Optimization of Preparation Technology of Eucommia ulmoides Gel Soft Sweets

In order to prepare a kind of gel soft sweets with crystal clear appearance,elastic and soft texture with the unique flavor of Eucommia ulmoides Oliver,Eucommia ulmoides powder was used as the main raw material,gelatin and cassava starch as the compound gel,maltose as sweetener,citric acid as the sour agent,and optimized the formula by single factor and orthogonal experiments. Through sensory evaluation and texture analysis,the best formula of the Eucommia gel soft sweets was as follows:the ratio of gelatin to cassava starch was 5∶1,the extract of Eucommia water was 150 g/L,maltol was 200 g/L,the sugar content was 80%,and citric acid was 0.5 g/L. The gel soft sweets made from the best process formula was smooth and glossy,elastic and palatable,moderate in sweet and sour,and stable in quality. Sensory,textural and microbiological indicators were all up to the national standard. The soft sugar extract of Eucommia ulmoides had scavenging effect on DPPH and hydroxyl free radicals,and there was a good linear dose effect relationship between scavenging effect and concentration. Among them,the scavenging rate of hydroxyl free radical was 81.5%±2.1% at the maximum concentration(100 mg/mL),DPPH free radical was 51.5%±1.0% at the maximum concentration(100 mg/mL).