Study on processing technology of ginger and jujube jelly by microwave

TPA characteristics,gel strength and sensory quality were used as the main evaluation indicators for researching the microwave processing technology of the ginger and jujube jelly.Response surface methodology based on a central composite rotatable design,and a quadratic regression model was developed for predicting the microwave conditions for ginger and jujube jelly.The results showed that the delicate,sweet and sour suitable,rich in distinctive flavor of ginger and jujube tasty jelly product was produced under the following conditions: 1.95% concentration of the curdlan,600 W microwave power,9 s microwave time.