Abstract: In this paper, a kind of natural nutritional jelly sweets with Lingnan flavor was studied. First, gelatin and pectin were mixed to achieve better gel performance and higher gel melting point; then Pericarpium citri reticulatae oleoresin, Amomum villosum oleoresin and wampee pulp sludge with Lingnan flavor were added to obtain unique flavor and appearance; in addition, emulsifiers such as sucrose ester with different HLB values were used to resolve the problems related to foaming, transparency and wall stickiness. The optimal formula wascomposed of 2.3% gelatin, 1.3% pectin, 0.77% Pericarpium citri reticulatae oleoresin, 0.39% Amomum villosum oleoresin, 5.8% wampee pulp sludge, 0.08% sucrose ester s170 and 0.19% sucrose ester s1570. The jelly candy prepared using this formula revealed high melting point, unique flavor, moderate elasticity and flexibility and crystal clear appearance.

Key words: jelly candy, Pericarpium citri reticulatae oleoresin, Amomum villosum oleoresin, wampee, stickiness