| 摘要 |
PURPOSE:To prepare a vegetable frozen dessert, rich in shape retaining property and preservation quality and having good gloss and flavor, by using a soybean leachate with water as a raw material. CONSTITUTION:A purified and hardened vegetable fat or oil with <=30% fat content, about 0.1-0.3wt% soybean fibers, about 0.1-0.3wt% alginic acid derivative and about 0.1-0.5wt% sucrose ester of a fatty acid are added to a soybean leachate and, as necessary sucrose, polyphosphate, antioxidant, fruit wine, etc., are added. The resultant mixture is then stirred at <=8 deg.C, homogenized under 5-10kg/cm<2> pressure, completely emulsified, aged at a low temperature and then hardened at <=-20 deg.C. |
