| 摘要 |
PCT No. PCT/NL96/00108 Sec. 371 Date Sep. 4, 1997 Sec. 102(e) Date Sep. 4, 1997 PCT Filed Mar. 7, 1996 PCT Pub. No. WO96/27297 PCT Pub. Date Sep. 12, 1996Process and apparatus for the production of confectionary mass from the components of milk proteins, sugar, glucose, fat and water. The components are homogenized in a closed tank under controlled pressure and temperature and are transferred from the closed tank to a scraped surface rotor cooker at a pressure between 0.2 and 0.9 bar absolute. The components are retained in the cooker for a period of 4 to 10 seconds, then transferred from the cooker to an evaporation chamber that is in open connection with the cooker and that is at a pressure of 0.2 to 0.9 bar absolute. Steam from the evaporation chamber is condensed in a condenser connected to a vacuum chamber. The product is withdrawn from the vacuum chamber at a temperature below 100 DEG C. When little or no Maillard reaction is desired, the closed tank is maintained at a pressure no more than 1 bar absolute at a temperature between 40 DEG C. and 90 DEG C. But when Maillard caramelization is desired, the closed tank is maintained at a pressure between 2 and 4 bars absolute and a temperature between 110 DEG C. and 140 DEG C. |
