| 摘要 |
This invention relates to an edible gel dessert composition containing fruit particles uniformly distributed therein made by a process which comprises the steps of (a) packaging a dessert mix comprising water, particles of fruit of suitable size and a gelling agent comprising locust bean gum and carrageenan gum in a container and sealing said container; (b) heating the packaged dessert mix to a sterilizing temperature for a sufficient time to effect sterilization; (c) cooling said dessert mix rapidly to a temperature of about 140 DEG to 155 DEG F. within 2 to 5 minutes while concurrently rotating the container; (d) further cooling said dessert mixture to a temperature of about 105 DEG to 115 DEG F. while using a cooling liquid such as water at a temperature of about 100 DEG to 110 DEG F. preferably 105 DEG F. and while concurrently rotating the container along its longitudinal axis for a sufficient time to cause the rotating gel mix to become viscous enough, or so structured, that there is no relative movement or change in position of the fruit particles with respect to each other in the gel without allowing the container walls to be chilled below about 100 DEG to 110 DEG F.; and (e) still further cooling to a temperature below the gel point of the dessert mix.
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