| 摘要 |
PURPOSE:To enable the easy preparation of a low-viscosity jelly dough capable of providing a uniform dispersion of a gelling agent composed of xanthan gum or locust bean gum, easily transferable and readily maintaining the gel breaking strength high. CONSTITUTION:The jelly dough is prepared by a step for heating and stirring an aqueous dispersion of xanthan gum and deaerating the dispersion and a step for adding an aqueous dispersion of locust bean gum and a sodium salt of an organic acid to the resultant dispersion of the xanthan gum, heating and stirring the dispersion of the gelling agent and dissolving the gelling agent therein. |
