一种春砂仁提取物凝胶软糖的制备及其评价

Preparation and Evaluation of a Kind of Gel Jelly of Amomum villosum Extract

摘要: 为开发兼具春砂仁特色风味与功能性的凝胶软糖，本研究以春砂仁水提液为主要原料，以明胶与卡拉胶复配作为凝胶剂、木糖醇与麦芽糖醇复配作为甜味剂、柠檬酸为酸味剂，开展软糖制备工艺研究。研究采用单因素试验法，以质构仪测定的硬度、弹性等质构特性为量化指标，并结合感官评价进行综合分析，系统探究各配方组分及其添加量对软糖品质的影响规律，最终筛选并优化得到最佳制备配方。结果表明：凝胶剂与甜味剂复配比例、柠檬酸及春砂仁水提液添加量，均显著影响软糖质构、风味及口感。当明胶–卡拉胶复配比5:0.5、木糖醇–麦芽糖醇复配比2:1，柠檬酸添加量0.03 g、春砂仁水提液添加量为9 mL时，软糖综合品质最佳，并且采用此最优配方制备的砂仁凝胶软糖风味协调、甜度适中、弹性和咀嚼性俱佳，整体品质稳定。

Abstract: To develop gel soft candies with unique flavor and functional properties of Amomum villosum, its aqueous extract was used as the main raw material, with gelatin and carrageenan as composite gelling agents, xylitol and maltitol as composite sweeteners, and citric acid as acidulant to investigate the candy preparation process. Single-factor experiments were conducted to investigate the effects of formula on candy quality, and the optimal formulation was determined by texture profile analysis (hardness, elasticity, etc.) combined with sensory evaluation. The results showed that the compound ratio of gelling agents and sweeteners, as well as the addition amounts of citric acid and Amomum villosum aqueous extract, significantly affected the texture, flavor and taste of soft candies. The optimal comprehensive quality of soft candies was achieved at the gelatin-carrageenan compound ratio of 5:0.5, xylitol-maltitol compound ratio of 2:1, citric acid addition of 0.03 g, and Amomum villosum aqueous extract addition of 9 mL. The Amomum villosum gel soft candies prepared with this optimal formula presented harmonious flavor, moderate sweetness, excellent elasticity and chewiness, with stable overall quality.