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    • 10. 发明授权
    • Continuous process for preparing a whipped-cream topping dessert
    • 连续制作鞭打奶油顶级甜点的过程
    • US3968267A
    • 1976-07-06
    • US586804
    • 1975-06-13
    • Katsuhiro OgasaShigeo OkonogiHiroya YuguchiYoshinobu HayashiYusuke Miyazaki
    • Katsuhiro OgasaShigeo OkonogiHiroya YuguchiYoshinobu HayashiYusuke Miyazaki
    • A23L9/10A23L9/20A23G3/00
    • A23L9/22A23L9/12
    • A whipped-cream topping dessert is prepared by a process comprising the steps of: (a) formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier, 0.05 to 0.15 percent by weight of thickening agent and 0.3 to 0.6 percent by weight of gelling agent; (b) homogenizing said mixture; (c) pasteurizing and cooling the mixture to room temperature; (d) thereafter adding an aqueous solution of a calcium salt to said mixture so that the amount of calcium ion in said mixture is 10 to 35 mg. per 1 gram of the milk protein; (e) whipping and heating the resultant mixture at a temperature of 25.degree. to 30.degree.C to prepare a flowable whipped-cream; (f) topping said whipped-cream onto a lower layer dessert base maintained at a temperature of 50.degree. to 70.degree.C which has previously been placed into a container; and (g) solidifying both layers by cooling.
    • 通过包括以下步骤的方法制备鞭打奶油顶部甜点:(a)配制​​含有10〜30重量%脂肪,3〜6重量%乳蛋白质,12〜22重量% 糖,0.3〜0.8重量%的乳化剂,0.05〜0.15重量%的增稠剂和0.3〜0.6重量%的胶凝剂; (b)均化所述混合物; (c)将混合物巴氏灭菌并冷却至室温; (d)然后向所述混合物中加入钙盐水溶液,使得所述混合物中的钙离子的量为10〜35mg。 每1克乳蛋白; (e)在25-30℃的温度下搅拌和加热所得混合物以制备可流动的搅打奶油; (f)将所述搅打奶油顶部保持在预先放入容器中的温度为50℃至70℃的下层甜点基料上; 和(g)通过冷却固化两层。