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Orthogonal Optimization Design for the Preparation of Mesona Jelly

Author(s)

Xin Zhang1,*, Weiqing Cheng1, Xingguang Liu2, Yunfeng Li1, Mingke Luo1

Affiliation(s)

1Fujian Vocational College of Bio-engineering, Fuzhou, Fujian, China 2Wuping County Mesona chinensis Benth Industry Association, Wuping, Longyan, Fujian, China *Corresponding Author.

Abstract

This study focuses on the optimization of preparation methods and ingredient ratios for a medicinal and edible Mesona chinensis Benth. Jelly. Using sensory evaluation scores as indicators, single-factor analysis was conducted to determine the preparation methods and optimal ingredient ratios for successful jelly formation. The optimized preparation method, based on sensory evaluation scores, is as follows: 50g of dried Mesona chinensis Benth., 5 kilogram of water, and 14g of alkali. The mixture undergoes two rounds of boiling and filtering, with the plant juice being squeezed out and combined with the filtrate. The combined filtrate is then brought to a boil again and maintained at a gentle simmer while a pre-prepared edible canna flour solution is slowly added in a clockwise direction. The ratio of dried Mesona chinensis Benth. to edible canna flour is 1:1.3.

Keywords

Mesona chinensis Benth Jelly; Preparation; Orthogonal Design

References

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