| abstract |
The invention belongs to the technical field of food, and in particular relates to a process for making sorghum jelly. Each component is weighed according to the following mass percentages: 4-6% of compound rubber powder, 13-16% of white granulated sugar, 0.3-0.4% of citric acid, sorghum particles 5-6%, water to make up 100%; citric acid is dissolved in part of water to obtain a citric acid solution; fully mix the compound rubber powder and white sugar, add water to dissolve, add citric acid solution, mix well, and heat in a water bath at 95-98°C To dissolve, cool to near room temperature, add sorghum granules, stir slightly, cool to room temperature, and sterilize to obtain finished sorghum jelly. The process of the invention develops new grain jelly products and enriches the types of grain jelly. |