Study on the Preparation Technology of a Red Pitaya Jelly
This study used red pitaya as the raw material to develop jelly.The effects of different concentrations of gelatin,konjac gum,carrageenan,xanthan gum,Acacia senegal and locust bean gum on the strength and taste of jelly gel were measured.It was determined that the best effect was obtained when the ratio of xanthan gum and konjac gum was 1∶1.Based on the sensory evaluation table,the optimal range of compound gum,sweetener,and citric acid addition was determined through single factor experiments.Through the orthogonal optimization experiment,the factors influencing the sensory score of jelly were konjac gum＞xanthan gum＞citric acid＞siraitin.The optimal addition levels of xanthan gum,konjac gum,siraitin and citric acid were 0.650％,0.650％,0.035％and 0.250％respectively.According to the optimal data,make jelly,sterilize in cans,and test the finished product:soluble solid content was 21 g/100 g,transparency is moderate,water separation rate was 0.49％,total bacterial count was 32 CFU/g,no coliform group was detected,and mold and yeast count was 14 CFU/g.
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