| 摘要 |
1,270,973. Jam and jelly compositions. PATRONATO DE INVESTIGACION CIENTIFICA Y. TECNICA "JUAN DE LA CIERVA". 16 April, 1969 [26 July, 1968], No. 19452/69. Heading A2B. A method of preparing a dry jam or jelly composition (e.g. powder) comprises drying fruit to less than 1% by wt. by a method which avoids thermal treatment which would impair the taste, aroma and nutritive components of the fruit, and mixing the dried fruit with pectin in an atmosphere having a lower moisture content than the dried fruit. The mixing may be carried out in vacuum and the composition may be packed under vacuum. The fruit may be freeze dried under reduced pressure or dried on a foam bed, drying rollers or a belt conveyor, or in a fluidised bed or drying tunnel. The dried fruit may be crushed. The fruit may be strawberries or lemons. Other components which may be included in the composition include citric, malic, phosphoric, lactic and fumaric acids, agar-agar, alginates, carragenates, carob seed gum, starch, guar, gelatin sucrose, glucose, saccharin and sorbitol. |
