| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a low-fat milk chocolate with no dry, rough palate feeling and no excessive viscosity for handling during its production process. SOLUTION: The subject low-fat milk chocolate containing <27 wt.% fat is obtained according to the following process: a powdery premix comprising substantially all fatless ingredients is first prepared, and incorporated with fat-contg. ingredient(s) accounting for <=96 wt.% of the total fat-contg. ingredients followed by mixing to obtain a mass containing 18-24 wt.% fat based on the total weight of the mass, which is then pulverized with a relevant roller to a particle size of 25-35μm, and the resulting powder is subsequently incorporated with the rest of the fat-contg. ingredient(s) and lecithin followed by carrying cut conching and tempering operations.
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