负载褪黑素和枸杞粉的凝胶糖果的研制及特性研究

Preparation and Characterization of Gummies Loaded with Melatonin and Lycium barbarum L.

摘要: 为了扩大褪黑素在凝胶类食品中的应用，本研究以褪黑素和枸杞粉为主要成分，研制一种方便食用的凝胶糖果。通过色差分析、质构分析、低场核磁共振分析和感官评价，研究枸杞粉、明胶添加量及烘干时间对褪黑素凝胶糖果特性的综合影响。结果表明，当枸杞粉添加量为0.4%，明胶添加量为18%，卡拉胶添加量为5%，山梨糖醇添加量为17.5%，麦芽糖醇添加量为17.5%，烘干时间为18 h时，制成的凝胶糖果表面光滑，弹性适口，水分含量低于20%，褪黑素保留率为92.0%~97.7%，感官评分较高，具有潜在的实际应用价值。

Abstract: In order to expand the application of melatonin in gel food, convenient gummies loaded with melatonin and Lycium barbarum L. were developed in this study. The comprehensive effects of gelatin dose, Lycium barbarum L. powder level and drying time on the properties of melatonin gummies were investigated by color difference analysis, texture analysis, low field NMR analysis and sensory evaluation. The results showed that the gummies containing with 0.4% Lycium barbarum L. powder, 18% gelatin, 5% carrageenan, 17.5% sorbitol, 17.5% erythritol and drying for 18 h were elastic and palatable with smooth surface. The gummies had moisture content less than 20% and melatonin retention rate of 92.0%~97.7%, and high sensory evaluation with potential practical application.