化學(xué)配方數(shù)據(jù)庫(kù)
| 配方類(lèi)型： |
FOODS, BEVERAGES & FLAVORS |
| 配方說(shuō)明： |
Liquid Whipped Bakers Topping |
| 配方組成： |
Sodium caseinate/6.00
Flavor/q.s.
"Klucel" Type HWP/0.50
Water/q.s. to 100
Phase I
Water (cold)/q.s.to 100
Sucrose/10.00
Salt/0.8
Lecithin/0.05
Fat (101F MP)/25.00
"Atmos" 150VS/"Tween" 60VS (60/40)/0.80
Sucrose/6.00
"Atoms" 150 VS/"Tween" 60 VS (80-20)/0.4-0.9
Fat (96F melting point)/30.00
"Klucel" GP/0.50
Hot water/19.50
disodium phosphate/0.05
Corn syrup solids (42 DE)/2.00
Color/q.s. |
| 配制方法： |
Phase I-Disperse "Klucel" powder in hot water at 125F to 150F and let stnad for at least five minutes to permit the particles to be thoroughly wetted out. "Klucel" will gel if temperature goes below 105F during this period.
Phase II-Add cold water (tap water) to lower the temperature of the system to below 95F. Stir until all "Klucel" particles are completely dissolved. Add sugar and salt.
Melt the fat and emulsifiers together at as low a temperature as possible. Add the hot melt, while stirring, to the cold water containing the dissolved "Klucel", sugar and salt. It is important that the temperature of the fat-in-water mix be held as low as possible to avoid excessive precipitation of the "Klucel". To facilitate this, the temperature of the melted fat should be at the minimum just prior to addition to the "Klucel" solution.
Pasteurize at 160f for 30 minutes. Homogenize at 2000 and 500 psi in a two-stage homogenizer and cool as rapidly as possible to 40F. The mix may then be deaerated (if |
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