Abstract:

Kudzu powder was used as the major raw material to develop soft candy with kudzu powder. The optimal preparation processing of soft candy with kudzu powder was explored by orthogonal experiments through comparing gelling agents. Results indicated that the best gelling agent was composed of konjac gum-carrageenan gum-xanthan gum at the ratio of 1:1:1. The compound gelling agent exhibited an excellent comprehensive handing characteristics, appearance and flavor. Meanwhile, the optimal formula and processing parameters of soft candy were kudzu emulsion of 450 mL, 0.7 g/100 mL compound gelling agent, 6.0 g/100 mL sucrose, 0.3 g/100 mL citric acid, drying temperature of 55－60 ℃ and drying time of 8－9 h.

Key words: soft candy, technology, Kudzu powder