| 配方類(lèi)型： |
FOODS AND BEVERAGES |
| 配方說(shuō)明： |
Low-Calorie Salad Dressing |
| 配方組成： |
Mannitol, lb/6.5
Salad Dressing Stabilizer, lb/5.8
Sodium Benzoate (if desired), oz/11.2
Citric Acid, Anhydrous, lb/4
Water, gal/45
Soluble Spices, lb/8.5
Onion, Powdered, lb/1.3
c: Egg Yolk, 10% Salted, lb/60
Vegetable Oil, lb/75
Salt, lb (preceding formula)/5.5
b: Calcium Cyclamate, lb/1.4
a: Starch, lb/40
Mustard, Powdered, lb/5.2
Vinegar, 10% White, gal/20 |
| 配制方法： |
The salad dressing stabilizer (preceding formula) is mixed with salt. This mixture is added slowly to the liquid components in a stainless steel tank equipped with a propeller-type mixer and under good agitation. the starch is then added with continued mixing. When mixing is completed, the slurry is pumped into a stainless steel cooker, heated to 194F, and then held for 5 minutes while mixing. The cooked stabilizer-starch paste is then pumped into a stainless steel water-jacketed starchcooler and cooled to 90F.
The ingredients in b are blended and then combined with the egg-oil components (c). This combination is incorporated into the cooled stabilizer-starch paste in a premixer, beater, or homogenizer, depending on the manufacturers equipment.
NOTE: As the largest single source of calories in this formula is the vegetable oil, the individual processor may wish to experiment with producing a lower calorie product by increasing and varying the amounts of cornstarch, stabilizer, and water with a pr |
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