Abstract: [Objective]Milk jelly often loses water during storage.In order to improve the quality and water retention of milk jelly during storage. [Method]The quality of milk jelly was evaluated by the texture characteristics,water holding capacity,and sensory quality indicators of milk jelly at different times. The effect of the amount of gelatin added and the combination of gelatin and carrageenan on the quality of milk jelly was explored. [Result] With the increase of the amount of gelatin added,the hydration rate,resilience and elasticity gradually decreased,the hardness and chewability gradually increased,and the sensory quality first improved and then decreased. The quality of milk jelly was the best when the amount of gelatin added was 1.8%;When the total colloid dosage is 1.8%,the proportion of carrageenan increases,the water setting rate and elasticity change slightly,the hardness first increases and then decreases and then increases,the chewability first decreases and then increases,the resilience decreases,the sensory quality first decreases and then increases,and finally continues to decrease. When the proportion of carrageenan is 7%,the quality of milk jelly is the best. [Conclusion]Adding 7% carrageenan and gelatin at 1.8% colloid addition can improve the storage quality of milk jelly,and the colloid combination can improve the quality decline of milk jelly during storage.

Key words: milk jelly, gelatin, carrageenan, texture characteristics, sensory characteristics