| 摘要 |
A snack has a skeleton of a foamed casein-based protein product with a pH between 5.5 and 8, which is impregnated with an aqueous solution which contains alcohol and/or sugar and may furthermore contain flavours or aromas and additives and which has a water content of 40 to 75% by weight and a pH of more than 4.8, and which protein product optionally has a coating of confectioner's icing. The skeleton is preferably produced by extruding the casein product at elevated temperature and pressure in the presence of substances which release inert gas. |
