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摘要：本课题研究了高酯果胶、低酯果胶以及明胶的凝胶性能，并在此实验基础上，通过应用实验制作品质良好的果胶与明胶软糖，同时也希望通过果胶与明胶的配合能增强果胶软糖的韧性，改善明胶软糖遇热不稳定的问题。结果显示：高酯果胶形成凝胶的条件最严格，需在高固形物含量（糖含量>55%）和低pH（pH<4.0）条件下才能形成凝胶，而低酯果胶及明胶对于固形物含量和pH的要求则不是十分严格，对低酯果胶而言，钙离子浓度对其凝胶的影响比较显著。实验制得的糖果以市面上购买的软糖成品为参照，通过测定凝胶强度和感官评定综合打分得出最佳软糖配方，并进一步通过质构分析和成分测定，以更好的反映软糖的质构。根据各项数据与感官评定的打分，得到最佳的软糖配方为：0.08% Ca2+、p=4.0、2.0%果胶、5.0%明胶、40%白砂糖、35%糖浆。20570
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毕业论文关键词：果胶；明胶；凝胶强度；软糖
Study on pectin gel properties and its application in the composite soft candy
Abstract: The gel properties of HM pectin, LM pectin and gelatin were studied in this paper, and on the basis of this experiment, pectin and gelatin candies which has good quality were made, and hoping to enhance toughness of pectin candy by using gelatin, as well as to improve the problem of gelatin candy thermal instability. The results showed that: the gel formation conditions of HM pectin is strict, required at high solids content (sugar content> 55%) and low pH (pH <4.0) conditions in order to form a gel, LM pectin and gelatin for solids and pH requirements are not very strict. Concerned LM pectin, the impact of its calcium concentration is more significant. Commercially available candy as a reference for experimental candies, by measuring the gel strength and sensory evaluation of comprehensive scoring to get an optimum soft candy recipe. And furthermore, through the texture analysis and the content determination, the texture of soft candies were better reflected. According to the data and the score of sensory evaluation, the best soft candy recipe is 0.08% Ca2+、pH=4.0、2.0% pectin、5.0% gelatin、40% sugar and 35% syrup.
KeyWords: pectin；gelatin；gel strength；soft candy
目 录
1 绪论 1
1.1 本课题国内外研究现状概述 1
1.2 糖果的分类 1
1.3 凝胶剂 2
1.3.1 果胶 2
1.3.2 明胶 3
1.4 影响凝胶糖果质构的因素 4
1.4.1 凝胶剂 4
1.4.2 pH 4
1.4.3 可溶性固形物含量 5
1.4.4 制作工艺 5
1.5 本课题的研究目的和意义 6
2 材料与方法 8
2.1 实验材料 8
2.2 实验仪器与设备 8
2.3 实验方法 9
2.3.1 pH值的测定 9
2.3.2 凝胶强度的测定 9
2.3.3 质构仪的使用 9
2.3.4 水分含量的测定 10
2.3.5 白利度的测定 10
2.3.6 还原糖含量的测定 10
2.3.7 感官评定 10
2.4 实验方案 11
2.4.1 果胶凝胶性能的研究 11
2.4.2 明胶凝胶性能的研究 12
2.4.3 胶体在凝胶糖果中的应用 13
2.4.4 质构分析与成分测定 14
3．结果与讨论 15
3.1果胶凝胶性质的研究 15
3.1.1 低酯果胶凝胶性能的研究 15
3.1.2 高酯果胶凝胶性能的研究 19