Abstract
Compound colloid replaced gelatin as foaming stabilizer of creamy candy, and coconut oil replaced fat of creamy candy. The formula with better foaming effect was selected by density, foam overflow, texture and other indicators. It was found that the foaming stability was better when the addition of compound colloid and coconut oil were 0.8% and 4% respectively. On this basis, the effects of vacuum ultrasonic treatment on creamy candy were compared. The moisture distribution of creamy candy without vacuum ultrasonic treatment and under three different power conditions (constant power, programmed power up and programmed power down) were analyzed by LF-NMR and MRI. It was found that the relaxation time T2b of the latter was less than that of the former, indicating that the free water content of creamy candy decreased by vacuum ultrasonic treatment. Reducing the free water content delays the overflow of water molecules within the creamy candy, thereby enhancing its quality during storage. In general, vacuum ultrasound assisted creamy candy production can improve the quality of creamy candy.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
