| 摘要 |
PURPOSE:To obtain a fruit sauce having moderate viscosity, uniform quality and low stringiness, by adding a gum and a low-methoxyl pectin to the base of the sauce. CONSTITUTION:Liquefied fruit (e.g. juice of navel orange, etc.), sugar (e.g. sucrose), fresh water, and if necessary subsidiary materials such as flavor, colorant, peel, juice sac, edible organic acid, etc. are used as the compounding raw materials. The composition is used as the base, and added with a gum (e.g. xanthan gum), a low-methoxyl pectin, and a water-soluble calcium salt (e.g. calcium lactate) to obtain the objective fruit sauce. |
