| 摘要 |
PURPOSE:To prevent separation of whey and reduce deformation with temperature, by adding egg yolk to a leachate, safflower oil together with sugar containing an added stabilizer to the leachate. CONSTITUTION:Soybean milk at about 60 deg.C is charged into a surge tank 12 and sugar from a sugar tank 13 is blended in a blending tank 14. Egg yolk from an egg yolk tank 16 is blended in a base pipe 15. Safflower oil in a safflower oil tank 18 is made to flow down into a blending tank 20 and blended with a stabilizer from a stabilizer tank 21 and sugar from a sugar tank 23, introduced into the base pipe 15 and blended by a mixer 25. The resultant blend is then homogenized in a homogenizer device 5, passed from a sterilizing tank 29 of a sterilizing device 6 through a cooling tank 33 and formed into ice cream in a freezing device 7. |
