Optimization of Formula of Sweet Potato Black Chinese jelly

HUANG Jinqi; JIANG Lian; WEN Xiao; REN Yanming; WANG Kangming; FU Yuteng; WANG Qian; PENG Yujie; MA Chenlu; XIE Jianhua

doi:10.13386/j.issn1002-0306.2020030385

Volume 42 Issue 3

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(3): 133-139. > DOI: 10.13386/j.issn1002-0306.2020030385

HUANG Jinqi, JIANG Lian, WEN Xiao, REN Yanming, WANG Kangming, FU Yuteng, WANG Qian, PENG Yujie, MA Chenlu, XIE Jianhua. Optimization of Formula of Sweet Potato Black Chinese jelly[J]. Science and Technology of Food Industry, 2021, 42(3): 133-139. DOI: 10.13386/j.issn1002-0306.2020030385

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Optimization of Formula of Sweet Potato Black Chinese jelly

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;
2. School of Life Science, Nanchang University, Nanchang 330031, China;
3. Jiangxi Deliyuan Food Co., Ltd., Fengcheng 331100, China

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Received Date: March 28, 2020
Available Online: February 02, 2021

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Abstract

Abstract

Mesona chinensis gum was mixed with sweet potato starch,heated and cooled. Based on the principle of central combination experiment design,a three-factor and three-level response surface analysis method was used to optimize the process of the new Chinese jelly made by Mesona chinensis Benth and sweet potato starch. Then its texture characteristics were studied. The optimal process conditions were obtained through the regression equation:gum 40%,starch 5%,and sucrose 6%. According to the verification experiment,the elasticity of back Chinese jelly was 0.78,which was basically consistent with the theoretical prediction. This research can provide a theoretical guidance for making new high-quality jelly.
- Mesona chinensis Benth,
- sweet potato starch,
- Chinese jelly,
- response surface,
- texture

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