| 摘要 |
Tablet jellies for making into table jellies are prepared by the partial dispersion by heating, of pectin of methoxyl content 1-8.5 per cent in an aqueous solution of a sweetening agent, e.g. sucrose, glucose, invert syrup, a polyhydric alcohol, glycerol or honey, an edible acid, e.g. citric, malic or tartaric acid, and a soluble edible salt of calcium or magnesium, the heating and the quantities of the constituents being such that the total soluble solids of the cooled product are 68-80 per cent. The pH of the solution may be adjusted to 3.4 before dispersing the pectin; a buffer salt, e.g. sodium monohydrogen phosphate, may be added. Examples describe boiling down, with stirring, and then allowing to set in moulds, a mixture of the pectin, water, cane sugar, invert syrup, glycerol, citric acid, and calcium chloride, and a mixture of the pectin, water, cane sugar, invert sugar, citric acid, calcium chloride, raspberry juice, synthetic raspberry essence, and raspberry colour. |
