关键词: 沙棘, 魔芋胶, 果冻, 正交试验

Abstract: This study developed a functional gel food with sea-buckthorn as the main base material based on the concept of homology of medicine and food. Through processes such as blending, mixing and boiling, and filtering, a new sea- buckthorn-konjac composite jelly was developed. Based on sensory evaluation, single-factor experiments were used to explore the effects of the addition amounts of sea-buckthorn juice, sweeteners and dietary fiber blend, and compound gum on the quality of the jelly. On this basis, the optimal formula was determined through orthogonal experiments. The results showed that the primary and secondary order of factors affecting the sensory quality of the jelly was the addition amount of sea-buckthorn juice, the addition amount of compound gum, and the addition amount of sweeteners and dietary fiber blend. The optimal formula for sea-buckthorn-konjac jelly was 12% sea-buckthorn juice, 2.2% compound gum（11.53% of konjac）, 9.2% sweeteners and dietary fiber blend, a pH value of 3.01, and the soluble solid content 13.00g/100g, the reducing sweeteners and dietary fiber blend content 0.10g/100g, and the fat content 1.74g/100g. This study established the optimal formula parameters for the new sea-buckthorn-konjac jelly through a multi-index comprehensive evaluation system, providing a new technical path for the high-value utilization of characteristic plant resources.

Key words: sea-buckthorn, konjac gum, jelly, orthogonal test