普鲁兰多糖VC营养软糖的研制

摘要

The best ingredient of Pullulanase Polysaccharide and VC gummy supplement was obtained through experiments. Then under conditions of vacuum drying and standard atmosphere drying, the products with Pullulanase Polysaccharide and products without Pullulanase Polysaccharide were compared.The result shows that the products adding Pullulanase Polysaccharide under condition of vacuum drying were more delicious and loss of VC was less during storage.%研究确定普鲁兰多糖VC营养软糖的最佳配方及添加VC时的糖度与温度.分别对真空干燥与常压干燥情况下,添加普鲁兰多糖与不添加普鲁兰多糖的产品质量进行对比.结果显示,添加普鲁兰多糖并采用真空干燥的产品感官更佳,VC损失更少,在贮存过程中VC含量稳定.