Optimization of the Formula of Choerospondias axillaris Compound Gel Jelly

Abstract

Choerospondias axillaris compound gel jelly was made with wild jujube, compound gum and white granulated sugar as the main raw materials. Orthogonal experiments were carried out on the basis of single factor experiments, and sensory score, separated water ratio, hardness, elasticity and chewability were used as quality evaluation indexes. The test results showed that the best formulation of Choerospondias axillaris compound gel jelly was: The content of compound glue was 1.2% (k-carrageenan:konjac gum:locust bean gum=3:2:3), the pulp content of Choerospondias axillaris was 10%, the content of white granulated sugar was 10%. Under this formula, the Choerospondias axillaris compound gel jelly had a milky white color and a slightly reddish orange color. It had the unique flavor of Choerospondias axillaris, with delicate taste and soft hardness. The sensory score, separated water ratio, hardness, elasticity and chewability were 89, 2.69%, 3024.156 g, 0.890 mm and 1107.223 mJ, respectively.

Keywords

• pulp of choerospondias axillaris
• gel jelly
• formula optimization
• textural properties
• separated water ratio