以玫瑰茄为主要原料,魔芋粉、卡拉胶、黄原胶、琼脂为主要凝胶剂,通过响应面试验设计研究玫瑰茄果冻的配方和加工工艺.结果表明,最佳配方为:以果冻质量100 g为基准,凝胶剂用量0.5%,白砂糖用量13.5%,2%柠檬酸溶液0.4%,玫瑰茄汁用量3.2%,在该条件下制得的果冻外形完整、弹性适宜、酸甜可口、口感细腻、质地均匀,色泽呈鲜明的红宝石色,有玫瑰茄独特的风味.%Using roselle as the main raw material, konjac flour, carrageenan, xanthan gum, and agar gel as gel, the recipe and processing technique of roselle jelly was investigated by response surface methodology. The results showed that the best formula were as follows:coagulation dosage 0.5%, sugar 13.5%, 2%citric acid 0.4%, and rose ketchup 3.2 % based on 100 g jelly. The prepared jelly had a ruby color, complete shape, proper elasticity, moderate sweet and sour, uniform texture, smooth and delicious taste, and rich sweet roselle flavor.
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