影响[J].中医杂志,2015,56(8):699-703.Wang Q,Lei Y,Ouyang JF,et al.Effects of the extracts from renshen(Panax ginseng),Sanqi(Panax notoginseng)and Chuanxiong(Ligusticum wallichii)on microfilament morphology of replicate senescent endothelial cells[J].J Tradit Chin Med,2015,56(8):699-703.
[7]范治云,谭会萍,李志坤,等.三七参芪胶囊安全性评价及缓解体力疲劳功能的研究[J].食品研究与开发,2018,39(19):180-184.Fan ZY,Tan HP,Li ZK,et al.The safety evaluation and function of alleviating physical fatigue of Sanqishenqi capsule[J].Food Res Dev,2018,39(19):180-184.
[8]方鹏飞,常丽霞,宋渊.三七总皂苷临床应用研究进展[J].中医药学报,2016,44(3):120-123.Fang PF,Chang LX,Song Y.Advances in clinical application of Panax notoginseng saponins[J].Acta Chin Med Pharm,2016,44(3):120-123.
[9]孙雯怡,彭康宁,李洋洋,等.三七总皂苷预处理对肾缺血再灌注损伤大鼠NF-κB p65、IL-1β表达的影响[J].中药药理与临床,2017,33(5):58-62.Sun WY,Peng KN,Li YY,et al.Effects of Panax notoginseng saponins pretreatment on expressions of NF-kappa Bp65 and IL-1βin rats with renal ischemia reperfusion injury[J].Pharm Clin Chin Mat Med,2017,33(5):58-62.
[10]韩鹏祥,张蓓,冯叙桥,等.蓝莓的营养保健功能及其开发利用[J].食品工业科技,2015,36(6):370-379.Han PX,Zhang B,Feng XQ,et al.Nutritional and health functions of blueberry and its development and utilization[J].Sci Technol Food Ind,2015,36(6):370-379.
[11]刘莉莉,姜传福.蓝莓的营养成分及其保健功能研究[J].农业科技与装备,2013,231(9):62-65.Liu LL,Jiang CF.Nutrition and health function of blueberry[J].Agric Sci Technol Equip,2013,231(9):62-65.
[12]潘利华,王建飞,叶兴乾,等.蓝莓花青素的提取工艺及其免疫调节活性[J].食品科学,2014,35(2):81-86.Pan LH,Wang JF,Ye XQ,et al.Optimization of extraction process and evaluation of immunomodulatory activity of anthocyanins from blueberry[J].Food Sci,2014,35(2):81-86.
[13]郝文博,姜广明,车文实.蓝莓花青素的抗氧化作用和抑菌性研究[J].黑河学院学报,2014,5(3):123-125.Hao WB,Jiang GM,Che WS.The study on antioxidant and antibacterial activity of anthocyanins from blueberry[J].J Heihe Univ,2014,5(3):123-125.
[14]罗晓玲,徐嘉红,杨武斌,等.蓝莓花色苷抗氧化功能及稳定性研究进展[J].食品工业科技,2018,39(4):312-317.Luo XL,Xu JH,Yang WB,et al.Research progress in antioxidant function and stability of blueberry anthocyanins[J].Sci Technol Food Ind,2018,39(4):312-317.
[15]胡虹敏,张民,李鑫,等.模糊评价结合响应面实验优化黑蒜软糖配方[J].食品工业科技,2015,36(5):258-262.Hu HM,Zhang M,Li X,et al.Application of fuzzy evaluation combined with response surface test in the formulation optimization of black garlic gelatinous candy[J].Sci Technol Food Ind,2015,36(5):258-262.
[16]田其英.猴头菇琼脂软糖的工艺优化研究[J].食品工业科技,2018,39(10):228-230.Tian QY.Study on process optimization of soft candy with hericium and agar[J].Sci Technol Food Ind,2018,39(10):228-230.
[17]扎西玉珍,马茂华,肖洪,等.芹菜凝胶软糖制作工艺研究[J].粮食与油脂,2018,31(12):76-80.Zha XYZ,Ma MH,Xiao H,et al.Study on processing technology of celery jelly candy[J].Cereal Oil,2018,31(12):76-80.