Manufacturing method of multi-layer jelly

Abstract

The invention relates to the technical field of food processing, and discloses a manufacturing method of multi-layer jelly, which comprises the following steps: preparing jelly liquid: preparing jelly powder with different tastes and colors as required, mixing the jelly powder with water, sugar and a gelling agent, and controlling the transparency of the jelly liquid by adjusting the proportion of the gelling agent; pouring into a mold: pouring the jelly liquid into the mold layer by layer, and solidifying each layer of jelly liquid in a refrigeration environment; interlayer treatment: after each layer of jelly liquid is solidified, coating a transition film to prevent interlayer mixing and enhance interlayer adhesion; and solidification control: carrying out multi-stage cooling to ensure uniform solidification of the jelly layer, and accelerating interlayer solidification by using a solidification accelerator. According to the invention, stable layering and high transparency of the jelly are realized by optimizing the ratio of the gelling agent and temperature control; a vacuum degassing and filtering technology is adopted, so that the purity and the aesthetic property of the jelly are improved; a sodium alginate microcapsule technology is applied, so that multiple taste experience is enhanced, and the taste level is enriched.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for making multi-layer jelly. Background Art

[0002] As a popular snack food, the production technology of jelly is of great significance in the food processing industry. In particular, the production of multi-layer jelly requires not only the visual beauty of the layers, but also good adhesion and structural stability between the layers of jelly. In order to achieve the layered sense and taste of jelly, jelly liquids of different colors and flavors are usually used for layered production, and after multiple pouring and solidification, multi-layer jelly is formed. Such a production method requires precise gelling agent ratio, temperature control and appropriate taste design.

[0003] Some existing multi-layer jelly production methods usually adjust the solidification properties of jelly by mixing gelling agents such as gelatin and agar. During the production process, different layers of jelly liquid are poured into molds layer by layer and refrigerated to solidify. By controlling the solidification time and temperature of each layer of jelly, a clear boundary between layers is ensured.

[0004] However, the existing multi-layer jelly production method has some shortcomings in practical application. First, since bubbles are easily generated in the jelly liquid during the pouring process, effective degassing and filtration treatment is not taken, resulting in poor transparency of the finished jelly, affecting the appearance and texture; second, the adhesion between the layers is weak, and it is easy to delaminate, affecting the structural stability of the jelly; finally, the taste design is relatively monotonous, failing to achieve a multiple taste experience, and failing to bring rich sensory enjoyment to consumers. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention provides a method for making a multi-layer jelly. The present invention achieves stable stratification and high transparency of the multi-layer jelly by optimizing the ratio of gelling agents and temperature control; adopts vacuum degassing and filtration technology to improve the purity and aesthetics of the jelly; through sodium alginate microcapsule technology, the multiple taste experiences of the jelly are enhanced and the taste levels are enriched. At the same time, the interlayer treatment improves the adhesion of each layer, avoids stratification, and improves the quality and eating experience of the jelly as a whole.

[0006] To achieve the above object, the present invention is implemented by the following technical scheme: a method for making multi-layer jelly, comprising the following steps:

[0007] Preparation of jelly liquid: prepare jelly powder of different flavors and colors as needed, mix with water, sugar and gelling agent, and control the transparency of the jelly liquid by adjusting the proportion of the gelling agent;

[0008] Pour into molds: Pour the jelly liquid into the molds in layers, and solidify each layer of jelly liquid in a refrigerated environment;

[0009] Interlayer treatment: After each layer of jelly liquid solidifies, apply a transition film to prevent interlayer mixing and enhance interlayer adhesion;

[0010] Solidification control: multi-stage cooling to ensure uniform solidification of the jelly layers, and accelerate the solidification between layers by using solidification accelerators;

[0011] Taste and flavor design: The sweet and sour taste is adjusted layer by layer in the jelly layer, and juice or spices are introduced through microencapsulation technology to achieve intelligent taste release.

[0012] Preferably, the preparation of the jelly liquid specifically comprises:

[0013] Mix gelatin and agar in proportion, the amount of gelatin in the bottom jelly liquid is 8-12g, and the amount of agar is 1-3g;

[0014] The amount of gelatin used in the middle layer jelly liquid is 6-10g, and the amount of agar used is 3-5g;

[0015] The amount of gelatin used in the top jelly liquid is 4 to 8 g, and the amount of agar used is 4 to 6 g;

[0016] Heat the mixture to 65-75°C, stir until completely dissolved, and then cool the solution to 25-35°C for use.

