Journal of Food Technology and Preservation

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Research Article - Journal of Food Technology and Preservation (2019) Volume 3, Issue 1

Optimization of low-sugar polygonatum jam production process by response surface methodology.

Polygonatum jam was used as the main raw material in this experiment, on the basis of the singlefactor experiment, the interaction of xylitol, citric acid, CaCl2, low-methoxy pectin was investigated according to Box-Benhnken design. Took the sensory score and textural properties as indicators to determine the optimum parameters of making low-sugar polygonatum jam. The results showed that the ideal parameters to product low-sugar polygonatum jam were as follows: xylitol 9.28%, citric acid 0.05%, CaCl2 0.51%, and low-methoxy pectin 1.02%. The sensory index of verification experiment was 95.7 which was basically consistent with the theoretical value 95.1. It revealed that the result optimized by response surface analysis is instructive.

Author(s): Feng Hua, Zhang Jinli, Wu Peng

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