Preparation method of vegetable gum gel soft sweets

文档序号：890824 发布日期：2021-02-26 浏览：6次中文

阅读说明：本技术 一种植物胶类凝胶软糖的制备方法 (Preparation method of vegetable gum gel soft sweets ) 是由刘飞钟芳宋心玉陈茂深徐菲菲于 2020-11-10 设计创作，主要内容包括：本发明公开了一中植物胶类凝胶软糖的制备方法,其特征在于：包括如下步骤：准备原料和制备糖果两个步骤。本发明提供一种柔软多汁,类似水果口感的一类凝胶软糖,同时采用其他胶体引入卡拉胶基将多汁感赋予卡拉胶软糖同时改善其保水性势必能够提升其整体品质,推动卡拉胶软糖的应用和发展。(The invention discloses a preparation method of a Chinese vegetable gum gel soft sweet, which is characterized by comprising the following steps: the method comprises the following steps: preparing raw materials and preparing candies. The invention provides a soft and juicy carrageenan soft sweet similar to fruit taste, and other colloids are introduced into the carrageenan base to endow the carrageenan soft sweet with juicy feeling and improve the water-retaining property of the carrageenan soft sweet, so that the overall quality of the carrageenan soft sweet can be improved, and the application and development of the carrageenan soft sweet are promoted.)

1. A preparation method of vegetable gum gel soft sweets is characterized by comprising the following steps: the method comprises the following steps:

preparing raw materials: preparing gum powder, sour liquid and fruit juice as raw materials;

preparing a candy: dissolving fructose-glucose syrup, adding the colloidal sugar powder, heating and stirring, decocting until the content of soluble solids is 73-75Brix, adding the fruit juice, adjusting the content of the soluble solids to 71-73Brix, immediately pouring into a silica gel mold for molding, demolding, and drying in an oven at 35 ℃ for 10 hours.

2. The method for preparing a plant gum jelly according to claim 1, wherein: the said gum powder is prepared by mixing kappa-carrageenan, sodium carboxymethylcellulose (CMC) and sugar.

3. The method for preparing the plant gum jelly-like soft candy as claimed in claim 1 or 2, wherein: the gum powder comprises 2.4-4.0 parts of kappa-carrageenan, 0-1.6 parts of CMC and 40-60 parts of sugar according to the mass parts.

4. The method for producing the plant gum jelly-like soft candy as claimed in any one of claims 1 to 3, wherein: the gum powder comprises 3.2 parts of kappa-carrageenan, 0.8 part of CMC and 40 parts of sugar according to the mass parts.

5. The method for preparing a plant gum jelly according to claim 1, wherein: the fruit juice is obtained by uniformly mixing the fruit juice with the glycerol.

6. The method for preparing the plant gum jelly-like soft candy as claimed in claim 1 or 5, wherein: the fruit juice comprises 4-6 parts of glycerol and 10-15 parts of fruit juice according to the mass parts.

7. The method for preparing a plant gum-type jelly candy as claimed in any one of claims 1, 5 and 6, wherein the juice comprises 3 parts of glycerin and 20 parts of fruit juice in parts by mass.

8. The method for preparing a plant gum jelly according to claim 1, wherein: the sour agent comprises one or more of citric acid, malic acid, sodium citrate and potassium citrate.

9. The method for preparing a plant gum jelly according to claim 1, wherein: the procoagulant comprises one or two of potassium chloride and dipotassium hydrogen phosphate.

10. The method for preparing a plant gum jelly according to claim 1, wherein: the sugar is white granulated sugar.

Technical Field

The invention relates to the technical field of candy preparation, in particular to a preparation method of vegetable gum gel soft sweets.

Background

The soft candy is a gel soft candy which is a stable gel type candy with translucence, tender mouthfeel, high elasticity and chewiness and formed by coagulation of a sweetening agent under the action of a gelling agent, and the water content of the gel type candy is generally higher (15-30%). The gum base can be divided into animal gum and plant gum gel soft sweets according to the source of the gum base, although animal gum base gel soft sweets taking gelatin as the main material in the market at present have excellent edible quality characteristics, most of the source of the animal gum base gel soft sweets is mammalian gelatin, and due to the influence of infectious diseases such as mad cow disease, foot and mouth disease and the like and the continuous consumption of the living resources of the earth, the development of the food industry is more and more inclined to replace animal products with plant products.

