Studying On Processing And Quality Control Of West Lake Longjing Tea Jelly

Jelly is a kind of gel food made via fusion,blend,filling,sterilization and cooling,using water,sugar and thickening agent as raw material.Jelly is favored by consumers and enjoyed by people of all ages in current market because of its sparkling and crystal-clear appearance,soft slippery,crisp and tasty mouth feel,as well as fresh and sweet aroma.In this research,konjac glue,carrageenan and West Lake Longjing tea are used as main raw materials to produce a new green tea jelly by the orthogonal experiment method.The results indicated that,the best ratio of carrageenan to konjac glue is 3:2,the total dosages of the mixture of tea juice,carrageenan and konjac glue,sugar,citric acid,salt and KCl,45%,0.7%,14%,0.15%,0.20%,and 0.08%respectively.Under the optimum conditions,the jelly tastes soft slippery with tea aroma.The texture properties of jelly have a correlation with its sensory quality.In this effort,the texture properties of jelly sample were studied via orthogonal experiment,and comparatively analyzed with sensory evaluation.Specifically,the effect of components' amounts in formula including plural gel,tea extraction,citric acid and white granulated sugar on jelly's rigidity,coherency,elasticity,viscidity and chewiness were verified.The results suggested that the plural gel had the most significant influence on the rigidity,coherency,viscidity and chewiness of jelly texture.This work provided the basis for developing tea-jelly,and particularly the correlation analysis between texture properties and sensory quality in this research was beneficial to reduce human factor during quality evaluation,and also in favour of setting up production standard in commercial production.HACCP system was applied to the production of West Lake Longjing tea jelly.Based on the processing technology,every process was hazard analysised from the biology,chemistry,physics and three critical points were determined.Furthermore,a table of HACCP plan was set up,which can meet the need of quality safety control in the production of West Lake Longjing tea jelly.