The invention relates to
hami melon bright surface jelly
powder. The jelly
powder comprises the following components in parts by weight: 35-40 parts of
maltodextrin, 25-30 parts of white granulated
sugar, 20-25 parts of
maltitol, 15-20 parts of
hami melon powder, 1-1.5 parts of pectine, 0.3-0.5 part of
citric acid, 0.3-0.4 part of
hami melon essence, 0.1-0.15 parts of
sodium citrate, and 0.02-0.04 part of
chlorophyllin copper complex
sodium salt. The hami melon bright surface jelly powder is prepared by compounding and mixing the components. A hami melon bright surface jelly is prepared by the
Hami melon bright-surface jelly powder in a simple, convenient and quick way. Under rapid stirring, the hami melon bright surface jelly powder is slowly added into a fixed amount of hot water with the temperature being more than 80 DEG C, is dissolved in the hot water and uniformly stirred to obtain the hami melon bright surface jelly. The prepared hami melon bright surface jelly has a bright color, after the surface of a cake is coated with the hami melon bright surface jelly, the bright effect of the jelly is obvious, and the color of the jelly is smooth and natural. The
coating effect is good, and after the cake is coated with the jelly, the jelly does not easily run off. The jelly tastes fresh and exquisite, and moderate sour-sweet and has an unadulterated and heavy hami melon
flavor, so that the jelly tempts the
appetite. The hami melon bright surface jelly powder is a powder product, so that the hami melon bright surface jelly is relatively easy to store and keep.