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The effects of formula and technology optimization (reducing sugar content , water content and pH), gelatin (the bloom and additive amount ) and gelling complex(complex gelatin with HMP\LMP\agar) on the quality(texture property\anti-deforamtion rate and sensory evaluation) of gelatin-based gummy were investigated systematically in the dissertation. And the mechanisms were futher studied.Through the single factor of reducing sugar content\ water content and pH, the optical amounuts were 18.00% ~ 21.00%, 17.00% ~ 18.00% and 3.50~4.00.By othogonal experime-nt, the sequence of harness\springiness index and anti-deformation rate influencing factors were concluded.Gealtin is the main gelling agent of gelatin-based gummy, which builds the network structure in the gummy. The effect of bloom and additive amount on gummy was investigated systematically. both improving bloom and increasing additive amount led to hardness and anti-distortion rate increased greatly, elasticity rate increased slightly, compactness became hard, and chewiness changed better. It was concluded that the optical gelatin bloom was 220g and the optical additive amount was 6.00%.With increasing additive amount of High Methoxyl Pectin(HMP), the hardness of gel increased greatly, pringiness index increased slightly, anti-deformation rate decreased obviously, compactness became hard,springiness changed worse, chewiness changed better,transperence changed worse, flavor became better.the optical additive amount of HMP was 0.20%~0.30%. When pH were 4.00 and 4.50 , gel could not made. ,when pH increased from 3.00 to 5.50, hardness and pringiness index decreased firstly and increased. anti-deformation rate increased obviously, sensory quality became worse, so the optical pH was 3.50. The gelatin-based gummy complex with HMP was not thermal reversible.With increasing additive amount of Low Methoxyl Pectin(LMP), anti-deformation rate decreased obviously,transperence changed worse, flavor became better.the optical additive amount of LMP was 0.20%~0.30%. With the rise of pH, anti-deformation rate increased obviously, sensory quality became worse, so the optical pH was 3.50. The gelatin-based gummy complex with LMP was thermal reversible.With increasing additive amount of agar, the hardness of gel increased greatly, pringiness index decreased slightly, anti-deformation rate decreased obviously, compactness became hard,springiness changed worse, chewiness changed better,transperence changed worse, flavor became better.the optical additive amount of agar was 0.20%~0.30%. With the rise of pH, hardness decreased first and then increased, anti-deformation rate increased obviously, the sensory quality became worse, so the optical pH was 4.00. The gelatin-based gummy complex with agar was thermal reversible.The agar additive amount of 0.20%,and pH of 4.00, high quality gelatin candy was made, whose anti-deformation rate was 74.55%±3.72% (incubation at 40℃for 24h). The agar additive amount of 0.30%,and pH of 4.00, and the gummy’s anti-deformation rate was 81.20%±4.55% (incubation at 40℃for 48h).
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