| 决明子山楂叶保健软糖的工艺研究 |
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| 引用本文： | 王琴,丁更强,黄艳文.决明子山楂叶保健软糖的工艺研究[J].现代食品科技,2005,21(2):91-93. |
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| 作者姓名： | 王琴 丁更强 黄艳文 |
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| 作者单位： | 1. 仲恺农业技术学院食品科学系,广东,广州,510225;华南理工大学食品与生物工程学院,广东,广州,510640
2. 仲恺农业技术学院食品科学系,广东,广州,510225 |
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| 摘 要： | 以决明子、山楂叶浸提液为主要原料，配以白砂糖、葡萄糖浆和食用胶体，通过正交试验方法确定最佳配方；经过配料、熬煮、干燥等工艺制成表面光滑、糖体饱满、块形整齐、韧而不粘的具有决明子山楂叶特有香气的保健软糖。
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| 关 键 词： | 决明子 山楂叶 保健软糖 工艺研究 |
| 文章编号： | 1007-2764(2005)02-0091-033 |
| 修稿时间： | 2005年3月4日 |
Study on Soft Sweets Processing of Cassia obtusifolia L.and Crataegus leaves |
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| Wang Qin,Ding Geng-qiang,Huang Yah-wen.Study on Soft Sweets Processing of Cassia obtusifolia L.and Crataegus leaves[J].Modern Food Science & Technology,2005,21(2):91-93. |
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| Authors: | Wang Qin Ding Geng-qiang Huang Yah-wen |
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| Affiliation: | Wang Qin1,2,Ding Geng-qiang1,Huang Yan-wen1 |
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| Abstract: | With the raw material of the extraction liquid from Cassia obtusifolia L. and Crataegus leaf, the processing of soft sweets was studied and the optimal formula was decided by orthogonal experiments. Added into sugar, corn syrup and edible gelatin through mixing, decocting and drying, the soft sweets had the characteristics of smooth surface, plumping sweet body, good shape, fine tenacity not toughness and special flavor of Cassia obtusifolia L and Crataegus leaves. |
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| Keywords: | Cassia obtusifolia L Crataegus leaves Soft sweets Processing |
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