I. Raw Material Selection and Treatment
Raw Material Types
Starch - based: Pea starch (commonly used in traditional jelly, with a delicate texture), mung bean starch (good elasticity), sweet potato starch (soft and glutinous taste), cassava starch (high transparency), etc.
Other Ingredients: Some recipes may add a small amount of alum (to enhance toughness, but dosage must be controlled) and edible alkali (to adjust pH value).
Pretreatment
Starch should be sieved to remove impurities and soaked in clean water until fully dissolved to form a starch milk.
II. Gelatinization Process
Ratio
The starch - to - water ratio is typically 1:5 to 1:8 (e.g., 100g starch mixed with 500–800ml water), adjusted according to the water absorption of the raw material.
A small amount of edible gum (e.g., carrageenan) can be added to enhance toughness.
Heating and Gelatinization
Pour the starch milk into a pot and stir continuously while heating (to prevent clumping). Maintain the temperature at 90–100℃ for 3–5 minutes to ensure complete gelatinization.
Traditional methods use open flame heating, while industrial production often employs jacketed kettles or continuous cooking equipment.
III. Solidification and Shaping
Natural Cooling Method
Pour the gelatinized starch paste into a container and let it stand for 2–4 hours (or refrigerate to accelerate solidification) to form a gel.
Avoid vibration to prevent cracking.
Coagulant Assistance
Some processes use gypsum water (calcium sulfate solution), brine (magnesium chloride), or edible acid (e.g., white vinegar) to promote solidification. Precise dosage control is necessary to avoid excessive firmness.
IV. Post - Treatment and Packaging
Cutting and Packaging
- 脱模 the solidified jelly, cut into cubes, strips, or filaments, and sell directly or vacuum - pack for refrigeration.
Preservation and Storage
Short - term storage: Refrigerate at 2–4℃ for 1–2 days.
Long - term storage: Use pasteurization or add preservatives like potassium sorbate to extend shelf life.
V. Key Technical Points
Temperature Control: Inadequate gelatinization temperature leads to brittle jelly, while excessive heat may damage texture.
Uniform Mixing: Continuous stirring during gelatinization ensures even starch dispersion.
Hygiene Standards: Production environments must meet food safety requirements to prevent microbial contamination.
VI. Common Issues and Solutions
Brittle Jelly: May result from low starch ratio or insufficient gelatinization. Adjust the ratio or extend heating time.
Excessively Firm Texture: Likely due to overuse of coagulants or prolonged cooling. Optimize the formula.
Poor Color: Caused by impure raw materials or improper storage. Use high - quality starch and store in a cool, dark place.
Note: Processes can be adapted for home - scale or industrial production. While core principles remain consistent, equipment and efficiency vary significantly.
For any challenges in jelly production, feel free to contact us. We specialize in starch - based product R&D and innovation.
