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- Title
酿酒葡萄皮渣软糖的研制.
- Authors
王君; 张文佳; 詹胜群
- Abstract
For the high nutritional value and low utilization rate of wine grape pomace, a new functional soft candy was developed by adding it into soft candy. The effects of the dosage of agar-agar, gelatine, grape peel residue and citric acid on the sensory evaluation, color difference and texture characteristics of the soft candy were investigated by orthogonal experiment. The results show that the best formula of soft candy from grape pomace is as follows:agar-agar content of 4.0%,gelatin content of 7.0%,grape peel residue powder of 1.0%,and citric acid content of 0.6%.At this time, the soft candy not only has good elasticity and chewiness, but also has good color appearance. The results can provide the technical reference for industrialized production of this functional soft candy.
- Publication
Packaging & Food Machinery, 2022, Vol 40, Issue 2, p20
- ISSN
1005-1295
- Publication type
Article
- DOI
10.3969/j.issn.1005-1295.2022.02.004