| 配方類型： |
BEVERAGES AND FOODS |
| 配方說明： |
Sour Cream and Dip |
| 配方組成： |
Dextrose/34
Gelcarin GP 359/25
Locust Bean Gum/41 |
| 配制方法： |
Standardize fresh cream to 18-20% milk fat. Blend stabilizer into cream. Homogenize, pasteurize and cool to 72 F. Inoculate with lactic acid starter culture. Incubate 14-16 h to a titratable acidity of 0.7% or a pH of 4.5. Cool to 40 F. Package.
Note: The respective ratio of carrageenan to locust bean gum can vary between 2:1 and 1:2 depending on desired body of the finished product.
Typical use levels of the sour cream stabilizer blend in the finished product should range from 0.1-0.2%.
This standard procedure can be appropriately modified for hot pack or directly acidified sour cream production. |
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