Slurry-exploded jelly and preparation method thereof

Abstract

The present invention relates to an exploded jelly comprising: a core material comprising a first colloid composition such that the core material has a first texture; the core material is wrapped with the middle layer, and the middle layer comprises a second colloid composition, so that the middle layer has a second texture; the middle layer is coated with the wrapper, the wrapper comprises a third colloid composition, so that the wrapper has a third texture, the first texture, the second texture and the third texture are different from one another, texture difference is formed, and the pulp explosion taste is generated during eating. In addition, the invention also relates to a preparation method of the explosion jelly. According to the invention, breakthrough taste innovation is realized, a three-layer structure of the core material, the middle layer and the skin material is adopted, and through differential texture design, a consumer can break the wrapping layer during chewing, so that the core material is instantly released in the mouth, and unique slurry explosion experience is formed.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of healthy snack products, and more particularly, relates to a burst fruit jelly and a preparation method thereof. BACKGROUND

[0002] Jelly is a popular food, and its preparation process has been relatively mature. Traditionally, the production of jelly is mainly based on the gelation properties of colloids. Common colloids such as carrageenan, gelatin, sodium alginate, etc. play a key role in jelly production. Take carrageenan as an example, it is a polysaccharide sulfate calcium, potassium, sodium, ammonium salt extracted from red algae seaweed, which can be dissolved in water after heating, and when the temperature decreases, the molecules interact to form a three-dimensional network structure, thereby solidifying the jelly system into shape. The specific production process is usually as follows: first, mix an appropriate amount of colloid with water, stir at a certain temperature (generally 60-85°C) to dissolve the colloid fully, and form a uniform colloid solution; then, add sugar, fruit juice, pigment, essence and other raw materials, adjust the pH value according to product requirements to optimize the taste and flavor of the jelly; then, filter the mixed liquid to remove possible impurities; then, pour the filtrate into a specific mold; finally, cool or other solidification methods (such as natural cooling after pasteurization) to shape the jelly. During the whole process, factors such as temperature, raw material ratio and processing time have important influence on the final quality of the jelly, including texture, taste, transparency, etc. For example, too high temperature or too long heating time may cause hydrolysis of the colloid, affecting the gel strength and stability of the jelly; and improper raw material ratio may cause imbalance of sweetness and acidity of the jelly, resulting in poor taste.

[0003] With the increasing demand of consumers for food taste diversity and innovative experience, a batch of jelly products with improved structure or taste have appeared in the market, including after-dinner jelly, mousse jelly and fruit jelly, with specific technical solutions and features as follows:

[0004] After-dinner jelly: The after-dinner jelly is a single gel structure as a whole, with a gel network formed by agar as the main body, uniformly wrapping oligosaccharides and fruit juice components. Its texture is relatively soft and smooth, mainly to provide a refreshing taste after meals. However, this single structure lacks taste levels and special experiences such as burst. That is, due to the use of single agar gel structure and the addition of only oligosaccharides and fruit juice to adjust the taste, this structural design makes it lack of change in taste, and since there is no combination of different texture levels, it cannot provide consumers with a rich taste experience, nor can it provide a novel experience such as burst. Long-term consumption can easily cause taste fatigue in consumers, making it difficult to meet the market demand for diversified and innovative jelly products.

[0005] Mousse jelly: The mousse jelly has a two-layer structure, both layers are milk-based gels, and the upper and lower layers use different milk-based raw materials. The two layers are naturally combined by the viscosity of the colloid, and the overall texture is delicate and smooth, with a certain milk aroma. However, the texture difference between the two layers is small, only the taste is different, and the explosion effect cannot be achieved, and the richness and impact of the taste are insufficient. That is, although a two-layer structure is adopted, both layers are milk-based gels with small texture differences, and only the taste is different. This structure leads to insufficient richness in the taste level, and since the two layers have similar textures, a strong taste impact cannot be formed, and the explosion effect cannot be achieved. For consumers who pursue new and unique taste experiences, the attractiveness is insufficient, limiting the product's competitiveness in the market.

[0006] Fruit jelly: The fruit jelly is composed of a continuous phase formed by a colloid and fruit particles dispersed therein. The colloid continuous phase provides the overall shape and basic taste of the jelly, with a Q texture; the fruit particles act as a dispersed phase, increasing the chewiness. However, the combination of fruit particles and colloid is loose, and they are easily separated from the colloid during consumption, and the texture difference between the two is not significant enough to form a strong taste change similar to explosion. That is, the structure of the fruit jelly is a colloid continuous phase wrapped around fruit particles, and the fruit particles are loosely combined with the colloid. This makes it easy for fruit particles to separate from the colloid during consumption, and the texture difference between the two is not significant enough. Since the combination is not tight and the texture difference is small, it is not possible to form a strong taste change similar to explosion, which cannot provide consumers with a unique taste experience, making it difficult to stand out among numerous jelly products.

[0007] The above-mentioned existing jelly products have attempted to improve the structure or taste, but all have obvious technical shortcomings: either limited to a single gel structure, with a lack of taste levels; or although a multi-layer or multi-phase structure is adopted, the texture difference between the structures / phases is small and the combination is not tight, and the explosion experience of "rapid release of core material after biting through a certain level" cannot be achieved. This technical status leads to a serious homogenization of jelly products in the market, making it difficult to meet the needs of consumers for "unique taste" and "multi-dimensional experience", and limiting the competitiveness of jelly products in the leisure food market.

[0008] Therefore, developing a new jelly technology that achieves an explosion effect through differentiated texture design has become a key direction to solve the current industry pain points. SUMMARY

[0009] In view of the shortcomings of the prior art, the present application aims to create a new jelly product, which achieves a rich taste level upon biting, especially explodes in the mouth, providing consumers with an unprecedented unique experience, solving the problem of single taste and lack of innovation of existing jelly products, through a unique three-layer structure design, each layer using different formulations and textures.

[0010] To solve the above technical problems or achieve the above purposes, the present application adopts the following technical solutions:

[0011] According to an aspect of the present application, there is provided a burst pulp jelly, comprising:

[0012] a core material, the core material comprising a first gel composition, so that the core material has a first texture;

[0013] an intermediate layer, the intermediate layer being wrapped outside the core material, the intermediate layer comprising a second gel composition, so that the intermediate layer has a second texture;

[0014] a skin material, the skin material being wrapped outside the intermediate layer, the skin material comprising a third gel composition, so that the skin material has a third texture,

[0015] wherein the first texture, the second texture and the third texture are different from each other, forming a texture difference, so that a burst pulp taste is generated when eaten.

