| 摘要 |
In putting up a mixture for making a table jelly a mixture of the main ingredients in crystal form consisting of gelatine, cane sugar, citric acid and a high percentage of powdered glucose are associated in one package with a gelatine tablet in which has been incorporated the flavouring for the whole jelly. The crystal mixture may consist of powdered glucose 54 parts by weight, cane sugar 21 parts, powdered gelatine 9 parts, citric acid 0,5 parts and the necessary colouring, which are blended together by a sifting and mixing machine. The gelatine table may be prepared by dissolving 6 parts of liquid glucose in water, adding 10,5 parts of cane sugar and heating to 230 DEG F. and adding an aqueous solution containing 3,5 parts of citric acid, 2,5 parts of powdered gelatine, and colouring, the product being filtered, skimmed and one part of extract of lemon added, on which it is poured on a plate and, when set, cut and wrapped in moisture-proof paper. The mixture may be enclosed in a carton or waxed paper bag. The Provisional Specification describes the use of dextrose in gelatine tablet and other forms of table jellies. |
