Based on many single factor and muti\|factors experiments,a new type of superior chewy,digestible candy was studied,and an optimal formulas was developed.
The results showed that there were the significant differences of soybean quality and Tofu-gel characters among different soybean cultivars. The correlation analysis illustrated that the significantly positive correlation were existed between tofu volume and springness,cohesiveness and chewness(r=0.7750,0.8410,(0.7932)). But there were significantly negative correlation between tofu volume and hardness and adhesiveness(r=-0.7556,-0.8196).
The result shows that by adding Artemisia sphaerocephala Krasch gum,the quality of blended maize-wheat flour can be improved,and the rheological and viscoelastic property of dough can be significantly enhanced,so that the viscoelastic property of noodle,the ratio of broken noodle and the turbidity of noodle soup can be reduced,and the noodle is of a smooth taste and a good strength.
This article discussed on the mechanism about application of bone extractant in high temperature meat products from its characteristics and micro content.