| 摘要 |
Process for the preparation of a cream, in which a mixture containing a milk derivative, 8-30 % of sugars, 10-60 % of fermented dairy product, 0-25 % of sourcream or of dairy cream containing 25-45 % of fatty substance, 0-35 % of texturizing agent, 0-20 % of aromatic product and 0-0.5 % of salt is prepared with stirring, it is heat treated, its temperature is adjusted to 15-40 ~C and molten fatty substance is added to it with stirring, so as to obtain a homogeneous cream. The cream thus obtained can be used in the manufacture of a food composition by depositing it on at least one layer, preferably between two layers, of biscuit. |
