Researches On The Properties And Stability Of DHA Gel Candy

This article researches the gel formulation and key indicators of the gel candy.Complexing with gelatin,modified starch and gellan gum to study the different proportions on the gel candy's texture.We also research the impact of pH,reducing sugar content,moisture content and fish oil content on the candy's quality,and define a more preferable formulation.We confirm the amount of antioxidant by researching the stability of DHA in the gel candy,and also solve the odor problem caused by adding DHA.We research the effects of gelatin,modified starch and gellan gum on the gel candy' s texture by using ATP analysis and sensory evaluation.The results showed:increasing the gelatin will enhance the hardness,elasticity and chewiness of candy;increasing the modified starch will reduce its elasticity,and enhance its sticky;increasing the gellan gum will enhance its hardness and chewiness.We confirm the optimal ratio of colloid of gel candy as follows:7.5%gelatin,4.5%modified starch and 0.2%gellan gum by orthogonal experiment.We also research the effects of pH,reducing sugar content,moisture content and fish oil content on the texture,anti-deformation rate and sensory of the gel candy by single factor experiment.Their appropriate ranges of gel candy are pH 3.5 to 4.5,reducing sugar content 18%to 20%,moisture content 17%to 19%,and fish oil content?6.0%.We select four kinds of fish oil and fish oil powder which DHA?12%by researching their technique feasibility,then study their oxidative stability through sensory evaluation and DHA content detection.The results showed that:No antioxidants samples appear smell much earlier than adding antioxidants samples,and with time,the smell will increase to an unacceptable level,the former DHA decay rate was also significantly higher than the latter.We confirm the addition amount of the antioxidant Vc is 1.0%through the single factor experiment.Validated experiment prove that,the four samples which adding 1.0%antioxidant Vc appear smell much later than without adding Vc samples,and their DHA decay rate also significantly reduce.The samples which using 12%DHA of fish oil or fish oil powder are still stable after accelerating 90d.To ensure the quality of products of the stability,we establish the quality standards.