Compound modified starch specially used for bean jelly

The present invention discloses a compound modified starch specially used for bean jelly. The compound modified starch mainly comprises 95.95-99.05 parts of pea starch, 0.2-0.9 part of carrageenan, 0.1-0.8 part of potassium chloride, 0.15-0.85 part of rivier giant arum tuber powder and 0.5 to 1.5 parts of an organic acid, wherein the organic acid is citric acid, malic acid or tartaric acid. In the present invention, non-fermentation method is used to produce the pea starch, the organic acid is used to modify the starch in the process of starch production, and a compound colloid of carrageenan and rivier giant arum tuber powder is used to embed the modified starch particles. The starch disclosed by the invention is a special pea starch suitable for producing pea jelly, the pea jelly produced from the starch has a significantly increased shelf life, and the hardness and elasticity of the pea jelly are effectively improved, so that the pea jelly is not easy to crack and has delicate and flexible mouthfeel. The pea jelly has a very broad market prospect, and the production method is beneficial to jelly producers for large-scale production and long-distance sales.