Optimization of Preparation Process of Quinoa-Buckwheat Jelly Based on Fuzzy Mathematical Method
In this paper,buckwheat was used as the main raw material,quinoa instead of traditional edible alkali,and quinoa-buckwheat jelly was prepared.Through response surface experiment and fuzzy mathematics method,color,odor,shape and texture were used as sensory indexes to optimize the production process of jelly.And the texture characteristics of different treatment of jelly were measured.The results revealed that when heating at 75℃for 1 h,the ratio of raw material(buckwheat:quinoa)was 5∶1 g/g,the ratio of liquid to material was 3∶1 mL/g,and the addition amount of compound glue(xanthan gum∶carrageenan∶guar gum mass ratio of 4∶5∶4)was 0.45%.Under these conditions,the gel of the jelly was uniform and the sensory score was 87.Through experimental research,it is expected to provide some reference for the study of coarse grain crops.
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