[0016] In an embodiment of the present application, the first gel composition comprises the following contents of gel: xanthan gum 0.04-0.4 g / kg, pectin 1.6-2 g / kg, guar gum 1.2-1.6 g / kg, sodium citrate 0.4-0.8 g / kg; the second gel composition comprises the following contents of gel: xanthan gum 0.315-0.945 g / kg, carrageenan 0.945-1.575 g / kg, gellan gum 1.26-1.89 g / kg, konjac powder 0.315-0.945 g / kg, white granulated sugar 0.945-1.575 g / kg, potassium chloride 0.63-1.26 g / kg; the third gel composition comprises the following contents of gel: xanthan gum 0.75-3 g / kg, carrageenan 2.25-4.5 g / kg, gellan gum 0.75-3 g / kg, konjac powder 2.25-4.5 g / kg, white granulated sugar 2.25-5.25 g / kg, potassium chloride 0.75-3 g / kg.

[0017] In an embodiment of the present application, at least one of the gel compositions in the first gel composition, the second gel composition or the third gel composition can be replaced by one or more of gelatin, sodium alginate, agar and locust bean gum.

[0018] In an embodiment of the present application, the pH value of the core material is further adjusted by adding edible acid and adding a calcium source, so that the core material has the first texture; the pH value of the intermediate layer is further adjusted by adding edible acid and adding a calcium source, so that the intermediate layer has the second texture; the pH value of the skin material is further adjusted by adding edible acid and adding a calcium source, so that the skin material has the third texture.

[0019] In an embodiment of the present application, the pH value of the core material, the intermediate layer and the skin material is adjusted to 2-4 by adding edible acid.

[0020] In one embodiment of the present application, the first texture comprises: hardness 6.33±0.58g, adhesiveness 15.45±0.88, cohesiveness 0.73±0.02, friability 1.67±0.58, springiness 1.04±0.11, chewiness 4.01±1.01, gumminess 3.63±0.56, and viscosity 2.33±0.58; the second texture comprises: hardness 474±1.41g, adhesiveness 230.54±49.41, cohesiveness 0.215±0.02, friability 355±8.49, springiness 42.72±29.81, chewiness 4413.7±3407.6, gumminess 99.79±10.13, and viscosity 58±9.9; and the third texture comprises: hardness 42.5±0.71g, adhesiveness 28.33±3.5, cohesiveness 0.19±0.01, friability 28±4.24, springiness 8.99±6.85, chewiness 75.35±60.6, gumminess 8.19±0.49, and viscosity 12.5±0.71.

[0021] In one embodiment of the present application, the edible acid comprises citric acid monohydrate, malic acid, or citric acid anhydrous.

[0022] In one embodiment of the present application, the calcium source comprises calcium lactate, calcium gluconate, or calcium carbonate.

[0023] According to another aspect of the present application, there is provided a method for preparing the explosive fruit jelly as described above, comprising the following steps:

[0024] Core preparation: the first gel composition is mixed with water, granulated sugar, sugar syrup, and auxiliary materials, and stirred and dissolved to form a core having a first texture;

[0025] Intermediate layer preparation: the second gel composition is mixed with water, granulated sugar, sugar syrup, and auxiliary materials, and stirred and dissolved to form an intermediate layer having a second texture;

[0026] Skin preparation: the third gel composition is mixed with water, granulated sugar, sugar syrup, and auxiliary materials, and stirred and dissolved to form a skin having a third texture, the first texture, the second texture, and the third texture being different from each other, thereby forming a texture difference;

[0027] Combination and molding: the intermediate layer is wrapped outside the core, and the skin is wrapped outside the intermediate layer, and then cooled and shaped to obtain a jelly product having a three-layer structure and an explosive fruit taste when eaten.

[0028] In one embodiment of the present application, in the preparation of the core material, the pH value is adjusted by adding edible acid and a calcium source is added, so that the core material has a first texture; in the preparation of the intermediate layer, the pH value is adjusted by adding edible acid and a calcium source is added, so that the intermediate layer has a second texture; in the preparation of the skin material, the pH value is adjusted by adding edible acid and a calcium source is added, so that the skin material has a third texture.

[0029] The technical solution provided by the present application has the following advantages compared with the prior art:

[0030] The present application realizes a breakthrough in taste innovation. The present application adopts a three-layer structure of core material, intermediate layer and skin material, and through differential texture design (soft and easy to flow core material, intermediate layer protection and support for core material, and skin material with toughness and hardness), the consumer can break the wrapping layer when chewing, so that the core material is released instantly in the mouth, forming a unique "bursting" experience, which is completely different from the single smoothness of traditional after-dinner jelly and the limitation of only taste difference without taste impact of mousse jelly. At the same time, relying on the regulation of different colloid compositions, pH value and calcium source addition, each layer forms significant texture difference, and builds a natural transition from softness to moderate support to toughness, bringing rich and memorable multi-dimensional eating experience, avoiding the defects of fruit jelly that the fruit pulp and colloid are separated and the texture difference is not significant.

[0031] The present application has strong texture controllability and stability, and is suitable for diversified production needs. Through three core means of colloid type selection, pH value adjustment and calcium source addition, the texture parameters of each layer can be flexibly adjusted, for example, the cohesiveness of the core material is significantly improved after acid adjustment, and the adhesiveness of the intermediate layer is greatly enhanced after calcium addition. The production party can adjust the formula according to market demand without changing the core equipment, reducing the product iteration cost; at the same time, a plurality of control experiments clearly show the quantitative influence of each factor on the texture, providing accurate data support for production parameter control, avoiding the texture unevenness and taste fluctuation caused by experience-based operation in traditional jelly production, ensuring the batch stability of the product and reducing the rate of unqualified products.

[0032] The present application has high compatibility and strong competitiveness. The raw materials used in the present application are commonly used in the food industry and meet the safety standards, the supply chain is mature and the cost is controllable, and it does not need to rely on scarce raw materials; the preparation process is compatible with the traditional jelly production line, and only the mold and parameter control logic need to be adjusted for large-scale production, without the need for large-scale equipment modification, shortening the technology landing period. In the market, the design of "bursting + three-layer taste" forms significant product differentiation, which can break the homogenization competition pattern of the jelly market, help brands establish unique labels and improve the premium space, and can also be expanded to children's nutritional snacks, ambient circulation snacks and other scenes through formula adjustment, further expanding the application boundary of jelly categories. BRIEF DESCRIPTION OF DRAWINGS

[0033] The accompanying drawings, which are incorporated herein and constitute part of the specification, illustrate embodiments consistent with the present application and, together with the description, further serve to explain the principles of the application.

