Preparation technology of mushroomy gelatinous candy with black fungus and red jujube

In order to enrich the deep processed varieties of edible mushroom,black fungus and red jujube were used as major ingredient to make a mushroomy gelatinous candy,xylitol,compound glue and citric acid were added as additives. With sensory score of gelatinous candy as indicator,the key technology was optimized by single-factor and orthogonal experiments. The results showed that the optimal technology was:black fungusred jujube ratio 1∶4,added 15% xylitol,2% compound glue(carrageenan∶agar∶guar gum=10∶5∶1) boiling for10 min,then poured at 7~8 mm,subsequently dried to a water content of 18%~20% at 60 ℃. The manufactured mushroomy gelatinous candy made by black fungus had low calorie,special flavor and rich nutrition.