Abstract:In order to investigate the effect of components on the physical and sensory properties of collagen casing gelatinized candy, the optimal amounts of high and low acyl gellan gum, sucrose and fructose syrup were explored by microstructure, chromaticity analysis, texture analysis and sensory evaluation. The results showed that the amount of low acyl gellan gum was positively correlated with the degree of firmness, hardness and resilience of gelatinous candy, but negatively correlated with smoothness, meltability and wettability. The amount of high acyl gellan gum was positively correlated with the degree of adhesion. Finally, the mass fraction of each substance in collagen casing gelatinous candy with the consumer preference was as follows: deionized water 150%, fructose syrup 80%, sucrose 20%, low acyl gellan gum 1.5%, high acyl gellan gum 1.5%, calcium lactate 1.0% and sodium citrate 0.25%.