[0017] Preferably, the pouring into the mold specifically comprises:

[0018] After each layer of jelly liquid is poured into the mold, it is solidified for 15 to 30 minutes in a refrigerated environment at 2 to 6 degrees Celsius;

[0019] Pour the jelly liquid in 2 to 4 times, waiting for 2 to 5 minutes after each pour to ensure that the liquid expands evenly and solidifies.

[0020] Preferably, the interlayer treatment specifically includes:

[0021] After each layer of jelly liquid is completely solidified, a layer of carrageenan solution is evenly applied, and the concentration of the carrageenan solution is 1 to 3 g / L as a transition film;

[0022] After applying the transition film, let it stand for 1 to 3 minutes to ensure that the film is partially solidified.

[0023] Preferably, the coagulation control specifically includes:

[0024] In the initial refrigeration stage, pre-cooling and solidification is carried out at 6-10°C for 15-25 minutes;

[0025] During the secondary refrigeration stage, the temperature is adjusted to 2-6°C and lasts for 30-50 minutes to ensure that the inner and outer layers are evenly solidified.

[0026] Preferably, the solidification accelerator is a 1-3% calcium alginate solution, which is applied to the surface of each layer of jelly liquid and left to stand for 1-3 minutes to accelerate the solidification between the layers.

[0027] Preferably, the mouthfeel and taste design specifically includes:

[0028] Add 0.5-2g / L of citric acid to the bottom jelly liquid to create a sweet and sour taste;

[0029] Gradually reduce the sour taste in the middle layer of jelly liquid and add 5-10g / L of glucose to enhance the sweet taste;

[0030] The sour taste is completely eliminated in the top layer of jelly liquid, leaving only the sweet taste, thus forming a gradual taste change from sour to sweet.

[0031] Preferably, the intelligent taste release specifically includes encapsulating the juice or flavor in sodium alginate microcapsules with a diameter of 0.5 to 2 mm through microencapsulation technology, and embedding the microcapsules in each layer of jelly, so that the capsules rupture and release the juice or flavor when eaten.

[0032] Preferably, the jelly liquid is subjected to vacuum degassing treatment before being poured into the mold, and the degassing environment pressure is -0.6 to -0.8 MPa for 3 to 5 minutes to remove bubbles in the jelly liquid and improve the transparency and texture of the jelly.

[0033] Preferably, when the jelly liquid is cooled to 15-20° C., it is filtered through an 80-120 mesh filter to remove incompletely dissolved impurities to ensure the purity and uniformity of the jelly liquid.

[0034] The present invention provides a method for making multi-layer jelly, which has the following beneficial effects:

[0035] 1. The present invention makes each layer of jelly have good solidification strength and transparency by layering gelatin and agar, combined with precise temperature and time control, thereby ensuring a distinct and beautiful visual effect, while improving the taste and texture of the jelly and ensuring that each layer of jelly is uniform and stable.

[0036] 2. The present invention adopts sodium alginate microcapsule technology, so that the juice or spices embedded in the jelly can be intelligently released when eaten, bringing a multi-level taste experience, so that the jelly not only provides a refreshing taste, but also has interesting and rich taste changes, thereby enhancing the sensory enjoyment of the eater.

[0037] 3. The present invention removes bubbles and impurities in the jelly liquid through vacuum degassing and fine filtration treatment, thereby improving the transparency and purity of the jelly, ensuring the smoothness and texture of the jelly surface, and the finished jelly is more beautiful, has a stable structure, and has a delicate taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 The present invention is a flow chart of the method. DETAILED DESCRIPTION

[0039] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0040] Please see attached Figure 1 The embodiment of the present invention provides a method for making a multi-layer jelly, comprising the following steps:

[0041] Preparation of jelly liquid: prepare jelly powder of different flavors and colors as needed, mix with water, sugar and gelling agent, control the transparency of jelly liquid by adjusting the proportion of gelling agent, and adjust the transparency and solidification speed of jelly by mixing gelatin and agar in different proportions, so that the jelly has distinct layers and more delicate visual effects. At the same time, the dissolution efficiency is improved by temperature control, ensuring the uniformity and taste of jelly liquid;