Carrageenan soft sweets are a large category of plant gum-based soft sweets, and occupy most of the market share of plant gum-based soft sweets due to good gelling performance, high transparency and low cost. However, the quality defects of hard, crisp and dry carrageenin soft sweets limit the application of the carrageenin soft sweets in the field of high-end candies, mainly because the carrageenin base has too high hardness and brittleness, is not enough to provide enough elasticity and chewiness, and has syneresis even to cause the deterioration of water seepage of the soft sweets.

Disclosure of Invention

This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.

The present invention has been made in view of the above and/or other problems occurring in the prior art gel-type jelly.

Therefore, one of the purposes of the invention is to overcome the defects of the existing candy products and provide a preparation method of vegetable gelatin type gel flaccid paralysis.

To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions: a preparation method of vegetable gum gel soft sweets comprises the following steps:

preparing raw materials: preparing gum powder, sour liquid and fruit juice as raw materials;

As a preferable embodiment of the method for preparing the plant gum type jelly candy of the present invention, wherein: the gum powder is prepared by mixing kappa-carrageenan, sodium carboxymethylcellulose (CMC) and sugar.

As a preferable embodiment of the method for preparing the plant gum type jelly candy of the present invention, wherein: the gum sugar powder comprises 2.4-3.2 parts of kappa-carrageenan, 0.8-1.6 parts of CMC and 40-60 parts of sugar according to the mass parts.

As a preferable embodiment of the method for preparing the plant gum type jelly candy of the present invention, wherein: the gum sugar powder comprises 3.2 parts of kappa-carrageenan, 0.8 part of CMC and 40 parts of sugar according to the mass parts.

As a preferable embodiment of the method for preparing the plant gum type jelly candy of the present invention, wherein: the fruit juice is obtained by mixing fruit juice and glycerol, adding the sour liquid, and mixing.

As a preferable embodiment of the method for preparing the plant gum type jelly candy of the present invention, wherein: the juice comprises 4-6 parts of glycerol and 10-15 parts of juice according to the mass parts.

As a preferable embodiment of the method for preparing the plant gum type jelly candy of the present invention, wherein: the juice comprises 3 parts of glycerol and 20 parts of juice according to the mass parts.

As a preferable embodiment of the method for preparing the plant gum type jelly candy of the present invention, wherein: the sour agent comprises one or more of citric acid, malic acid, sodium citrate, and potassium citrate.

As a preferable embodiment of the method for preparing the plant gum type jelly candy of the present invention, wherein: the coagulant comprises one or more of potassium chloride and dipotassium hydrogen phosphate.

As a preferable embodiment of the method for preparing the plant gum type jelly candy of the present invention, wherein: the sugar is white sugar.

The plant gum fruit juice soft sweet prepared by the invention is prepared by compounding the CMC and the carrageenan through reasonable collocation of raw materials, overcomes the defects of strong brittleness, dry and astringent taste and easy dehydration and shrinkage of the carrageenan, and improves the water retention property, thereby improving the overall taste of the traditional carrageenan soft sweet, reducing the unpleasant hard and brittle feeling inherent in the carrageenan gum base, and ensuring that the chewing process is rich in pulpy succulent feeling.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:

FIG. 1 shows the water retention of the fondant prepared in examples 1 to 4.

FIG. 2 is a juicy feel score of the fudge prepared in examples 1-4.

FIG. 3 is a graph of fondant firmness and moldability scores prepared in examples 1-4.

FIG. 4 is a juicy feel score of the fondants prepared in example 2 and comparative examples 1-4.

FIG. 5 is a view showing the soft candy prepared in example 2, which has a soft and continuous structure.

FIG. 6 is a view showing a jelly prepared in example 1, which has a firm structure and is easily brittle.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.

Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.

