Optimization of Processing Technology of Passion Fruit and Strawberry Jelly and Its Sensory Evaluation
[Objective]The optimal processing technology of passion fruit and strawberry compound jelly was explored,and the taste and quality of jelly was improved to meet the demand of customer,which provided a reference for actual producing and processing compound jelly.[Method]A compound jelly with passion fruit and strawberry flavor was developed by using passion fruit and strawberry concentrated pulp to prepare compound juice concentrated pulp,using anhydrous citric acid and white sugar as accessories,and using agar,carrageenan and xanthan gum as compound gel.Meanwhile,the processing technology was optimized by single factor and orthogonal test.[Result]The optimum additive amount of compound juice concentrated pulp(Mpassion fruit concentrated pule∶Mstrawberry concentrated pulp=1∶3),compound gel(Mxanthan gum∶Mcarrageenan∶Magar=1∶2∶1),anhydrous citric acid and white sugar were 9%-11%,1%-1.2%,0.02%-0.04%and 2.5%-3.5%,respectively.The additive amount of compound gel had the greatest effect on the sensory quality of passion fruit and strawberry jelly(7.3),followed by the additive amount of white sugar(5.7),compound juice pulp(5.0)and anhydrous citric acid(4.3).The optimum formula of compound jelly included 9%compound juice pulp,1.1%compound gel,0.03%anhydrous citric acid and 3%white sugar,and the comprehensive sensory score was 95.[Conclusion]Under the optimal conditions of 9%compound juice pulp+1.1%compound gel+0.03%anhydrous citric acid+3%white granulated sugar,the passion fruit and strawberry jelly has the typical flavor of passion fruit and strawberry,without impurities or bubbles,but has moderate hardness and sweetness,and is full of elasticity and chewiness.
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