Research on the Production Process and Optimization of Low-Calorie Rice Wine and Wolfberry Jelly
In this paper,rice wine and wolfberry mixture were used as the main raw materials and erythritol was used as a sweetener to develop a unique rice wine and wolfberry low-calorie jelly.The sensory score of jelly was used as an indicator,and the jelly production formula process was optimized by single factor and orthogonal test.The optimal jelly formula process was obtained as follows:1.2%lemon juice,0.9%mixed gum(carrageenan∶konjac flour∶locust bean gum in a ratio of 2∶2∶1),16%erythritol,and 5%rice wine and wolfberry mixture(rice wine juice∶wolfberry juice in a ratio of 2∶3).The jelly has the aroma of rice wine and unique wolfberry flavor,uniform color,smooth and elastic taste.
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