Study on recipe optimization of gelatin soft sweets

Different colloid has different influence on the quality of the soft sweets.It was analyzed by the method of texture analysis, chromatic difference analysis and sensory evaluation.The conclusion was that the gelatine increased the hardness, chewiness of the soft sweets and made them stickier but decreased the springiness and transparency of the soft sweets.Starch and locust bean gum increased the hardness, chewiness of the soft sweets and made them stickier but decreased the transparency of them.The best recipe by the orthogonal experiment is obtained:gelatin 13g, starch 5g, locust bean gum 0.1g.