Development and Formulation Optimization of Resveratrol Soft Candy
To develop a new type of functional fudge based on a biological polysaccharide gel system,gellan gum was used to construct a fudge rich in the functional food raw material resveratrol.Based on the single-factor test,the optimum process formulation of resveratrol gummy was optimized using the response surface method.The moisture,revertose,and microor-ganisms of resveratrol gummies were detected by the national standard test method.The best formula for resveratrol gummies was 30%xylitol,12%glucose syrup,1.0%hypercycle-gellan gum,0.4%citric acid,0.25%calcium chloride,0.2%sodium citrate,and 0.09%resveratrol.At this time,the color of the gummy was uniform,the flavor was unique,the elasticity and chewability were good,and the sensory score was(88.90±4.16).The physicochemical and microbiological indexes were in line with the national standards.The optimal formula of resveratrol gummy obtained in this study was 30%xylitol,1.0%gel-lan gum,and 0.09%resveratrol.This study developed a new type of functional gummy with biological polysaccharides and resveratrol.This research can enrich the use of raw materials and functional gummy types and provide new ideas and technical support for future industrial production.
万方数据
维普
