Application of fuzzy evaluation combined with response surface test in the formulation optimization of black garlic gelatinous candy

The purpose of this paper was to prepare a new kind of soft candy with black garlic as the raw material.The four factors and three levels of response surface experiment was designed on the basis of single factor experiment,which combined with fuzzy comprehensive evaluation to determine the best formula.The experimental results showed that: fuzzy comprehensive evaluation can objectively and accurately judge the sensory quality of black garlic soft candy.The optimized process parameters for soft candy was as follows: the content ratio of sugar solution,black garlic pulp,carrageenan,citric acid was 55.37 ∶ 18.36 ∶ 1.92 ∶ 0.57.The soft candy was of bright color,unique taste attractive and black garlic flavor.