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《China Brewing》 2014-02
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Effect of alginate compound ingredient on the texture of new jelly candy

FAN Suqin;YU Gongming;CHEN Xinbing;WANG Xiaomei;ZHANG Juanjuan;LIU Haiyan;WANG Chunxia;XIE Suhua;Qingdao Bright Moon Seaweed Group Co.,Ltd.;College of Food Engineering and Biotechnology,Qilu University of Technology;  
The effects of alginate on the flexibility, hardness, chewiness and other texture of new jelly were discussed. Through single factor and orthogonal experiments, the optimum formula and process of jelly candy were determined as follows: rubber content 24%(500mPa·s sodium alginate 4%, carrageenan 4% and gelatin 16%), sugar 15%, maltose syrup 50%, boiling sugar temperature 108℃, gel time 12h. Under the optimum condition, the gel strength reached the maximum and the candy tasted well.
【Fund】: 山东省科技攻关项目(2007GG2001004)
【CateGory Index】: TS246.56
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