This invention relates to a manufacturing method for an alcohol flavored jelly, comprising the following steps of: providing a proper amount of jelly powder adding water to the jelly powder and then adding a sweetness regulator and an edible pigment which are dissolved so that a jelly solution is formed, and then heating the jelly solution in temperatures ranging from 85 to 90 DEG C then adding an acidity regulator to the jelly solution then adding an essence to the jelly solution homogenizing the jelly solution, in which pH value of the jelly solution ranges from 3.3 to 3.9 adding a proper amount of edible alcohol to the jelly solution filling the jelly solution to a container and capping the container and heating the container received with the jelly solution in temperatures ranging from 65 to 79 DEG C and holding the temperature for 12 to 15 minutes and then cooling the container received with the jelly solution so that an alcohol flavored jelly is formed.本發明係為一種酒精口味果凍之製造方法,包含下列步驟:提供適量果凍粉;加入水至此果凍粉,接著加入甜度調節劑及食用色素,以使其溶解並形成果凍溶液,並且加熱此果凍溶液至攝氏85~90度;接著加入酸度調節劑至此果凍溶液;接著加入香精至該果凍溶液;均質此果凍溶液,其中此果凍溶液之酸鹼值介於3.3~3.9;加入適量食用酒精至該果凍溶液;充填此果凍溶液至容器中並封蓋;以及加熱此果凍溶液之容器至攝氏65~79度並持溫12~15分鐘,接著冷卻此果凍溶液之容器,藉以形成酒精口味果凍。100~190‧‧‧步驟
