| 摘要 |
Egg punch prod., esp. a semi-finished prod. for use in iced sweets and in confectionery, consists of wine, eggs, sugar, alcohol and natural aroma materials, opt. with the addn. of milk derivs., esp. milk proteins or dry milk, and other thickeners, e.g. CMC, and dyes. The egg punch or semi-finished prod. contains esp. 10.4% alcohol, has pH 4.5 and residue or bottom deposit 45-50 Brix. A prod. for iced sweets and confectionery and for flavouring whipped cream, butter-cream, Chantilly, small cakes and ice-cream, can contain 50-63% sugar. For iced sweets and confectionery, sugar content can also be 33%. Thickener concn. can be 0.2-1.5%. The thickeners can be carob bean, guar, Na alginate, propylene glycol alginate, CMC, agar- agar, carrageen, pectins, plant gelatins, etc. Milk quantity added can be 1-2 times prod. vol. The prod. can be stored at room temp. and has an enhanced strong taste. |
