| 摘要 |
PURPOSE: A method for manufacturing pumpkin taffy using pumpkin paste and roasted pumpkin is provided. The product has fiber, taste and flavor of a pumpkin as it was and exhibits a high crunch texture, together with chewing properties. CONSTITUTION: A mixture of 39% by weight of purified sugar, 42% by weight of grain syrup, 10% by weight of purified pumpkin, 3% by weight of soybean protein, 5% by weight of an emulsifier, 0.40% by weight of vegetable oil and 0.60% by weight of purified salt is heated at 110deg.C and then concentrated under reduced pressure. Thereafter, 80% by weight of the concentrate is mixed with 30 to 89% by weight of fondant, 10 to 20% by weight of flavors and 1 to 50% by weight of roasted pumpkin, agitated for 30 to 40min and then cooled to give a taffy product having a moisture content of 6 to 8%.
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