阅读说明：本技术 一种兼具保健作用和良好口感的复合生姜老陈醋软糖 (Composite ginger and mature vinegar soft sweet with health-care function and good taste ) 是由 王如福 张艳芳 于 2021-02-24 设计创作，主要内容包括：本发明公开了一种兼具保健作用和良好口感的复合生姜老陈醋软糖,由醋泡生姜汁、山西老陈醋、明胶、白砂糖组成,其工艺包括醋泡生姜汁的制备、明胶的制备、添加溶胶、静置脱气、注模灭菌,本发明功能食品配方简单、制作流程易行,营养丰富,不含任何激素,使软糖具有护胃抗炎、暖肺、提高肝功能等功效,可减少水痰,控制呕吐,抗酸,协同抑菌同时也可用于治疗感冒、减肥,并进一步推动醋泡生姜以工业化产品的形式适用于更多人群,增加了老陈醋和生姜产品品种,同时也减少了酸味食品添加剂在软糖生产中的应用。(The invention discloses a compound ginger mature vinegar soft sweet with health care function and good taste, which consists of vinegar soaked ginger juice, Shanxi mature vinegar, gelatin and white granulated sugar, and the process comprises the steps of preparation of the vinegar soaked ginger juice, preparation of the gelatin, sol addition, standing degassing, injection molding and sterilization.)

1. The composite ginger and mature vinegar soft sweet with health care function and good taste is characterized by comprising the following food raw materials: vinegar-soaked ginger juice, Shanxi mature vinegar, gelatin and white granulated sugar.

2. The compound ginger and mature vinegar soft sweet with health care effect and good mouthfeel according to claim 1, wherein the food raw materials comprise the following components in percentage by mass: 1-3 parts of vinegar-soaked ginger juice, 1-9 parts of Shanxi mature vinegar, 12-16 parts of gelatin and 40-80 parts of white granulated sugar.

3. The compound ginger and mature vinegar soft sweet with health care effect and good mouthfeel according to claim 2, wherein the food raw materials comprise the following components in percentage by mass: 2 parts of vinegar-soaked ginger juice, 4.8 parts of Shanxi mature vinegar, 14 parts of gelatin and 59 parts of white granulated sugar.

4. A preparation method of a compound ginger old vinegar soft sweet with health care function and good taste is characterized by comprising the following process steps:

(1) preparation method of vinegar-soaked ginger juice

(1.1) screening and processing of materials: weighing fresh ginger without mildew or mechanical damage and with intact tissue, cleaning with distilled water for 3 times, draining, and slicing;

(1.2) soaking: placing appropriate amount of ginger slices processed by the above steps in a glass bottle, pouring Shanxi mature vinegar to submerge the ginger slices, and pickling in a refrigerating chamber at 4 ℃ for 5-7 days;

(1.3) fishing out, draining, crushing, juicing and filtering to obtain filtrate which is the ginger juice soaked by vinegar.

(2) Preparation of gelatin

(2.1) weighing a certain amount of gelatin, adding a proper amount of water, continuously stirring by using a glass rod to fully absorb water and swell for 30min, slowly raising the temperature to 80 ℃ in a water bath kettle after fully swelling, keeping for 5min, and continuously stirring to accelerate the dissolution;

(2.2) when the gelatin forms a transparent colloid, completing the dissolution;

(2.3) filtering out trace impurities and foams by using sterilized four layers of gauze while the gauze is hot, and sealing for later use;

(3) adding sol

(3.1) filtering the hot food gum, adding the filtered food gum, white granulated sugar and Shanxi mature vinegar in batches, and sequentially adding the filtered food gum, the white granulated sugar and Shanxi mature vinegar into the vinegar-soaked ginger juice for boiling;

(3.2) in the boiling process, measuring the content of soluble solid matters in the boiled materials by using a handheld refractometer, adding the sweetening agent and the edible gum in batches and gradually in the boiling process, and continuously stirring in the adding process for boiling;

and (3.2) when the content of the soluble solid reaches 60-70%, finishing the boiling.

