Study on the Preparation Process of Baiyaqilan Tea-Flavored Compound Gummy Candy
In order to study the application of κ-carrageenan and konjac gum compound gelatin in soft candy,the proportion of compounding gelling agent in soft candy was evaluated by texture analysis and sensory evaluation.The optimal formulation of soft candy was determined by single-factor and orthogonal experiments by combining the amount of Baiyaqilan tea powder,maltose syrup,sugar and gelling agent added as the investi-gating factors,and sensory scores was used as the investigating indexes.The results showed that the sensory score of the soft candy was 78.1 under the conditions of 0.3％of Baiyaqilan tea powder,40％of maltose syrup,25％of sugar,and 2.4％of compound gum.The products displayed a better chewiness,elasticity and flavor.
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