CAJ | 학술논문

以刺梨、白砂糖、麦芽糖浆、苹果酸、卡拉胶和琼脂复配凝胶剂为原料制作刺梨软糖。研究凝胶剂、甜味剂、酸度调节剂、刺梨汁添加量等对刺梨软糖品质的影响，并采用正交试验优化刺梨软糖的配方。试验结果表明制作刺梨软糖的最佳配方为：刺梨汁12%，白砂糖15%，麦芽糖浆10%，凝胶剂（琼脂：卡拉胶=1：1）1%，苹果酸0.15%。
이자리、백사당、맥아당장、평과산、잡랍효화경지복배응효제위원료제작자리연당。연구응효제、첨미제、산도조절제、자리즙첨가량등대자리연당품질적영향，병채용정교시험우화자리연당적배방。시험결과표명제작자리연당적최가배방위：자리즙12%，백사당15%，맥아당장10%，응효제（경지：잡랍효=1：1）1%，평과산0.15%。
Rosa roxburghii Tratt fudge was made from Rosa roxburghii Tratt, sugar, maltose syrup, malic acid, agar and carrageenan. The formula of Rosa roxburghii Tratt fudge was optimized by orthogonal experiment after studying the influence of gelling agent, sweetener, acidity regulator and the amount of Rosa roxburghii Tratt juice on the quality. The experimental results shows that the best formula of Rosa roxburghii Tratt fudge is 12% Rosa roxburghii Tratt juice, 15%sugar, 10%maltose syrup, 1% gelling agent (agar∶carrageenan=1∶1) and 0.15% malic acid.