(4) Standing for degassing

Uniformly mixing the sugar solution and the sol, standing at 80 ℃ to enable bubbles of the syrup to gather on the surface layer, and skimming the bubbles;

(5) injection molding sterilization

Pouring the mixed solution obtained in the above process into soft candy mold, sealing, pasteurizing at 80 deg.C, placing into refrigerator to rapidly cool the soft candy to room temperature, and storing to obtain the final product.

Technical Field

The invention relates to the field of foods, in particular to a compound ginger and mature vinegar soft sweet with a health-care function and good taste.

Background

The health-care function and good taste make vinegar-pickled ginger become a well-accepted functional food and widely spread. At present, vinegar pickled ginger is mainly prepared at home, and few products in an industrialized form exist, so that the vinegar pickled ginger cannot widely meet the requirements of various crowds. The development of the compound ginger-mature vinegar soft sweet reduces the addition amount of sour additives such as citric acid and the like in the soft sweet finished product, endows the soft sweet with more health-care functions, and increases the varieties of the mature vinegar and the ginger product, so that consumers have more choices. On the other hand, the processing and utilization of the ginger and the Shanxi mature vinegar promote the development of related industrial chains, so that the application of the Shanxi mature vinegar is diversified, the supply period of the ginger is prolonged, the waste in a busy season is reduced, the economic benefit is multiplied, and the additional value of agricultural products is greatly improved. Although functional foods of ginger juice and sugar exist in the market at present, the functional foods mainly containing the ginger juice have single nutrition and spicy mouthfeel, and cannot meet the requirements of most consumers.

Disclosure of Invention

In order to solve the technical problems, the technical scheme provided by the invention is as follows: a compound ginger mature vinegar soft sweet with health care function and good taste is composed of the following food raw materials: vinegar-soaked ginger juice, Shanxi mature vinegar, gelatin and white granulated sugar.

Preferably, the food raw materials comprise the following components in percentage by mass: 1-3 parts of vinegar-soaked ginger juice, 1-9 parts of Shanxi mature vinegar, 12-16 parts of gelatin and 40-80 parts of white granulated sugar.

Preferably, the food raw materials comprise the following components in percentage by mass: 2 parts of vinegar-soaked ginger juice, 4.8 parts of Shanxi mature vinegar, 14 parts of gelatin and 59 parts of white granulated sugar.

The invention also discloses a preparation method of the composite ginger mature vinegar soft sweet with health care function and good taste, which comprises the following process steps:

(1) preparation method of vinegar-soaked ginger juice

(1.1) screening and processing of materials: weighing fresh ginger without mildew or mechanical damage and with intact tissue, cleaning with distilled water for 3 times, draining, and slicing;

(1.2) soaking: placing appropriate amount of ginger slices processed by the above steps in a glass bottle, pouring Shanxi mature vinegar to submerge the ginger slices, and pickling in a refrigerating chamber at 4 ℃ for 5-7 days;

(1.3) fishing out, draining, crushing, juicing and filtering to obtain filtrate which is the ginger juice soaked by vinegar.

(2) Preparation of gelatin

(2.1) weighing a certain amount of gelatin, adding a proper amount of water, continuously stirring by using a glass rod to fully absorb water and swell for 30min, slowly raising the temperature to 80 ℃ in a water bath kettle after fully swelling, keeping for 5min, and continuously stirring to accelerate the dissolution;

(2.2) when the gelatin forms a transparent colloid, completing the dissolution;

(2.3) filtering out trace impurities and foams by using sterilized four layers of gauze while the gauze is hot, and sealing for later use;

(3) adding sol

(3.1) filtering the hot food gum, adding the filtered food gum, white granulated sugar and Shanxi mature vinegar in batches, and sequentially adding the filtered food gum, the white granulated sugar and Shanxi mature vinegar into the vinegar-soaked ginger juice for boiling;

(3.2) in the boiling process, measuring the content of soluble solid matters in the boiled materials by using a handheld refractometer, adding the sweetening agent and the edible gum in batches and gradually in the boiling process, and continuously stirring in the adding process for boiling;

and (3.2) when the content of the soluble solid reaches 60-70%, finishing the boiling.

(4) Standing for degassing

Uniformly mixing the sugar solution and the sol, standing at 80 ℃ to enable bubbles of the syrup to gather on the surface layer, and skimming the bubbles;

(5) injection molding sterilization

Pouring the mixed solution obtained in the above process into soft candy mold, sealing, pasteurizing at 80 deg.C, placing into refrigerator to rapidly cool the soft candy to room temperature, and storing to obtain the final product.

