Ask me how to make jelly, I have done it many times, but it does not solidify

What causes homemade jelly not to solidify? How can I solve this problem? The reasons why homemade jelly does not condense are as follows; In homemade jellies, the amount of alginate added is too small, or the ingredients of gelatin are not enough, so it is not very easy to coagulate; After homemade jelly, it is not put into ultra-low temperature to carry out coagulation, but it is very difficult to put it in the room temperature, put it in the refrigerator, and it will soon condense after refrigeration.

A certain ratio of jelly powder, water, sugar, sodium citrate, sodium tripolyphosphate, spices stir the jelly powder and sugar, add water and warm, add sodium tripolyphosphate after boiling, reduce the temperature to 78-82 degrees, add sodium citrate and spices. Refrigeration is OK. I was the first to go to the edible additives store to buy a box of jelly powder, return to the household hot water to mix, and see the indication in the jelly powder for the actual measurement verification.

I can buy some grapes or something to add a decoration; You can also buy some fruit juice and put it in a certain proportion. Wait for the boiling water to cool and let it sit for a while.

The jelly made with cold skin does not condense, which may be due to the fact that the water is not boiled in the case of manufacturing or because you put too much water to cause the cold skin to not condense, so you can make the cold skin condense from the following levels. Cover the inside of the cool skin with a layer of plastic film to let the cool skin condense. After the fresh-keeping bag is placed, put the cool skin in a cool place, and after a while, see the condensation of the cool skin.

If the cold skin still does not condense after covering the plastic bag, then put the cold skin in the refrigerator and refrigerate, do not need to refrigerate for a long time, about half an hour. If the cool skin still does not condense, it means that the cold skin has not been done well this time, so the only way to do this is to mix the cold skin with boiling water again and then make it into an edible cold skin.

If the crystal jelly does not condense due to the amount of water, you must add a little ice pellets. Forgot about adding agar powder? You have to add a little agar powder to it so that the crystal jelly can condense.

If you are using QQ sugar to make milk jelly, it may be that there is less QQ sugar, then you have to put the sugar cubes in the pot again, then cook for a while, and then put them in the freezer, so that wait for an hour and it will be OK.

Homemade jelly, if there is no way to solidify, it means that there is a problem with the ratio of white jelly to water, and more white jelly should be added to the water in the next boiling process.

It may be a matter of proportion, and it is necessary to put water and jelly powder according to the proportion, so that the jelly will solidify.

If the solidification effect of our own jelly is not very good, it means that the amount of gelatin powder we put in when making jelly is not very large, and we put more gelatin powder in the next time we make jelly, which will help the jelly to solidify. Moreover, we should put the homemade jelly in the refrigerator in time after making it, because it helps the jelly to solidify at low temperatures.

Dear, I'm glad to answer for you: How to make the original jelly solidify Answer: The agar, cauliflower, carrageenan, etc. used in the jelly will be condensed into a solid state again after boiling and melting at room temperature or low temperature, but most of the jelly needs to be put into the refrigerator and can only be condensed after refrigeration at low temperature, because after all, a large amount of water is mixed into the melted glue, and its concentration is of course different from before.

If you want to quickly make the jelly solidify, you can try the cooling method with an electric fan, but don't try to freeze it directly in the refrigerator, even if most of the jelly is refrigerated and solidified, you have to wait until the jelly soup has cooled a little before putting it in, because if you put the jelly soup in the refrigerator while it is hot, it may make some flavors of jelly taste sour and bad. Thank you for your patience, and that's all my reply, if you're satisfied, please give it a thumbs up.

Pour the jelly into the pot and re-boil, then add a small amount of edible gel or gelatin powder to boil over high heat, pour into the mold and let it cool. Jelly is a Western sweet, in the form of a semi-defeated precursor solid, made from edible gelatin with water, sugar, and fruit juice. Also known as gel, it has a crystal clear appearance, bright color and soft taste.

Jelly also contains pudding. <

Pour the jelly into the pot and re-boil, then add a small amount of edible gel or gelatin powder to boil over high heat, pour into the mold and let it cool. Jelly is a Western sweet in semi-solid form and is made from edible gelatin with water, sugar, fruit juice. Also known as gel, it has a crystal clear appearance, bright color and soft taste.

Jelly also contains pudding.

Nutritional value of jelly: Jelly is a delicious food made of water, sugar, carrageenan, konjac powder, etc. as the main raw materials, through sol, blending, filling, sterilization, cooling and other processes. Carrageenan, also known as carrageenan, carrageenan, is a natural polysaccharide colloid extracted from natural unicorn and other seaweeds, with the basic characteristics of soluble dietary fiber, and is a safe thickener approved for use in various food chains in China; Konjac is a kind of herbaceous plant, also known as konjac, mainly distributed in Sichuan, Yunnan, Guizhou, Shaanxi and other places in China, and konjac powder is a powder product extracted through deep processing.

