| 摘要 |
Preparation of a flavouring agent (I) for drinks, particularly tea or coffee, involves preparation of a lactic base (II) by (a) mixing milk fats and skimmed milk, (b) homogenisation, (c) standardisation, (d) concentration by evaporation, (e) cooling, (f) standardisation, (g) pre-heating, (h) UHT heat treatment, (i) aseptic homogenisation and (j) aseptic packaging. The novelty is that a stabilisation salt (III), a sugar (IV) and a flavouring (V) are added to (II) before or after step (d). |
