Method for preparing mulberry jelly from edible fungus pre-boiled liquid

The invention relates to a method for preparing mulberry jelly from an edible fungus pre-boiled liquid. The method comprises the following steps that: edible fungi are boiled; then, centrifugal separation is carried out for obtaining the edible fungus pre-boiled liquid; konjac glucomannan, carrageenan and sodium alginate are mixed with cabombaceae jelly powder obtained through ultrasonic extraction and freeze drying; the mixture is added into the edible fungus pre-boiled liquid; the soaking is carried out so that the jelly is dissolved and swelled; citric acid, malic acid and isomaltooligosaccharide are added; mulberry juice and concentrated rose juice are added, and boiling and filtering are carried out; filling, sealing and sterilization are carried out when the filtrate is still hot; and cooling is carried out, and the mulberry jelly is obtained. The method has the advantages that the edible fungus pre-boiled liquid is adopted as a substrate, and the nutrition of the jelly can be enriched through amino acid, nucleotide, protein and the like in the edible fungus pre-boiled liquid; the gelation of the jelly can be improved through the cabombaceae jelly, and mineral substances such as zinc can be provided as supplements; the mulberry juice adopts a mixture of black mulberry juice with high anthocyanin content and white mulberry juice with high sweetness, so that additional white granulated sugar is not needed; and rose extracts can achieve a copigment effect on the anthocyanin in mulberries so as to stabilize the color of the jelly, and also can enhance the fragrance of the jelly, thereby improving the flavor of the jelly.