FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 661-664.

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Preparation of A New Compound Jelly Drops Made by Ginger and Honeysuckle

 ZHANG  Ke-Mei,   Li-Rong-Ze   

  1. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China
  • Online:2006-10-15 Published:2011-11-16

Abstract: The article introduces a way to make a kind of compound jelly drops with the raw materials of the concentrated liquid of ginger and honeysuckle, white-sugar, glucose, xanthan gum, gelatin, agar and so on. The optimal formulation is obtained. The jelly drops prepared is transparent, burnishing and soft with moderate and expuistite taste, and unique flavor is transparent and burnishing. Its tissue is soft, its taste is moderate and exquisite, and its flavor is unique.

Key words:  , ginger; honeysuckle; gels; jelly drops;