| 摘要 |
PURPOSE:To prepare an ice cream-like food having low calorific value and good shape-retainability by compounding an ice cream-like composition with 0.3-4.0wt.% of (raw) yolk based on the composition. CONSTITUTION:An ice cream-like composition containing at least an albuminous water-dispersible macro-colloid, sugar, a stabilizer and water is further compounded with 0.3-4.0wt.% of (raw) yolk based on said composition. The compounded composition is thoroughly mixed, thermally sterilized, aged, frozen, collected in a cup hardened. An ice cream-like food having low calorific value and good shape-retainability can be prepared by this process using a substitute for oil and fat. |