Example 1

The embodiment comprises the following raw materials in percentage by mass: 40 parts of water, 40 parts of white granulated sugar, 60 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 3 parts of food-grade glycerol, 4 parts of kappa-carrageenan, 2 parts of citric acid, 1 part of sodium citrate, 0.25 part of dipotassium hydrogen phosphate, a proper amount of food essence and pigment, and deionized water.

This example was prepared as follows: uniformly mixing carrageenan and white granulated sugar to obtain a gum powder A for later use, mixing citric acid, sodium citrate, dipotassium hydrogen phosphate and 10 parts of water, heating to dissolve completely to obtain a sour agent solution, and standing in a 90 ℃ water bath kettle in a heat preservation manner; uniformly mixing the fruit juice and the glycerol, adding the sour agent solution prepared in the step, and uniformly mixing to obtain a mixed solution B for later use; uniformly mixing the high fructose corn syrup with 40 parts of water, adding the gum powder A in the step, heating, stirring, mixing, dissolving, and decocting until the content of soluble solids is 73-75Brix to obtain a sugar solution C; continuously adding the mixed solution B prepared in the above steps, adjusting the content of soluble solids to 71-73Brix, immediately pouring into a silica gel mold for molding, placing the silica gel mold at room temperature for 24h, demolding the gel soft candy, and uniformly coating a coating agent (the coating agent comprises main components of white oil, carnauba wax, caprylic capric glyceride, etc., and the coating agent is a general candy product); drying the soft sweets in an oven at 35 ℃ for 10h, cooling for 1h to room temperature, and packaging to obtain the vegetable gum jelly soft sweets with juicy feeling.

Example 2

The embodiment comprises the following raw materials in percentage by mass: 40 parts of water, 40 parts of white granulated sugar, 60 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 3 parts of food-grade glycerol, 3.2 parts of kappa-carrageenan, 2 parts of citric acid, 1 part of sodium citrate, 0.8 part of CMC, 0.25 part of dipotassium hydrogen phosphate, a proper amount of food essence and pigment, and the water is deionized water.

This example was prepared as follows: uniformly mixing carrageenan, CMC and white granulated sugar to obtain a gum powder A for later use, mixing citric acid, sodium citrate, dipotassium hydrogen phosphate and 10 parts of water, heating to dissolve completely to obtain a sour agent solution, and standing in a 90 ℃ water bath kettle with heat preservation; uniformly mixing the fruit juice and the glycerol, adding the sour agent solution prepared in the step, and uniformly mixing to obtain a mixed solution B for later use; uniformly mixing the high fructose corn syrup with 40 parts of water, adding the gum powder A in the step, heating, stirring, mixing, dissolving, and decocting until the content of soluble solids is 73-75Brix to obtain a sugar solution C; continuously adding the mixed solution B prepared in the above steps, adjusting the content of soluble solids to 71-73Brix, immediately pouring into a silica gel mold for molding, placing the silica gel mold at room temperature for 24h, demolding the gel soft candy, and uniformly coating a coating agent (the coating agent comprises main components of white oil, carnauba wax, caprylic capric glyceride, etc., and the coating agent is a general candy product); drying the soft sweets in an oven at 35 ℃ for 10h, cooling for 1h to room temperature, and packaging to obtain the vegetable gum jelly soft sweets with juicy feeling.

Example 3

The embodiment comprises the following raw materials in percentage by mass: 40 parts of water, 40 parts of white granulated sugar, 60 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 3 parts of food-grade glycerol, 2.4 parts of kappa-carrageenan, 2 parts of citric acid, 1 part of sodium citrate, 1.6 parts of CMC, 0.25 part of dipotassium hydrogen phosphate and a proper amount of food essence and pigment. The water in this example is deionized water.

Example 4

The embodiment comprises the following raw materials in percentage by mass: 40 parts of water, 40 parts of white granulated sugar, 60 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 3 parts of food-grade glycerol, 1.6 parts of kappa-carrageenan, 2 parts of citric acid, 1 part of sodium citrate, 2.4 parts of CMC, 0.25 part of dipotassium hydrogen phosphate, a proper amount of food essence and pigment, and the water is deionized water.

