| 摘要 |
PURPOSE:To obtain a milk substitute having excellent palatability and digestibility by mixing a specific oil and fat with an emulsifier, mixing the mixture with an aqueous mixture of water and a solid component for milk substitute, homogeneously emulsifying the mixture and spray-drying and pulverizing the product. CONSTITUTION:The objective milk substitute can be prepared by (1) mixing a solid component for milk substitute (e.g. skimmed milk) with water to form an aqueous mixture A (the amount of water is preferably 1-3 times that of the solid component), (2) separately mixing an emulsifier consisting of at least one kind of compound selected from sucrose fatty acid esters and glycerol fatty acid esters with an oil and fat (e.g. beef tallow) to form an oil/emulsifier mixture B (the amount of the oil and fat is preferably 2-30% of the weight of the milk substitute powder and that of the emulsifier is preferably 0.1-5%, based on the total weight of the oil and fat and the solid component of the milk substitute), (3) mixing the components A and B to obtain a homogeneous emulsion and (4) spray-drying and pulverizing the emulsion. |
