CAJ | 학술논문

以新鲜脐橙果浆、食品亲水胶体、果葡糖浆与白砂糖为主要原料制备脐橙凝胶型果派产品。以感官品评总体评价分值为产品质量评价指标，在单因素实验结果基础上，通过正交实验获得最优配方为：47.0%（质量比）甜味剂（果葡糖浆：白砂糖为1.3∶1）、13.0%（质量比）脐橙果浆、1.7%（质量比）胶凝剂（琼脂1.3%、黄芪胶0.2%、卡拉胶0.2%）、1.1%（质量比）柠檬酸。该配方下制备的产品色泽均一，具典型脐橙香味，酸甜味适中，并具良好的咀嚼性和弹性等质构特性。
이신선제등과장、식품친수효체、과포당장여백사당위주요원료제비제등응효형과파산품。이감관품평총체평개분치위산품질량평개지표，재단인소실험결과기출상，통과정교실험획득최우배방위：47.0%（질량비）첨미제（과포당장：백사당위1.3∶1）、13.0%（질량비）제등과장、1.7%（질량비）효응제（경지1.3%、황기효0.2%、잡랍효0.2%）、1.1%（질량비）저몽산。해배방하제비적산품색택균일，구전형제등향미，산첨미괄중，병구량호적저작성화탄성등질구특성。
In this paper the Citrus sinensis Osbeck gel style candy was prepared mainly with fresh orange pulp , food hydrocolloids, high fructose syrup and sugar. Based on single factor and orthogonal experiments, combined with overall sensory evaluation score as quality indicators the optimal formula was obtained as follows:47.0%(w/w)sweeteners(high fruit syrup to sugar as 1.3∶1),13.0%(w/w)orange pulp, 1.7%(w/w)gelling agent(agar 1.3%,tragacanth 0.2%, carrageenan0.2%), 1.1%(w/w) citric acid. The gel style candy prepared with the optimal formula had uniform color, a typical Citrus sinensis Osbeck flavor, moderate sweet and sour taste, and with good texture such as chewing and elasticity characteristics.