Abstract: The apricot soft candy were prepared with apricot,suger,maltodextrin,agar and carrageenan.The formula were optimized by response surface methodology.Results showed that the optimal amounts of the above ingredients were as follows: gelatinizer content 4%,gelatinizer proportionality 8.6∶ 1.4,apricot pulp content 35%,suger content 27%.Using the optimal formula,the sensory score of the product was 98.6,approximating to the predicted value of 98.9,hardness was 4.354 kg,elasticity was 1 366 g,lightness L value was 29.56,and was characterized by a balanced sweet and sour taste with nice chewiness and smooth surface.
王栋,陈恺,田莹俏,等. 杏软糖配方优化[J]. 食品与发酵工业, 2011, 37(10): 120-124.
Wang Dong,Chen Kai,Tian Ying-qiao,et al. Study on the Formula of Apricot Soft Sweet Using Response Surface Optimization[J]. Food and Fermentation Industries, 2011, 37(10): 120-124.