【摘要】 优选无花果凝胶软糖的最佳配方。采用单因素试验,用不同比例的琼脂、明胶,优选最佳凝胶基质;在上述试验基础上,以凝胶基质、白砂糖、葡萄糖和无花果浆的添加量为因素,设计三个水平,进行正交试验并综合评分。根据综合评分,得出最佳配方,即凝胶基质:白砂糖:葡萄糖:无花果浆=3:35:20:10。根据最佳配方制得的无花果凝胶软糖质地柔软、组织细腻、口感滑润,保留了无花果特有的风味及营养价值,为进一步开发提供实验基础。更多还原

【Abstract】 Optimization of the best fudge recipe fig gel.Single factor experiment,with different proportions of agar,gelatin,preferably the best gel matrix;the basis of the above experiment,the gel matrix,white sugar,glucose and fig syrup addition level factors,three levels of design,the orthogonal test and the composite score.According to the Composite score,the optimum formula was gel matrix ∶ White sugar ∶ glucose ∶ fig syrup = 3 ∶ 35 ∶ 20 ∶ 10.Obtained based on the best recipe fig gel candy was soft,delicate tissue,smooth taste,retaining the unique flavor of the fig and the nutritional value,lay a foundation for the production.更多还原