METHOD FOR PROCESSING ARTIFICAL CHESTNUT JAM

摘要

Artificial chestnut jam is prepared by the processes of: mixing 20-28 wt.% of steam boiled sweat potato and 40-45 wt.% of steam boiled kidney beans in a mixer, and adding 10-16 wt.% of white sugar, 10-15 wt.% of rice jelly, and 5-10 wt.% of sorbitol to the mixture with heating at 80-90 deg.C, and adding small amount of colouring agent and flavoring agent while cooling the mixture slowly. Ice cream using artificial chestnut jam is manufactured by cooling the jam to 10 deg.C injecting to semisolid ice cream, shaping in the container and freezing at 35 deg.C below zero.