| 摘要 |
PURPOSE: A method for producing ice water is provided to maintain taste and color of a product by minimizing the change of the color or flavor and taste. CONSTITUTION: Purified water of 55-70%, milk of 10-20%, skimmed milk powder of 2-5%, fructose of 3-8%, white sugar of 2-5%, starch syrup of 2-5%, starch of 0.5-2%, refined salt of 0.02-0.05%, xylitol of 1-2% are mixed at 60 to 70 degrees centigrade and then the mixed solution is made. The mixed solution is heated in 80-95 degrees centigrade ad is sterilized. The sterilized mixed solution are uniformized by applying the pressure of 1500 to 2000 psi. Food color of 0,002-0.005 %, flavor of 0.07-0.15 are added to the uniformized mixed solution and is matured at 4 to 8 degrees centigrade for 4 to 14 hours. The matured mixed solution is put in a foaming frame and is cooled at -80 to -200 degrees centigrade for 10 to 20 minutes. |
