| 摘要 |
PURPOSE: A process for preparing an ice-cream mix by separating cream from raw milk, adding salt, mixing whey protein concentrate and an emulsion stabilizer and treating is provided, which reduces the manufacturing cost and produces sanitary and high quality mix. CONSTITUTION: Cream separated from raw milk is mixed with salt, added with a small amount of whey protein concentrate35 and an emulsion stabilizer, heated at 135 to 145deg.C by injecting steam at 60deg.C and sent to a vacuum chamber to remove moisture of a mixture. Fat of the mixture is grinded to a size of 0.1 micrometer and cooled to 4deg.C to produce an ice-cream mix. The mix comprises 38.5% by weight of milk fat, 4.95% by weight of non-fat milk solid, 2% by weight of 35 whey protein, 0.2% by weight of an emulsion stabilizer, 0 to 0.1% by weight of salt and 54.3 to 54.2% by weight of moisture.
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