| 摘要 |
A core of edible ice confection consisting of the usual components of an edible ice in a suitable configuration has a thin coating of a mixture of gelatin, sugar, glucose syrup and water with a point of fusion sufficiently higher than that of the edible ice to have a protective effect and prevent thawing on contact with the fingers during consumption. The gelatin is hydrated in part of the water at 70 DEG C, while the sugar is separately dissolved in the rest of the water at boiling point. The glucose syrup and the hydrated gelatin are then added to the dissolved sugar, the mixture is left to cool to a temperature of 60-65 DEG C and additives such as citric acid, colour and flavouring are added. This product is moulded and frozen, and the appropriate amount of the edible ice confection constituting the cores is deposited into it. The end product may be obtained by the insertion of a stick or support and has a transparent and unbreakable coating. |
