Preparation method of burdock carrot jelly

A preparation method of a burdock carrot jelly is as below: adding citric acid, vitamin C and NaCl into water to prepare a color protecting liquid; washing, peeling and slicing burdock and carrot, subjecting the burdock and carrot to hot dipping in the color protecting liquid; juicing in a juice machine, filtering, and reserving the filtrate to obtain the carrot juice and burdock juice; mixing burdock juice and carrot juice, adding konjac flour and carrageenan, heating and insulating; and naturally cooling, adding white sugar, xylitol and citric acid and water, stirring evenly, sealing and sterilizing, and natural cooling to get the jelly. The burdock carrot jelly has the advantages of rich nutrient, a variety of dietary fiber, vitamins and minerals, and health care function; the jelly made from burdock and carrot as raw materials of makes up for the disadvantage of less vitamin and mineral content in jelly products, has lubricating texture, good taste, and is suitable for old people and children to eat.