[0034] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the accompanying drawings needed to be used in the description of the embodiments or the prior art will be briefly introduced. Obviously, for those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative effort.

[0035] Figure 1 A brief structural schematic diagram of a burst pulp jelly provided in an embodiment of the present application is shown;

[0036] Figure 2 A flowchart of a preparation method of a burst pulp jelly provided in an embodiment of the present application is shown;

[0037] Figure 3 A graph of the influence of colloid types on the texture of core material in a preparation method of a burst pulp jelly provided in an embodiment of the present application is shown;

[0038] Figure 4 A graph of the influence of pH value adjustment on the texture of core material in a preparation method of a burst pulp jelly provided in an embodiment of the present application is shown;

[0039] Figure 5 A graph of the influence of calcium source addition on the texture of core material in a preparation method of a burst pulp jelly provided in an embodiment of the present application is shown;

[0040] Figure 6 A graph of the influence of colloid types on the texture of intermediate layer in a preparation method of a burst pulp jelly provided in an embodiment of the present application is shown;

[0041] Figure 7 A graph of the influence of pH value adjustment on the texture of intermediate layer in a preparation method of a burst pulp jelly provided in an embodiment of the present application is shown;

[0042] Figure 8 A graph of the influence of calcium source addition on the texture of intermediate layer in a preparation method of a burst pulp jelly provided in an embodiment of the present application is shown.

[0043] In the drawings, 1 represents core material, 2 represents intermediate layer, and 3 represents skin material. DETAILED DESCRIPTION

[0044] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the accompanying drawings needed to be used in the description of the embodiments or the prior art will be briefly introduced. Obviously, for those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative effort.

[0045] In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application. However, it will be apparent to one skilled in the art that the present application can be practiced without the specific details set forth in this description. In other instances, well-known methods have not been described in detail in order to avoid unnecessarily obscuring the present application.

[0046] As shown in Figure 1 The present application provides a burst jelly, comprising:

[0047] a core 1, the core 1 comprising a first gel composition, so that the core 1 has a first texture;

[0048] an intermediate layer 2, the intermediate layer 2 being wrapped outside the core 1, the intermediate layer 2 comprising a second gel composition, so that the intermediate layer 2 has a second texture;

[0049] a skin 3, the skin 3 being wrapped outside the intermediate layer 2, the skin 3 comprising a third gel composition, so that the skin 3 has a third texture,

[0050] wherein the first texture, the second texture and the third texture are different from each other, forming a texture difference, so that a burst mouthfeel is generated when eaten.

[0051] The present application realizes a breakthrough in taste innovation. The present application adopts a three-layer structure of core, intermediate layer and skin, and through differential texture design (soft and easy to flow core, intermediate layer protecting and supporting the core, and skin with toughness and hardness), the consumer can break the wrapping layer when chewing, so that the core is released instantly in the mouth, forming a unique "burst" experience.

[0052] In the above embodiment, the first gel composition (gel combination A) comprises the following contents of gel: xanthan gum 0.04-0.4 g / kg, pectin 1.6-2 g / kg, guar gum 1.2-1.6 g / kg, sodium citrate 0.4-0.8 g / kg; the second gel composition (gel combination B) comprises the following contents of gel: xanthan gum 0.315-0.945 g / kg, carrageenan 0.945-1.575 g / kg, gellan gum 1.26-1.89 g / kg, konjac powder 0.315-0.945 g / kg, white granulated sugar 0.945-1.575 g / kg, potassium chloride 0.63-1.26 g / kg; the third gel composition (gel combination C) comprises the following contents of gel: xanthan gum 0.75-3 g / kg, carrageenan 2.25-4.5 g / kg, gellan gum 0.75-3 g / kg, konjac powder 2.25-4.5 g / kg, white granulated sugar 2.25-5.25 g / kg, potassium chloride 0.75-3 g / kg.

[0053] In the above embodiments, at least one of the colloids in the first, second, or third colloidal composition can be replaced by one or more of gelatin, sodium alginate, agar, and locust bean gum. In this embodiment, other food colloids such as gelatin and sodium alginate can be used to replace part of the existing colloids, and the proportions can be adjusted experimentally to achieve a similar textural effect.

[0054] In the above embodiments, the core material 1 is further modified by adding edible acid to adjust the pH value and adding a calcium source, so that the core material 1 has a first texture; the intermediate layer 2 is further modified by adding edible acid to adjust the pH value and adding a calcium source, so that the intermediate layer 2 has a second texture; the skin material 3 is further modified by adding edible acid to adjust the pH value and adding a calcium source, so that the skin material 3 has a third texture.

[0055] In this embodiment, the present invention can rely on the regulation of different colloidal compositions, pH value, and calcium source addition to form significant textural differences in each layer, constructing a natural texture transition from soft to moderately supportive to resilient, bringing a rich and memorable multi-dimensional eating experience.

[0056] In the above embodiments, the pH value of the core material 1, the intermediate layer 2 and the skin material 3 is adjusted to 2-4 by adding edible acid.

[0057] In the above embodiments, the first texture includes: hardness 6.33±0.58g, adhesion 15.45±0.88, aggregation 0.73±0.02, fragility 1.67±0.58, elasticity 1.04±0.11, chewiness 4.01±1.01, adhesiveness 3.63±0.56, and tack 2.33±0.58; the second texture includes: hardness 474±1.41g, adhesion 230.54±49.41, aggregation 0.215±0.02, and fragility 35. 5±8.49, elasticity 42.72±29.81, chewiness 4413.7±3407.6, adhesiveness 99.79±10.13, tackiness 58±9.9; the third texture includes: hardness 42.5±0.71g, adhesion 28.33±3.5, coagulation 0.19±0.01, fragility 28±4.24, elasticity 8.99±6.85, chewiness 75.35±60.6, adhesiveness 8.19±0.49, tackiness 12.5±0.71.

[0058] In this embodiment, the present invention exhibits strong controllability and stability in texture, adapting to diverse production needs. Through three core methods—colloid selection, pH adjustment, and calcium source addition—the present invention allows for flexible adjustment of the texture parameters of each layer. For example, the coagulation property of core material 1 is significantly improved after acidification, and the adhesiveness of intermediate layer 2 is greatly enhanced after calcium addition. Manufacturers can adjust the formula according to market demand without replacing core equipment, reducing product iteration costs. Simultaneously, the present invention clarifies the quantitative impact of various factors on texture, providing precise data support for production parameter control, avoiding the uneven texture and taste fluctuations caused by experience-based operations in traditional jelly production, ensuring batch stability, and reducing the rate of defective products.

