| 摘要 |
A process for preparing a liquid food product having a composition typical of ice cream, including edible fats, proteins, sugars and water, and including the steps of: <UL ST="-"> preparing a basic mix including the above ingredients; cooling this mix to below its freezing point while whipping and injecting with gas until an aerated intermediate product is obtained, and subsequently heating it to above its freezing point and de-aerating it until the intermediate product is once again in a substantially de-aerate liquid state.; pasteurising or sterilising the product thus obtained, homogenising it and packaging it in aseptic containers. </UL> The process provides a product intended to be consumed liquid, which has similar organoleptic properties to conventional aerated solid or semi-solid ice cream. |
