| 摘要 |
The preparation of water-jelly under low sugar, strong acid and high temp. comprises; (a) mixing 5kg sugar with 1-2kg polysaccharides extracted from a tamarind; (b) dissolving the mixture in 37.38kg fine water; (c) heating the mixture containing fine water up to 60 C and adding 56-68kg starch syrup or 61-75kg isomerized sugar or 47-57kg sugar to the mixture; (d) boiling the mixture at above 100≦̸C for 10mins; (e) cooling the mixture at 80≦̸C and adding 0.6kg citric acid, 0.62 vitamin C, 0.62 sodium citrate and a little flavour. |
