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投稿时间：2015-07-14
投稿时间：2015-07-14
中文摘要: 根据 κ-卡拉胶、ι-卡拉胶、果胶的凝胶特性及协同增效作用，通过正交试验确定软糖粉最优配方为 κ-卡拉胶1.4 %、ι-卡拉胶 0.5 %、KCl 1.0 %、CaCl2 0.6 %、高酯慢凝型果胶 0.18 %。配料中用 7 %聚葡萄糖（水溶性膳食纤维）代替白 砂糖，符合富含膳食纤维营养声称，有助于维持正常的肠道功能，同时有效降低软糖甜度。据食用安全性及消费者认知， 罗非鱼胶原蛋白肽适合在软糖中添加，配方中分别添加 3 %、4 %、5 %、6 %、7 %罗非鱼胶原蛋白肽，从软糖口感、风味上 进行评价，添加 5 %以下对口味、口感没有显著影响。
Abstract:The best technical process and formula had been acquired after studying the sugar-free gelatinized confections according to gel property and synergistic interaction of κ-carrageenan， ι-carrageenan and pectin. The best recipe of the jelly powder by the orthogonal experiment was obtained： κ -carrageenan 1.4 % ， ι -carrageenan 0.5 %， KCl 1.0 %， CaCl2 0.6 %， pectin 0.18 %. It was explored that the new mixture jelly powder was conformed to be rich in dietary fiber contributing to maintain normal intestinal function and effectively reduce sweetness of jelly candy by the method of replacing sugar with poly dextrose 7 %. Fish collagen peptide was proved to be the most suitable for added in the jelly according their flavor and color based on food safety and consumer cognition. The sensory analysis of jelly sweets was tested through adding fish collagen peptide into jelly candy by 3 %， 4 %， 5 %， 6 %， 7 %， and the conclusion was that below 5 % amount had no obvious influence on texture and flavor of jelly candy.
文章编号：201601018 中图分类号： 文献标志码：A
基金项目:国家自然科学基金青年基金项目（51404274）
| 作者 | 单位 |
| 陈吉江1，王立艳2，丁庆波1，王冶1，张春华1，安骏3 | 1. 中粮营养健康研究院，北京 102209；2. 中国矿业大学（北京）化环学院，北京 100083；3. 中粮食品营 销有限公司，北京 100020 |
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