The effects of compound gel on the edible and gel properties of pig skin jelly were studied. Gel strength, water holding capacity, melting point and comprehensive sensory score of pig skin jelly were investigated by D-optimal mixture design. Design Expert software was used to analyze and establish regression equations to study the interaction among gels and their impact on the quality of product. The optimal formula was carrageenan of 22.6% (mass fraction), konjac of 60%, and gellan gum of 17.4%. In addition, the gel strength, water holding capacity, melting point and sensory score of the optimized pig skin jelly were 435.27g, 87.12%, 54.2°C and 4.21, respectively, consistent with the predicted values. Therefore, it is feasible to improve the quality of the skin jelly by adding compound gel, which has certain significance for reducing production cost.
LI Junhong
,
LI Hongjun
,
HU Xinying
,
LI Xue
,
ZENG Lingying
,
HE Zhifei
. Optimization of crystal jelly formula by D-optimal mixture design[J]. Food and Fermentation Industries, 2019
, 45(20)
: 149
-156
.
DOI: 10.13995/j.cnki.11-1802/ts.021158
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