Example 5

The embodiment comprises the following raw materials in percentage by mass: 40 parts of water, 40 parts of isomaltulose, 60 parts of maltitol solution, 20 parts of concentrated fruit juice, 3 parts of food-grade glycerol, 3.2 parts of kappa-carrageenan, 2 parts of citric acid, 1 part of sodium citrate, 0.8 part of CMC, 0.25 part of dipotassium hydrogen phosphate and a proper amount of food essence and pigment. The water in this example is deionized water.

This example was prepared as follows: uniformly mixing carrageenan, CMC and isomaltulose to obtain a gum powder A for later use, mixing citric acid, sodium citrate, dipotassium hydrogen phosphate and 10 parts of water, heating to dissolve completely to obtain a sour agent solution, and standing in a 90 ℃ water bath kettle with heat preservation; uniformly mixing the fruit juice and the glycerol, adding the sour agent solution prepared in the step, and uniformly mixing to obtain a mixed solution B for later use; uniformly mixing the high fructose corn syrup with 40 parts of water, adding the gum powder A in the step, heating, stirring, mixing, dissolving, and decocting until the content of soluble solids is 73-75Brix to obtain a sugar solution C; continuously adding the mixed solution B prepared in the above steps, adjusting the content of soluble solids to 71-73Brix, immediately pouring into a silica gel mold for molding, placing the silica gel mold at room temperature for 24h, demolding the gel soft candy, and uniformly coating a coating agent (the coating agent comprises main components of white oil, carnauba wax, caprylic capric glyceride, etc., and the coating agent is a general candy product); drying the soft sweets in an oven at 35 ℃ for 10h, cooling for 1h to room temperature, and packaging to obtain the vegetable gum jelly soft sweets with juicy feeling.

Comparative example 1

The embodiment comprises the following raw materials in percentage by mass: 40 parts of water, 40 parts of white granulated sugar, 60 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 4 parts of kappa-carrageenan, 3 parts of food-grade glycerol, 2 parts of citric acid, 1 part of sodium citrate, 0.25 part of dipotassium hydrogen phosphate and a proper amount of food essence and pigment. The water in this example is deionized water.

Comparative example 2

The embodiment comprises the following raw materials in percentage by mass: 40 parts of water, 40 parts of white granulated sugar, 60 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 3 parts of food-grade glycerol, 3.2 parts of kappa-carrageenan, 2 parts of citric acid, 1 part of sodium citrate, 0.8 part of xanthan gum, 0.25 part of dipotassium hydrogen phosphate and a proper amount of food essence and pigment. The water in this example is deionized water.

This example was prepared as follows: uniformly mixing carrageenan, xanthan gum and white granulated sugar to obtain a gum powder A for later use, mixing citric acid, sodium citrate, dipotassium hydrogen phosphate and 10 parts of water, heating to dissolve completely to obtain a sour agent solution, and standing in a 90 ℃ water bath kettle under a heat preservation condition; uniformly mixing the fruit juice and the glycerol, adding the sour agent solution prepared in the step, and uniformly mixing to obtain a mixed solution B for later use; uniformly mixing the high fructose corn syrup with 40 parts of water, adding the gum powder A in the step, heating, stirring, mixing, dissolving, and decocting until the content of soluble solids is 73-75Brix to obtain a sugar solution C; continuously adding the mixed solution B prepared in the above steps, adjusting the content of soluble solids to 71-73Brix, immediately pouring into a silica gel mold for molding, placing the silica gel mold at room temperature for 24h, demolding the gel soft candy, and uniformly coating a coating agent (the coating agent comprises main components of white oil, carnauba wax, caprylic capric glyceride, etc., and the coating agent is a general candy product); drying the soft sweets in an oven at 35 ℃ for 10h, cooling for 1h to room temperature, and packaging to obtain the vegetable gum jelly soft sweets with juicy feeling.

Comparative example 3

The embodiment comprises the following raw materials in percentage by mass: 40 parts of water, 40 parts of white granulated sugar, 60 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 3 parts of food-grade glycerol, 3.2 parts of kappa-carrageenan, 2 parts of citric acid, 1 part of sodium citrate, 0.8 part of konjac glucomannan, 0.25 part of dipotassium hydrogen phosphate and a proper amount of food essence and pigment. The water in this example is deionized water.

