| 摘要 |
PURPOSE:To prepare black tea jelly having high transparency and good palatability, by using carrageenan as a gelling agent, and black tea extract and saccharides as main row materials. CONSTITUTION:Liquid containing black tea extract liquid and saccharides is heated at >=60 deg.C, added with carrageenan to obtain a sol, filled in a container, and cooled to obtain the product. The amount of the carrageenan is 1.0-1.8wt% of the product. The carrageenan is the kappa-type one or a mixture of kappa- type and iota-type at a ratio of 95:5-75:25. As an alternative method, the jelly can be prepared by mixing dried and powdered black tea extract, carrageenan powder, saccharides, flavors, etc., adding hot water to the powdery mixture, and cooling the resultant sol. |
