| 摘要 |
PURPOSE:To produce a sour cream paste, preservable for a long time, and having improved palatability and nutritive value without separating phases nor milk solid, etc., by quenching a mixture consisting of a fat or oil, milk solid and an emulsifying agent, and kneading the mixture. CONSTITUTION:45-79.5wt% fat or oil is melted under heating at 60-90 deg.C, and 0.5-5wt% emulsifying agent is added and completely dissolved therein. 20- 50wt% milk solid is then added and dispersed, and the resultant mixture is then quenched and kneaded to give a sour cream paste, which is preferably stirred gently in a storage tank. |
