Science and Technology of Food Industry

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Volume 43 Issue 17
Aug.  2022
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XU Su, YAO Shaolu, LIU Yuze, et al. Optimization of Preparation Processing of Starchy Roxburgh Rose Gel Soft Sweet by Response Surface Analysis[J]. Science and Technology of Food Industry, 2022, 43(17): 240−247. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110372.
Citation: XU Su, YAO Shaolu, LIU Yuze, et al. Optimization of Preparation Processing of Starchy Roxburgh Rose Gel Soft Sweet by Response Surface Analysis[J]. Science and Technology of Food Industry, 2022, 43(17): 240−247. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110372.
shu

Optimization of Preparation Processing of Starchy Roxburgh Rose Gel Soft Sweet by Response Surface Analysis

  • 1.

    School of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550005, China

  • 2.

    School of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, China

  • 3.

    School of Miraculous Sciences, Guizhou Medical University, Guiyang 550004, China

  • 4.

    Guizhou Chuhao Agricultural Science and Technology Development Co., Ltd., Liupanshui 553000, China

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  • Received Date: November 30, 2021
  • Available Online: June 28, 2022
    Graphical Abstract
    • Abstract
  • Roxburgh rose juice, lotus root starch and sucrose were taken as the raw materials, the taste, fragrance, color and texture were taken as the indicators of sensory test, the optimal processing and recipe of starchy roxburgh rose gel soft sweet were investigated by the single factor experiment and response surface analysis. The single factor experiment demonstrated that the optimal application amount of roxburgh rose juice, lotus root starch and sucrose were 44%, 26% and 20%, respectively. In addition, the optimal heating time was 20 min. The response surface analysis proved that the optimal recipe of starchy roxburgh rose gel soft sweet was as followings: The amount of roxburgh rose juice was 39%, the amount of lotus root starch was 22% and the amount of sucrose was 19.36%. Furthermore, the optimal heating time of starchy roxburgh rose gel soft sweet was 19.93 min. The starchy roxburgh rose gel soft sweet, which was produced by the above optimal processing method and recipe, had the moderate sweet and sour degrees and the special roxburgh rose and lotus root starch flavor, at the same time, the starchy roxburgh rose gel soft sweet had the high elasticity and low viscosity. The starchy roxburgh rose gel soft sweet achieved 91.3 scores in the sensory test. Compared with the National Food Safety Standards of China (GB 17399-2016) and Confectionery Gel Confectionery Domestic Trade Industry Standards of China (SB/T 10021-2017), the sensory characteristics, physicochemical indexes (drying loss and the amount of reducing sugars) and microbiological indicators (total number of bacterial colonies, colibacillus and pathogenic bacterias) of the product meet the requirements of the above standards.
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