Study on the Production Process of Puzzle Candy
Abstract
The purpose of this paper is to explore the best technological conditions for making educational candy and its influence on product
quality. Through the experiment design and process optimization, and the analysis of the sensory characteristics of puzzle candy, the best
process of puzzle candy production was determined. Methods: Using Puzzle kernel as the main raw material, the effects of different ratio of
feed to liquid, different maltose concentration, different gelatin content and different cooking time on Puzzle candy were studied by single
factor experiment. Results: The results showed that when the ratio of Puzzle to water was 1:2, the concentration of maltose was 25%, the content of gelatin was 1%, and the cooking time was 1.5 hours, the Puzzle candy was delicate, smooth, no bubbles, sweet and sour, delicious and
healthy.
quality. Through the experiment design and process optimization, and the analysis of the sensory characteristics of puzzle candy, the best
process of puzzle candy production was determined. Methods: Using Puzzle kernel as the main raw material, the effects of different ratio of
feed to liquid, different maltose concentration, different gelatin content and different cooking time on Puzzle candy were studied by single
factor experiment. Results: The results showed that when the ratio of Puzzle to water was 1:2, the concentration of maltose was 25%, the content of gelatin was 1%, and the cooking time was 1.5 hours, the Puzzle candy was delicate, smooth, no bubbles, sweet and sour, delicious and
healthy.
Keywords
Puzzle; Quality evaluation
Full Text:
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DOI: http://dx.doi.org/10.70711/frim.v3i7.6794
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