| 摘要 |
PURPOSE:To prepare the titled jam having clear color and excellent taste and flavor, by heating the pulp and juice sac of citrus fruit in concentrated sugar solution, adding a specific fruit juice thereto, and thermally gelatinizing the mixture. CONSTITUTION:The pulp and juice sac of citrus fruit obtained by removing the peel and the segment skin from the fruit are separately heated in a concentrated sugar solution containing 650-900g/l of one or more sugars selected from sucrose, glucose, invert sugar, fructose and starch syrup and 2-4g/l of low-methoxyl pectin, at 60-80 deg.C for 3-60min to obtain a preserve pulp (A) and preserve juice sac (B) each having a Brix degree of about 30 deg.C. The component A is mixed with the component B at a weight ratio of 1:0.2-0.8, and the mixture is added with fruit juice (C) containing fruit juice, sugars, low-methoxyl pectin and acidulant and having a Brix degree of 50-60 deg.. The amount of the component C is 1-1.5pts.wt. per 1pt.wt. of the component A. The mixture is heated and gelatinized at <=80 deg.C under stirring until the Brix degree reaches 40-50 deg.. |
