| 配方类型： |
FOODS, BEVERAGES & FLAVORS |
| 配方说明： |
Coffee Whitener, Liquid (Cream Substitute) |
| 配方组成： |
Atmos 150/0.4
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 p.s.i. (1,500 to 2,000 p.s.i. on first stage and 500 p.s.i. on
second stage) on a two stage homogenizer, and 1,500 to 2,000 p.s.i. on a
single stage homogenizer. Cool rapidly to 38'F. Store in refrigerator.
Formula No.2 (Dry)
Levels (%, dry basis
Sodium Caseinate/1.0-3.0
carrageenan/0.2
Sodium Citrate/0.15
Color/q.s.
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:
a. ATMOS 150/SPAN 60/TWEEN 60 (60/20/20)/0.3-0.5
Corn Syrup Solids/1.5-3.0
or
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| 配制方法： |
To prepare a powdered whitener, an emulsion concentrate is formed prior to spray drying by dissolving and/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 50-60%, 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 pounds total pressure on a two stage homogenizer. 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 |
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