Formula And Key Technologies For Improving Quality And Function Of Mild Candy And Gum-sweets

In this paper, gelatin gum was substituted by complex gum to produce anti-deformation milk candy;low gelatin milk candy was produced by modified starch which take the place of partial substitution gelatin.By the optimization experiments, the optimal conditions were determined;then, selenium-enriched functional candy was made at these conditions. Through these studies, we can provide the theoretical basis and practical guidance for production.Firstly, gelatin solution was compared with carrageenan mixed gum solution about the gel properties, the viscosity, the foamability and the emulsification; then, at the basis of the above results, mixed gum milk candy which contains gelatin substitution of 6% concentration was produced. There was no significant differences in the sensory evaluation score and texture between the mixed gum milk candy and gelation milk candy.Then, by analyzing the datas of the incubation test and the storage test and the thermal melting peak, conclusions were made that the mixed gum milk candy have the feature anti-deformation.Secondly, potato acid denaturated starch and potato oxidized starch as substitutes for gelatin was studied in this paper. The proportion of modified starch as a substitute for gelatin was established according to candy hardness. The quality of products was estimated by the sensory evaluation, the texture detection, the thermal melting peak temperature, the incubation test and the storage test. The results indicated that milk candy which was partially substituted by the acid denaturated starch, had similar experimental indexes in all aspects with gelatin milk candy , the maximal substitution ratio of the acid denaturated starch was up to 40%. According to the results of sensory evaluation, the candy of the oxidized starch was inferior to the candy of gelatin;but, it possessed a certain anti-distortion capacity and the maximal substitution ratio was up to 50%.Finally, the optial technology of selenium-enriched was obtained by single factor and orthogonal experiments .The effects of potassium ion on the characters of Se-carrageenan gum-sweets were studied. The results showed that there was no bad effect on the shape and texture properties of gum-sweets. Therefore, the Kappa-selenocarrageenan could be applied to gum-sweets as a nutritional enrichment agent.Then, compound functional gum-sweets that contained vitamin E and organic selenium was produced.