SUGAR-FREE JELLY BONBON WITH APPLE OR CITRUS PECTIN - PREPARATION METHOD OF SAME

摘要

Novelty: preparation of sugar-free soft jelly bonbon with apple or citrus pectin and sweetening substances, isomaltose, maltitol powder, maltitol syrup, sorbitol, xylitol, polytextrose and addition of a solution constituted of dry pectin preparation, water and vegetable fibres (inuline). Preparation stages: 1) heating of the mixtures of all the above ingredients into boilers until reaching the adequate temperature and final indication of solids/liquids proportion at 80 to 85 deg. BRIX; 2) transportation to pre-heated containers and addition, in the presence of malic or citric acid, of amino acids, vitamins, hippophaes, menthol and extractions of juices or other vegetable substances; 3) casting for the formation of varying shapes and cooling after being optionally covered either with dehydrated fruit of whatever granularity or with edible oil. Advantage: for the setting of the preparation, vegetable pectin derived from fruit treatment is used; it contains vegetable sweetening substances and xylitol; it is beneficial and can be safely used by persons with health troubles (see, diabetic or obese persons).