[0042] Pouring into molds: Pour the jelly liquid into the molds in layers. Each layer of jelly liquid solidifies in a refrigerated environment. Pour the jelly liquid in layers and batches to prevent the jelly from being damaged by pressure during the solidification process, ensure that the structure between layers is stable and transparent and uniform, and improve the overall aesthetics and molding effect of the jelly;

[0043] Interlayer treatment: After each layer of jelly liquid solidifies, a transition film is applied to prevent interlayer mixing and enhance interlayer adhesion. By using the carrageenan transition film, interlayer mixing of the jelly liquid is avoided, the adhesion between the layers is effectively enhanced, the destruction of the jelly stratification effect is prevented, and the appearance quality and stability of the finished jelly are improved;

[0044] Solidification control: Multi-stage cooling ensures uniform solidification of the jelly layer, and accelerates the solidification between layers by using solidification accelerators. Multi-stage cooling can ensure uniform solidification inside and outside the jelly, avoiding structural problems caused by the difference in solidification time inside and outside; the use of solidification accelerators speeds up the solidification speed between layers, effectively shortens the production time of jelly, and improves production efficiency;

[0045] Taste and flavor design: The sweet and sour taste is adjusted layer by layer in the jelly, and juice or spices are introduced through microencapsulation technology to achieve intelligent taste release. By designing different sweet and sour tastes layer by layer, the taste level of the jelly is richer, and there is a progressive experience when eating; the microencapsulation technology adds fun and layering to the jelly, enhancing the consumer's taste enjoyment.

[0046] Please see attached Figure 1 In a preferred embodiment of the present invention, preparing the jelly liquid specifically comprises:

[0047] Mix gelatin and agar in proportion. The amount of gelatin in the bottom jelly liquid is 8-12g, and the amount of agar is 1-3g. Gelatin is an animal protein, which is mainly responsible for the elasticity and flexibility of the jelly, while agar is a plant glue with stronger coagulation power. By mixing these two gelling agents in proportion, a bottom layer structure that is both elastic and stable can be formed. At the same time, the gelatin content of the bottom jelly is higher and the agar content is lower, ensuring that the bottom layer has good support and relatively low transparency, thus providing a stable foundation for the upper layer of jelly. This layer of jelly can not only bear the weight of the upper layer of jelly, but also form a slight blurring effect, making the upper layer of jelly more conspicuous;

[0048] The amount of gelatin used in the middle layer jelly liquid is 6-10g, and the amount of agar used is 3-5g. By increasing the proportion of agar, the solidification speed of the jelly can be accelerated, and the transparency of the jelly can be improved, ensuring that the middle layer jelly can form a clear sense of hierarchy, which contrasts with the lower layer jelly. The slightly lower proportion of gelatin allows the middle layer jelly to maintain a certain elasticity and taste, and not be too hard. The adjustment of the middle layer jelly liquid enhances the transparency of the jelly, highlights the visual effect of clear layers, and maintains a certain elasticity and flexibility, increasing the overall aesthetics and sense of hierarchy of the jelly.

[0049] The amount of gelatin used in the top layer of jelly liquid is 4 to 8 g, and the amount of agar used is 4 to 6 g. The agar content of the top layer of jelly is relatively high, which can solidify quickly and maintain high stability. The reduction of gelatin ensures that the hardness of the top layer of jelly is moderate and can form a uniform overall structure with the lower layer of jelly. In terms of transparency, the high proportion of agar effectively improves the transparency of the top layer, forming a sharp visual contrast with the lower layer. The gelling agent ratio of the top layer of jelly further improves its transparency, forming the most visually impactful display effect, while ensuring a stable combination with the lower layer of jelly and avoiding the destruction of stratification.

[0050] Heat the mixture to 65-75°C, stir until completely dissolved, then cool the solution to 25-35°C for use. Within this temperature range, gelatin and agar can dissolve quickly and form a uniform liquid. Subsequently, cool the heated and dissolved solution to 25-35°C so that the jelly liquid is at a suitable temperature before pouring into the mold. At this time, the jelly liquid will neither overheat and cause the gelling agent to fail, nor solidify prematurely due to low temperature, thereby affecting the smooth progress of the molding operation.

