化學(xué)配方數(shù)據(jù)庫(kù)
| 配方類(lèi)型： |
BEVERAGES AND FOODS |
| 配方說(shuō)明： |
Carrageenan-Based Custard-Like Puddings (No.1) |
| 配方組成： |
SeaKem CM 614 Carrageenan/-
Modified Waxy Maize Starch/2.56
Salt/0.04
Sucrose/15.39
Saccharin and/or Aspartame/-
Flavor and Color/to suit
Whiptreme/0.99
Disodium Phosphate/0.30
Cocoa/2.56
Fluid Whole Milk/78.00
Gelcarin GP359 Carrageenan/0.16 |
| 配制方法： |
Premix dry ingredients and disperse into cold milk with agitation.
Preheat to 66-71 C (150-160 F) in a steam jacketed kettle with constant agitation. An HTST process is now employed. A custard-like set can be obtained by filling at temperatures above the gelling point > 54 C (> 130 F) of the formulations. This avoids fracturing the gel during filling. A pudding-like texture can be obtained by filling at 27-38 C (80-100 F) which is below the gelling point. The starch in formula No.1 also contributes to a more puddling-like texture.
Note: If nonfat milk solids, skim milk, or condensed milk are used in place of fluid whole milk, the pudding should be homogenized prior to sterilization to disperse the additional fat. |
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