聚葡萄糖山楂牛轧糖工艺研究
|
摘要
以聚葡萄糖和山楂为原料,研制一款具有独特口感、细腻质地和降低热量功效的低糖牛轧糖。以聚葡萄糖、山楂替代部分蔗糖和花生,降低原先的牛轧糖热量。以色泽、质地、口感、形态为指标,采用感官评判法评价聚葡萄糖山楂牛轧糖品质。首先,通过单因素试验法获得最佳聚葡萄糖与糖浆比例、山楂添加量;在此基础上,通过正交试验确定最优工艺参数,按糖果食品安全国家标准评价其微生物安全性。结果表明,最佳聚葡萄糖与糖浆比例为4∶6,每份产品最佳配方为聚葡萄糖添加量7.0%,糖浆添加量53%,奶粉添加量21.0%,山楂添加量5.0%,黄油添加量7.0%,鸡蛋白添加量5.0%,饮用水添加量2.0%,配料加热在140～145℃下熬煮并搅拌15 min。按此配方及工艺制成的牛轧糖符合糖果食品安全国家标准。采用聚葡萄糖和山楂配制牛轧糖的糖体软硬适中、咀嚼性好,具有山楂独特的酸味和清香,同时富含膳食纤维,热量低并含有有一定减脂作用成分,该产品的研制为低糖保健糖果的研究和开发提供研究基础和技术参数。
To develop low-sugar nougat with unique taste, delicate texture and low heat effect by using polydextrose and hawthorn in ingredient. Four factors were adopted as index of sensory evaluation of the product including color, fragrance,taste and state. Optimal parameters were got by single factor test for ratio of polyglocuse to syrup and content of hawthom,followed with orthogonal experiment. Biological safety of the product was inspected according to national standard. Results showed that,the best ratio of polyglucose to syrup was 4∶6. The best formulation of each product are as follows:polyglucose 7.0 g,polyglucose 53%,milk powder 21.0%,hawthorn 5.0%,butter 7.0%,egg protein 5.0% and water 2.0%. The compound of formulation were mixed and heated to 140～145 ℃ for 15 min. The nougat matched up to the standard under obove conditions.The polydextrose hawthorn nougat is a functional candy with moderate hardness, good chewiness and unique hawthorn sour taste and fragrance. It also rich in dietary fiber,low in calories and contains certain fat-reducing ingredients. The development of this product provides research basis and technical parameters for the research and development of low-sugar health confectionery.
To develop low-sugar nougat with unique taste, delicate texture and low heat effect by using polydextrose and hawthorn in ingredient. Four factors were adopted as index of sensory evaluation of the product including color, fragrance,taste and state. Optimal parameters were got by single factor test for ratio of polyglocuse to syrup and content of hawthom,followed with orthogonal experiment. Biological safety of the product was inspected according to national standard. Results showed that,the best ratio of polyglucose to syrup was 4∶6. The best formulation of each product are as follows:polyglucose 7.0 g,polyglucose 53%,milk powder 21.0%,hawthorn 5.0%,butter 7.0%,egg protein 5.0% and water 2.0%. The compound of formulation were mixed and heated to 140～145 ℃ for 15 min. The nougat matched up to the standard under obove conditions.The polydextrose hawthorn nougat is a functional candy with moderate hardness, good chewiness and unique hawthorn sour taste and fragrance. It also rich in dietary fiber,low in calories and contains certain fat-reducing ingredients. The development of this product provides research basis and technical parameters for the research and development of low-sugar health confectionery.
引文
[1]孙永杰.红参牛轧糖的研制[J].江苏调味副食品,2015(3):12-15.
[2]姚滢秋.中国营养学会发布《中国居民膳食营养素参考摄入量》2013年修订版[J].营养学报,2014, 36(4):308.
[3]唐海珊,李治章,肖新生.低热量巧克力制品的研究进展[J].中国油脂,2017,42(10):149-153,156.
[4]宋玉民,周清涛,帅斌.功能糖研究进展[J].精细与专用化学品,2013,21(11):29-31.
[5]陈佳,宋少江.山楂的研究进展[J].中药研究与信息,2005(7):20-23, 26.
[6]余祖春.酥脆牛轧糖生产工艺的探讨[J].现代食品科技,2012,28(1):96-98.
[7]王佳琪,姜瑞平,代恒.人参牛轧糖的研制[J].人参研究,2015,27(2):22-24.
[2]姚滢秋.中国营养学会发布《中国居民膳食营养素参考摄入量》2013年修订版[J].营养学报,2014, 36(4):308.
[3]唐海珊,李治章,肖新生.低热量巧克力制品的研究进展[J].中国油脂,2017,42(10):149-153,156.
[4]宋玉民,周清涛,帅斌.功能糖研究进展[J].精细与专用化学品,2013,21(11):29-31.
[5]陈佳,宋少江.山楂的研究进展[J].中药研究与信息,2005(7):20-23, 26.
[6]余祖春.酥脆牛轧糖生产工艺的探讨[J].现代食品科技,2012,28(1):96-98.
[7]王佳琪,姜瑞平,代恒.人参牛轧糖的研制[J].人参研究,2015,27(2):22-24.