| 摘要 |
Dry foodstuff prods. are made of 20-60 kg whipping agent; 2-5kg gelling agent; 1-5kg stabiliser salts and 5-20kg modified starch. Pref. the dry foodstuff prods. are made of 30-45kg whipping agent; 2-4kg gelling agent; 1-3kg stabiliser salts and 5-15kg modified starch. The whipping agent is made from 30-70kg fat; 10-30kg emulsifier; 5-20kg egg white and 0-35kg additives, esp. 340-55kg fat; 15-25kg emulsifier; 10-15kg egg white, 0.2-3kg stabiliser and 2-35kg additives. The fat is an hydrogenated plant fat and/or the additives are animal or vegetable protein and/or skimmed milk powder. The stabiliser is NaH phosphate and/or Na pyrophosphate. The modified starch is acetylated di-starch adipate and/or the gelling agent is a carrageenan extract, gelatin and/or guar flour. |
