Detailed Explanation of the Processing Technology and Making Method of Ginger Juice Jelly

Ginger juice jelly is rarely seen on the market, probably because manufacturers fear increased costs. In fact, it can add one more variety to jelly, and it can sell well in both summer and winter; it only increases the cost of ginger juice.

The processing technology is as follows:

1. Raw material handling: First use tender ginger as the raw material. After washing and peeling, crush and pulp it in a pulping machine. Because tender ginger is used, a small amount of water may be added appropriately during pulping.

2. Filtering to obtain ginger juice: Use manual pressure filtration to remove the residue, then heat the ginger juice to boiling and set aside for use. The ginger residue can be used to make seasoning powder.

3. Gel body handling: Use agar as the gelling agent. Soak it in 20 times its amount of water in advance and gradually heat to dissolve it into a uniform colloid. The amount of agar used is 0.8-1%, add 10% ginger juice; use 1% sodium cyclamate, 5-8% granulated sugar, 0.4% citric acid; 0.05% potassium sorbate, and boil the mixed liquid.

4. Filling cups: Small plastic cups are used as the packaging method. After filling, cover and heat-seal.

5. Sterilization: 100°C for 5 minutes.

6. Cool and freeze to form, and it is called ginger juice jelly, with the flavor of ginger and a slight spicy taste.

In addition, the small cups of jelly of various colors on the market are formulated jelly and have little nutritional value; some even contain only sweeteners and no granulated sugar. This article adds some ginger juice, so it is not a formulated jelly and differs in flavor and nutrition.