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ENZYME-TREATED MAPLE SYRUP ONLY ON CANNILE-SYNTHESIS-BASED, PRESERVABLE PRODUCTS, AND ORANGE SYRUP MIXED PRODUCTS
ENZYME-TREATED MAPLE SYRUP ONLY ON CANNILE-SYNTHESIS-BASED, PRESERVABLE PRODUCTS, AND ORANGE SYRUP MIXED PRODUCTS
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机译:酶处理过的糖浆仅适用于基于罐头合成的防腐产品和橙糖浆混合产品
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摘要
A method for producing a shelf stable, spreadable high viscosity maple syrup product is provided, which comprises adding a sucrose-cleaving enzyme to maple syrup and incubating the resulting solution. Also provided is a shelf stable, spreadable maple syrup product with a consistency similar to that of honey, which may be used as a spread, or sweetener or a topping. It is also suitable for use in pure maple-based products.
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