Optimization of the Preparation Process of Cyclocarya paliurus Jelly using Box-Behnken Response Surface Methodology
Using Cyclocarya paliurus,konjac flour,and carrageenan as raw materials and sensory evaluation as indicators,a single factor experiment and Box-Behnken response surface methodology were used to study the preparation formula of Cyclocarya paliurus jelly.The results showed that the optimal formula for Cyclocarya paliurus jelly was 44%for Cyclocarya paliurus tea soup,1.0%for compound gum,11%for mannitol,and 0.15%for potassium chloride.The color of the Cyclocarya paliurus jelly was yellow brown,the appearance was crystal clear,the texture was uniform and smooth,the taste was elastic and resilient,the sour and sweet taste was moderate,and the Cyclocarya paliurus aroma was rich.
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