配方类型:

FOODS & BEVERAGES

配方说明:

Proteinless Topping Mix

配方组成:

Hot water (140'F)/10.00
Salt/0.10
Dry blend stabilizer and sucrose before adding to cold water;
agitate well. Add dextrose and corn syrup solids. Heat to 130'F and add
emulsifier. Add pre-melted vegetable fat at 135'F to 140'F. Pasteurize
at 160'F for 30 minutes. Homogenize at 1000 psi first stage and 500 psi
second stage. Cool to 40'F.
FORMULA No.
"Polysorbate" 60/0.30
"Klucel" LF/0.50
"Emplex"/0.20
D: "Atmos" 150/0.10
Water/q.s. to 100.0
"Polysorbate" 60/0.20
Vegetable fat/20.00
B: Cold water/53.85
Lecithin/0.05
"Emplex" or "Emcol" (D-70-31)/0.20
"Avicel" RC-591/0.20
A: "Klucel" G.F./0.30
Vegetable fat (100-105'F)/25.0
Sucrose/15.0
C: Sugar/15.00
Salt/0.10
CMC-7H/0.10

配制方法:

Disperse the "Klucel" LF in water (10% of formula weight) of 125 to 150'F. Let stand for at least five minutes and maintain temperature above 105'F. Add "Polysorbate" 60 to dispersion. Add dispersion to remaining cold water in formula with agitation. Add CMC-7H and continue to agitate for ten minutes or until all particles are completely dissolved. Add sugar, salt and flavor and stir. Melt fat and "Emplex" together at as low a temperature as possible and then add to the water slurry with good agitation. Maintain low temperatures to avoid stabilizing precipitation. Pasteurize at 160'F for 30 minutes with agitation. Homogenize in a two stage homogenizer at 2,000 to 3,000 psi and 500 psi. Cool as rapidly as possible to 40'F or less. Package and refrigerate. This mix is freeze-thaw stable and may also be frozen for storage.