Optimization of the production process of inulin scented tea jelly

A novel functional inulin scented tea jelly was developed by adding inulin and edible chrysanthemum,which was based on the traditional process of jelly. According to the sensory,the effects of factors on the quality of inulin scented tea jelly were determined by single factor and orthogonal experiments,the contributions for the quality were potassium chloride,mixed gel,citric acid and sugar in sequence. The results showed that the ratio of components in the complex gum was 3:5:2(inulin/xanthan gum/konjac powder). Meanwhile,the optimal formula of inulin scented tea jelly was chrysanthemum water 100 mL,complex gum 1.0 g/100 mL,citric acid 0.06 g/100 mL,potassium chloride 0.08 g/100 mL and sugar 4.0 g/100 mL. The jelly product was uniform in texture,ingood appearance and had floral flavor and other characteristics.