| 配方类型： |
BEVERAGES AND FOODS |
| 配方组成： |
gelatin 120 bloom/0.33
water/9.74
vanilla extract/1.00
heaby cream (35 butterfat)/14.50
sugar (granulated)/9.74
nonfat milk solids/7.32
polydextrose type N (70% sol'n.)/13.91
low sugar and fat
glycerol monostearate/0.30 |
| 配制方法： |
combine heavy cream, polydextrose, waetr, and add dry ingredients- sugar, milk solids, glycerol monostearate, and gelatin. heat to 45 C while stirring to dissolve solid ingredients. heat to 71 C for 30 min to pasteurize. homogenize at 2500 (first stage) and at 500 psi (second stage). quickly cool to 4 C. age 18-24 h at 5 C. add vanilla flavor and freeze.
NOTE: nonstandardized frozen desserts can be prepared using polydextrose type N as a partial replacement for sugar and butter fat. A 33% caloric saving and a lowering of the standard fat level is achieved. |
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