[0051] Please see attached Figure 1 In a preferred embodiment of the present invention, pouring into the mold specifically includes:

[0052] After each layer of jelly liquid is poured into the mold, it is solidified for 15 to 30 minutes in a refrigerated environment at 2 to 6°C. By controlling the refrigeration time at 2 to 6°C, the jelly liquid can be evenly solidified, and the uneven solidification of the inner and outer layers can be avoided, which effectively improves the taste and structural stability of the jelly. At the same time, this solidification time can ensure that each layer of jelly will not be too hard due to too fast solidification, nor will it be unable to support the weight of the upper layer of jelly due to too short a solidification time;

[0053] Pour the jelly liquid in 2 to 4 times, and wait for 2 to 5 minutes after each pour to ensure that the liquid spreads evenly and solidifies. By pouring in batches, the impact force of the liquid generated during pouring can be reduced, and bubbles caused by pouring too quickly, destroying the lower jelly structure or causing inter-layer mixing can be avoided. After each pouring of the jelly liquid, wait for 2 to 5 minutes to ensure that the liquid spreads evenly and solidifies initially. A short wait allows the poured jelly liquid to gradually spread to the entire mold surface and start the gelation process at the same time, ensuring that the subsequent poured jelly liquid can be evenly integrated without flowing too quickly or causing uneven stratification, thereby improving the quality of the finished jelly.

[0054] Please see attached Figure 1 In a preferred embodiment of the present invention, the interlayer processing specifically includes:

[0055] After each layer of jelly liquid is completely solidified, a layer of carrageenan solution is evenly applied. The concentration of the carrageenan solution is 1-3g / L as a transition film. Within this concentration range, carrageenan can form a thin and stable film layer, which will not affect the taste of the jelly and can also provide good adhesion, thereby effectively isolating the layers of jelly liquid and preventing interlayer mixing, while enhancing the interlayer stability and structural integrity of the jelly;

[0056] After applying the transition film, let it stand for 1 to 3 minutes to ensure that the film layer is partially solidified. By standing for 1 to 3 minutes, the carrageenan solution forms a partially solidified transition film, ensuring that it can both stably isolate the layers of jelly liquid and provide appropriate adhesion, thereby effectively improving the layer clarity and structural strength of the jelly.

[0057] Please see attached Figure 1 In a preferred embodiment of the present invention, the coagulation control specifically includes:

[0058] In the initial refrigeration stage, pre-cooling and solidification is carried out at 6-10°C for 15-25 minutes. Preliminary refrigeration at 6-10°C can effectively avoid premature solidification of the outer layer, ensure that the inner and outer layers enter the initial solidification state at the same time, lay the foundation for subsequent uniform condensation, and improve the stability of the overall structure of the jelly;

[0059] In the secondary refrigeration stage, the temperature is adjusted to 2-6°C for 30-50 minutes to ensure uniform solidification of the inner and outer layers. The temperature of 2-6°C can further accelerate the solidification speed of the jelly inside, ensuring that the jelly is gradually completely solidified from the outside to the inside. The coagulation reaction of gelatin and agar is accelerated at this temperature, which can ensure that the entire jelly structure has consistent coagulation strength and elasticity. By extending the refrigeration time at a lower temperature, the inner and outer layers of the jelly can be completely solidified, avoiding the phenomenon of insufficient or uneven local coagulation, and ensuring that the overall texture and taste of the jelly are more consistent and uniform.

[0060] Please see attached Figure 1 In a preferred embodiment of the present invention, the solidification accelerator is a 1-3% calcium alginate solution, which is applied to the surface of each layer of jelly liquid and allowed to stand for 1-3 minutes to accelerate the solidification between the layers. This concentration can ensure a sufficient solidification speed without affecting the taste and transparency of the jelly. By using a calcium alginate solution of appropriate concentration, the solidification reaction between the jelly layers can be accelerated, the production efficiency can be improved, and the bonding strength and stability between the jelly layers can be ensured, without affecting the transparency and texture of the jelly. The ion exchange reaction between calcium alginate and sodium alginate occurs rapidly, which can effectively shorten the solidification time between the jelly layers and ensure that the structure between the jelly layers is tight and not easy to separate or break, thereby improving the overall strength and quality of the jelly. By controlling the standing time, it is ensured that the calcium alginate solution fully reacts with the gelling agent on the surface of the jelly, which not only accelerates the solidification process of the jelly, but also forms a stable interlayer structure in a short time, thereby improving production efficiency.