[0059] In the above embodiments, the edible acid includes citric acid monohydrate, malic acid, or anhydrous citric acid. Preferably, the edible acid is citric acid monohydrate.

[0060] In the above embodiments, the calcium source includes calcium lactate, calcium gluconate, or calcium carbonate. Preferably, calcium lactate is used as the calcium source.

[0061] In addition, such as Figure 2 As shown, the present invention provides a method for preparing the popping jelly as described above, comprising the following steps:

[0062] S1. Core material preparation: The first colloidal composition is mixed with water, sugar, syrup and excipients and stirred to dissolve, forming a core material with a first texture;

[0063] S2. Preparation of intermediate layer: The second colloidal composition is mixed with water, sugar, syrup and excipients and stirred to dissolve, forming an intermediate layer with a second texture;

[0064] S3. Leather preparation: A third colloidal composition is mixed with water, sugar, syrup and auxiliary materials and stirred to dissolve, forming a leather with a third texture. The first texture, the second texture and the third texture are different from each other, forming a texture difference.

[0065] S4. Assembly and molding: The middle layer is wrapped around the core material, and then the skin is wrapped around the middle layer. After cooling and shaping, a jelly product with a three-layer structure and a bursting texture when eaten is obtained.

[0066] In the above embodiments, S1 further includes adjusting the pH value by adding edible acid and adding a calcium source, so that the core material has a first texture; S2 further includes adjusting the pH value by adding edible acid and adding a calcium source, so that the intermediate layer has a second texture; S3 further includes adjusting the pH value by adding edible acid and adding a calcium source, so that the leather material has a third texture.

[0067] In the above embodiments, the excipients may include dietary fiber or sodium citrate.

[0068] The above-mentioned technical solutions of the present invention will be described in detail below through specific embodiments.

[0069] The preparation of the bursting jelly product of this invention mainly involves the preparation of the core, middle layer, and outer layer, which are then combined into the final product. This invention achieves different textures and a bursting, juicy texture by adjusting the formula components and proportions of each part.

[0070] The preparation method of the bursting jelly in this embodiment of the invention is optimized as follows:

[0071] (I) Core Material Preparation

[0072] (1) The choice or influence of colloid type (comparison between experimental group 1 and experimental group 2):

[0073] Experimental group 1

[0074] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination A (xanthan gum 0.04-0.4g / kg, pectin 1.6-2g / kg, guar gum 1.2-1.6g / kg, sodium citrate 0.4-0.8g / kg) 3-6g / kg, citric acid monohydrate 2-5g / kg, calcium lactate 0.2-1.5g / kg, dietary fiber 8-14g / kg.

[0075] Texture: Hardness 6.33±0.58g, Adhesion 15.45±0.88, Aggregation 0.73±0.02, Fragility 1.67±0.58, Elasticity 1.04±0.11, Chewing 4.01±1.01, Adhesion 3.63±0.56, Tack 2.33±0.58.

[0076] Experimental group 2

[0077] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination B (xanthan gum 0.315-0.945g / kg, carrageenan 0.945-1.575g / kg, gellan gum 1.26-1.89g / kg, konjac flour 0.315-0.945g / kg, white sugar 0.945-1.575g / kg, potassium chloride 0.63-1.26g / kg) 3-6g / kg, citric acid monohydrate 2-5g / kg, calcium lactate 0.2-1.5g / kg, dietary fiber 8-14g / kg.

[0078] Texture: Hardness 11±0g, Adhesion 8±2.06, Aggregation 0.34±0.02, Fragility 2.5±0.71, Elasticity 0.78±0.32, Chewing 2.87±1.35, Adhesion 3.66±0.23, Tack 2±0.

[0079] like Figure 3 As shown, experimental group 1 used colloidal combination A (xanthan gum 0.04-0.4 g / kg, pectin 1.6-2 g / kg, guar gum 1.2-1.6 g / kg, sodium citrate 0.4-0.8 g / kg), and experimental group 2 used colloidal combination B (xanthan gum 0.315-0.945 g / kg, carrageenan 0.945-1.575 g / kg, gellan gum 1.26-1.89 g / kg, konjac flour 0.315-0.945 g / kg, white sugar 0.945-1.575 g / kg, potassium chloride 0.63-1.26 g / kg). All other components were the same for both groups, but their textures differed significantly. In particular, the hardness of experimental group 1 (colloid combination A) was 6.33±0.58g and the adhesion was 15.45±0.88, while the hardness of experimental group 2 (colloid combination B) was 11±0g and the adhesion was 8±2.06.

[0080] In comparison, the core material prepared with colloidal combination A has significantly lower hardness. This means that after biting through the middle layer, the resulting core material deforms and flows with almost no additional force, making it easier to "burst" out and deliver an instant taste impact. The core material prepared with colloidal combination B is harder, more like traditional jelly, and the bursting sensation is weaker. The adhesion of the core material prepared with colloidal combination A is almost twice that of the core material prepared with colloidal combination B. High adhesion means that the core material is more "sticky" and adheres more easily to the palate and teeth. When the core material bursts out, this high adhesion prolongs the residence time of flavor substances in the mouth, enhances flavor release, creates a rich and enveloping "burst" sensation, and enhances the intensity and duration of the experience. Therefore, the various textural parameters of the core material prepared with colloidal combination A (low hardness, high adhesion) perfectly match the physical characteristics of easy flowability and strong flavor release required for a "burst" sensation. The core material prepared with colloidal combination A is significantly superior to the core material prepared with colloidal combination B in key indicators, providing the optimal solution for achieving a "burst" taste. Therefore, in preparing the core material, the present invention uses the colloidal combination A in experimental group 1.

[0081] Of course, in the alternative embodiments or other embodiments, at least one of the colloids in the above-described colloid combination A may be replaced by other food colloids, such as gelatin, sodium alginate, agar or locust bean gum, and the proportions may be adjusted experimentally to achieve a similar textural effect.

[0082] (2) Effect of pH regulation (comparison between experimental group 1 and experimental group 3)

[0083] Experimental group 1

[0084] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination A (xanthan gum 0.04-0.4g / kg, pectin 1.6-2g / kg, guar gum 1.2-1.6g / kg, sodium citrate 0.4-0.8g / kg) 3-6g / kg, citric acid monohydrate 2-5g / kg, calcium lactate 0.2-1.5g / kg, dietary fiber 8-14g / kg.

