| 配方類型： |
BEVERAGES AND FOODS |
| 配方說明： |
Reduced-Calorie, Imitation Jam and Jelly Spreads (Jam) |
| 配方組成： |
B: Water/22.00
Sucrose/-
Gelcarin SA 536 Carrageenan/-
Fruit Juice Concentrate/-
Gelcarin SA 329B Carrageenan/1.00
Coloring/to suit
High Fructose Corn Syrup (55DE)/23.20
Potassium Sorbate/0.10
Semithawed Fruit/53.50
A: Water/-
Potassium Citrate/0.20 |
| 配制方法： |
combine ingredients listed in Part A in a kettle with continuous mild agitation. Heat to 70-75 C. Disperse the carrageenan into the water in Part B using continuous agitation. Heat this slurry to 80-85 C. Add hot solubilized carrageenan to Part A. Adjust the pH of the hot solution to 3.5-3.8 using a 50% citric acid solution. Fill and cap containers at a minimum of 66 C. Capped containers must be quickly cooled to minimize the hydrolysis of the carrageenan in the finished product and to optimize the suspension of fruit pieces in the imitation preserve spreads.
Notes: Increasing the recommended carrageenan levels will allow the substitution of the sucrose or fructose with aspartame and/or saccaharin. If cloudiness can be tolerated other nonnutritive thickeners, such as guar gum or microcrystalline cellulose, may be added to the formulations to build the solids content and to reduce syneresis.
Due to acid variability in each fruit system, pretesting is required to determine the quantity of citric acid |
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