食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
19期
106-109
,共4页
陆璐%黄卫萍%杨昌鹏%姜元欣%农志荣
陸璐%黃衛萍%楊昌鵬%薑元訢%農誌榮
륙로%황위평%양창붕%강원흔%농지영
山楂%紫薯%软糖
山楂%紫藷%軟糖
산사%자서%연당
hawthorn%purple potato%candy
以山楂和紫薯为主要原料制作软糖，单因素试验考察了山楂与紫薯的配比及白砂糖、柠檬酸、卡拉胶和淀粉添加量对软糖质量的影响，并经正交试验确定了山楂紫薯软糖的最佳配方为：山楂紫薯配比为1∶1、白砂糖15%、柠檬酸0.18%、卡拉胶4.0%、淀粉3%。
以山楂和紫藷為主要原料製作軟糖，單因素試驗攷察瞭山楂與紫藷的配比及白砂糖、檸檬痠、卡拉膠和澱粉添加量對軟糖質量的影響，併經正交試驗確定瞭山楂紫藷軟糖的最佳配方為：山楂紫藷配比為1∶1、白砂糖15%、檸檬痠0.18%、卡拉膠4.0%、澱粉3%。
이산사화자서위주요원료제작연당，단인소시험고찰료산사여자서적배비급백사당、저몽산、잡랍효화정분첨가량대연당질량적영향，병경정교시험학정료산사자서연당적최가배방위：산사자서배비위1∶1、백사당15%、저몽산0.18%、잡랍효4.0%、정분3%。
Candy is made by hawthorn and purple potato as main raw material. The ratio of hawthorn to purple potato together with the amount of white sugar, citric acid, carrageenan and starch are studied by single-factor test to determine the affect on candy quality. Orthogonal tests are carried out to determine the best recipe which lists as:Hawthorn and purple potato ratio 1∶1, sugar 15%, citric acid 0.18%, carrageenan 4.0%and starch 3%.
