Proposed the technology of jelly with carrageenan and conjac flour as gelling agent, discussed some prob lem encountered in jelly products and measures of quality control.

• 本文提出了用卡拉胶和魔芋精粉为胶凝剂生产低糖果冻的工艺，并对生产过程中经常出现的凝胶析水、产生气泡等质量问题以及凝胶强度的控制等进行了深入探讨。