Optimization of Preparation Process for Edible Mulberry Jiaosu Gel by Response Surface Methodology

WEI Xueqin; CHEN Meiyu; YOU Zhaowei; WEI Siyan; WU Yuqiong; PANG Jie

doi:10.13386/j.issn1002-0306.2021040259

Volume 42 Issue 19

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(19): 247-254. > DOI: 10.13386/j.issn1002-0306.2021040259

WEI Xueqin, CHEN Meiyu, YOU Zhaowei, et al. Optimization of Preparation Process for Edible Mulberry Jiaosu Gel by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(19): 247−254. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040259.

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Optimization of Preparation Process for Edible Mulberry Jiaosu Gel by Response Surface Methodology

WEI Xueqin^{1, 2,},
CHEN Meiyu¹,
YOU Zhaowei¹,
WEI Siyan¹,
WU Yuqiong^1, ,,
PANG Jie^2, ,

1.
College of Tea and Food Science, Wuyi University, Wuyishan 354300, China
2.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

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Received Date: April 25, 2021
Available Online: August 09, 2021

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Abstract

Abstract

Edible Jiaosu gel was prepared with sodium alginate, chitosan and mulberry Jiaosu as raw materials, and calcium chloride as ionic cross-linking agent. The effects of the mass ratio of sodium alginate to chitosan, cross-linking time, and calcium chloride concentration on the hardness, gumminess and chewiness of the Jiaosu gel were studied by single factor experiment and Box-Behnken response surface methodology. The results showed that the optimal preparation process of Jiaosu gel was as follows: the mass ratio of sodium alginate to chitosan 5:2.82, the cross-linking time 131 min, and the concentration of calcium chloride 17.9 mg/mL. Under the optimized conditions, the hardness of the Jiaosu gel was 7.19 N, the adhesiveness was 6.60 N, and the chewiness was 0.70 kgf. The optimized results are accurate and reliable, which can provide theoretical basis and technical reference for the further development and utilization of functional food of Jiaosu.
- sodium alginate,
- chitosan,
- mulberry Jiaosu,
- cross-linking,
- edible gel

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References

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