| 摘要 |
PURPOSE: To produce a Japanese apricot extract having high sugar content and low acidity and containing viscus pectin and capable of readily utilizing as a food material having general-purpose properties. CONSTITUTION: Unripe Japanese apricot is immersed in a liquid containing ethyl alcohol and saccharide and the immersed Japanese apricot is collected from Japanese apricot liquor and the immersed Japanese apricot is immersed in hot water kept at 95-100 deg.C for 60-90min to collect an extract content containing pectin. Then, 80-100vol. parts of the Japanese apricot extract is added to 100vol. parts of water and the mixture is frozen to produce sherbet containing the Japanese apricot extract. |
