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《Journal of Fuqing Branch of Fujian Normal University》 2016-05
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Processing Technology of Compound Jelly of Purple Sweet Potato and Amorphophallus Konjac

MA Tengfei;Lin xueting;WANG Lixia;DENG Ronhua;Ningde Vocational and Technical College;Department of Biological Science and Technology,Minnan Normal University;Fujian Agriculture and Forest Universty;  
Using purple sweet potato and amorphophallus konjac as the main raw material, the production and process technology of the compound jelly of purple sweet potato and amophophallus konjac is studied. Through a combination of the single factor experiment and response surface method(RSM), the effects of compound glue ratio, composite thickening agent amount, purple sweet potato extracts amount, sugar amount and citric acid amount on the textual qualities and sensory qualities of the said compound jelly are investigated. An optimal formula has been obtained. The results show that the best formula is as follows: composite thickening agent(konjac gum: carrageenan: xanthan gum=3:1.5:1)1.0%, purple sweet potato extracts accounts for 28%, sugar takes up 14% and added citric acid constitutes 0.12%. Under the optimal formula, the jelly attains the flavor of purple sweet potato and tastes moderately sweet and sour, demonstrates uniform color, has appropriate flexibility, suitable firmness and is chewy.
【Fund】: 福建省宁德市科技计划项目(20130071、20110175);; 宁德职业技术学院科技发展基金项目(ZR2013YY05)
【CateGory Index】: TS255.43
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