This example was prepared as follows: uniformly mixing carrageenan, konjac glucomannan and white granulated sugar to obtain a gum powder A for later use, mixing citric acid, sodium citrate, dipotassium hydrogen phosphate and 10 parts of water, heating to dissolve completely to obtain a sour agent solution, and standing in a 90 ℃ water bath kettle under a heat preservation condition; uniformly mixing the fruit juice and the glycerol, adding the sour agent solution prepared in the step, and uniformly mixing to obtain a mixed solution B for later use; uniformly mixing the high fructose corn syrup with 40 parts of water, adding the gum powder A in the step, heating, stirring, mixing, dissolving, and decocting until the content of soluble solids is 73-75Brix to obtain a sugar solution C; continuously adding the mixed solution B prepared in the above steps, adjusting the content of soluble solids to 71-73Brix, immediately pouring into a silica gel mold for molding, placing the silica gel mold at room temperature for 24h, demolding the gel soft candy, and uniformly coating a coating agent (the coating agent comprises main components of white oil, carnauba wax, caprylic capric glyceride, etc., and the coating agent is a general candy product); drying the soft sweets in an oven at 35 ℃ for 10h, cooling for 1h to room temperature, and packaging to obtain the vegetable gum jelly soft sweets with juicy feeling.

Comparative example 4

The embodiment comprises the following raw materials in percentage by mass: 40 parts of water, 40 parts of white granulated sugar, 60 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 3 parts of food-grade glycerol, 3.2 parts of kappa-carrageenan, 2 parts of citric acid, 1 part of sodium citrate, 0.8 part of pectin, 0.25 part of dipotassium hydrogen phosphate and a proper amount of food essence and pigment. The water in this example is deionized water.

This example was prepared as follows: uniformly mixing carrageenan, pectin and white granulated sugar to obtain a gum powder A for later use, mixing citric acid, sodium citrate, dipotassium hydrogen phosphate and 10 parts of water, heating to dissolve completely to obtain a sour agent solution, and standing in a 90 ℃ water bath kettle with heat preservation; uniformly mixing the fruit juice and the glycerol, adding the sour agent solution prepared in the step, and uniformly mixing to obtain a mixed solution B for later use; uniformly mixing the high fructose corn syrup with 40 parts of water, adding the gum powder A in the step, heating, stirring, mixing, dissolving, and decocting until the content of soluble solids is 73-75Brix to obtain a sugar solution C; continuously adding the mixed solution B prepared in the above steps, adjusting the content of soluble solids to 71-73Brix, immediately pouring into a silica gel mold for molding, placing the silica gel mold at room temperature for 24h, demolding the gel soft candy, and uniformly coating a coating agent (the coating agent comprises main components of white oil, carnauba wax, caprylic capric glyceride, etc., and the coating agent is a general candy product); drying the soft sweets in an oven at 35 ℃ for 10h, cooling for 1h to room temperature, and packaging to obtain the vegetable gum jelly soft sweets with juicy feeling.

Example 6

The water retention of the plant jelly prepared in examples 1 to 4 was measured, and FIG. 1 was obtained. The method for measuring the water holding rate comprises the following steps: the mass of the dried and cooled fondant was recorded as W₁After packaging and storing at room temperature for 1 week, the soft candy was taken out and the water deposited on the surface was sucked off, and weighed (W)₂). The water holding capacity is calculated as follows:

water holding capacity (%) - < W >₂/W₁×100

The plant-based jelly prepared in examples 1 to 4 was scored according to whether it had a juicy sensation, and fig. 2 was obtained. The specific method for grading juicy feeling comprises the following steps: descriptive analysis of the vegetable gum jelly obtained in examples 1 to 4 was performed by 10 expert evaluators in a quantitative evaluation manner to score juicy feeling, and finally the score was an average score of all expert evaluators.

The plant-based jelly prepared in examples 1 to 4 were scored according to hardness and molding effect, and fig. 3 was obtained. The specific operation is as follows: 10 expert evaluators performed descriptive analysis on the vegetable gum jelly obtained in examples 1-4 by quantitative evaluation to score hardness and moldability, and finally scored as an average of all expert evaluators.

