| 摘要 |
FIELD: food industry. SUBSTANCE:, heat-stable sweetener or its mixtures with fructose are added to disintegrated vegetable stuff until sweet equivalent to 18-70 wt % sugar content is achieved, after which product is boiled to achieve content of solids 18 to 40%, and at last thickener is added to provide product viscosity corresponding to 49-71 wt % solids content, which is comparable to a thickener-free mixture with sugar. EFFECT: lowered energy capacity, prolonged conservation of biologically active compounds, and improved organoleptic and structural and rheological properties. 4 cl |
