RESEARCH ON PROCESSING OF GRASS JELLY DRINK

Abstract

Grass jelly (Mesona chinensis Benth) is an ideal, natural, safe and healthy food material with abundant nutrients and special health functions. Therefore, many researches on grass jelly products have been conducted in recent years. This paper considers some effects of technological parameters on the quality of canned grass jelly drink. The result of this study showed that the ratio of water to grass gelly 20:1, additional starch content 5% (w/v) of the liquid extract, and sterilization at 120 °C in 10 minutes provide suitable grass jelly drink product. The studied product has good organoleptic properties and sterilization standards, ensuring food safety for consumers.
Key words: Grass jelly drink, processing, starch, sterilization