Optimization of Grapefruit and Osmanthus fragrans Honey Compound Jelly Formula by Response Surface Method
In this study,a composite jelly was prepared using grapefruit as the primary raw material,supplemented with Osmanthus fragrans honey,debitter,composite gel,and sweetener.The formula of grapefruit and Osmanthus fragrans jelly was optimized by single factor and response surface methodology with sensory evaluation scores serving as the response variable.The results showed that the sensory evaluation score of jelly was the highest at the conditions of 1.6%osmanthus honey,1.5%composite gel,and 20%white sugar.The resulting product exhibited a vibrant color,a neat appearance,a sweet and sour taste,a delicate texture,and no impurities.The physical,chemical,and microbial indices of the jelly all met national standards.The results can provide some reference for the development of new food related to grapefruit and jelly.
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