The Development Process of Xylo-Oligosaccharide Prebiotic Hawthorn and Mulberry Jelly
With hawthorn juice and mulberry juice as the main raw materials,adding xylo oligosaccharides and compounding gel agents,we developed the xylo oligosaccharide prebiotic hawthorn mulberry jelly.Using sensory evaluation as the evaluation criterion,the influence of various factors on the taste and flavor of jelly was studied through orthogonal experiments based on single factor experiments.The results showed that the optimal formula was 40%hawthorn juice,13%mulberry juice,15%oligosaccharides,and 1.6%compound gum.The oligosaccharides probiotic hawthorn mulberry jelly prepared under these conditions has the characteristics of crispy and tough taste,unique flavor,and rich nutrition,which can provide consumers with a nutritious and healthy jelly.
xylo-oligosaccharidehawthornmulberryjellyorthogonal test
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