CAJ | 학술논문

以紫灵芝、琼脂、卡拉胶、白砂糖（蔗糖）、果葡糖浆为主要原材料，制备了灵芝风味休闲凝胶型软糖产品；以感官总体分值为产品质量评价指标，在单因素试验结果基础上，通过正交试验获得最优配方为甜味剂28．24％、凝胶剂2．10％、灵芝浓缩液22．40％、柠檬酸0．081％，评价得分为99．4分，该产品的色泽均一，具典型灵芝风味，酸甜味协调性好，并具良好的咀嚼性和弹性等质构特性。
이자령지、경지、잡랍효、백사당（자당）、과포당장위주요원재료，제비료령지풍미휴한응효형연당산품；이감관총체분치위산품질량평개지표，재단인소시험결과기출상，통과정교시험획득최우배방위첨미제28．24％、응효제2．10％、령지농축액22．40％、저몽산0．081％，평개득분위99．4분，해산품적색택균일，구전형령지풍미，산첨미협조성호，병구량호적저작성화탄성등질구특성。
In this paper , the leisure gel-type candy with the flavor of Ganoderma lucidum was prepared mainly with Ganoder-ma lucidum extraction juice, agar, carrageenan, sucrose and high fructose syrup .According to the results of single -factor test and orthogonal experiment , which used overall sensory score as the quality evaluation indicator of the product , the optimal formula was obtained as follows:28.24%(w/w) sweeteners (sucrose plus syrup, 1∶1), gelling agent 2.10%(w/w) (agar plus carrageenan), Ganoderma lucidum concentrated liquid 22.40%(w/w), and citric acid 0.081%(w/w).The gel-type candy prepared with the optimal formula obtained 99.4 score, and it had uniform color , typical Ganoderma lucidum flavor, moderate sweet and sour taste , and good texture such as chewing and elasticity characteristics .