PJB-2024-634
Research on the Processing Technology of Compound Jelly
Ganlin Dai
Abstract
Through the screening of color-protecting agents for Actinidia arguta, the optimal extraction process for Syrianga reticulata subp. amurensis flowers was determined using single-factor experiments and orthogonal experiments. The formula parameters of the compound jelly were determined and optimized by single-factor experiments and response surface experiments. The best color-protecting effect was obtained when the addition amount of Vc was 0.05%. The optimal extraction process for Syringa reticulata subp. amurensis flowers was as follows: the ratio of material to water was 1:50 (g/mL), the extraction time was 40 minutes, and the extraction temperature was 95°C. Under these conditions, the extraction rate was 346.067 ± 4.119 mg/g, the content of free amino acids was 1.387 ± 0.029%, and the content of polyphenols was 31.011 ± 0.527 mg/g.The gel agent for the compound jelly was as follows: the addition amount was 1.4%, and the mass ratio of carrageenan to konjac gum was 4:1. The optimal formula for the compound jelly was as follows: the addition amount of Actinidia arguta pulp was 31%, the addition amount of the extract of Syringa reticulata subp. amurensis flowers was 16%, the addition amount of sugar was 12%, and the addition amount of citric acid was 0.15%. Under these process conditions, a compound jelly with rich taste, unique flavor, and lustrous appearance was developed.
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