| 摘要 |
Process providing a wide variety of creams with flavours, aromas and nutritive powers which are different from what is known. The process for manufacturing creams in the case of fruits, tubers and legumes begins with washing, peeling, pitting (removal of stones and seeds) and washing of pulps, thereby preparing them for the trituration stage. The process for manufacturing creams in the case of cane syrup, bee honey and cocoa beans begins with the mixtures. After this, the fruit, tubers, legumes, cane syrup, bee honey and cocoa beans are mixed with water, flours, sugar, glucose, powdered milk and other products, forming a mass which is placed in a sterilizer, to sterilize the mass. After yet a further stage, during which other additives are added in, the product is bottled and subsequently undergoes a low-temperature shock treatment which makes it possible for it to create two protective defences of its own or for the product to be cooled to an average temperature and bottled, losing its second protection.
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