Fecha de publicación:
Fuente: Wipo tomato
The invention discloses tomato jelly powder, which consists of the following components in percentage by weight: 40 to 50 percent of white granulated sugar, 25 to 35 percent of glucose, 15 to 20 percent of tomato powder, 2.5 to 3.5 percent of carrageenan, 2.5 to 3.0 percent of locust bean gum, 0.8 to 1.2 percent of citric acid, 0.6 to 0.8 percent of potassium citrate, 0.5 to 0.7 percent of tomato flavor and 0.015 to 0.02 percent of ponceau 4r. The tomato jelly powder is prepared by batching and microwave sterilization. The tomato jelly powder can be used for simply and conveniently making tomato jelly in time-saving and labor-saving ways, and a batching process is implemented by adding a fixed amount of water to the tomato jelly powder, so that troubles in the weighing and mixing of each component during batching are eliminated, and making procedures are greatly simplified; the prepared tomato jelly is attractive in appearance, and has smooth and delicate mouth-feel and pure tomato flavor, the content of soluble solids in the tomato jelly is more than or equal to 15 percent, and the requirements of a conventional national standard GB19883-2005 Jelly are completely met.