| 配方类型： |
FOODS AND BEVERAGES |
| 配方说明： |
Coffee Whiteners (Synthetic Cream) |
| 配方组成： |
Protein (i.e. sodium caseinate)/1.0-3.0
the dry ingredients are blended with the fat and liquid ingredients
and heated to pasteurizing temperature (this temperature varies
depending on the particular method used). Once pasteurized the mix is
pumped directly to the homogenizer and homogenized at 2,000 to 2,500
total psi (1,500 to 2,000 psi on first stage and 500 psi on second
stage) on a two-stage homogenizer, and 1,500 to 2,000 psi on a
single-stage homogenizer. It is then cooled to 38'F and stored in a
refrigerator.
No.2 (Powder
"Atmos" 150/0.40
Carrageenan/0.20
Color/q.s.
Stabilizer salts (e.g., sodium citrate)/0.15
Flavor/q.s.
Color/q.s.
Water/q.s. to 100%
"Atmos" 150/0.3-0.5
Water/q.s. to 100%
Vegetable fat/35-40
Corn syrup solids (42 D.E.)/55-60
Sodium caseinate/4.5-5.5
Dipotassium phosphate/1.2-1.8
Emulsifier:
corn syrup solids/1.5-3.0
a. "Atmos" 150/"Span 60/"Tween" 60 (60/20/20 |
| 配制方法： |
To prepare a powdered whitener, an emulsion concentrate is formed prior to spray drying by dissolving or dispersing the various dry ingredients in just enough water to (1) maintain the solids in solution and (2) impart sufficient fluidity to the concentrate so that it may be pumped. The dissolved solids of the concentrate are usually in the range of 50 to 60%, the higher percentage being strongly recommended. Once the concentrate has been prepared, it is homogenized in such a manner that the fat particles in the dried emulsion will average about 1 micron in diameter. Under normal circumstances this will require about 2,000-2,500 lb total pressure on a two-stage homogenizers. However, it should be remembered that spraying will affect the emulsion, and therefore each manufacturer will have to adjust the pressures to suit his own spraying requirements and the viscosity of the emulsion, also affected by the solids content of the system. At the spray tower, operating conditions should be such that the final produc |
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