Preparation and process optimization of Polygonatum sibiricum soft candy

doi:10.14088/j.cnki.issn0439-8114.2024.10.024

Abstract

Abstract: The single factor experiments were conducted with the addition of gelatin, Polygonatum sibiricum pulp, white granulated sugar and malic acid-citric acid ratio. The processing parameters of Polygonatum sibiricum soft candy were determined by sensory evaluation. Based on the single factor experiments, Box-Behnken response surface methodology was used to design 17 groups of treatments with three factors and three levels to optimize the processing technology of Polygonatum sibiricum soft candy. The results showed that the optimum preparation condition of Polygonatum sibiricum soft candy was as follows： the addition of gelatin was 3.00%, Polygonatum sibiricum pulp was 30.00%, white granulated sugar was 15.00% and malic acid-citric acid ratio was 1∶ 2. Under this condition, the highest sensory score was 86.69 points, which was close to the theoretical value. The Polygonatum sibiricum soft candy prepared under the process formula had a unique Polygonatum sibiricum flavor, moderately sour and sweet taste, golden and bright color, good elasticity and chewability, and retained more nutritional value of Polygonatum sibiricum, providing a new idea for the development of functional soft candy of Polygonatum sibiricum.

Key words: Polygonatum sibiricum, soft candy, single factor, response surface methodology, preparation process

CLC Number:

TS246.56

FAN Shu-miao, LI Jia-yu, JIAO Jia-yin, ZHENG Yun-fei, HU Ji-lun, LI Lian-zhen, LI Juan, HONG Li-ya. Preparation and process optimization of Polygonatum sibiricum soft candy[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(10): 131-135.

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