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Method of preparing a long-life fruitbased stuffing for pastry products
Method of preparing a long-life fruitbased stuffing for pastry products
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机译:制备用于糕点产品的长寿命水果基馅料的方法
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摘要
A method of preparing a long-life pastry stuffing including chopped fresh fruit, comprises a step of partial loosening of the cellulose fibers making up the main structure of said chopped fruit, a step of partial candying of the so-treated fruit pieces, and a step of de-hydration of the partially candied pieces. The resulting stuffing, having a final moisture content of from 40% to 50% by weight, a sugar content not exceeding 45% by weight, a water activity Aw of from 0.75 to 0.85, and a pH of from 2.5 to 4.5, has an extended shelf life at room temperature, as well as organoleptic and mouthfeel characteristics substantially comparable with those of a freshly prepared stuffing.
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