配方类型:

BEVERAGES AND FOODS

配方说明:

Experimental Fruit Spread

配方组成:

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.