Study On Development And Process Optimization Of Lingwu Long Jujube Soft Candy

Lingwu Long jujube has fresh flavor,suatible sugar acid ratio and well crispy texture.Its single fruit weight is 30 to 40g.Its planting area reach up to 120,000 in 2017,so it is called national geographic marking products.But the fresh fruit is poor resistance to storage under the normal temperature.Non-storage logistics leads to sell difficult.On the other hand,the temperature of Lingwu is greater than 10℃ in a year,effective accumulated temperature is lower than Xinjiang,Shanxi,Hebei and other areas of jujube producing.The fruit has low dry matter,dried rind,thick caro and bad condition.Therefore,it is urgent to develop a variety of refined and deep processed foods.In this project,with Lingwu long dry jujube as the materials,to develop the special soft candy of Lingwu Long jujube.The key technologies of raw juice extraction preparation,soft candy formulation and technology were mainly studied,which solved the industrial problems of high sugar content,hard texture,single nutrition and poor thermal stability of traditional fruit drops.The main research results are as follows:(1)Juice preparation:In order to solve the industrial problems such as low extraction rate,low transparency and great loss of vitamin C,the preparation technology of"de-nucleating" dried jujube juice was developed.The optimum process of jujube juice jelly production was as follows:the material liquid ratio was 1:7,the extraction temperature was 45℃,the leaching time was 40 min,the compound enzyme was 0.2%.A clear juice with high acidity,high vitamin C and high transparency was developed in line with the characteristics of soft sugar base,in which titratable acid content was 19.56%,pH3.49,vitamin C content was up to 221.45mg/100g,transmittance was 0.54%,soluble solids content was 4.93%,soluble sugar content was 0.39%,and extraction rate of the original juice was up to 25.24%,laying a foundation for the development of high-quality soft sugar.(2)Study on the formula of gelatine soft candy of Lingwu Long jujube:using single factor orthogonal method,it is clear that the gelatin has the greatest influence on the elasticity and sensory quality of the soft candy,and the hardness and deformation resistance depend on the citric acid additive amount.The best formula for Lingwu Long jujube gelatin soft candy was 60%jujube juice,15%gelatin,12%granulated sugar and 0.2%citric acid.The jujube juice not only tastes better,but also has more nutrition,less sugar intake and lower production cost.(3)Formula and process optimization of compound gel soft candy of Lingwu Long jujube:by response surface method,the optimal formula of characteristic soft candy of Lingwu Long jujube was 60%jujube juice,15%gelatin,1%pectin,0.6%starch,12%white granulated sugar,0.2%citric acid.And take the lead in conducting Lingwu Long jujube jelly gel type gelatin system research,create Lingwu long jujube gelatin-pectinstarch crosslinking collaborative molding system(GPS),significantly inhibited the jelly gel type high temperature H2 reducing degeneration resistance value,improve the hardness of the products,improve their flexibility,resistance to deformation rate and the effective release characteristic of the jujube sweet and sour flavor.Main technology was liquid boil sugar(sugar+jujube juice)→GPS blend→sol under the 75 to 80℃→adjust sugar acid ratio→heat preservation 24 h under the 0 to 4℃→forming,and explored the new way of Lingwu long jujube processing.