Study on Simulated Food Flowers

On the basis of gelling characteristics of gulcomannan, etc., the raw and supplementary material of simulated food flower were researched; The effect of pigment, essence, emulsifying agent and β-cyclodextrin, xanthan, carrageenan on color, aroma and plasticity of simulated food flower was also studied by means of L₉(3⁴) orthogonal test. The simulated effects of the samples were evaluated as an index to optimize processing parameters, and then a simulated food flower with healthy function was obtained by means of molding. Eventually, the result showed that: the simulated food flower using gulcomannan as raw material, capsicum red pigment as supplementary material; using the best concentration of 0.3% of pigment, 0.3% of essence and 0.1% of emulsifying agent, and the best compound proportion of 0.75% β-cyclodextrin , 0.75% xanthan and 0.375% of carrageenan can have great appearance and good color and aroma.