化學(xué)配方數(shù)據(jù)庫(kù)
| 配方類(lèi)型： |
BEVERAGES AND FOODS |
| 配方說(shuō)明： |
Whipped Dessert |
| 配方組成： |
Sugar/31.50
Formula No.
Sugar/32.00
Milk (whole or skim)/63.00
Flavor/-
Cocoa/2.50
"Genugel" Type CJ/0.40
Milk (whole or skim)/65.00
Flavor/+
Pregelatinized Starch/1.10
"Hyfoama" 66/1.50
"Hyfoama" 66/1.50
"Genugel" Type CJ/0.40
Cocoa/-
Pregelatinized Starch/1.10 |
| 配制方法： |
Formula No.1 process: Blend dry ingredients. Stir the dry mix into cold milk. Pasteurize the mixture at 158-176F. Homogenize at approximately 150 atm. Cool to approximately 122F. Whip and cool to 86-95F. Fill and cool to 32-41F or deep-freeze.
Formula No.2 process: The incorporation of cocoa prior to homogenizing might reduce the intake of air during the whipping step. It is suggested, therefore, that cocoa and part of the sugar be dissolved in water, heated to approximately 167F, and added to the batch after homogenizing.
Note: A ready-to-eat whipped dessert can be made with fruit juice instead of milk with slight modifications. In that case, particular attention must be paid to pH, time, and temperature in the preparation to avoid degradation of "Genugel." |
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