At present, the domestic jelly industry does not use gelatin, which can be seen from the ingredient list of jelly packaging products. Moreover, carrageenan, konjac powder and other rubber powders generally account for about 1% of the jelly, accounting for about 5% of the total cost.

Summary. The jelly is not easy to cut because it is not coagulated enough, which may be caused by the following reasons: The proportion is not right:

Jelly needs the right ratio, including ingredients like coagulant, sugar, water, etc. If the proportions are not right, the solidification of the jelly will not be enough to make it difficult to cut. So when making jelly, be sure to weigh the ingredients accurately according to the ratio of the formula.

Insufficient coagulant: The coagulant of jelly is generally gelatin powder or gelatin powder, if the amount of coagulant is insufficient, the coagulation of jelly will be insufficient and difficult to cut. Therefore, when making jelly, it is necessary to add coagulants according to the dosage of the formula and strictly control the dosage.

The temperature is too high: If the temperature of the jelly liquid is too high during the production process, it will cause the coagulant to lose its effect, and the jelly will not be coagulated enough to be difficult to cut. Therefore, when making jelly, it is necessary to control the heating temperature and not let the jelly liquid overheat.

Insufficient cooling: After the jelly is made, it needs to be placed at room temperature for cooling and solidification, if the cooling time is not enough, the solidification of the jelly will not be enough, and it is difficult to cut. Therefore, after the preparation is completed, the jelly needs to be left at room temperature for a sufficient time until the jelly is completely set.

Jelly is not easy to cut because it is not coagulated enough, which may be caused by the following reasons: The proportion is wrong: jelly needs the correct proportion, including coagulants, sugar, water and other ingredients.

If the proportions are not right, the solidification of the jelly will not be enough to make it difficult to cut. So when making jelly, be sure to weigh the ingredients accurately according to the ratio of the formula. Insufficient coagulant:

The coagulant of jelly is generally gelatin powder or gelatin powder, if the amount of coagulant is insufficient, the coagulation of jelly will not be enough, and it is difficult to cut it with acorn. Therefore, when making jelly, it is necessary to add coagulants according to the dosage of the formula and strictly control the dosage. The temperature is too high:

If the temperature of the jelly is too high during the production process, it will cause the coagulant to lose its effect, and the jelly will not be coagulated enough to be difficult to cut. Therefore, when making jelly, it is necessary to control the heating temperature and not let the jelly liquid overheat. Insufficient cooling:

After the jelly is made, it needs to be placed at room temperature to cool and solidify, if the cooling time is not enough, the solidification of the jelly will not be enough, and it will be difficult to cut. Therefore, after the preparation is completed, the jelly needs to be left at room temperature for a sufficient time until the jelly is completely set.

If none of the above problems occur, and the jelly still cannot be cut, then it may be a problem with the quality of the coagulant. It is recommended to replace the coagulant of the chain in the product hall, pretend to be Zen Sun, and then remake the jelly.

Summary. Soak the agar in cold water for half an hour; Stir with 500 ml of water until the agar is completely melted; Pour in the juice and stir well; Cut the fruit into small pieces and place them in small cups; Pour the prepared agar water into a small cup, place the container in the refrigerator, let it cool, and after cooling, the freeze will be formed.

How to make jelly and solidify well.

Hello. Soak the agar in cold water for half an hour; Stir with 500 ml of water until the agar is completely melted; Pour in the juice and stir well; Cut the fruit into small pieces and place them in small cups; Pour the prepared agar water into a small cup, place the container in the refrigerator, let it cool, and after cooling, the freeze will be formed.

Generally speaking, the lower the temperature, the shorter the time it takes for the jelly to set, and vice versa. However, it is not advisable to put the jelly in the refrigerator at a temperature below zero degrees when it is set, because most of the raw materials in the jelly are watery liquid linings, and if the low temperature is cooled below zero degrees, the fruit will freeze ice and lose the original quality of the jelly.

How to make it a little hard.

This time point is generally 0-4 degrees, and the time is 3 hours.

Hello, you are that gelatin tablet put too much.

There is also a lack of rapid freezing, the first thing that condenses in the freezing is water, which affects the taste.

Will gelatin tablets be hard if you put too much?

Hello, yes.

If you put it less, it can't be solidified.

This amount needs to be experimented again and again, for example, if you feel hard this time, you will do a little bit next time. Try it out step by step.

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Wash the jelly release tool, dry it, and put the cut fruit separately into the mold release tool.

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Pour the jelly powder into the bowl (wipe the bowl dry before pouring the jelly powder, otherwise the jelly powder will stick to the bottom of the bowl) Click to enter a description.

Pour boiling water into a bowl and stir with a spoon while pouring the water, until all the jelly powder is dissolved into the water(Boiling water must be freshly boiled and used immediately after boiling).

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Add sugar or honey to your taste. Continue stirring until the sand is dissolved. When the temperature of the boiling water drops here, boiling water can be added to ensure that it is in a liquid state.

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Molded the stirred jelly liquid (after the mold is installed, gently wipe the sprinkled clean), put the molded jelly, refrigerate for a period of time and eat.

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