After the scheme is adopted, the invention has the following advantages: the functional food has simple formula, easy preparation flow and rich nutrition, does not contain any hormone, ensures that the soft sweets have the effects of protecting the stomach, resisting inflammation, warming the lung, improving the liver function and the like, can reduce watery phlegm, control vomit and resist acid, can be used for treating cold and losing weight while synergistically inhibiting bacteria, further promotes vinegar-soaked ginger to be suitable for more people in an industrial product form, increases the varieties of mature vinegar and ginger products, and simultaneously reduces the application of sour food additives in the production of the soft sweets.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required to be used in the embodiments will be briefly described below.

FIG. 1 is a schematic diagram showing the effect of the amount of vinegar-brewed ginger juice of the present invention on the quality and flavor of the finished soft candy product.

FIG. 2 is a schematic view showing the effect of the addition amount of Shanxi mature vinegar on the compound soft candy.

FIG. 3 is a graphical representation of the effect of the amount of gelatin added to soft candy according to the present invention.

Fig. 4 is a schematic illustration of the effect of the amount of white sugar added on soft candy according to the invention.

FIG. 5 is a graph of the response surface and contour plot of the interaction between vinegar-soaked ginger juice and mature vinegar at different dosages according to the present invention.

Fig. 6 is a graph of the response surface and contour plot of the interaction between vinegar-soaked ginger juice and gelatin at various dosages of the present invention.

Fig. 7 is a response surface diagram and a contour diagram under the interaction of vinegar-soaked ginger juice and white granulated sugar with different dosages.

Fig. 8 is a graph of response surface and contour plot of the interaction of different amounts of mature vinegar and gelatin according to the present invention.

Fig. 9 is a response surface diagram and a contour diagram under the interaction of the mature vinegar and the white granulated sugar with different dosages.

Fig. 10 is a graph of the response surface and contour plot for different amounts of gelatin and white sugar interactions in accordance with the present invention.

Detailed Description

Example one

A compound ginger mature vinegar soft sweet with health care function and good taste is composed of the following food raw materials: vinegar-soaked ginger juice, Shanxi mature vinegar, gelatin and white granulated sugar.

As a preferred embodiment of this embodiment, the food raw materials comprise, by mass: 1 part of vinegar-soaked ginger juice, 1 part of Shanxi mature vinegar, 12 parts of gelatin and 40 parts of white granulated sugar.

A preparation method of a compound ginger old vinegar soft sweet with health care function and good taste comprises the following process steps:

(1) preparation method of vinegar-soaked ginger juice

(1.1) screening and processing of materials: weighing fresh ginger without mildew or mechanical damage and with intact tissue, cleaning with distilled water for 3 times, draining, and slicing;

(1.2) soaking: placing appropriate amount of ginger slices processed by the above steps in a glass bottle, pouring Shanxi mature vinegar to submerge the ginger slices, and pickling in a refrigerating chamber at 4 ℃ for 5-7 days;

(1.3) fishing out, draining, crushing, juicing and filtering to obtain filtrate which is the ginger juice soaked by vinegar.

(2) Preparation of gelatin

(2.1) weighing a certain amount of gelatin, adding a proper amount of water, continuously stirring by using a glass rod to fully absorb water and swell for 30min, slowly raising the temperature to 80 ℃ in a water bath kettle after fully swelling, keeping for 5min, and continuously stirring to accelerate the dissolution;

(2.2) when the gelatin forms a transparent colloid, completing the dissolution;

(2.3) filtering out trace impurities and foams by using sterilized four layers of gauze while the gauze is hot, and sealing for later use;

(3) adding sol

(3.1) filtering the hot food gum, adding the filtered food gum, white granulated sugar and Shanxi mature vinegar in batches, and sequentially adding the filtered food gum, the white granulated sugar and Shanxi mature vinegar into the vinegar-soaked ginger juice for boiling;

(3.2) in the boiling process, measuring the content of soluble solid matters in the boiled materials by using a handheld refractometer, adding the sweetening agent and the edible gum in batches and gradually in the boiling process, and continuously stirring in the adding process for boiling;

and (3.2) when the content of the soluble solid reaches 60-70%, finishing the boiling.

