| 摘要 |
Individually packaged ice pop precursor liquid is produced by mixing and heating fruit juice or fruit juice concentrate and natural fruit flavor, water and vegetable gum and/or pectin to a temperature of 170 degrees to 200 degrees and agitates and maintained at such temperature and delivered to a filling station where heat-sealable plastic pouches are nitrogen flushed and filled with the precursor liquid at at least about 190 degrees F and the filled pouches are sealed and cut and cooled to approximately 105-110 degrees F through a cooling means. |
