Optimization of Low-Sugar Polygonatum Jam Production Process by Response Surface Methodology

Abstract

Polygonatum jam was used as the main raw material in this experiment, on the basis of the single-factor experiment, the interaction of xylitol, citric acid, CaCl2, low-methoxy pectin was investigated according to Box-Benhnken design. The sensory score and textural properties were used as the indicators to determine the optimum parameters of the low-sugar polygonatum jam. The results showed that the ideal parameters to product low-sugar polygonatum jam were as follows: xylitol 9.28%, citric acid 0.05%, CaCl2 0.51%, and low-methoxy pectin 1.02%. The sensory index of verification experiment was 95.7 which was basically consistent with the theoretical value 95.1.

Induction of adventitious buds and establishment of an efficient regeneration system in Polygonatum cyrtonema Hua

“…plant has not only high medicinal value, but also edible, ornamental, beauty and other functions. In addition, some researchers had studied the food made with P. cyrtonema, and the results showed that its main ingredient was polygona-polysaccharose, and they believed that this composition could also be added into some functional food as an additive [Feng et al 2019, Yelithao et al 2019.…”