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Optimization Design for Enhancing the Jelly Formation Rate of Mesona Chinensis Benth.

Author(s)

Xin Zhang1, Mingke Luo1, Yunfeng Li1, Li Wang2, Xingguang Liu3, Hui Gao1

Affiliation(s)

1Fujian Vocational College of Bio-Engineering, Fuzhou, Fujian, China 2Sanming Inspection and Testing Center, Sanming, Fujian, China 3Wuping Mesona chinensis Benth, Industry Association, Wuping, Longyan, Fujian, China

Abstract

This study aimed to optimize the auxiliary materials required for enhancing the jelly formation rate of Mesona chinensis Benth. First, different thickeners were selected, and a single-factor analysis was conducted to screen potential formulations of composite thickeners that could improve the jelly formation rate of Mesona chinensis Benth. Subsequently, with sensory evaluation score as the key index, an orthogonal experimental design was employed to determine the optimal thickener formulation—one that not only enhances the jelly formation rate but also achieves the optimal sensory quality of the final product. When the jelly formation rate of Mesona chinensis Benth. was set at 1:100, the sensory evaluation results indicated that the optimal thickener formulation for preparing Mesona chinensis Benth. jelly from 25 g of dried Mesona chinensis Benth. was as follows: the mass ratio of coix seed powder to dried Mesona chinensis Benth. was 1:1.5; the addition amount of gelatin with a gel strength of 180 (B) was 5 g; and the addition amount of lotus root starch (C) was 4 g.

Keywords

Mesona Chinensis Benth. Jelly; Jelly Formation Rate; Sensory Evaluation Score; Orthogonal Experimental Design

References

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