| 摘要 |
<p>A method for producing shelf stable, maple syrup products is provided, which comprises adding a sucrose-cleaving enzyme, for example invertase, to maple syrup and incubating the resulting solution. A shelf stable, thick, pourable pure maple syrup is provided that has the viscosity of common table syrup. Also provided is a shelf stable, spreadable maple syrup product with a consistency similar to that of clear honey, which may be used as a spread, or sweetener or a topping. Further, a shelf stable, spreadable pure maple butter product is provided, with the consistency of churned honey which may be used as a spread, sweetener, topping, or snack. The enzyme treated maple syrup may also be added to other products to increase the shelf stability of the products, by preventing the visible crystallization or separation of the products.</p> |
