Research on the Technology of Perilla Leaf and Red Grape Jelly Based on Response Surface Optimization
A low-calorie and nutritious jelly was developed using perilla leaves and red grapes as the main raw materials.Sensory evaluation was used as the main evaluation index,and the optimal single-factor addition amount was selected comprehensively,and then the Box-Behnken response surface design was used to optimize the formula.The results showed that the best formula for the preparation of perilla leaf and red grape jelly was as follows:with the total amount of making 100 mL of compound jelly as the standard,the addition amount of red grape juice was 25.5%,the addition amount of perilla leaf water was 10.5%,the addition amount of carrageenan was 2.7%,and the addition amount of xylitol was 5.0%.The compound jelly made with this formula is pink-purple,with the characteristic flavors of red grapes and perilla leaves prominent,moderately sweet and sour,and a delicate taste.
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