枇杷果渣制取果胶软糖的工艺研究

摘要

Loquat fruit pomace and Pectin were used as the main raw material to develop loquat pectin soft can⁃dy. The best combination of antioxidants was confirmed by comparison experiments. The optimal preparation pro⁃cessing of loquat pectin soft candy was explored by orthogonal experiments. The results showed that:0.1% Sodi⁃um metabisulphite and 0.15% sodium D-isoascorbate as pectin soft candy antioxidant;the gelling agent in 1.5%pectin;attached flavor formula were 35% Loquat pomace,65% sugar,0.3% Citric acid%　　以枇杷果渣、高酯果胶为主要原料，研究枇杷果胶软糖的制取工艺条件。通过试验确定枇杷果胶软糖最佳抗氧化剂组合，采用正交试验设计枇杷果胶软糖产品配方。结果表明：0.1%焦亚硫酸钠和0.15%D-异抗坏血酸钠作为枇杷果胶软糖抗氧化剂；1.5%高酯果胶作为胶凝剂；最佳配方比例：35%枇杷渣、65%白砂糖、0.3%柠檬酸。