Synergistic Mechanism And Application Of ?-carrageenan/locust Bean Gum Mixed Ointment

Gelatin gum has an important position in the confectionery industry,among which polysaccharide gelatin gum is more and more popular with consumers.The gum base has an important influence on the quality of the soft candy.The soft candy formed by a single gum base has different degrees of defects in terms of elasticity,hardness and chewability.The traditional pectin soft candy can no longer meet the needs of Q bombs.The application of gummies in the field of gelatinous confections is gradually increasing.Only in order to meet the competitiveness,high quality and good elasticity can gum formulas have a place in the fiercely competitive market.This article conducts market research on soft candy,selects the commonly used polysaccharides to make soft candy,and studies the effect of different polysaccharides on the texture characteristics of gel soft candy,in order to improve the elasticity of pectin soft candy and get the best elastic compound gum.Combine and study the interaction mechanism of the two polysaccharides in the combination,optimize the compound gummies with theoretical guidance,get the final formula of gummies,and add nutrients to the optimized formula to make functional gel gummies.Mainly as follows:1.Analysis of sensory scores,preference surveys,textures,and correlations of market-leading brand soft candy proves that there is a good correlation between sensory evaluation and texture analysis results,and the characteristics of soft candy with high acceptance are obtained:good elasticity,low hardness,chewability,cohesiveness,non-sticky teeth.Using soft candy to make common gum base?-carrageenan??-car?,pectin,agar,gellan gum,and locust bean gum?LBG?to make soft candy two by two,the results show that different polysaccharides are mixed soft candy There are obvious differences in texture characteristics.Among them,?-carrageenan/locust bean gum has the highest elasticity and good overall quality of soft candy when formulated at a ratio of 3:7.Screened?-carrageenan/locust bean gum as a new type of soft candy raw material.2.The effect of different conditions on?-carrageenan/locust bean gum interaction was studied by rheometer,quartz crystal microbalance and trace thermal differential scanning calorimeter.The results show that K⁺can promote the interaction between the two,and ions are the necessary conditions for the interaction,while Na⁺,Ca²⁺and Mg²⁺have no obvious influence on the interaction between the two.The effect of K⁺on the interaction of?-carrageenan/locust bean gum was gradually increased at 0?25 mmol/L and decreased at 30 mmol/L.Further increase in K⁺concentration would further promote the interaction of?-carrageenan/locust bean gum.This interaction is related to changes in the number of carrageenan helix structures.The number of helixes is not necessarily a necessary condition for interaction,but the interaction between the two is enhanced.At a fixed K⁺concentration,carrageenan and locust bean gum had the best synergies at a mass ratio of 3:7 and p H of 4.0.In the characterization of micromorphology,it was found that the interaction type of the two polysaccharides was the interpenetrating network.3.At the conclusion of the second part as a guide,through the quality and structure,methods of sensory evaluation and storage experiment of locust bean gum/carrageenan jelly is optimized,and add nutrients to make functional soft sweets,compared with the1.5%mass fraction of compound with glue,0.15%citric acid potassium,65%maltitol,p H=3.0 under the condition of soft sweets is the best recipe.During the storage period,the various indicators of soft sweetsbeans are good,VB₁,VB₅ and VB₆ are relatively stable,and the vitamins can be well released in the simulated digestion experiment to obtain a new type of vitamin soft sweets.