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化學(xué)配方數(shù)據(jù)庫(kù)
配方類(lèi)型： BEVERAGES AND FOODS
配方說(shuō)明： Experimental Fruit Spread
配方組成： B: Isosweet 180 or 5500 HFCS/17.9
Rezista Starch/2.6
Mira-Gel^T^M 463 Starch/0.9
Neto 7350 Corn Syrup/29.8
A: 4 x 1 Strawberries/48.8
配制方法： Mix and cook ingredients in Part A to 217 F in a steam-jacketed kettle. Check solids with refractometer and adjust to 62% by adding water or cooking as necessary to evaporate excess moisture. To prepare Part B ingredients, mix the 463 Starch into the HFCS to form a smooth syrup concentrate. Add to the hot ingredients (Part A) and blend. Hot fill and pasteurize to 180 F center temperature if necessary.

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