| 摘要 |
PURPOSE:To provide whipped jam obtained by compounding a fruit jam base with decomposed wheat protein and a foam stabilizer and capable of over-running and giving a soft creamy product by lighly whipping in use. CONSTITUTION:A fruit is washed and the skin and seeds are removed therefrom. The fruit is added with a nearly equal amount of sugar and boiled down under agitation for 40-50min to obtain a fruit jam base. The base is compounded with 0.5-1.5wt% decomposed wheat protein and 0.5-1.5wt% foam stabilizer (e.g. guar gum). The product expands 1.2-1.3 times volume by lightly whipping in use to give whipped jam having excellent shape retainability and spreadability and easily meltable in the palate. |
