The Study On The Improvement Of Processing Technologies And Composition Recipe Of Gel Candy With Ginger And Brown-sugar

Gelatin candy with its high flexibility and good chewiness,loved by the vast number of consumers.But the pure gelatin soft candy is low nutritional value,high temperature and other issues,seriously affect the quality of gelatin and the value of commercial goods.Therefore,the research and development of rich taste,nutrition and health of high stability of the gel candy has a broad market prospects.In this paper,based on the traditional gelatin gel,we added ginger,brown sugar,camellia oil,hydroxypropyl modified starch and other functional components,developed a uniform color,ginger aroma moderate,delicate taste,good chewiness and elasticity,And has a ginger and camellia oil health function of the high stability of the gel candy.The specific research contents are as follows:On the basis of the traditional gelatin candy formula,the amount of ginger oil added,the amount of camellia oil,sweet and sour ratio((brown sugar+fructose syrup):(citric acid+sodium citrate+malic acid)Soft candy taste,hardness and elasticity of the impact of sensory quality.The results showed that the hardness of gelatin decreased from 2400 g to 1900 g with the increase of the amount of ginger oil,and the taste of the gel was The hardness is 2175 g,the elasticity index is 96.4%,the sensory quality is the best,the acid and sourness is the best.When the amount of camellia oil is 0.6 g,the hardness of the gel is 2154 g,the elasticity is 96%,the sensory quality is the most The hardness of the gel candy increased from 2000 g to 2300 g,while the elasticity index fluctuated slightly up and down at 96%,and the taste changed from slightly acid to too sweet.,Sweet and sour ratio of 160:1,that is,brown sugar 40g,fructose syrup 40g,citric acid 0.2g,sodium citrate 0.15g,malic acid 0.15g sweet and sour sweet and delicious.Based on the second chapter,the effects of different sol ratio(gelatin/hydroxypropyl modified starch)on the taste,anti-deformation rate,hardness and elasticity of gelatin were studied by adding hydroxypropyl modified starch.The results show that with the increase of the ratio of sol,the hardness and elasticity of gelatin are increased obviously,the hardness increases from 1200g to 2150g,the elasticity index increases from 83%to 97%,the tissue state is from soft to soft,The degree of anti-deformation increased first and then decreased.Chewiness change after a good change,the ratio of sol to 3:1,that gelatin 10 g,hydroxypropyl modified starch 3.3g,good chewing sense,moderate hardness.Based on the single factor experiment,the L9(34)orthogonal experiment was used to study the effects of different ratio of sol,different sweet and sour ratio,different ginger oil,different amount of camellia oil on the quality of brown ginger ginger gel influences.The results showed that the order of the factors that affected the hardness of the gel was as follows:the ratio of the sol to the acid ratio>the ratio of the acid to the ginger oil>the amount of the addition of the camellia oil,the order of the factors affecting the gel elasticity index:the ratio of the sol>The amount of resin added=the amount of camellia oil added;the impact of brown sugar ginger gel candy resistance to the deformation rate of the order of the order:the ratio of sol>sweet and sour ratio=the addition of ginger oil>ginger resin added amount,the impact of brown sugar ginger gel The order of the sensory quality was as follows:the ratio of the sol to the acid ratio,the ratio of the sweet and sour oil to the amount of the acid,the optimum amount of the ginger oil,,Citric acid 0.2 g,sodium citrate 0.15 g,malic acid 0.15 g,ginger oil 0.5 g,gelatin 10 g,camellia oil 0.6 g,hydroxypropyl modified starch 4 g.Based on the best formula of brown sugar ginger gel and soft candy,the single factor experiment design and L9(33)orthogonal test design of the final solid content,drying temperature and drying time of boiled sugar were studied.Content,drying temperature and drying time on the texture and sensory quality of brown ginger ginger gel.The results showed that with the increase of the final solid content,the drying time increased,the drying temperature increased,the hardness of the gel and the softness decreased,and the elasticity of the gel was the order:Temperature=dry time>boil sugar final solid content,gel soft candy elasticity index order of order:drying temperature=drying time>boiled sugar final solid content;brown sugar ginger gel soft candy in the best formula under the best The process is boiled sugar final solid content of 83%,drying temperature of 35℃,drying time of 24h.