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投稿时间：2022-07-25
投稿时间：2022-07-25
中文摘要: 该研究以刺梨汁、结晶果糖、柠檬酸和柠檬酸钠复配酸味剂为主要原料，以色泽、组织形态、口感和风味作为感官评价指标，通过单因素试验和响应面优化试验，研究刺梨硬糖的最佳配方。结果表明：刺梨硬糖制备的最佳配方为结晶果糖添加量26.59%、刺梨汁添加量28.4%、复配酸味剂添加量0.52%、柠檬酸占总酸含量80%，制得的刺梨硬糖呈均匀透亮的橙色，甜味纯正，不粘牙，感官评分为84.92，产品感官性状、理化和微生物等指标均达到相关标准要求。
Abstract:Roxburgh rose juice，crystalline fructose，citric acid，and sodium citrate were used as the raw materials in this study.The color，texture，taste，and aroma of Roxburgh rose hard candy made from these raw materials were taken as the indicators of sensory test.The optimal recipe of Roxburgh rose hard candy was investigated using a single-factor experiment and response surface analysis.The response surface analysis demonstrated that the optimal recipe for Roxburgh rose hard candy was as follows:26.59% crystalline fructose，28.4% Roxburgh rose juice，0.52% mixed sour agent，80% （of the total acid content）citric acid.The Roxburgh rose hard candy produced using the optimal processing method and recipe was not sticky.Furthermore，it had a uniform bright orange color and a sweet taste.The Roxburgh rose hard candy achieved a score of 84.92 in the sensory test.The sensory properties，physicochemical and microbiological indicators of the product met the requirements.
文章编号：202304026 中图分类号： 文献标志码：
基金项目:贵州省科技计划定向重点项目（黔科合支撑[2022]重点015号）；贵州省自然科学基础研究一般项目（黔科合基础-ZK[2021]一般182）；贵州省教育厅青年科技人才成长项目（黔教合KY字[2022]006）；2020年大学生创新创业训练计划项目（S202010976046）
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