| 摘要 |
Solid jellies, e.g., jellies having m.p. above 210 DEG F and tensile strength of at least 20g./cm.2, suitable for cutting into pieces which will retain their shape after baking in cakes, are made by evaporation of a solution comprising pectin, sugar and acid in layers not more than 1 cm. deep at temperatures below boiling, e.g., evaporating at 120 DEG -180 DEG F in a current of air. According to one example, a mixture of 9 parts of orange pulp containing the flesh, juice and part of the albedo, 1 part of a similar lemon pulp, and 4 parts of sugar is heated at 200 DEG -210 DEG F for 4 min. and the resulting solution is evaporated in trays in a current of air at 150 DEG F for 18 hr. According to another example, 1/5 th part of powdered pectin is mixed with 1 part of sugar, the mixture is stirred into 10 part of sugar, the mixture is stirred into 10 parts of boiling apricot juice, concentrated citric acid solution is added to give pH 3.2, and the resulting solution is evaporated in trays in a current of air at 150 DEG F for 12 hr. |