[0085] Texture: Hardness 6.33±0.58g, Adhesion 15.45±0.88, Aggregation 0.73±0.02, Fragility 1.67±0.58, Elasticity 1.04±0.11, Chewing 4.01±1.01, Adhesion 3.63±0.56, Tack 2.33±0.58.

[0086] Experimental group 3

[0087] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination A (xanthan gum 0.04-0.4g / kg, pectin 1.6-2g / kg, guar gum 1.2-1.6g / kg, sodium citrate 0.4-0.8g / kg) 3-6g / kg, calcium lactate 0.2-1.5g / kg, dietary fiber 8-14g / kg.

[0088] Texture: Hardness 7±0g, Adhesion 14.43±0.91, Aggregation 0.5±0.007, Fragility 3±0, Elasticity 1.1±0.14, Chewing 3.82±0.57, Adhesion 3.46±0.07, Tack 3±0.

[0089] like Figure 4 As shown, in experimental group 1 (acid-adjusted group), citric acid monohydrate was added to adjust the pH to 2-4, while in experimental group 3 (unadjusted group), no edible acid was added, and the pH was 5-6. It can be seen that, in particular, the agglutination rate in experimental group 1 was 0.73±0.02, and in experimental group 3 it was 0.5±0.007.

[0090] Aggregation property measures the strength of the internal binding force of a gel; a higher value indicates a denser internal structure and less susceptibility to dispersion. Experimental data clearly demonstrates that experimental group 1, with its pH adjusted to 3.58 using citric acid monohydrate, exhibits significantly higher aggregation property than experimental group 3, which does not contain edible acid. This means that the core material of experimental group 1 has a more stable internal structure. The core material of experimental group 3, without edible acid, resembles a soft, easily dispersed paste; while the core material of experimental group 1, with added citric acid monohydrate, is a structurally stable yet still soft "gel ball." When this "gel ball" is bitten open in the mouth, the sensation of its breaking and release is more intense and clear. Therefore, in the preferred embodiment of this invention, experimental group 1 is used when preparing the core material. First, all raw materials except the acid are mixed and stirred evenly. Then, citric acid monohydrate is slowly added while measuring the pH value.

[0091] Of course, in the alternative embodiments or other embodiments, citric acid monohydrate can be replaced with malic acid or anhydrous citric acid to achieve a similar textural effect.

[0092] (3) Effect of calcium lactate addition (comparison between experimental group 1 and experimental group 4)

[0093] Experimental group 1

[0094] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination A (xanthan gum 0.04-0.4g / kg, pectin 1.6-2g / kg, guar gum 1.2-1.6g / kg, sodium citrate 0.4-0.8g / kg) 3-6g / kg, citric acid monohydrate 2-5g / kg, calcium lactate 0.2-1.5g / kg, dietary fiber 8-14g / kg.

[0095] Texture: Hardness 6.33±0.58g, Adhesion 15.45±0.88, Aggregation 0.73±0.02, Fragility 1.67±0.58, Elasticity 1.04±0.11, Chewing 4.01±1.01, Adhesion 3.63±0.56, Tack 2.33±0.58.

[0096] Experimental group 4

[0097] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination A (xanthan gum 0.04-0.4g / kg, pectin 1.6-2g / kg, guar gum 1.2-1.6g / kg, sodium citrate 0.4-0.8g / kg) 3-6g / kg, citric acid monohydrate 2-5g / kg, dietary fiber 8-14g / kg.

[0098] Texture: Hardness 4±0g, Adhesion 18.41±2, Aggregation 0.88±0.04, Fragility 1.5±0.71, Elasticity 1.68±0.81, Chewing 5.69±2.74, Adhesion 3.26±0.18, Tack 2.5±0.71.

[0099] like Figure 5 As shown, calcium lactate was added at a rate of 0.2-1.5 g / kg in experimental group 1, while it was not added in experimental group 4 (without calcium lactate). It can be seen that, in particular, the elasticity in experimental group 1 (with calcium lactate) was 1.04±0.11, while the elasticity in experimental group 4 (without calcium lactate) was 1.68±0.81.

[0100] The addition of calcium lactate strengthens the gel network by ionic cross-linking with colloids (such as pectin), restricting the free movement of molecular chains. This enhances hardness and cohesion while reducing elasticity. This results in a smoother, more stable, and creamier texture in the final product, avoiding the cheap or odd texture that can result from excessive elasticity, and improving the overall textural harmony and acceptability of the product. Therefore, in this embodiment, calcium lactate was added during the raw material dissolution process in experimental group 1.

[0101] In the alternative embodiments or other embodiments, calcium lactate can be replaced with calcium gluconate or calcium carbonate, and a similar texture as described above can be obtained by adjusting the ratio.

[0102] Therefore, in this invention, different textural properties of the core material can be achieved by selecting different colloidal combinations (such as colloidal combination A and colloidal combination B) and by adjusting factors such as whether to adjust the pH value and whether to add calcium lactate. For example, the core material prepared in experimental group 1, which uses colloidal combination A and adjusts the pH value and adds calcium lactate, shows significant differences in textural indicators such as hardness, adhesion, and aggregation compared to the core material prepared in experimental group 2, which uses colloidal combination B. This method of controlling the texture of the core material through a combination of multiple raw materials and processing methods is one of the innovations of this invention.

[0103] (II) Preparation of Intermediate Layer

[0104] (1) The selection or influence of colloid type (comparison between experimental group 5 and experimental group 6)

[0105] Experimental group 5

[0106] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination A (xanthan gum 0.04-0.4g / kg, pectin 1.6-2g / kg, guar gum 1.2-1.6g / kg, sodium citrate 0.4-0.8g / kg) 5-8g / kg, sodium citrate 0.2-0.5g / kg, citric acid monohydrate 0.5-2g / kg, calcium lactate 0.8-2g / kg, dietary fiber 8-14g / kg.

[0107] Texture: Hardness 14.5±2.12g, Adhesion 37.4±6.02, Aggregation 0.48±0.04, Fragility 3±1.41, Elasticity 0.75±0.35, Chewing 5.13±2.14, Adhesion 6.93±0.41, Tack 5.5±0.71.

