Development Of Black Garlic Gelatinous Candy

The purpose of this paper is to prepare a new kind of gelatinous candy with black garlic as the raw material.The process flow and best formula of black garlic gelatinous candy was researched while the results of sensory evaluation were analyzed by fuzzy math comprehensive evaluation and texture analyzer.Factors affecting the quality of black garlic gelatinous candy were discussed.At the same time,variations of the main indexes of black garlic gelatinous candy during storage life were studied to establish the dynamic model of quality prediction and life-time prediction.A large number of experiments showed that carrageenan is the most suitable and the reasonable drying condition was at 45℃ in 19h.The key operation points were investigated simultaneously.According to the results of single factor experiment,it could be found that the factors how to affect the quality of black garlic gelatinous candy.Moreover,the preliminary determination of formula was that:the content ratio of sugar solution,black garlic pulp,carrageenan,citric acid was 55.0:16.0:2.0:0.6.The four factors and three levels of response surface experiment was designed on the basis of single factor experiment,which combined with fuzzy math comprehensive evaluation to determine the best formula.The experimental results indicate that the optimized formula for black garlic gelatinous candy was as follows:the content ratio of sugar solution,black garlic pulp,carrageenan,citric acid was 55.37:18.36:1.92:0.57.By analysis of experimental results,the main components of the black garlic gelatinous candy were:75.70%of the total sugar,17.60%of moisture,0.81%of the total acid,1.48%of protein,0.04%of fat,1.09%of ash.Research about variations of the main indexes of black garlic black garlic gelatinous candy was carried out during 180 day storage life.It showed that loss on drying and sensory quality reflected a downward trend while the reducing sugar content was on the rise.Water activity showed a fluctuating changes.Microorganisms met the national standards.The total acid,total sugar,soluble solids and viscosity index were selected to get a suitable GSI curve of black garlic gelatinous candy during storage period.The result indicated that the quality changes of black garlic gelatinous candy belong to zero-order reaction.The activation energy and preexponential factor for reaction kinetics of GSI was 64.88kJ/mol and 2.2 X 10-8 respectively based on Arrenius equation.The dynamic model of quality prediction and life-time prediction were GSI=1-t×e-7803 58/T+19.207 and(?)=10(-0.0677C+4.4878).