Abstract:

Kudzu powder was the major raw material, and carrageenan, konjac flour and xanthan gum were used as the gelling agents to investigate processing technology of kudzu health jelly. A simplex-lattice mixture design was used to determine the optimal ratio of compound gelling agents and the optimal formula of kudzu powder health jelly through single factor and orthogonal experiments. Results indicated that the optimal ratio of compound gelling agents was 50.1%: 23.7%: 26.2% of konjac gum, carrageenan, and xanthan gum. A homogeneous, tasty jelly product with the largest gel strength was produced from kudzu powder-water at a ratio of 1/15 and the addition of 0.5 g/100 mL compound gelling agent, 7.0 g/100 mL sucrose and 0.3 g/100 mL citric acid.

Key words: kudzu powder, compound gelling agents, jelly, technology