[0108] Experimental group 6

[0109] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination B (xanthan gum 0.315-0.945g / kg, carrageenan 0.945-1.575g / kg, gellan gum 1.26-1.89g / kg, konjac flour 0.315-0.945g / kg, white sugar 0.945-1.575g / kg, potassium chloride 0.63-1.26g / kg) 5-8g / kg, sodium citrate 0.2-0.5g / kg, citric acid monohydrate 0.5-2g / kg, calcium lactate 0.8-2g / kg, dietary fiber 8-14g / kg.

[0110] Texture: Hardness 474±1.41g, Adhesion 230.54±49.41, Aggregation 0.215±0.02, Fragility 355±8.49, Elasticity 42.72±29.81, Chewing 4413.7±3407.6, Adhesion 99.79±10.13, Tack 58±9.9.

[0111] like Figure 6 As shown, colloid combination A was used in experimental group 5, and colloid combination B was used in experimental group 6. The other components were the same, but the proportions were adjusted. It can be seen that, in particular, the hardness of experimental group 5 (colloid combination A) was 14.5±2.12g, while the hardness of experimental group 6 (colloid combination B) was as high as 474±1.41g.

[0112] Experimental group 5 (colloidal combination A) has a hardness of only 14.5±2.12g and a relatively soft texture. This hardness is not significantly different from that of the core material (hardness of 6.33±0.58g in experimental group 1), making it difficult for the middle layer to form a "structural support force to encapsulate the core material." This may lead to leakage of the core material during processing and transportation. Furthermore, the middle layer deforms synchronously with the core material during chewing, failing to produce the layered changes of "middle layer breaking and core material bursting open," which does not meet the design goal of "bursting texture." Experimental group 6 (colloidal combination B) has a hardness as high as 474±1.41g, with a hard and tough texture. This hardness forms a significant texture gradient with the core material, allowing the middle layer to firmly encapsulate the core material and prevent leakage. At the same time, the high hardness requires a certain amount of chewing force to break the middle layer in the mouth. At the moment of breaking, the core material (soft and easily flowing) is released rapidly, creating a strong "bursting impact," perfectly matching the core invention objective of "producing rich texture layers at the moment of biting."

[0113] Therefore, when preparing the intermediate layer, colloidal combination B is selected, that is, the raw materials are weighed according to the formula in experimental group 6 and dissolved in water by stirring.

[0114] In alternative embodiments or other embodiments, at least one of the colloids in the above-described colloid combination B may be replaced by one or more other food colloids, such as gelatin, sodium alginate, agar or locust bean gum, with the proportions adjusted experimentally to achieve a similar textural effect.

[0115] (2) Effect of pH regulation (comparison between experimental group 6 and experimental group 7)

[0116] Experimental group 6

[0117] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination B (xanthan gum 0.315-0.945g / kg, carrageenan 0.945-1.575g / kg, gellan gum 1.26-1.89g / kg, konjac flour 0.315-0.945g / kg, white sugar 0.945-1.575g / kg, potassium chloride 0.63-1.26g / kg) 5-8g / kg, sodium citrate 0.2-0.5g / kg, citric acid monohydrate 0.5-2g / kg, calcium lactate 0.8-2g / kg, dietary fiber 8-14g / kg.

[0118] Texture: Hardness 474±1.41g, Adhesion 230.54±49.41, Aggregation 0.215±0.02, Fragility 355±8.49, Elasticity 42.72±29.81, Chewing 4413.7±3407.6, Adhesion 99.79±10.13, Tack 58±9.9.

[0119] Experimental group 7

[0120] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination B (xanthan gum 0.315-0.945g / kg, carrageenan 0.945-1.575g / kg, gellan gum 1.26-1.89g / kg, konjac flour 0.315-0.945g / kg, white sugar 0.945-1.575g / kg, potassium chloride 0.63-1.26g / kg) 5-8g / kg, sodium citrate 0.2-0.5g / kg, calcium lactate 0.8-2g / kg, dietary fiber 8-14g / kg.

[0121] Texture: Hardness 539.5±14.85g, Adhesion 985.38±410.72, Aggregation 0.2±0.02, Fragility 198±42.43, Elasticity 7.25±5.81, Chewing 771.87±662.09, Adhesion 102.88±8.92, Tack 359±93.34.

[0122] like Figure 7 As shown, in experimental group 6, citric acid monohydrate was added to adjust the pH to 3.22, while in experimental group 7, the pH was not adjusted and was 4.56. It can be seen that, in particular, the chewiness in experimental group 6 (the acid-adjusted group) was 4413.7±3407.6, and the chewiness in experimental group 7 (the non-acid-adjusted group) was 771.87±662.09.

[0123] The chewiness of experimental group 6 was significantly higher than that of experimental group 7. The high chewiness of experimental group 6 (4413.7±3407.6) allowed consumers to clearly feel the physical resistance of "biting through the middle layer" when eating. This "breakthrough feeling" is the key prelude to the bursting experience. In contrast, the chewiness of experimental group 7 was only about 1 / 5 of that of experimental group 6. The texture was soft and easily collapsed, and consumers may swallow it without noticing the "bursting".

[0124] Therefore, in the preferred embodiment of the present invention, when preparing the intermediate layer, experimental group 6 is used. First, other raw materials except acid are mixed and stirred evenly. Then, citric acid monohydrate is slowly added while the pH value is measured.

[0125] Of course, in the alternative embodiments or other embodiments, citric acid monohydrate can be replaced with malic acid or anhydrous citric acid to achieve similar textural effects and bring different flavors.

[0126] (3) Effect of calcium lactate addition (comparison between experimental group 6 and experimental group 8)

[0127] Experimental group 6

[0128] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination B (xanthan gum 0.315-0.945g / kg, carrageenan 0.945-1.575g / kg, gellan gum 1.26-1.89g / kg, konjac flour 0.315-0.945g / kg, white sugar 0.945-1.575g / kg, potassium chloride 0.63-1.26g / kg) 5-8g / kg, sodium citrate 0.2-0.5g / kg, citric acid monohydrate 0.5-2g / kg, calcium lactate 0.8-2g / kg, dietary fiber 8-14g / kg.

[0129] Texture: Hardness 474±1.41g, Adhesion 230.54±49.41, Aggregation 0.215±0.02, Fragility 355±8.49, Elasticity 42.72±29.81, Chewing 4413.7±3407.6, Adhesion 99.79±10.13, Tack 58±9.9.

