Because the main components of carrageenan jelly powder are carrageenan and konjac gum system, the production process of jelly is similar. Basically as follows:
Jelly powder and sugar are pre-mixed. ?
After it is basically uniform, add it into water and heat and stir until it boils.
Stop heating and keep the temperature for 10 minute.
Filter.
Cool to 75-80 degrees Celsius.
Add citric acid, etc.
Fill.
Pasteurization, 75-85 degrees Celsius for 20 minutes.
And cooling to obtain the finished product.
Different kinds of jellies need to be modified, such as absorption and freezing, and may need to be crushed the next day.
When carrageenan is applied to jelly, the following points should be paid attention to:
First, because carrageenan belongs to konjac gum system, its solubility is relatively low, so it should be kept warm. If the heat preservation time is not enough, the dissolution is not complete, and the jelly tastes bad, which will seriously cause the jelly to be tender and not shaped; But at the same time, if the heat preservation time is too long, carrageenan is alkaline or sodium citrate and other buffers are added, deacetylation and denaturation will easily occur, resulting in the phenomenon of "egg drop soup", and jelly may still not be formed. Therefore, it is recommended not to keep warm after boiling in summer, and keep warm after boiling in winter 10min, with spring and autumn in the middle.
Second, because carrageenan is not acid-resistant, the lower the temperature of adding acid, the better, generally at 70℃-80℃ or before filling jelly according to actual technological conditions, otherwise carrageenan will be easily destroyed at higher temperature, affecting the taste. At the same time, it is suggested that citric acid should be dissolved in water before adding it to avoid local over-acidity. Adjusting the pH value is generally not lower than 4, and other colloids should be used for assistance when a more sour taste is needed; Pasteurization will also affect the taste and need to be adjusted according to the actual situation.
The third is filtering. After boiling, the feed liquid is filtered with a sieve, in order to remove insoluble konjac gum particles and get relatively transparent jelly, which can obtain the transparent effect of some high-grade jellies.