Optimization of Cornus Officinalis-Yam Jelly Production Process by Central Composite Design Response Surface Methodology

OBJECTIVE To optimize the production process of Cornus officinalis-Yam jelly by using central composite design response surface methodology. METHODS On the basis of single factor experiments, the orthogonal experiments were designed by central composite design. Response surface methodology was used to optimize the production process parameters of konjac gum to carrageenan ratio, citric acid concentration, stevioside concentration and mixed gum concentration, which were verified by experiments. RESULTS The optimum production process parameters of Cornus officinalis-Yam jelly were as follows:3.26:1 of konjac gum to carrageenan ratio, 0.40% citric acid, 0.10% stevioside, 1.0% mixed gum. CONCLUSION Response surface methodology is feasible to optimize the processing technology of Cornus officinalis-Yam jelly.