[0130] Experimental group 8

[0131] Formula: Water 200-280g / kg, white sugar 5-30g / kg, fructose syrup 50-80g / kg, colloid combination B (xanthan gum 0.315-0.945g / kg, carrageenan 0.945-1.575g / kg, gellan gum 1.26-1.89g / kg, konjac flour 0.315-0.945g / kg, white sugar 0.945-1.575g / kg, potassium chloride 0.63-1.26g / kg) 5-8g / kg, sodium citrate 0.2-0.5g / kg, citric acid monohydrate 0.5-2g / kg, dietary fiber 8-14g / kg.

[0132] Texture: Hardness 249.5±17.68g, Adhesion 308.8±148.69, Aggregation 0.22±0.02, Fragility 135±56.57, Elasticity 7.91±6.85, Chewing 420.27±353.87, Adhesion 54.11±2.15, Tack 133±1.41.

[0133] like Figure 8 As shown, calcium lactate was added at 0.8-2 g / kg in experimental group 6, while it was not added in experimental group 8. It can be seen that, in particular, the adhesiveness in experimental group 6 (with added calcium lactate) was 99.79 ± 10.13, while the adhesiveness in experimental group 8 (without added calcium lactate) was 54.11 ± 2.15.

[0134] The adhesive strength in experimental group 6 was significantly higher than that in experimental group 8. The high adhesive strength (99.79±10.13) in experimental group 6 resulted in a denser and more resilient colloidal network structure, effectively encapsulating the core material (which has a softer texture and is more fluid), thus preventing core material leakage due to a loose intermediate layer structure during filling, cooling, or transportation. In contrast, the adhesive strength in experimental group 8 was only about half that of experimental group 6, resulting in a loose colloidal network. The intermediate layer was prone to deformation and damage, leading to core material overflow, product scrap, or premature failure of the "bursting" effect. Experimental Group 6, building upon its high adhesiveness and combined with its previous high hardness and chewiness, allows consumers to experience a clear resistance as they "bite through the middle layer," followed by the bursting of the core, creating a layered experience of "first a sense of structure, then a bursting sensation." In contrast, Experimental Group 8, due to its low adhesiveness and soft, easily collapsing middle layer, may experience core leakage before chewing due to its fragile structure, or lack of a "breakthrough sensation" during chewing, directly weakening the bursting sensation. Therefore, calcium lactate was added during the raw material dissolution process of Experimental Group 6 to prepare the middle layer.

[0135] In this invention, the intermediate layer also utilizes different colloidal combinations and different treatments such as pH adjustment and calcium lactate addition to form a texture that differs from the core material but meets the design requirements. For example, experimental groups 5 and 6 use different colloidal combinations, resulting in significant differences in texture indicators such as hardness and chewiness, thus providing an important guarantee for achieving the bursting effect.

[0136] (III) Leather Production (Experimental Group 9)

[0137] Experimental group 9

[0138] Formula: Water 1000-1500g / kg, white sugar 30-65g / kg, fructose syrup 250-400g / kg, colloid combination C (xanthan gum 0.75-3g / kg, carrageenan 2.25-4.5g / kg, gellan gum 0.75-3g / kg, konjac flour 2.25-4.5g / kg, white sugar 2.25-5.25g / kg, potassium chloride 0.75-3g / kg) 10-25g / kg, sodium citrate 2-5g / kg, citric acid monohydrate 3-7g / kg, calcium lactate 1.5-3g / kg.

[0139] Texture: Hardness 42.5±0.71g, Adhesion 28.33±3.5, Aggregation 0.19±0.01, Fragility 28±4.24, Elasticity 8.99±6.85, Chewing 75.35±60.6, Adhesion 8.19±0.49, Tack 12.5±0.71.

[0140] The hide material uses colloid combination C (xanthan gum 0.75-3 g / kg, carrageenan 2.25-4.5 g / kg, gellan gum 0.75-3 g / kg, konjac flour 2.25-4.5 g / kg, white sugar 2.25-5.25 g / kg, potassium chloride 0.75-3 g / kg). Each raw material is weighed according to colloid combination C, and sugar, syrup, and sodium citrate are added to a large amount of water (1000-1500 g / kg) and stirred until dissolved. The pH is adjusted to 2-4 by adding citric acid monohydrate, and calcium lactate is added to give the hide the aforementioned texture.

[0141] In the alternative embodiments or other embodiments, citric acid monohydrate can be replaced by malic acid or anhydrous citric acid; calcium lactate can be replaced by calcium gluconate or calcium carbonate, and a similar texture as described above can be obtained by adjusting the proportions.

[0142] The crust of this invention uses a unique colloidal combination C, combined with a specific ratio of water, sugar, syrup and other raw materials to form a crust structure with specific texture and properties, which further optimizes the overall taste and appearance of the bursting jelly.

[0143] (iv) Assembly and molding

[0144] The optimized core material, middle layer, and outer layer are combined using specific equipment and processes. First, the middle layer is wrapped around the core material, then the outer layer is wrapped around the middle layer. After cooling and shaping processes, the bursting jelly product is obtained.

[0145] The jelly product prepared through the above optimization has the following advantages:

[0146] (1) Enriching the taste experience: By using different formulas to achieve differences in the texture of the core, middle layer and skin, a unique bursting taste is achieved, which is different from ordinary jelly and attracts consumers.

[0147] (2) Strong controllability of texture: Data shows that by adjusting factors such as the type of colloid, pH value and the addition of calcium lactate, the texture of each part can be precisely controlled to meet different market demands.

[0148] (3) Supporting experimental data: The detailed experimental data above clearly shows the influence of each factor on the texture, which facilitates product optimization and ensures quality stability.

[0149] Therefore, this invention achieves a bursting texture through textural differentiation, mainly in two aspects: (1) Clear textural control objectives: The core objective of this invention is to enable consumers to experience a bursting texture when consuming the product by precisely controlling the texture of the core, middle layer, and outer layer. Experimental data shows that by adjusting the formulation of each part, different textural indicators can be changed, thereby achieving the expected bursting effect. For example, the core is relatively soft and easy to flow, the middle layer plays a role in protecting and supporting the core, and the outer layer has a certain degree of hardness and toughness. (2) Combination of textural control methods: The comprehensive use of the selection of colloid types, pH adjustment, and the use of additives such as calcium lactate is an effective means to achieve textural differentiation. This textural control method with the synergistic effect of multiple factors is an important innovation point that distinguishes this invention from the prior art.