The vegetable gum-type jelly candies prepared in example 2 and comparative examples 1, 2, 3 and 4 were scored according to whether they had juicy feeling, to obtain fig. 4. The specific operation is as follows: the vegetable gum jelly obtained in example 2 and comparative examples 1 to 4 was subjected to descriptive analysis by 10 expert evaluators in a quantitative evaluation manner to score juicy feeling, and finally scored as an average of all the expert evaluators.

The vegetable gum jelly prepared in example 2 and comparative examples 1, 2, 3 and 4 were used to determine hardness, adhesiveness, elasticity, cohesiveness, chewiness, stickiness, recoverability and the sum of ranks, wherein the sum of ranks was determined as follows: and performing sensory evaluation on the texture and the taste of the soft sweets by adopting a sorting method, selecting 50 consumers to perform preference sorting according to the overall taste of the samples, and performing data processing by adopting a rank sum method. The smaller the rank sum, the more favorable the description, and the results of the above measurements are given in Table 1

Table 1: texture data and rank and data for example 2 and comparative examples 1, 2, 3, 4

Properties	Example 2	Comparative example 1	Comparative example 2	Comparative example 3	Comparative example 4
						Hardness of	252.0±15.6^e	473.1±19.3^a	259.9±40.23^e	351.5±22.7^c	275.6±12.3^de
Adhesion property	-27.6±11.3^a	-39.3±5.9^b	-51.2±8.7^c	-29.8±7.3^ab	-37.7±5.0^ab
						Elasticity	1.02±0.085^a	0.95±0.003^c	0.97±0.008^b	0.99±0.006^ab	0.98±0.004^ab
Cohesion property	0.72±0.029^d	0.87±0.007^a	0.57±0.035^e	0.8±0.015^b	0.77±0.011^c
						Chewiness of the product	182.3±11.6^e	405.7±12.6^a	143.7±24.0^f	278.6±12.2^c	208.9±7.2^d
Adhesiveness	179.9±6.1^e	413.0±13.8^a	148.9±24.7^f	282.1±13.4^c	213.2±7.4^d
						Recovery property	0.44±0.029^d	0.62±0.012^a	0.3±0.026^f	0.52±0.020^b	0.47±0.011^c
Order of rank and	1.11	4.33	3.73	2.44	2.12

as can be seen from table 1, example 2 has lower hardness than comparative examples 1, 2, 3 and 4, example 2 has the lowest adhesion, the highest elasticity, the lowest cohesion except for comparative example 2, the lowest chewiness except for comparative example 2, the lowest recovery except for comparative example 2, and the lowest rank and rank, in example 2, CMC is used instead of a part of carrageenan, and in comparative example 2, other components are added instead of a part of carrageenan, and it can be seen from the performance data that example 2 and comparative example 2 have excellent performance, and in view of the requirement for elasticity and the excellent other performance data of example 2, CMC is preferred as an additive component to replace a part of carrageenan.

As can be seen from fig. 1, the water retention of the fondant increased and then decreased as the amount of CMC increased, and reached a maximum when the mass of the substituted CMC accounted for 20% of the mass of the gel, and decreased when the amount of the substituted CMC increased to 60%.

As can be seen from fig. 2, as the amount of CMC continues to increase, juicy feel remains on the rising trend, but the juicy feel score does not match the water retention rate. This is because, when the gummy feeling of the jelly is too strong, the internal water-dispersibility increases, which is disadvantageous for the water-retention property of the jelly. Therefore, the water retention of the jelly can be increased or maintained while the juicy feeling of the jelly is increased under the condition of proper addition amount of CMC (the amount of the substituted CMC accounts for 20 percent and 40 percent of the mass of the gel).

As can be seen from fig. 3, as the amount of CMC added increases, the hardness of the jelly drops as perceived by the user, and the shape-retaining ability decreases due to the decrease in hardness, helping to prove the decrease in hardness.

As can be seen from FIG. 4, the plant jelly-type fudge prepared in example 2 had the highest juicy score, compared to example 2, and the worst juicy score compared to comparative example 1.

It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.

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