Science and Technology of Food Industry

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Volume 42 Issue 6
Mar.  2021
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LI Xiang, SONG Hongyang, ZHAO Cunchao, SHENG Jun, TAO Liang, TIAN Yang. Development of a Special Passion Fruit Jelly Product[J]. Science and Technology of Food Industry, 2021, 42(6): 159-165. DOI: 10.13386/j.issn1002-0306.2020070081
Citation: LI Xiang, SONG Hongyang, ZHAO Cunchao, SHENG Jun, TAO Liang, TIAN Yang. Development of a Special Passion Fruit Jelly Product[J]. Science and Technology of Food Industry, 2021, 42(6): 159-165. DOI: 10.13386/j.issn1002-0306.2020070081
shu

Development of a Special Passion Fruit Jelly Product

  • 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;

  • 2. Yunnan Key Laboratory of Biological Big Data Institute, Kunming 650201, China;

  • 3. Engineering Research Center for Drug and Food Homologous Functional Food, Kunming 650201, China

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  • Received Date: July 08, 2020
  • Available Online: March 15, 2021
    Graphical Abstract
    • Abstract
  • Sensory scores were used as evaluation indicators, in order to evaluate the product quality, the influence of different parameters on the product quality was studied by single factor experiment. The optimal formula of the product was designed and optimized through the response surface experiment. The results showed that the best formula of passion fruit jelly were 100% of the additive amount of passion fruit juice, 22%of the additive amount of passion fruit peel, the mass ratio of compound sweetener granulated sugar to honey was 3:1, and the added amount of compound sweetener was 15%.The mass ratio of composite gel carrageenan to konjac glucomannan was 2:1, and the added amount of composite gel was 0.6%.By processing passion fruit jelly neat shape, transparent and golden, it had good elasticity, bite strength and full flavor, and the sensory score was 91.17 various microbial indicators were in line with the national standards, it is a nutritious, healthy and safe new leisure food, it provides some theoretical basis for the development of passion fruit industry and new food development.
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