配方类型:

BEVERAGES AND FOOD

配方说明:

Fruit Jellies (Basic Formula) (% soluble solids)

配方组成:

D: Citric acid, H2O (must be predissolved)/100
150 grade USA-SAG/100
Total ingredients
Evaporation
Citric Acid, H2O/100
A: Water
Yield
Sugar/100
C: Sugar/100
B: GENU pectin type D slow set confectionery
Sodium citrate, 2H2O/100
Glucose syrup (DE=40%, SS=80%)/80

配制方法:

Measure water (A) into boiling kettle. Add citric acid (A) and sodium citrate and dissolve. Water temperature may be 10-70'C. (This buffer system would ensure a pH during processing of approx. 4.1).
Dry-blend pectin with sugar (B) in order to avoid formation of pectin lumps which are difficult to dissolve. Add to the water in the kettle while stirring.
Heat slowly while stirring until the solution starts to boil. Boil for 2 minutes to ensure complete dissolution of the pectin.
Add sugar (C) gradually to avoid too heavy cooling of the batch and dissolve by boiling. Add the glucose syrup.
Boil to 78% refractometer soluble solids.
Add citric acid solution (D) and deposit immediately in starch or in ceramic, metal, or plastic molds.