Advances in Food Science and Engineering

Download PDF (976.2 KB) PP. 9 - 18 Pub. Date: June 1, 2019

DOI: 10.22606/afse.2019.32001

• Hua Feng
  Key Laboratory of Food Processing Technology and Quality Control in Shandong Province; College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China
• Jinli Zhang
  Key Laboratory of Food Processing Technology and Quality Control in Shandong Province; College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China
• Haoyuan Wu
  Key Laboratory of Food Processing Technology and Quality Control in Shandong Province; College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China
• Peng Wu^*
  Key Laboratory of Food Processing Technology and Quality Control in Shandong Province; College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China
• Xiangyang Li^*
  Key Laboratory of Food Processing Technology and Quality Control in Shandong Province; College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China

Polygonatum jam was used as the main raw material in this experiment, on the basis of the single-factor experiment, the interaction of xylitol, citric acid, CaCl2, low-methoxy pectin was investigated according to Box-Benhnken design. The sensory score and textural properties were used as the indicators to determine the optimum parameters of the 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.

Low-sugar, polygonatum, textural properties, response surface methodology

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