| 配方类型： |
BEVERAGES AND FOODS |
| 配方说明： |
Whipped Dessert |
| 配方组成： |
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 158-176'F. Homogenize at approximately 150 atm. Cool to approximately 122'F. Whip and cool to 86-95'F. Fill and cool to 32-41'F 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 167'F, 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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