黑蒜浓缩汁制备及黑蒜软糖的研制

摘要

以黑蒜为原料采用破碎、浸提、过滤及浓缩步骤制得黑蒜浓缩浆，其最佳提取工艺参数为提取温度35℃，提取料液比为1∶1，提取时间40 min，醋酸加量1％；以黑蒜浓缩浆、复合食用胶类、糖类为主要原料，通过正交实验得到了黑蒜软糖的最佳配方：砂糖和葡萄糖浆的比例为1∶1，糖类添加总量为70％，明胶和高酯果胶的比例为6∶1，胶类添加总量为7％，黑蒜浓缩液的加入量为4％，柠檬酸的加入量为0．1％，得到了具有黑蒜香气、光滑且有良好咀嚼性和弹性的黑蒜软糖。%Black garlic pupl is concentrated by crushing,extraction,filtration and concentration.For black garlic pupl extraction,the parameters are as follows:the extraction temperature is 35 ℃, meal-solvent ratio is 1∶1,extraction time is 40 min and citric acid 1%.The optimal formula gained from the orthogonal test with black garlic concentrated pupl ,complex gelatin and sugar is as follows:white sugar and sugar syrup content both is 70%,complex gelatin content is 7%,black garlic concentrated pupl content is 4%,citric acid content is 0.1%.The soft sweets have good taste,good chewing property and elasticity.