Sweet potato starch and konjac flour were selected as the main raw materials,and the sensory score and texture parameters were used as the experimental indicators.The effects of sweet potato starch addi-tion,konjac flour addition,heating temperature and heating time on the sensory and texture of the product were investigated through single factor test,and the orthogonal test was selected to optimize the formula and technology of konjac jelly.The results showed that the best formula of the product was(based on the product quality):sweet potato starch 16 g/100 g,konjac flour 0.5 g/100 g,purified water 83.5 mL.The best technological con-ditions were:heating temperature 100℃,heating time 11 min,the prepared jelly product was fine,smooth,elastic,non-sticky,and had good texture characteristics,with a comprehensive score of 87.4 points.
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