| 摘要 |
1. Cream-based cream, characterised in that it contains 10 percent to 50 percent of the total mass of confectionery margarine, containing 70 percent to 85 percent of fat; 0.2 percent to 15 percent of powdered milk, preferably skimmed or whole milk, in the form of powder or granules; while water constitutes 20 percent to 60 percent of the entire mass. 2. The device for manufacturing cream-based cream, characterised in that it consists of a container (1), connected through the duct (2) to the disk (3) positioned horizontally below the former and equipped with a cylindrical hollow inside. The disk is joined with its corresponding closing disk (4). The disk (3) and the closing disk (4) adhere hermetically to each other with the circumferential band. The width of the latter is about 1/3 of the disk radius. The band is additionally sealed with a ring-shaped seal (5). In the middle part of the zone of contact between disks (3) and (4), there is a round slit around the disk axes. At the circumference of the slit... 3. A method of manufacturing cream-based cream, characterised in that water contained in the container - 20 percent to 60 percent of the total mass - is brought to boiling. This is followed by adding 10 percent to 50 percent of the total mass of confectionery margarine, containing 70 percent to 85 percent of fat. Then, the mixture is brought again to boiling. This is followed by adding gradually 0.2 percent to 15 percent of the total mass of powdered milk, preferably skimmed or whole milk, in the form of powder or granules. The mixture is again brought to boiling. The prepared mixture is passed at least twice through a system of ducts, while being subjected to centrifugation, preferably at the speed of 10000 rpm, until the components mixed into a homogenous mass.
|