[0061] Please see attached Figure 1 In a preferred embodiment of the present invention, the mouthfeel and taste design specifically includes:

[0062] Adding 0.5-2g / L of citric acid to the bottom layer of jelly liquid creates a sweet and sour taste. Controlling it within the range of 0.5-2g / L can ensure that the sour taste is not too strong and affects the overall taste balance. The sweet and sour taste is first reflected in the bottom layer, giving consumers a distinct taste impact, which can effectively stimulate appetite, enhance the overall taste level of the jelly, and lay the foundation for the progressive sweetness of the upper layer of jelly;

[0063] The sour taste is gradually reduced in the middle layer jelly liquid, and 5-10g / L of glucose is added to enhance the sweetness. The middle layer jelly achieves a smooth transition of taste by reducing the sour taste and increasing the sweetness of glucose, giving the consumer a sense of change from sour to sweet, while making the jelly more layered.

[0064] The sour taste is completely eliminated in the top layer of jelly liquid, and only the sweet taste is retained, thus forming a taste gradient from sour to sweet. In the top layer of jelly liquid, the use of citric acid is completely eliminated, and only 5 to 10 g / L of glucose is retained to highlight the pure sweetness. By eliminating the sour taste in the top layer of jelly liquid and retaining an appropriate amount of glucose, the top layer of jelly presents pure sweetness, forming a taste progression from sour to sweet, enhancing the overall taste experience of the consumer and bringing a rich sense of layering.

[0065] Please see attached Figure 1 In a preferred embodiment of the present invention, the intelligent taste release specifically includes encapsulating juice or spices in sodium alginate microcapsules with a diameter of 0.5 to 2 mm through microcapsule technology, and embedding the microcapsules in each layer of jelly. When eating, the capsules break to release juice or spices. The preparation process of the microcapsules includes mixing juice or spices with sodium alginate solution, and then dripping the mixture into a solution containing calcium ions. Sodium alginate reacts with calcium ions to form gel microcapsules with encapsulation. The diameter of the microcapsules should be controlled between 0.5 and 2 mm. This size can ensure that the microcapsules are easy to break and release juice or spices when chewing, and will not affect the overall taste and appearance of the jelly, thereby maintaining the uniform texture of the jelly and providing additional taste stimulation during consumption, increasing the fun and layering of the jelly. By evenly embedding the microcapsules, it is ensured that each layer of jelly can evenly release the encapsulated juice or spices when eating, making the taste experience of the jelly richer and enhancing the layering and aesthetics of the jelly.

[0066] Please see attached Figure 1 In a preferred embodiment of the present invention, the jelly liquid is subjected to vacuum degassing treatment before being poured into the mold, and the degassing environment pressure is -0.6 to -0.8Mpa for 3 to 5 minutes to remove bubbles in the jelly liquid and improve the transparency and texture of the jelly. The pressure of the vacuum equipment is controlled between -0.6 and -0.8Mpa. This negative pressure range can effectively reduce the probability of bubble generation in the jelly liquid, so that the jelly liquid remains stable in a vacuum environment, while ensuring that the gelling agent component will not be affected, ensuring the final taste and structural stability of the jelly, thereby improving the transparency and texture of the jelly, and ensuring the uniformity and aesthetics of the final product. At the same time, by controlling the vacuum degassing time to 3 to 5 minutes, the bubbles in the jelly liquid can be effectively removed, the uniformity and stability of the jelly liquid can be ensured, and an ideal liquid state can be provided for subsequent molding and solidification operations.

[0067] Please see attached Figure 1In a preferred embodiment of the present invention, when the jelly liquid is cooled to 15-20°C, it is filtered through a filter with 80-120 meshes to remove impurities that are not completely dissolved, thereby ensuring the purity and uniformity of the jelly liquid. This temperature range is selected for filtering, mainly to ensure that the jelly liquid maintains moderate fluidity before solidification, but is not too hot to affect the efficiency of the filtering operation. Within this temperature range, the viscosity of the jelly liquid is moderate, which is convenient for passing through the filter, effectively removing tiny impurities in the liquid, and ensuring the uniformity of the jelly liquid. At the same time, the use of a filter with 80-120 meshes can effectively remove insoluble matter and fine particles in the jelly liquid, ensure the purity of the jelly liquid, prevent impurities from affecting the appearance and taste of the jelly, and maintain appropriate filtering speed and efficiency.

