{'fraction_non_alphanumeric': 0.03967168262653899, 'fraction_numerical': 0.019151846785225718, 'mean_word_length': 4.951219512195122, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Research of the Production Technics of Buckwheat Tea Amorphophallus Konjac Health Jelly

The production process of buckwheat tea and konjac jelly was studied using tartary buckwheat tea and konjac powder as raw material by the single factor experiment and response surface method, combined with sensory evaluation and physicochemical index. The optimal production parameters were tea and water ratio of 1 ∶50(g /m L), tartary buckwheat tea juice 57 %, sugar amount 20 %, gel(konjac powder, xanthan gum,carrageenan =2 ∶ 3 ∶ 1, mass ratio) dosage 1.0 %, and potassium chloride 0.1 %. The results showed that the jelly has a uniform color, delicate texture, unique flavor, and has a certain nutritional value and health care function.