| 摘要 |
PURPOSE: To obtain the immediately edible pudding by adding a cow's milk solid content, water, fats, sweeteners, seasonings, reformed starch, anionic surfactants, etc., mixing, heating and homogenizing the mixture, heating the mixture to a high temp. in a short time and subjecting the mixture to the cook ing of the starch and sterilizing, then to cooling and sterile packaging. CONSTITUTION: The pudding compd. contg. the cow's milk solid content, the water, 3.5 to 10% fats contg. at least 20% lauric acid, the sweeteners, the seasonings, 2.5 to 4.2% chemically reformed starch without contg. amylose and about 0.12 to 0.2% anionic surfactant is prepd. The compd. is then mixed and heated at 125 to 160 deg.F to melt and disperse the fats and the surfactants. The mixture is further held at the temp. and is homogenized. The mixture is next heated for a short time at about 265 to 305 deg.F, the starch is treated and the compd. is sterilized. The mixture is then cooled to about <130 deg.F with a non-sweep-out surface heat exchanger and is further cooled down to 60 to 90 deg.F. The cooled mixture is subjected to sterile packaging, by which the pudding described above is obtd. |
