The Influence Factors And Quality Analysis Of Jelly Soft Sugar

This paper discusses the product formula and production process conditions(water content,pH value,solid content),gelatin and agitation strength namely frozen force and gelatin added proportion and colloid compound with jelly,gelatin and pectin)on the gel structure and the quality(hardness,elasticity,thermal stability,resistance to deformation rate and sensory evaluation),the influence of these factors was studied in gel jelly structure,resistance to deformation,etc.Validated by altering a single conditions one by one,set up factories in the production of gel jelly recipe composition and process parameters,the optimum range of 17.0～18.0%water content of soy,after ripening best product solids content of 82.0～83.0%.Gelatin can build a strong network structure at low temperature and quickly freeze.Through raw material selection and change of formula,choose high agitation intensity gelatin gelatin in raw material or increase product relative usage,both are products increases a certain degree of hardness,thermal stability,enhance elasticity index increased slightly,directly affect the quality and structure characteristics of products.Conditions for factory production equipment,production efficiency and yield of considerations and consumers demands for sense of organization,production with a 260 g of gelatin and agitation strength,product add 6.0%more appropriate.Under the condition of proper pH value,gel double fudge with high methoxyl pectin can make product hardness increases,but the elasticity index and the deformation rate is reduced,the product quality and structure to harden,chewy,but reduce the appearance of transparency,slightly dull;With the increase of adding quantity,the hardness of its products gradually increases,taking into account the cost and the effect of the product after addition,the addition of high methoxy pectin is not selected.Add low methoxyl pectin,gel jelly hardness also increased obviously,the appearance transparency,unlike high methoxyl hardness also grew faster,elastic index volatility fell,the resistance to deformation rate increases,add quantity control in 0.1～0.2%better.PH value of the product quality has A great influence on the same,A single gel jelly products(A legal gelatin),when the pH 8.0～9.0 product gel effect is the worst,with the pH value is gradually increasing from low to high(3.0～12.0),and agitation strength with elastic index increases after reduce to A minimum,and then decreases,and the resistance to deformation first increases then decreases,sensory quality worse before they get better;But the effects of pH on gelatin pectin compound with products vary,high methoxyl pectin,gelatin compound with hardness and elasticity increases with pH products gradually reduced,low methoxyl pectin,gelatin compound with increases with pH lower after product hardness first increases,resistance to deformation rate is increased,the comprehensive research,pH value is 3.0～4.0 is more appropriate.