Extraction and cake preparation of polysaccharide from Raspberry ( Rubus chingii Hu)

Inner ebullition extraction ( IEE) was applied in extraction of polysaccharide from Raspberry ( Rubus chingii Hu) , influences of extraction temperature, ratio of liquid to solid, and extraction time were calculated in the optimization.When the extraction conditions were 80℃ of extraction temperature, 10 ∶1 of liquid feed ratio, 10 min of extraction time, the polysaccharide yield was 5.62%.Besides, raspberry polysaccharide cake was also made, and the effect of ingredients on the cake quality were calculated. The optimum formula was as follows, per gram of raspberry polysaccharide was dissolved in 10 m L water, and 0.12 g of carrageenan, 8g of sugar, 1.5g of modified starch were added, the mixture was then baked in 55℃ for 24h; cake prepared under this condition had good chewiness, bright outlook, and special taste, the sensory score was 78.