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jelly stabilizer:
Make the jelly good transparency, high strength, good taste
name | percentage(%) |
White sugar | 10-15 |
Jelly powder | 0.3-0.5 |
malic acid | 0.02 -0.05 |
Lemon acid | 0.15-0.2 |
essence | Q.S. |
pigment | Q.S. |
Neotame(200) | 0.03-0.05 |
Nisin | 0.03 |
water | To 100 |
Using method:
suggested jelly stabilizer used in an amount of 0.3-0.5%, the more quantity,the higher strength and toughness.
after weighing,stir with cold water , the jelly powder does not have the agglomeration.
Add sugar and heated to boiling (95-100 ° C) ,heat preservation for 5-10 minutes, uniform mixing when heating.
After heating,direct filtration by using 80-100 mesh, can get the transparent clarification glycine solution.
Directly adding acid, Neotame, essence and pigment at 65-70 °C,make the pH value not less than 3.7-3.8.Then filling.Sealing after the completion of a mold.
Pasteurization:sterilization 15-30 minutes in warm liquid,make the center temperature 85 °C.After sterilization, packaging and get a finished product.
fruit pulp jelly stabiliser(thickener/emulsifier)