High Transparency Toughness Jelly Pudding Powder - Chinaprice: contact company for price
polysaccharides carrageenan as the main component adopted the
international advanced technology, accompanied by the production
synergies from the preparation, with excellent coagulation performance
polysaccharide polymer, potassium, calcium, magnesium, selenium and
other body essential nutrients, after cooling of its hot aqueous
solution , it will taste tough, cool and own good transparency and
analysis of water, high gel stability, flexibility, strength and
nutrition , also contain rich amino acids. This product is basically
optional filtering, (but filling cup before routine filtration processes
should not be omitted). Reference formula:6-8 ‰ of jelly powder 18-22%
of white sugar (if need part of the sugar substituted, pls calculate by
yourself) Citric acid 0.15% sodium citrate 1‰ , and adding potassium
sorbate, flavors, colors according to the provisions appropriately .
production elements: 1, stire jelly powder with some white sugar of
water at room temperature or boiled. jelly powder, calculated according
to the 8 ‰ of the amount of jelly powder , complementing water (hot
water, warm water may be), and the supplement should be combined with
white sugar, sodium cyclamate. Off the pot (intermittent stirring, not
to gather at the end), boil the mixture gently, heat 10 minutes. 3, the
pudding with a 120 mesh screen filter, transparent jelly 200 mesh
filter. 4, stiring and sealing by adding spices, preservatives until the
filtrate cooled to 70-80 ° C for acid . 5, pasteurization sterilization
and drying Cooling & packaging.
High Transparency Toughness Jelly Pudding Powder
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- Posted By: Guangzhou Manchang Food Co., Ltd
- Phone: 18027314121
- Address: Room 206B, Yijing Building, No.16, Tangjing Street, Guangzhou, China
- Website: http://www.manchangfood.com
Published date: October 23, 2012 -
- Business Description: involved in international trade import export of goods, products, and services
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