The Study On The Konjac Glucan-mannan Gel Candy

Gelatin jelly is popular among consumers for its high elasticity and good mastication.However,pure gelatin soft candy is insufficient in nutritive value which lacks in dietary fiber and is vulnerable to high temperature,moreover it has a high production cost.These shortcomings seriously affect the quality and commercial value of soft sugar.Konjac manganosan(KGM for short)is a dietary fiber that can promote gastrointestinal peristalsis therefore preventing constipation and other diseases.In addition,it can prevent obesity and reduce weight as it creates a sense of satiety resulting from its ability to swell after absorbing water.Konjac glucan is not only of high nutritive value,but also water retaining property.The gel property can increase the volume and weight of the product meanwhile reduce the production cost.In this paper,we introduce a product based on traditional gelatin gel candy which adds konjac glucan-mannan to develop a sort of konjac gel candy which is thermal reversible with high water content and good taste.By adding hydroxypropyl modified starch,the thermal stability of KGM gel paste is stabilized and the storage quality gets improved.The research content and the results are as follows:(1)By using single factor experiment and orthogonal experiment design with no added konjac glucan-mannan chitosan gel candy as the control group,It is aimed at studying the how different KGM content,drying temperature,drying time affect the structure characteristicson,water retention and its resistance to deformation rate of the gel candy.Experimental results show that with the increase of dosage of konjac glucan-mannan formation,gel candy gradually increases,the hardness of the gel elasticity,chewiness,fudge restorative increase gradually,gel candy coherence is reduced,resistance to deformation rate increase significantly,and water content,water activity increased gradually,the sensory score rise before they are reduced.By single factor test design,2g of konjac polysaccharide is opt for the better addition of the soft sugar.With the increase of drying temperature,drying time,gel hardness increases gradually,fudge gel candy flexibility index decreases after rising first,moisture content and water activity gradually reduce,sensory score rise before they are reduced.35℃ is selected to dry the jelly for approximately 42 h.In the result,konjac glucan-mannan chitosan gel candy is better with the techniuqe that 2 g konjac glucan-mannan chitosan is added.When the temperature reaches 35℃,dry the jelly for 42 h.Gel candy produced in the condition is of high moisture,good texture,which is flexible enough and has a tight structure.(2)The best screening technique of KGM gel candy quality adopts single factor experiment and orthogonal experiment design.By taking gel candy which doesn’t contain konjac glucan-mannan chitosan as the control group,the technique is aimed at studying the effect on the quality of the different KGM additives and sugar acid ratio,hydroxypropyl modified starch replace gelatin percentage of gel candy structure characteristics and the influence of water retention,resistance to deformation rate.Experimental results show that:with hydroxypropyl modified starch replace gelatin percentage increasing,gel hardness decreases,fudge gel elasticity is slightly lower,fudge gel candy cohesion reduced obviously while resistance to deformation rate of KGM gel candy and sensory score rise at furst and ends up falling.With the increase of glycolic acid ratio,the coagulation of KGM gel was slightly lower,and the hardness and mastication showed an increasing tendency.Water content and water activity gradually decreased,while hardness,elasticity,toughness,stickiness,mastication,tissue status,transparency and color score all increase at first and then decrease.The best processing technique for KGM gel candy is 2g of KGM adding amount,with a rate of 150:1 sugar acid ratio(total sugar/total acid amount=(fructose syrup+brown sugar)/(citric acid+malic acid),in which the amount of fructose syrup,citric acid,malic acid,are 40 g,0.2 g and 0.3 g respectively,and the amount of brown sugar is 35 g),30%of starch replaces gelatin(namely 7 g of the gelatin,3g of hydroxypropyl modified starch),which is the best producing process of KGM gel sugar.(3)Based on KGM gel candy’s dietary fiber function of preventing constipation and features such as high heat stability,good sense of chewing,softness,high moisture content and smooth texture,with konjac fragrance,pleasant taste requirements,it is concluded by single factor experiment and orthogonal design of experiment research that the best technique of KGM gel candy is 35 g formula of the brown sugar,40 g of fructose syrup,0.2 g of citric acid,0.3 g of malic acid,7g of gelatin,3g of hydroxypropyl modified starch,2of konjac glucan-mannan glycan and drying temperature of 35℃,the drying time for 42 h.To produce composite KGM gel candy storage quality relative to the control group were significantly improved,composite of KGM gel candy in 40℃temperature storage water in the process of 2 months,almost no weight loss,resistance to deformation rate above 85%,good resistance to deformation ability and the quality of KGM gel candy is well maintained.