DIY jelly powder

Abstract

The invention relates to jelly powder for family self-made jelly. The jelly powder is mainly made from the following components in percentage by weight: 72%-95% of white sugar, 1.2%-3.0% of carrageenan, 1.2%-4.4% of konjaku powder, 1.8%-2.5% of citric acid, 0.1%-0.5% of calcium carbonate, 0%-0.6% of natural / synthetic pigment, and 0%-0.6% of natural / synthetic essence. The jelly powder disclosed by the invention has the characteristic that the jelly powder is instant to dissolve when being brewed with hot water, and the jelly can be made without the operation of adding any other substances; the made jelly has the advantages of being moderate in flexibility, smooth and refreshing in mouth feel, high in transparency, little in water separating amount, low in syneresis, low in production cost and the like; making and storing need to be performed in a cold storage manner or do not need to be performed in the cold storage manner, requirements for solidification conditions are low, besides, the jelly with different shapes and different tastes and added with different fruit substances can also be made according to different personal preferences.

Description

Technical field [0001] The invention relates to a convenient and fast home-made jelly (DIY) jelly powder. Background technique [0002] Jelly is a kind of snack food that has emerged in recent years. It is made from Western-style table desserts with modern recipes, techniques, and packaging. According to the survey results of the children's consumption market in five major cities of Beijing, Shanghai, Guangzhou, Chengdu and Xi'an, 80% of children usually like to eat jelly, and nearly 80% of children’s parents often buy jelly, and their monthly expenditure on jelly More than hundreds of dollars. Various flavors of jelly are popular on the market, such as orange, lime and strawberry flavors. Because this snack food is crystal clear, bright and diverse in color, delicate and smooth in taste, sweet and refreshing, unique in flavor, and has a certain nutritional value, it is suitable for all seasons and can be used as desserts, pastry decorations and collocation with beverages. It ...

AI Technical Summary

Problems solved by technology

However, most jelly powders need to add a certain amount of white sugar in proportion when making jelly, and need to be heated and boiled during the production process, and the taste of the product is far worse than that of industrially produced jelly, which has not been accepted by consumers.