| 摘要 |
Ice confectionery consists of a portion of ice flakes having very low thickness, pref. 0.5-2 (1-1.5)mm, and small surface, pref. 0.5-3 (1-2) sq.cm. The ice flakes are compacted so little that they remain recognisable as individual flakes. The ice mixt. for preparing the confectionery contains, by wt., 40-45 (42-44) esp. 42-3% skim milk, 14-16 (14.5-15.5) esp. 15% concentrate (i.e. conc. skim milk), 28-34 (30-33) esp. 32% cream, 9-11 (9.5-10.5) esp. 10% saccharose, 0.4-0.6 (0.5)% stabiliser and 0.1-0.3 (0.2)% aromatisers.The prepn. of the confectionery and the apparatus used are also claimed
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