Jelly is a fun and delicious dessert that can be enjoyed at any time of the day. If you are new to jelly-making, don't worry, we've got you covered. In this article, we will provide you with a healthy and easy jelly recipe and a comprehensive guide on how to make jelly from jelly powder. We will also share some tips and tricks to ensure that your jelly turns out perfect every time.
Before we dive into the jelly recipe, let's take a look at the ingredients that you'll need:
Always read the instructions on the package before starting. Jelly powder comes in a range of different concentrations, and it is essential to follow the directions for the specific product you are using.
Now that we've covered the basics, let's move on to the healthy and easy jelly recipe.
Bahan | Tingkat Penggunaan |
Jelly Powder | 0.50%-0.80% |
Gula Putih | 16%-18% |
Syrup (optional) | 10% |
Asam Sitrat | 0.35% |
Natrium Sitrat | 0.15% |
Kalium Sorbat | 0.02% |
Acesulfame | 0.04% |
Sodium Cyclamate | 0.04% |
Rasa & Warna | Sesuai |
Distilled Water | Add water to 100% |
No. | Sub-Processes | Executive Standard |
1 | Material Preparation | Prepare all materials |
2 | Mix the jelly powder with 20% of the white sugar | |
3 | Boil | Add the syrup and the remaining 80% sugar to a container, add distilled water to it, add the mixture of jelly powder and sugar with constant stirring, heat to boil, and keep warm for 3-10 min, rehydrate (make up for evaporated water) |
4 | Acid Preparation | Add citric acid and sodium citrate to twice the amount of warm water (The amount of warm water is twice the amount of acidifier), dissolve, and stir well |
5 | Adjust Acidity (Ph Adjustment) | Dissolve the potassium sorbate and sweeteners ( sodium cyclamate, acesulfame) separately in a little warm water in advance, and prepare the flavors and colors. When the temperature of the solution is reduced to about 65°C, add the sweeteners, potassium sorbate, flavors, and colors. Finally, add the prepared acid, stir evenly while adding, and keep pH levels no lower than 3.6-3.8. Fill and seal. |
6 | Sterilization | Sterilize at 85°C for 15 minutes, then cool down. |
Now that you have a basic understanding of how to make jelly from jelly powder, it’s an easy jelly recipe, right? But easy does not equal success.
Now, let's share a few tips and tricks that will help you get the perfect jelly every time.
When choosing jelly powder, there are various levels of transparency, texture, quality, and pricing to consider, choose one that's suitable for your needs and taste.
Be sure to measure your jelly powder accordingly. The amount of jelly powder differs based on the desired consistency, it is important to measure it exactly as directed.
Because the jelly powder mainly belongs to the "carrageenan - konjac gum" system, the solubility of konjac gum is relatively low, so you need to pay special attention to the temperature and heating time.
If the temperature is too low or the heating time is too short, the powder can not be completely dissolved, the jelly taste is not good, or worse, it will cause the jelly is very tender and unshaped.
However, if the heating temperature is too high and the time is too long while adding a buffer such as sodium citrate, then the carrageenan is easy to have an alkaline taste and deacetylation denaturation, resulting in the phenomenon of "egg soup". The final jelly may still be unshaped.
Therefore, it is recommended not to keep warm after boiling in summer, 10min after boiling in winter, and between the two in spring and autumn.
Carrageenan is not acid-resistant, the lower the temperature when adding acid the better, generally at 60-80 ℃ before filling jelly or according to the actual process conditions, otherwise the high temperature is likely to destroy the carrageenan gel, affecting the taste.
At the same time, it is recommended to add citric acid after it is dissolved in water, so as not to cause local over-acid.
pH is the key, if the pH is too high, the product taste is poor and has a short shelf life; if the pH is too low, the product taste is also poor, and the gel is easily destroyed;
The gel strength of carrageenan decreases with the increase of acidity, the pH value of jelly should not be lower than 3.6, preferably 3.6-3.8;
Other colloids should be added for a more acidic taste.
It will also affect the taste, which needs to be adjusted according to the actual situation
After boiling, use a sieve to filter the liquid, the purpose is to remove the insoluble konjac gum particles, to obtain relatively transparent jelly, this can be done to get some high-grade jelly transparent effect.
Be patient and allow the jelly to set overnight in the refrigerator. This will ensure that the jelly is properly set and has a smooth texture.
Making jelly is simple, quick, and enjoyable. With this easy jelly recipe and tips, you will be able to make the most delicious jelly ever. Don't be afraid to experiment with different flavors and colors to make your perfect jelly. Remember, practice makes perfect, so keep trying until you perfect your jelly-making skills.
Singkatnya, bubuk jeli vegan adalah tambahan yang berharga bagi dunia alternatif vegan. Produk ini menawarkan cara yang mudah dan serbaguna untuk membuat produk jeli yang ramah vegan tanpa mengorbankan rasa dan tekstur. Seiring dengan semakin populernya bubuk jeli vegan, produk ini akan terus ada, dan banyak manfaatnya yang menjadikannya pilihan tepat bagi siapa saja yang ingin membuat pilihan makanan yang lebih sehat dan ramah lingkungan.
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Looking for a reliable and high-quality jelly powder supplier? Look no further than us! We pride ourselves on delivering top-notch products and services to our customers. Contact us today and explore the endless possibilities of our jelly powder!
Hubungi tim kami
Jelajahi Dunia Bubuk Jeli Vegan
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