配方类型: |
BEVERAGES AND FOODS |
配方说明: |
Lemon Pastry Filling |
配方组成: |
Yellow #5 Sol'n./0.2500 Guar Gum/0.0625 Titanium Dioxide/0.0100 Freezist M/5.0000 Sodium Benzoate/0.0500 Potassium Sorbate/0.0500 Locust Bean Gum/0.0625 Water/48.5600 Water/16.0000 Lemon Oil/0.8000 BHA/0.0004 Sodium Citrate/0.1900 Methocel K100M Premium/0.1250 Fructose Corn Syrup 55/29.0000 Citric Acid (50% sol'n.)/0.5600 |
配制方法: |
Add Freezist M to water. Add potassium sorbate and sodium benzoate to water. Add preblended gums (guar, locust bean gum) to starch slurry under moderate agitation, approximately 10 F. Add Fructose Corn syrup 55. Add sodium citrate, titanium dioxide, and color solution. Heat to approximately 175 F. Add dry Methocel powder under moderate agitation. Add starch slurry and citric acid solution. Heat to 200-205 F for 15 min. Add BHA to lemon oil and dissolve in oil. After 15 min take sample of filling and check soluble solids and pH. Adjust solids if necessary. Cool filling to 180 F. Add lemon oil with BHA or BHT to filling. Pack, freeze. Note: This filling gives the good clean cut-off properties important in pastry filling operations. |
|