This present invention relates to a roselle tea jelly manufacturing method thereof. Comprising Roselle juice, vegetable coagulant, water and sugar, wherein the weight percentages of Roselle juice is 18~25 wt%, the weight percentage of the Vegetable coagulant is 2~5 wt% and the weight percentage of the water is 70~80 wt%, Especially, the Roselle juice is using fresh Roselle after washing and draining then with salt dehydration 3 to 5 days, then drain the Roselle and add sugar after in a cool place or refrigerator at 4 to 6 months from preserved natural exudation, and added fruit vinegar with a PH value between 3-4, so that the PH value of the Roselle jelly ranged from 3.1 to 3.9, becoming a nature preserve, fast making access Roselle jelly.本發明系有關一種洛神花口味茶凍及其製造方法,係包含一洛神花原汁、植物性凝結劑、水及糖,其中,該洛神花原汁之重量百分比為18~25wt%、該植物性凝結劑之重量百分比為2~5wt%及該水之重量百分比為70~80wt%,其特徵乃在於,該洛神花原汁係主要以新鮮洛神花洗淨瀝乾後加鹽脫水3~5天,再瀝乾並加入細砂糖後放置於陰涼處或冰箱4~6個月醃製自然滲出而成,並加入一PH值介於3~4之水果釀造醋,使該洛神花口味茶凍之PH值係介於3.1~3.9,形成一自然保存,可快速取用製作之洛神花口味茶凍。(1)‧‧‧洛神花口味茶凍(2)‧‧‧洛神花蜜餞
