Red wine chocolate jelly

Abstract

The invention discloses a red wine chocolate jelly and the preparation method thereof. The red wine chocolate jelly contains the red wine chocolate jelly and a chocolate coating. 0.2-0.4g of carrageenin, 0.1-0.2g konjac glucomannan, 0.05-0.1g locust bean gum, 6-10g sugar, 0.05-0.15g citric acid and 0.05-0.1g of potassium chloride carry out dissolution, heat preservation, and homogenate with hot water of 75-85 DEG C; when the mixture is cooled to about 55 DEG C, 6-10g of red wine is added, then the mixture is well stirred and put into a model; a specified volume of chocolate is weighed, and lecithin with mass ration of 0.3-0.5% is added to the chocolate to cause the chocolate to melt and is fully stirred to cause the lecithin is to be even distributed in chocolate; the clotted jelly is coated with chocolate with the thickness of 1-2mm; the bottom of a jelly mould is flapped slightly to discharge bubbles in chocolate; chocolate is condensed to solid by quickly cool, then the mould is sealed. The jelly of the invention does not contains alien pigment and is a first jelly with the coating of chocolate; the color of the jelly all comes from color of red wine and configuration state is novel.

Description

A Red Wine Chocolate Jelly technical field The invention relates to a jelly and a preparation method thereof, in particular to a red wine chocolate jelly and a preparation method thereof. Background technique The current situation of jelly products: Most of the commercially available jellies are characterized by flavor, which can be basically divided into fruity jelly and milky jelly. There are also a small number of jellies that feature health care functions, such as aloe vera jelly, high calcium jelly, green tea jelly, etc. And its manufacturing method is still the manufacturing method of traditional jelly, lacks the participation of new element and the innovation on structure. The general jelly manufacturing method is mainly to add sugar and water to heat and boil to make sugar water, then add food coloring and jelly powder and stir evenly, then pour it into a container, put it in a refrigerator after cooling, and then eat it. However, this ordinary jelly only has th...

AI Technical Summary

Problems solved by technology

To overcome the gap in the prior art that alcoholic beverages are applied to jelly, the flavor of a single jelly cannot be diversified, and the structure of jelly is single.