芹菜凝胶软糖制作工艺研究
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摘要
为研制出低糖且具有一定保健功能的绿色凝胶软糖,以芹菜为主要原料,以明胶和琼脂为复配凝胶剂,以蔗糖与低聚果糖为甜味剂,以质构分析和感官评价为指标,通过单因素试验与正交试验研究芹菜凝胶软糖的最佳配方。试验结果表明:当琼脂与明胶质量比为1︰1、凝胶剂的添加量为5 g/100mL、甜味剂的添加量35 g/100mL、柠檬酸的添加量为0.20 g/100mL、芹菜汁的添加量为20 g/100mL,制得的芹菜凝胶软糖风味诱人,口感柔软,咀嚼性和弹性均较好。
In order to develop celery jelly candy with certain health function, using texture analysis and sensory evaluation as indexes, with celery as main material, agar and gelatin as gel matrix, sucrose and fructo-oligose as sweet agent, the best formula of celery jelly candy were determined by single factor experiment and orthogonal test. The results showed that when the mass ratio of agar to gelatin 1 ︰1, gels 5 g/100 mL, sweet agent 35 g/100 mL, citric acid 0.20 g/100 mL, celery juice 20 g/100 mL, the produced celery jelly candy had tempting flavor, soft palate, favorable chewiness and elasticity.
In order to develop celery jelly candy with certain health function, using texture analysis and sensory evaluation as indexes, with celery as main material, agar and gelatin as gel matrix, sucrose and fructo-oligose as sweet agent, the best formula of celery jelly candy were determined by single factor experiment and orthogonal test. The results showed that when the mass ratio of agar to gelatin 1 ︰1, gels 5 g/100 mL, sweet agent 35 g/100 mL, citric acid 0.20 g/100 mL, celery juice 20 g/100 mL, the produced celery jelly candy had tempting flavor, soft palate, favorable chewiness and elasticity.
引文
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[16]陈海华.明胶的凝胶特性及多糖对明胶凝胶特性的影响[J].粮油加工, 2009(5):130-133.
[2]王晋.芹菜素对人胃癌细胞多药耐药性的影响及其机制[D].上海:第二军医大学, 2007.
[3]孟勇,马清涌,马涛,等.芹菜素对人结肠癌细胞SW480增殖抑制作用的实验研究[J].现代肿瘤医学, 2008, 16(5):701-703.
[4]杜俊瑶,辛彦.芹菜素对人卵巢癌细胞系CAOV3细胞增殖周期的影响[J].中国实用妇科与产科杂志, 2008, 24(6):456-458.
[5]任环宇,唐修文.芹菜素对肺癌细胞的抗增殖作用和抗肿瘤药物的增敏作用[J].浙江大学学报(医学版), 2011, 40(5):508-514.
[6]陈况况,章宏慧,陈建初.芹菜素对癌细胞作用机理的研究进展[J].食品工业科技, 2013, 34(3):392-395.
[7]李勇,乌莉娅·沙依提,陈研,等.芹菜的最新研究进展[J].中国野生植物资源, 2010, 29(1):15-17.
[8]唐粉芳,郭俊霞,张静.芹菜汁降压和舒张血管作用的研究[J].食品科学, 2007, 28(1):322-325.
[9]方丹.芹菜汁绿茶复合饮料的开发研究[D].合肥:安徽农业大学, 2012.
[10]王克勤,陈亮,刘仲华,等.芹菜综合加工及其功能成分研究进展[J].食品与机械, 2006, 22(3):57-61.
[11]胡学智,伍剑锋.低聚果糖的生理功能及生产、应用[J].中国食品添加剂, 2007(6):148-157.
[12]韩北忠,童华荣.食品感官评价[M].北京:中国林业出版社.
[13]王波.山药软糖的研制[J].农产品加工, 2015(2):38-40.
[14]LOBROPOULOSKC,NIESZDE,DANFORTHSC,et al.Gelationbehaviorofagarsolsandfittingofatheoretical rheological model[J]. Carbohydrate Polymer, 2002, 50(4):407-415.
[15]刘汶甲,杨晓鸿,李文阳,等.琼脂和卡拉胶凝胶性能研究[J].应用化工, 2013, 42(9):1744-1746.
[16]陈海华.明胶的凝胶特性及多糖对明胶凝胶特性的影响[J].粮油加工, 2009(5):130-133.