Jelly powder for preparing fruit jelly

Abstract

The invention relates to jelly powder for preparing fruit jellies. The jelly powder mainly comprises the following ingredients in percentage by weight: 45 to 55 percent of locust bean gum, 15 to 40 percent of xanthan gum, 10 to 20 percent of Konjak powder, and 5 to 15 percent of sodium citrate. The fruit jelly made from the jelly powder has the advantages of moderate elasticity, smooth taste, high transparency, low free water content, low dehydrated contraction, low consumption, low production cost and the like, and does not need cold preservation during preparation and storage, and have low requirements on jelling conditions.

Description

technical field [0001] The invention relates to a jelly powder for preparing jelly. Background technique [0002] Jelly is also known as jelly. Because of its crystal clear appearance, bright and diverse colors, delicate and smooth taste, sweet and moist taste, and certain nutritional value, it is deeply loved by consumers and has become popular all over the country in recent years. . The raw materials for jelly production are mainly white sugar, jelly powder, citric acid, essence, etc. Calculated by adding 15% of white sugar, each jelly with a weight of 15 grams can generate 8.93 kcal of heat in the body, while the daily heat energy of ordinary adults The supply is about 2500 kcal, so the proportion of heat generated in the body is extremely low, and it is a healthy food with low heat and high dietary fiber. [0003] The jelly powder used to make jelly on the market usually uses agar, gelatin, pectin, etc., but the jelly gel made of agar is strong and brittle, has poor el...

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Problems solved by technology

[0003] The jelly powder used to make jelly on the market usually uses agar, gelatin, pectin, etc., but the jelly gel made of agar is strong and brittle, has poor elasticity, and has serious syneresis, which requires a large amount of use and high production costs; The disadvantage of using gelatin is that the freezing point and melting point are low, and refrigeration is required for production and storage; and the disadvantage of using pectin is that it needs to add high concentration of sugar and low pH to solidify, which brings limitations to production

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