| 配方類型： |
BEVERAGES AND FOODS |
| 配方說明： |
Experimental Fruit Spread |
| 配方組成： |
B: Isosweet 180 or 5500 HFCS/17.9
Rezista Starch/2.6
Mira-Gel^T^M 463 Starch/0.9
Neto 7350 Corn Syrup/29.8
A: 4 x 1 Strawberries/48.8 |
| 配制方法： |
Mix and cook ingredients in Part A to 217 F in a steam-jacketed kettle. Check solids with refractometer and adjust to 62% by adding water or cooking as necessary to evaporate excess moisture. To prepare Part B ingredients, mix the 463 Starch into the HFCS to form a smooth syrup concentrate. Add to the hot ingredients (Part A) and blend. Hot fill and pasteurize to 180 F center temperature if necessary. |
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