(4) Standing for degassing

Uniformly mixing the sugar solution and the sol, standing at 80 ℃ to enable bubbles of the syrup to gather on the surface layer, and skimming the bubbles;

(5) injection molding sterilization

Pouring the mixed solution obtained in the above process into soft candy mold, sealing, pasteurizing at 80 deg.C, placing into refrigerator to rapidly cool the soft candy to room temperature, and storing to obtain the final product.

Example two

A compound ginger mature vinegar soft sweet with health care function and good taste is composed of the following food raw materials: vinegar-soaked ginger juice, Shanxi mature vinegar, gelatin and white granulated sugar.

As a preferred embodiment of this embodiment, the food raw materials comprise, by mass: 3 parts of vinegar-soaked ginger juice, 9 parts of Shanxi mature vinegar, 16 parts of gelatin and 80 parts of white granulated sugar.

A preparation method of a compound ginger old vinegar soft sweet with health care function and good taste comprises the following process steps:

(1) preparation method of vinegar-soaked ginger juice

(1.1) screening and processing of materials: weighing fresh ginger without mildew or mechanical damage and with intact tissue, cleaning with distilled water for 3 times, draining, and slicing;

(1.2) soaking: placing appropriate amount of ginger slices processed by the above steps in a glass bottle, pouring Shanxi mature vinegar to submerge the ginger slices, and pickling in a refrigerating chamber at 4 ℃ for 5-7 days;

(1.3) fishing out, draining, crushing, juicing and filtering to obtain filtrate which is the ginger juice soaked by vinegar.

(2) Preparation of gelatin

(2.1) weighing a certain amount of gelatin, adding a proper amount of water, continuously stirring by using a glass rod to fully absorb water and swell for 30min, slowly raising the temperature to 80 ℃ in a water bath kettle after fully swelling, keeping for 5min, and continuously stirring to accelerate the dissolution;

(2.2) when the gelatin forms a transparent colloid, completing the dissolution;

(2.3) filtering out trace impurities and foams by using sterilized four layers of gauze while the gauze is hot, and sealing for later use;

(3) adding sol

(3.1) filtering the hot food gum, adding the filtered food gum, white granulated sugar and Shanxi mature vinegar in batches, and sequentially adding the filtered food gum, the white granulated sugar and Shanxi mature vinegar into the vinegar-soaked ginger juice for boiling;

(3.2) in the boiling process, measuring the content of soluble solid matters in the boiled materials by using a handheld refractometer, adding the sweetening agent and the edible gum in batches and gradually in the boiling process, and continuously stirring in the adding process for boiling;

and (3.2) when the content of the soluble solid reaches 60-70%, finishing the boiling.

(4) Standing for degassing

Uniformly mixing the sugar solution and the sol, standing at 80 ℃ to enable bubbles of the syrup to gather on the surface layer, and skimming the bubbles;

(5) injection molding sterilization

Pouring the mixed solution obtained in the above process into soft candy mold, sealing, pasteurizing at 80 deg.C, placing into refrigerator to rapidly cool the soft candy to room temperature, and storing to obtain the final product.

EXAMPLE III

A compound ginger mature vinegar soft sweet with health care function and good taste is composed of the following food raw materials: vinegar-soaked ginger juice, Shanxi mature vinegar, gelatin and white granulated sugar.

As a preferred embodiment of this embodiment, the food raw materials comprise, by mass: 2 parts of vinegar-soaked ginger juice, 4.8 parts of Shanxi mature vinegar, 14 parts of gelatin and 59 parts of white granulated sugar.

A preparation method of a compound ginger old vinegar soft sweet with health care function and good taste comprises the following process steps:

(1) preparation method of vinegar-soaked ginger juice

(1.1) screening and processing of materials: weighing fresh ginger without mildew or mechanical damage and with intact tissue, cleaning with distilled water for 3 times, draining, and slicing;

(1.2) soaking: placing appropriate amount of ginger slices processed by the above steps in a glass bottle, pouring Shanxi mature vinegar to submerge the ginger slices, and pickling in a refrigerating chamber at 4 ℃ for 5-7 days;

(1.3) fishing out, draining, crushing, juicing and filtering to obtain filtrate which is the ginger juice soaked by vinegar.

