ACID JELLY FOOD FOR DESSERT AND PRODUCING METHOD

摘要

PURPOSE: Method for producing acid jelly that has proper gel strength and texture for dessert and diffuses flavor well even after sterilization process is provided. CONSTITUTION: The producing method of the acid jelly has the following steps: (i) adding a solid mixture of gelling agents, a sequestrant like citric acid and sweetenings to a water solution of liquid fructose or starch syrup and heating with stirring; (ii) forming texture of jelly by adding 0.1-0.6wt% of calcium lactate, calcium sulfate or calcium gluconate right after the completion of hydration of the gelling agent; (iii) adding fruit juice, acidulant, spices and food colors; and then (iv) sterilizing and cooling after charging in a container. The gelling agent is a mixture of 0.2-0.8wt% of capa-carrageenan and Locust Bean Gum, and the produced jelly has pH 3.0-4.0.