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

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.