| 配方類型： |
BEVERAGES AND FOODS |
| 配方說明： |
Lemon Pastry Filling |
| 配方組成： |
Yellow #5 Soln./0.2500
Guar Gum/0.0625
Titanium Dioxide/0.0100
Freezist M/5.0000
Sodium Benzoate/0.0500
Potassium Sorbate/0.0500
Locust Bean Gum/0.0625
Water/48.5600
Water/16.0000
Lemon Oil/0.8000
BHA/0.0004
Sodium Citrate/0.1900
Methocel K100M Premium/0.1250
Fructose Corn Syrup 55/29.0000
Citric Acid (50% soln.)/0.5600 |
| 配制方法： |
Add Freezist M to water. Add potassium sorbate and sodium benzoate to water. Add preblended gums (guar, locust bean gum) to starch slurry under moderate agitation, approximately 10 F. Add Fructose Corn syrup 55. Add sodium citrate, titanium dioxide, and color solution. Heat to approximately 175 F. Add dry Methocel powder under moderate agitation.
Add starch slurry and citric acid solution. Heat to 200-205 F for 15 min. Add BHA to lemon oil and dissolve in oil. After 15 min take sample of filling and check soluble solids and pH. Adjust solids if necessary.
Cool filling to 180 F. Add lemon oil with BHA or BHT to filling. Pack, freeze.
Note: This filling gives the good clean cut-off properties important in pastry filling operations. |
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