(2) Preparation of gelatin

(2.1) weighing a certain amount of gelatin, adding a proper amount of water, continuously stirring by using a glass rod to fully absorb water and swell for 30min, slowly raising the temperature to 80 ℃ in a water bath kettle after fully swelling, keeping for 5min, and continuously stirring to accelerate the dissolution;

(2.2) when the gelatin forms a transparent colloid, completing the dissolution;

(2.3) filtering out trace impurities and foams by using sterilized four layers of gauze while the gauze is hot, and sealing for later use;

(3) adding sol

(3.1) filtering the hot food gum, adding the filtered food gum, white granulated sugar and Shanxi mature vinegar in batches, and sequentially adding the filtered food gum, the white granulated sugar and Shanxi mature vinegar into the vinegar-soaked ginger juice for boiling;

(3.2) in the boiling process, measuring the content of soluble solid matters in the boiled materials by using a handheld refractometer, adding the sweetening agent and the edible gum in batches and gradually in the boiling process, and continuously stirring in the adding process for boiling;

and (3.2) when the content of the soluble solid reaches 60-70%, finishing the boiling.

(4) Standing for degassing

Uniformly mixing the sugar solution and the sol, standing at 80 ℃ to enable bubbles of the syrup to gather on the surface layer, and skimming the bubbles;

(5) injection molding sterilization

Pouring the mixed solution obtained in the above process into soft candy mold, sealing, pasteurizing at 80 deg.C, placing into refrigerator to rapidly cool the soft candy to room temperature, and storing to obtain the final product.

First, experiment of influence of raw material addition amount on compound soft sweets

1.1 Effect of the addition amount of vinegar-soaked ginger juice on the composite soft sweets

The evaluation was performed by sensory evaluation, and the effect of vinegar-brewed ginger juice with different addition amounts on the soft candy quality is shown in fig. 1.

As can be seen from fig. 1, the addition amount of the vinegar-brewed ginger juice is increased continuously, the soft candy score is increased, and the soft candy score is slowly decreased after reaching a certain peak value, which shows that the addition amount of the vinegar-brewed ginger juice directly affects the overall quality of the finished soft candy, and particularly greatly affects the color and flavor of the finished soft candy. When the addition amount of the vinegar-soaked ginger juice is 1%, the finished product has light color and luster, the unique color of ginger is not presented, the ginger piquancy of the soft sweet is light or even no, or the flavor is basically covered by the flavor of Shanxi mature vinegar, the aim of compound addition is not reflected, and the quality is poor. With the increase of the addition amount of the vinegar-soaked ginger juice, the color and flavor of the soft sweet are greatly changed. When the addition amount reaches 2%, the finished soft sweets are bright ginger yellow, the spicy taste of the ginger is palatable and balanced with the flavor of the mature vinegar, so that the finished soft sweets have the special flavor of the ginger and the special flavor of the mature vinegar, and the quality of the finished soft sweets is obviously superior to that of the finished soft sweets with the addition amount of 1% and 1.5%. When the addition amount of the vinegar-soaked ginger juice exceeds 2%, the color of the finished soft sweet is deepened to be yellow brown and the ginger is too thick, the overall flavor quality of the finished soft sweet is influenced, the sensory score of the finished soft sweet is reduced to some extent, and the value is not reduced significantly. Therefore, the vinegar-soaked ginger juice has the best flavor when the adding amount is 2.0%.

1.2 influence of addition amount of Shanxi mature vinegar on composite soft sweets

The soft candy quality was scored by sensory evaluation, and the effect of different amounts of Shanxi mature vinegar on the soft candy quality is shown in FIG. 2.

As shown in fig. 2, with the addition of the Shanxi mature vinegar, the quality of the finished product has a significant change, and shows a trend of slowly rising and then rapidly falling, which indicates that the Shanxi mature vinegar plays a decisive role in the overall quality of the finished product. With the further increase of the addition amount of the mature vinegar, the finished soft sweet has a strong pungent vinegar taste, and is yellow brown in color, so that the taste of the ginger is almost completely covered, and the overall quality of the soft sweet is damaged. The possible reasons are: on one hand, the acidity of the food gum greatly influences the gelation condition of the food gum, so that the food gum is hydrolyzed and loses the gelation effect; on the other hand, the special flavor characteristics of thick taste and aroma formed by the special fermented grain smoking process adopted by the Shanxi mature vinegar have great influence on the flavor of the finished product. When the addition amount of the Shanxi mature vinegar is 5%, the obtained finished product has a compact tissue structure, good elasticity and toughness and an obvious excellent gel effect, and the finished soft sweet forms good transparency and proper yellow and special flavor of the mature vinegar, and has the best quality.

