FF MARKA WŁASNA SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ
发明人:
IRENA BALCERZAK
申请号：
PL399884
公开号：
PL399884A1
申请日:
2012.07.10
申请国别(地区):
PL
年份:
2014
代理人:
摘要：
process for the production of popsicles, which is preparing a mixture consisting of sugar from 10% to 12% by weight, glucose syrup, 45 from 4% to 7% by weight, fat coconut liquid from 8.0% to 11% by weight, whey powder from 2.5% to 6% by weight, concentrated protein from 0% to 3 wago% wo, skimmed milk powder, from 2% to 7% by weight, colours and flavours from 0.05% to 0.5% by weight,the stabilizer from 0,5% to 0.7% by weight and water in addition to 100% by weight, which is subjected to the successive processes homogenization, pasteurization, cooling, mixing and pre freezing maturation with aeration, after which distributes mass to form and press in piles, and seq for the mass of cooling in the cooling system with coolant, in which sinking formand after freezing ice cream is prepared by chwytacza (23) and transmitted to the ta\u015bmoci\u0105giem (24) to packaging, wrapping and packaging.a stabilizer mixture is used a mixture of mono - and diglycerides esters of lactic acid in amounts of from 55% to 65% by weight of a stabilizer mono - and diglycerides from 15% to 25% by weight of xanthan gum from 10% to 20% by weight guar gum from 10% to 20% by weight, antyoksydant\u00f3w in quantities not wi \u0119kszej than 100mg \/ kg and antioxidants in quantities of not more than 100 mg \/ kg.a napowietrza to range from 190 to 210%% mixture by volume before aeration. cooling medium cools to the temperature in the range from - to - 49\u00b0c 51\u00b0c in heat exchanger (15) to carbon dioxide co2 temperature from - to - 52\u00b0c 56\u00b0c, up by freezing of ice to obtain a temperature no higher than - 18\u00b0c throughout the volume of ice cream.Sposób wytwarzania lodów na patyku, w którym przygotowuje się mieszankę składającą się z cukru od 10% do 12% wagowo, syropu glukozowego 45 od 4% do 7% wagowo, tłuszczu kokosowego w płynie od 8,0% do 11% wagowo, serwatki w proszku od 2,5% do 6% wagowo, koncentratu białek od 0% do 3% wagowo, mleka odtłuszczonego w proszku od 2% do 7% wago
