文档介绍：岭南风味的天然保健型凝胶软糖的工艺研究
陈洋泰张织芬樊亚鸣* 曹少梅赵佩颖陈立显畅乐
(广州大学化学化工学院,广州 510006)
摘要:本论文研究一种具有岭南风味的天然保健型凝胶软糖。首先,通过明胶与果胶的复配,获得较好的
凝胶性能及较高的融点;然后,添加具有岭南特色风味的陈皮、春砂仁油树脂和黄皮果肉泥,获得独特的
风味和外观;其中,利用不同亲水亲油平衡值的乳化剂蔗糖酯,解决制作过程中的起泡性、透明度和粘壁
性的问题。最佳配方为:明胶与果胶添加量为固体总重量的 %和 %;陈皮、砂仁油树脂和黄皮果肉泥
的添加量为 %、%和 %;蔗糖酯 s170、s1570 的添加量为 %和 %。通过一定的制作工艺
研制出的凝胶软糖具有高融点、风味独特、弹性与韧性适中、外观晶莹剔透等特点。
关键词:凝胶软糖;陈皮油树脂、春砂仁油树脂;黄皮;粘壁性
中图分类号:
Study on the Technic of Natural Nutritional Jelly Sweets with Lingnan Flavor
CHEN Yang-tai ZHANG Zhi-fen FAN Ya-ming* CAO Shao-mei ZHAO Pei-ying CHEN Li-xian CHANG Le
(Chemistry and Chemical Engineering College, Guangzhou University,
Guangzhou 510006)
Abstract: In this paper, a natural nutritional jelly sweets with Lingnan flavor was studied. First, mixed gelatin and
pectin to obtain better performance and higher gel melting point; then added Pericarpium citri reticulatae
oleoresin, amomum villosum oleoresin or wampee pulp sludge, which were with Lingnan style, to get the unique
flavor and appearance; in the middle, used different HLB value of emulsifiers named sucrose ester, solving
foaming, transparency and stick wall in the production process. Best formula: the anounts of gelatin and pectin are
% and % ( in the total weight of solids); Pericarpium citri reticulatae oleoresin, amomum villosum oleoresin
or wampee pulp sludge is %, % or %; the amount of sucrose esters s170 and s1570 are % and
%. Through the determinate process, the jelly sweets are with a high melting point, unique flavor and
flexibility, and their toughness is moderate, the appearance is clear.
Key words: jelly sweets; Pericarpium citri reticulatae oleoresin; amomum villosum oleoresin; wampee; stickiness
凝胶软糖是由一种或多种亲水胶体与糖组成的半坚固凝胶体[1],具有含水量高,咀嚼性好,透明
度高,热量低的特点。本试验选择明胶与果胶掺合使用,以使形成的凝胶软糖比单纯明胶的具有独特
的硬度与弹性,并产生更高的融点,以便软糖在储存和运输时更稳定、便捷。
在我国,具有特色风味与保健功能的植物资源十分丰富,如广东的陈皮,春砂仁和黄皮等。广东
新会陈皮很早就闻名于世,其风味甜、润、陈香浓郁,富含芳香挥发油、黄***类、生物碱、肌醇等