1.3 Effect of gelatin addition on Compound Soft candy

The results of scoring by sensory evaluation, and the effect of different amounts of gelatin on fondant quality are shown in fig. 3.

As can be seen from fig. 3, the quality of the composite ginger-vinegar soft sweets shows a trend of rapidly increasing and then slowly decreasing, which indicates that the addition amount of gelatin has a great influence on the taste of the finished soft sweets. When the addition amount of the gelatin is low, the colloid is sticky, the mixed solution is not completely solidified and molded, and the finished soft candy has poor elasticity and toughness and high viscosity and does not meet the national standard of soft candy products. With the further increase of the addition amount of the gelatin, the gelatin effect of the gelatin is obviously improved and shows a straight-rising trend. When the addition amount of the gelatin is 14%, the finished soft sweet has good elasticity, gelling property, gel strength and transparency, well presents the colors of ginger and Shanxi mature vinegar, is clear and bright in color, has good chewiness, and is popular with the public. However, when the amount of the gum is more than 16%, the gum becomes too hard, and the elasticity and toughness of the product increase, and the toughness becomes too high to deteriorate the chewy feeling, and the possibility of bubbles occurring in the product increases. Therefore, when the addition amount of the gelatin is 14%, the texture and the mouthfeel of the compound soft candy are optimal.

1.4 influence of the addition of white granulated sugar on the composite soft sweets

The results of scoring by sensory evaluation showed that different amounts of white granulated sugar had an effect on the quality of the fondant as shown in fig. 4.

As can be seen from fig. 4, as the addition amount of white granulated sugar increases, the quality of the composite soft sweets changes little, and the composite soft sweets show a trend of rising rapidly and then falling slowly. The phenomenon shows that the white granulated sugar can be used as a sweetener and the white granulated sugar can be used as a filler of a sweetener and a gel network structure of the soft sweets, and has important influence on the taste and the tissue state of the soft sweets. When the addition amount of the white granulated sugar is less, the syrup is larger, the viscosity of the product is increased, and the product absorbs moisture and becomes sticky; if the addition amount of the white granulated sugar is too much, the sugar can be combined with the surrounding free water, so that the hardness of the sugar body is increased, the product is easy to return to sand, is relatively sweet and greasy, and the mouthfeel is reduced. On the other hand, when the adding amount of the sugar is low, the demand for food gum is increased, and when the adding amount of the sugar is too high, the gelatin can be rapidly gelled, so that the uniform mixing of the raw materials and the auxiliary materials in the blending process is not facilitated, and the overall quality of the soft sweets is influenced. Therefore, when the addition amount of the white granulated sugar is 60%, the composite soft sweet is palatable in sourness and sweetness and optimal in flavor.

Second, design of response surface optimization test

Determining the influence factor level of response surface analysis according to the single-factor test result, and designing a four-factor three-level response surface analysis test according to the response surface optimization method of Box-Behnken Design. And analyzing the response surface test result by taking the product sensory comprehensive score as an evaluation index.

TABLE 1 factor horizon for process optimization response surface test

The results of the regression analysis are shown in table 2, yielding the optimized polynomial equation:

R1＝+92.40-0.50*A-0.50*B-0.67*C-0.67*D+0.75*A*B+0.50*A*C+0.25*A*D-0.50*B*C+0.75*B*D-1.00* C*D-3.74*A2-3.24*B2-5.49*C2-4.24*D2

TABLE 2 response surface test design and results

As can be seen from Table 2, the P value of the model is less than or equal to 0.0001, which indicates that the regression model is very significant and valuable for establishing the model. From the analysis of variance results, the regression equation is tested, and the correction coefficient R2 of the model is 0.9759, which shows that the model has good fitting degree with data and can be used for predicting the experimental results. The C (the addition amount of gelatin) and D (the addition amount of white granulated sugar) in the primary item of the model are extremely obvious. In the secondary term, A2, B2, C2 and D2 are very significant, and A, B, CD is significant. The magnitude of the effect of the 4 factors on the sensory quality of fondant was as follows: the addition amount of white granulated sugar is larger than that of vinegar-soaked ginger juice, and the addition amount of Shanxi mature vinegar is larger than that of Shanxi mature vinegar.

