The invention discloses pitaya jelly and a preparation method. The pitaya jelly is prepared from the following components in parts by weight: 10-15 parts of pitaya juice, 3-5 parts of grape juice, 5-10 parts of jelly particles, 5-10 parts of raisins, 0.2-0.3 part of
gellan gum, 0.2-0.3 part of
carrageenan, 10-15 parts of
sugar and 0.1-0.3 part of
malic acid. 55 to 70 parts of
distilled water; thejelly particles are prepared from crushed pitaya seeds,
carrageenan,
konjac glucomannan,
sugar,
malic acid and
distilled water. According to the pitaya jelly and the preparation method thereof provided by the invention, during preparation, the pitaya seeds are ground into crushed pitaya seeds and are prepared into small-particle jelly particles, so that the surface
fiber structure of the pitaya seeds is opened, the release of nutritional ingredients in the pitaya seeds is facilitated, and the absorption of
arachidonic acid rich in the pitaya seeds by a
human body is promoted, the jelly is beneficial to promoting neuroendocrine, accelerating growth of hippocampal neuronal cells, enhancing memory and prolonging the preservation time of
arachidonic acid and other nutritional ingredients in pitaya, and
nutrient substances are more effectively utilized.