Abstract:To develop the optimum formulation of pomelo peel and rose compound jelly using the tea soup made from Phnom Penh Rose as the main raw material and the compound gel composed of Konjac gum and carrageenan as the coagulant. Using sensory scores as evaluation criteria, single-factor experiment and response surface experiment were used to optimize the brewing parameters of rose tea, and then the jelly was prepared by the tea brewed with the optimal parameters. On the basis of one-way experiment, the formulation process of grapefruit peel rose composite jelly was optimized by response surface experiment. The results showed that the optimal tea brewing parameters were: water-tea volume-to-mass ratio of 20:1, brewing temperature of 66℃, and brewing time of 17 min. The optimum parameters for the preparation of jelly were 13% of pomelo peel sauce, 5.4% of xylitol and 1.7% of compound gum. The jelly prepared under these conditions was beautiful in appearance, uniform and smooth in texture, sweet and sour in taste, with obvious and appropriate rose fragrance and pomelo aroma, smooth and delicate in taste, and elastic in texture.