| 配方类型： |
BEVERAGES AND FOODS |
| 配方组成： |
potassium citrate/0.10-0.15
water/20-30
potassium sorbate/0.10-0.15
"seagel" LCJ/1.0-1.2
fructose (high solids)/15-25
semi-thawed fruit/45-55 |
| 配制方法： |
"two-vat" system: heat water to 85 C (185 F) with mild agitation. disperse gelling agent into heated water with rapid mechanical agitation. disperse remaining ingredients in second vat of fruit chunks/fructose and heat to 85 C with mild agitation. pour gelling agent solution fruit solution and agitate mildly to a homogeneous solution. adjust pH of preserve (3.6-3.8) with a 50% citric acid solution. agitate for additional 5 min, then pour into jars. minimum filling temperature is 74 C (165 F). if cooling system is available, quick cool to reduce effect of heat degradation as well as maintain uniform suspension; however, if no cooling system is available, the viscostity of the system should suffice to maintain a uniform suspension. |
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