Optimization of sugar free balsam pear tomato gel confectionery formula by response surface methodology
In this experiment,tomato,balsam pear,erythritol and gelatin were used as the main components,and the production process of sugar free balsam pear tomato gel candy was op-timized through single factor test,response surface test and sensory score as indicators.The re-sults showed that the gel candy obtained the highest score in sensory evaluation when the addition of tomato juice was 35.5％,balsam pear juice was 6％,erythritol was 24％,and gelatin was 12％.The gel candy prepared by this process had beautiful appearance,chewiness,good elastic-ity and unique flavor of balsam pear and tomato.According to the analysis of texture characteris-tics,it was concluded that the hardness,adhesion,chewiness and viscosity of the prepared gel candy were lower than those of the same type of gel candy sold in the market.
万方数据
维普
