GLAZES COMPRISING FRUCTOOLIGOSACCHARIDE FOR USE OF APPLING TO BAKERY FRUITS AND METHODS FOR PREPARATION OF THEM

摘要

PURPOSE: Glaze containing fructo-oligosaccharide for coating bakery fruits, and a producing method thereof are provided to easily coat the fruits by having excellent mobility similar to liquid. CONSTITUTION: A producing method of glaze containing fructo-oligosaccharide for coating bakery fruits comprises the following steps: mixing the fructo-oligosaccharide, malt-starch syrup, and sugar; adding high-methoxylated pectin having the methoxylation degree greater than 50%, and gellan gum into the mixture; and boiling the mixture under the presence 350-400ppm of calcium ions to obtain the glaze. The glaze contains 50-60wt% of fructo-oligosaccharide. The amidation degree of the highly-methoxylated pectin is 15-21%.