The osmanthus and Siraitia grosvenorii were used as raw materials to create a jelly. The effects of thickeners and water retaining agents on sensory quality, gel properties and bleeding ability of the jelly were studied. The formula including thickener and humectant of the jelly was optimized by orthogonal test, with sensory quality, gel properties and bleeding ability as the evaluation index. The results showed that the optimized formula of thickener was carrageenan 0.8%, kgm 0.5%, locust bean gum 0.3%. And the optimized formula of humectant was high maltose 4%, trehalose 2% and NaH2PO4 0.5%. The prepared product was sweet, elastic and rich in flower fragrance. Also it had relative high water retaining capacity.

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