| 摘要 |
<p>1,196,380. Confectionery composition. NESTLE'S PRODUCTS Ltd. 20 Dec., 1968 [27 Dec., 1967], No. 60694/68. Heading A2B. A confectionery product is prepared by heating a mixture of sugar and milk solids in the presence of sufficient water to allow caramelization, drying the product, combining with cocoa butter and milling to a homogeneous paste. Preferably the mixture is heated at 80‹C. to 105‹C. for 10 to 60 minutes, and dried under reduced pressure. During heating, the pH of the mixture is preferably maintained at 6.7 to 7.0 by addition of a buffer such as an alkali metal phosphate. The combined product may be milled to a particle size of about 30 microns, conched and moulded. Fruit pieces and nuts may be added to the conched product.</p> |
