酸角软糖的制作工艺研究

Development of Tamarindus indica Linn Soft Sweets

摘要: 本试验以酸角为主要原料，甜角用以调味，明胶与琼脂作凝胶剂，白糖与麦芽糖浆作为甜味剂，研制具有酸角风味特点的软糖；先在单因素试验的基础上试验，确定各种单因素的最佳水平，再运用正交试验筛选出最佳配方；结果表明：酸角：甜角 = 1:1.5，水：酸角 = 2:1，混合酸角汁25%、白砂糖为20%、麦芽糖浆5%、明胶4%、琼脂0.2%；在常温下浸润凝胶剂1~2小时，70˚C~80˚C溶胶，煮沸浓缩果汁，70˚C温度下保温备用的凝胶剂与浓缩果汁共沸2~3分钟并充分混合，经倒模、冷却凝胶、烘烤等工序，制成成品；组织状态饱满，质地均匀，无杂质，切割时有弹性，边缘整齐，无硬皮，色泽呈淡红褐色或黄棕色，晶莹透亮，带一定量果肉，口感甜味绵长，口感光滑细腻，是具有酸角特有风味的软糖。

Abstract: In the experiment to produce soft sweets with tamarindus flavor, tamarindus is used as main raw material; sweet tamarind is used as seasoning; gelatin and agar are used as gelling agent; sugar and maltose syrup are used as sweetener. At first, the production is experimented on the single factor test in order to determine the optimum level of every single factor. Then, the optimum formulation, based on the orthogonal test, is ascertained as following: tamarindus: sweet tamarind = 1:1.5; water: tamarindus = 2:1; mixed tamarindus juice is 25%; sugar is 20%; maltose syrup is 5%; gelatin is 4%; and agar is 0.2%. After the formulation, the gel is soaked at normal temperature for 1 - 2 hours with sol at 70˚C - 80˚C. After that, concentrated fruit juicy is boiled, which is boiled and mixed with the 70˚C gel for 2 - 3 minutes. After molding, cooling, baking and consequent processes, the texture of the finished product is full and even, and it is free of impurities. When cut, the edge is clear and the skin is elastic and crustless. The colour of the product is light red-brown or yellow-brown. In regard to its content, it is crystal clear and bright, and it has a certain amount of pulp. When tasted, the sweet flavor is rich and long-lasting, and the feeling is smooth and delicate. After all, this is a soft sweet with characteristic tamarindus flavor.