| 摘要 |
The invention relates to a method and facility for preparing gelled food products from fruit pulp, in which an initial mass is formed in the liquid state from the fruit pulp and vacuum conditions are applied thereto and, subsequently, said mass is conveyed in separate dosed individual portions using transport means. In a first mixing step, the portions are mixed with a mixture of water, sodium alginate and TPPS by means of continuous contact with the mixture, thereby forming substantially spherical beads which, in a second mixing step, are submerged in a calcium lactate bath such that the textured bead is gelled, said bead being provided with an inner liquid-state part that is covered externally with a coating. |
