| 摘要 |
Spray-dried milk powder as a suspension in fat is briefly brought into contact, in the form of a thin layer, with a surface whose temperature is 110 - 160 DEG C, and cooled immediately afterwards. The hot surface is formed by the heated third roller (W3) of a 3-roller system. The two first rollers (W1, W2) and the stripping roller (A), which is pressed against the third roller (W3), are cooled: the first two rollers (W1, W2) form a feed device which causes no thermal change. The cooled stripping roller (A) prevents further noticeable changes after the treatment. In the production of milk chocolate, cocoa butter is used for the suspension. The treatment improves the processability of the spray-dried milk powder and reduces the total amount of cocoa butter required. Depending on how the treatment is carried out, various degrees of a caramel flavour can be achieved.
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