| 摘要 |
PURPOSE:After a stabilizer such as gelatin is admixed and the mix including cream cheese is aged, the mix is fed into a continuous type of ice cream freezer, thus enabling disinfection and increasing the stability of whip. CONSTITUTION:A stabilizer and emulsifier mixed with sugar, such as gelatin, starch, carrageenan, locust bean gum, and table salt are dispersed and dissolved in water. Starch syrup and concentrate juice are added to the solution and further crushed and molten cream cheese is added to the composition to form a mix, which is aged in an aging tank. Then, the mix is into a continuous type of ice cream freezer and cooled to a temperature at which the whip formed in the mix is stabilized. The very beautiful top layer can be formed on the surface of the mix mainly with sour cream. |