The analysis of variance of the response surface quadratic model and its regression coefficients is shown in table 3.

TABLE 3 results of analysis of variance of response surface

Note: p is less than or equal to 0.05 to show that the index is significant, and P is less than or equal to 0.01 to show that the index is very significant

Third, response surface analysis

The response curved surface is a three-dimensional space diagram formed under the interaction of the fixed response values and the response independent variables, and the influence of the respective variables and the interaction on the response variables can be visually reflected. The steeper the response surface, the more significant the effect of the argument on the response value. The closer the contour line is to the ellipse, the more significant the influence of the independent variable on the response value is; the closer the contour is to a circle, the less significant the independent variable has an effect on the response value.

Contour plots and three-dimensional plots of the interaction of the argument A, B in the response surface model, see FIG. 5; since the contour plots of the A, B factors in fig. 5 are approximately circular, A, B factors have less obvious interaction, and the ratio of the long axis to the short axis of the contour line shows that the influence of the factor a on the sensory score is as great as the influence of the factor B on the sensory score.

Contour plots and three-dimensional plots of the interaction of the argument A, C in the response surface model, see FIG. 6; since the contour plots of the A, C factors in fig. 6 are elliptic, A, B factors have obvious interaction, the ratio of the long axis to the short axis of the contour line is known, and the influence of the factor a on the sensory score is larger than that of the factor C.

Contour plots and three-dimensional plots of the interaction of the argument A, D in the response surface model, see FIG. 7; since the contour plots of the A, D factors in fig. 7 are elliptical, there is a significant interaction between the A, D factors, and the ratio of the major axis to the minor axis of the contour is known, and the effect of the a factor on the sensory score is greater than that of the D factor.

Contour plots and three-dimensional plots of the interaction of the argument B, C in the response surface model, see FIG. 8; since the contour plots of the B, C factors in fig. 8 are elliptic, B, C factors have obvious interaction, the ratio of the long axis to the short axis of the contour is known, and the influence of the B factor on the sensory score is larger than that of the C factor.

Contour plots and three-dimensional plots of the interaction of the argument B, D in the response surface model, see FIG. 9; since the contour plots of the B, D factors in fig. 9 are elliptic, B, D factors have obvious interaction, the ratio of the long axis to the short axis of the contour is known, and the influence of the B factor on the sensory score is larger than that of the D factor.

Contour plots and three-dimensional plots of the interaction of the argument C, D in the response surface model, see FIG. 10; since the contour plots of the C, D factors in fig. 10 are elliptical, C, D factors have insignificant interaction, and the ratio of the major axis to the minor axis of the contour line is known, the influence of the C factor on the sensory score is greater than the influence of the D factor on the sensory score.

Third, product quality standard

The sensory and evaluation results of the compound ginger-mature vinegar soft sweets are shown in table 7.

TABLE 4 sensory quality and evaluation results of fondants

Fourthly, summarize

Response surface tests show that the interaction between the white granulated sugar and the gelatin has obvious influence in 4 research factors; the optimal process formula of the vinegar-soaked ginger juice soft sweets comprises the following steps: the addition amount of vinegar-soaked ginger juice is 2.0 parts, the addition amount of Shanxi mature vinegar is 4.8 parts, the addition amount of gelatin is 14.0 parts, and the addition amount of white granulated sugar is 59.0 parts. The vinegar-soaked ginger juice soft sweets prepared by the process formula are light yellow brown, palatable in ginger pungency and vinegar fragrance, good in elasticity and sufficient in toughness.

The present invention and the embodiments thereof have been described above without limitation, and it should be understood by those skilled in the art that the present invention is not limited thereto, and that the present invention is not limited to the embodiments and the embodiments without inventive design without departing from the spirit of the present invention.