[0150] Therefore, this invention achieves a breakthrough in texture innovation. It employs a three-layer structure—core, middle layer, and outer layer—and through differentiated textural design, allows consumers to break through the outer layer upon chewing, releasing the core instantly in the mouth and creating a unique "bursting" experience. This completely distinguishes it from the single smoothness of traditional fruit jellies and the limitations of Mousse jelly, which only differs in flavor without any textural impact. Furthermore, by controlling different colloidal compositions, pH values, and calcium sources, this invention creates significant textural differences between each layer, constructing a natural texture transition from soft to chewy to moderately supportive, resulting in a rich and memorable multi-dimensional eating experience. This avoids the defects of fruit jelly, such as the separation of fruit pulp from the colloid and the lack of significant textural differences. In addition, this invention possesses extremely strong textural controllability and stability, adapting to diverse production needs. This invention utilizes three core methods—colloid selection, pH adjustment, and calcium source addition—to flexibly adjust the textural parameters of each layer. For example, acidification of the core material significantly improves its cohesiveness, and calcium addition to the middle layer greatly enhances its adhesiveness. Manufacturers can adjust the formula according to market demand without replacing core equipment, reducing product iteration costs. Furthermore, multiple control experiments in the embodiments of this invention clearly define the quantitative impact of various factors on texture, providing precise data support for production parameter control. This avoids the uneven texture and taste fluctuations caused by experience-based operations in traditional jelly production, ensuring batch stability and reducing the rate of defective products. In addition, this invention possesses high compatibility and strong competitiveness. The raw materials used in this invention are all commonly used in the food industry and meet safety standards. The supply chain is mature and costs are controllable, eliminating reliance on scarce raw materials. The preparation process is compatible with traditional jelly production lines; only adjustments to the molds and parameter control logic are needed for large-scale production, without large-scale equipment modifications, shortening the technology implementation cycle. On the market side, the "bursting filling + three-layer texture" design creates significant product differentiation, which can break the homogeneous competition in the jelly market, help brands establish a unique label and increase premium space, and can also be expanded to children's nutritional snacks, room temperature snacks and other scenarios through formula adjustment, further expanding the application boundaries of the jelly category.

[0151] It should be noted that, in this document, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to the process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0152] The above description is merely an embodiment of the present invention, which enables those skilled in the art to understand and implement the invention. Various modifications to the embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments described herein, but is to be accorded the widest scope consistent with the principles and features disclosed herein.

Claims

1. A bursting berry jelly, characterized in that, include: The core material comprises a first colloidal composition, such that the core material has a first texture; An intermediate layer, which wraps around the core material, comprises a second colloidal composition such that the intermediate layer has a second texture; The leather material, which is wrapped around the intermediate layer, comprises a third colloidal composition, giving the leather material a third texture. The first, second, and third textures are different from each other, forming a texture difference that produces a bursting texture when eaten.

2. The bursting jelly according to claim 1, characterized in that, The first colloidal composition comprises the following amounts of colloids: xanthan gum 0.04-0.4 g / kg, pectin 1.6-2 g / kg, guar gum 1.2-1.6 g / kg, and sodium citrate 0.4-0.8 g / kg; the second colloidal composition comprises the following amounts of colloids: xanthan gum 0.315-0.945 g / kg, carrageenan 0.945-1.575 g / kg, gellan gum 1.26-1.89 g / kg, and konjac flour 0.3 g / kg. The third colloidal composition contains the following amounts of colloids: xanthan gum 0.75-3 g / kg, carrageenan 2.25-4.5 g / kg, gellan gum 0.75-3 g / kg, konjac flour 2.25-4.5 g / kg, white sugar 2.25-5.25 g / kg, and potassium chloride 0.75-3 g / kg.

3. The bursting berry jelly according to claim 2, characterized in that, At least one of the first colloidal composition, the second colloidal composition, or the third colloidal composition may be replaced by one or more of gelatin, sodium alginate, agar, and locust bean gum.

4. The bursting jelly according to claim 1, characterized in that, The core material also has a first texture by adding edible acid to adjust the pH value and adding a calcium source; the middle layer also has a second texture by adding edible acid to adjust the pH value and adding a calcium source; the skin material also has a third texture by adding edible acid to adjust the pH value and adding a calcium source.

5. The bursting jelly according to claim 4, characterized in that, The pH value of the core material, the intermediate layer, and the skin material is adjusted to 2-4 by adding edible acid.

6. The bursting berry jelly according to claim 5, characterized in that, The first texture includes: hardness 6.33±0.58 g, adhesion 15.45±0.88, aggregation 0.73±0.02, fragility 1.67±0.58, elasticity 1.04±0.11, chewiness 4.01±1.01, adhesiveness 3.63±0.56, and tack 2.33±0.58; the second texture includes: hardness 474±1.41 g, adhesion 230.54±49.41, aggregation 0.215±0.02, and fragility 355±8 g. .49, elasticity 42.72±29.81, chewiness 4413.7±3407.6, adhesiveness 99.79±10.13, tackiness 58±9.9; the third texture includes: hardness 42.5±0.71g, adhesion 28.33±3.5, coagulation 0.19±0.01, fragility 28±4.24, elasticity 8.99±6.85, chewiness 75.35±60.6, adhesiveness 8.19±0.49, tackiness 12.5±0.

71.

7. The bursting jelly according to claim 4, characterized in that, The edible acids include citric acid monohydrate, malic acid, or anhydrous citric acid.

8. The bursting jelly according to claim 4, characterized in that, The calcium source includes calcium lactate, calcium gluconate, or calcium carbonate.

9. A method for preparing a bursting jelly as described in any one of claims 1-8, characterized in that, Includes the following steps: Core material preparation: The first colloidal composition is mixed with water, sugar, syrup and excipients and stirred to dissolve, forming a core material with a first texture; Intermediate layer preparation: The second colloidal composition is mixed with water, sugar, syrup and excipients and stirred to dissolve, forming an intermediate layer with a second texture; Leather preparation: A third colloidal composition is mixed with water, sugar, syrup and auxiliary materials and stirred to dissolve, forming a leather with a third texture. The first texture, the second texture and the third texture are different from each other, forming a texture difference. Combination molding: The middle layer is wrapped around the core material, and then the skin is wrapped around the middle layer. After cooling and shaping, a jelly product with a three-layer structure and a bursting texture when eaten is obtained.

10. The method for preparing popping jelly according to claim 9, characterized in that, The preparation of the core material also includes adjusting the pH value by adding edible acid and adding a calcium source, so that the core material has a first texture; the preparation of the intermediate layer also includes adjusting the pH value by adding edible acid and adding a calcium source, so that the intermediate layer has a second texture; the preparation of the leather material also includes adjusting the pH value by adding edible acid and adding a calcium source, so that the leather material has a third texture.

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