[0068] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for making multi-layer jelly, characterized in that: The following steps are involved: Preparation of jelly liquid: prepare jelly powder of different flavors and colors as needed, mix with water, sugar and gelling agent, and control the transparency of the jelly liquid by adjusting the proportion of the gelling agent; Pour into molds: Pour the jelly liquid into the molds in layers, and solidify each layer of jelly liquid in a refrigerated environment; Interlayer treatment: After each layer of jelly liquid solidifies, apply a transition film to prevent interlayer mixing and enhance interlayer adhesion; Solidification control: multi-stage cooling to ensure uniform solidification of the jelly layers, and accelerate the solidification between layers by using solidification accelerators; Taste and flavor design: The sweet and sour taste is adjusted layer by layer in the jelly layer, and juice or spices are introduced through microencapsulation technology to achieve intelligent taste release.

2. The method for making a multi-layer jelly according to claim 1, characterized in that: The preparation of the jelly liquid specifically comprises: Mix gelatin and agar in proportion, the amount of gelatin in the bottom jelly liquid is 8-12g, and the amount of agar is 1-3g; The amount of gelatin used in the middle layer jelly liquid is 6-10g, and the amount of agar used is 3-5g; The amount of gelatin used in the top jelly liquid is 4 to 8 g, and the amount of agar used is 4 to 6 g; Heat the mixture to 65-75°C, stir until completely dissolved, and then cool the solution to 25-35°C for use.

3. The method for making a multi-layer jelly according to claim 1, characterized in that: The pouring mold specifically comprises: After each layer of jelly liquid is poured into the mold, it is solidified for 15 to 30 minutes in a refrigerated environment at 2 to 6 degrees Celsius; Pour the jelly liquid in 2 to 4 times, waiting for 2 to 5 minutes after each pour to ensure that the liquid expands evenly and solidifies.

4. The method for making a multi-layer jelly according to claim 1, characterized in that: The interlayer processing specifically includes: After each layer of jelly liquid is completely solidified, a layer of carrageenan solution is evenly applied, and the concentration of the carrageenan solution is 1 to 3 g / L as a transition film; After applying the transition film, let it stand for 1 to 3 minutes to ensure that the film is partially solidified.

5. The method for making a multi-layer jelly according to claim 1, characterized in that: The coagulation control specifically includes: In the initial refrigeration stage, pre-cooling and solidification is carried out at 6-10°C for 15-25 minutes; During the secondary refrigeration stage, the temperature is adjusted to 2-6°C and lasts for 30-50 minutes to ensure that the inner and outer layers are evenly solidified.

6. The method for making a multi-layer jelly according to claim 1, characterized in that: The solidification accelerator is a 1-3% calcium alginate solution, which is applied on the surface of each layer of jelly liquid and left to stand for 1-3 minutes to accelerate the solidification between the layers.

7. The method for making a multi-layer jelly according to claim 1, characterized in that: The mouthfeel and taste design specifically includes: Add 0.5-2g / L of citric acid to the bottom jelly liquid to create a sweet and sour taste; Gradually reduce the sour taste in the middle layer of jelly liquid and add 5-10g / L of glucose to enhance the sweet taste; The sour taste is completely eliminated in the top layer of jelly liquid, leaving only the sweet taste, thus forming a gradual taste change from sour to sweet.

8. The method for making a multi-layer jelly according to claim 1, characterized in that: The intelligent taste release specifically includes encapsulating juice or flavor in sodium alginate microcapsules with a diameter of 0.5 to 2 mm through microcapsule technology, and embedding the microcapsules in each layer of jelly. When eating, the capsules break and release the juice or flavor.

9. The method for making a multi-layer jelly according to claim 1, characterized in that: Before being poured into the mold, the jelly liquid is subjected to vacuum degassing treatment at a degassing environment pressure of -0.6 to -0.8 Mpa for 3 to 5 minutes to remove bubbles in the jelly liquid and improve the transparency and texture of the jelly.

10. The method for making a multi-layer jelly according to claim 1, characterized in that: When the jelly liquid is cooled to 15-20° C., it is filtered through a filter with 80-120 meshes to remove impurities that are not completely dissolved, thereby ensuring the purity and uniformity of the jelly liquid.

Images