Formulation Optimization of the Gel Food with Brasenia schreberi

Based on sensory evaluation and water loss rate,a new functional gel food of Brasenia schreberi was developed by single factor experiment,simplex lattice method and response surface optimization methodology to explore the optimum ratio of Brasenia schreberi,Trapa bispinosa powder,Pueraria lobata starch,water chestnut starch,sugar concentration and agar powder. The optimum formula were as follows:(100 mL water as standard,percentage was the proportion of water)Brasenia schreberi 7.29%,Trapa bispinosa powder 2.54%,Pueraria lobata starch 0.62%,water chestnut starch 0.20%,sucrose 6.74% and agar powder 1.88%. Under this condition,the sensory score of the product was 78.58,and the water loss rate was 3.70%,overall score was 0.93. The product had a smooth and tender taste,moderate softness and hardness,and strong smell of Trapa bispinosa and Brasenia schreberi.