| 摘要 |
PROBLEM TO BE SOLVED: To produce water Jerry by packing the water Jerry at the temperature of at least 70 deg.C to overcome the resoiling by microorganisms. SOLUTION: This refrigerated water Jerry comprises a fruit phase formed out of a jelly base mass 2 and fruit fractions 3. The fruit fractions 3 are homogeneously distributed in a gel system. The water gel system occupies 50-90% of the water Jerry and the fruit fractions occupy 10-50%. The jelly base mass 2 has the gelatinizing agent selected from the group comprising 0.4-0.7 wt.% xanthan, 0.5-1.5 wt.% carrageenan, 0.4-1.0 wt.% carrageenan in combination with 0.1-0.5 wt.% locust bean gum, and 0.1-0.5 wt.% gellan gum, and 15-30 wt.% sugar. The fruit fractions have a sugar content close to the sugar content in the jelly basic mass 2, and contain 0.4-0.7 wt.% xanthan. |
