| To apply the
isomaltitol syrup and the altinitol .the food formula without
sweet and its technics |
| |
| 1. the formula of the coconut milk without sweet
and its technics |
| formula (1): |
|
the name of the raw material |
percent (％) |
To compute for one
ton |
| the cocount sirup |
4-6 |
40-60kg |
| the isomaltitol sirup |
15 |
150kg |
| BE-2 The emulsification regulator |
0.25-0.3 |
2.5-3kg |
| milk powder |
0.5 |
5kg |
| ethide maltol |
0.00002 |
2g |
| water to |
100 |
about 800kg |
| Formula (2) |
|
|
| the cocount sirup |
4-6 |
40-60kg |
| The isomaltitol syrup |
15 |
150kg |
| BE-2a antiseptic |
0.4-0.5 |
4-5kg |
| ethide maltol |
0.00002 |
2g |
| water to |
100 |
about 800kg |
| REMARK:the BE-2 and BE-2a of the formula is the high
quality emulsification stabilizer |
| |
|
|
| The coconut milk producing flow: |
|
|
| 2. the formula of the low sweet orange--powder
and its producing technic TOP－－－ |
| the reference formula : |
| the name of the raw material |
percent（%） |
To compute for one
ton |
| juice |
10 |
100kg |
| the inspissation orange |
10 |
100kg |
| BE-6 (the suspend stabilizer ) |
0.12-0.2 |
1.2-2kg |
| Citric acid |
0.15-0.2 |
1.5-2kg |
| The isomaltitol syrup |
180 |
180kg |
| The antiseptic |
0.05 |
0.5kg |
| Essence and pigment |
right amount |
right amount |
| Water to |
100 |
about 600kg |
 |
| ３Make use the formula of the isomaltitol
to produce the soy milk without sweet and its producing technics TOP－－ |
| The reference formula : |
|
|
|
The name of the raw material |
percent(％) |
To compute for one
ton |
|
Soybean (desiccated ) |
4-7 |
40-70kg |
|
The isomaltitol syrup |
10-15 |
100-150kg |
| ethide maltol |
0.00002 |
2g |
| Water to |
100 |
water to |
 |
| ４Make use the formula of the isomaltitol
to produce the acidophilus milk without sweet and its producing
technics TOP－－－ |
| The reference formula : |
|
|
| The name of the raw material |
percent (％) |
To compute for one
ton |
| The isomaltitol syrup |
16 |
160kg |
| The milk powder |
2-3 |
20-30kg |
| BE-3 (the emulsification stabilizer ) |
0.4-0.45 |
4-4.5kg |
| Citric acid |
0.2-0.3 |
2-3kg |
| The antiseptic |
0.05 |
0.5kg |
| Essence |
right amount |
right amount |
| Water to |
100 |
wate to |
| Remark : the milk powder and the citric
acid can be substituteed by the ferment model lacti acid milk in
this formula . |
 |
| ５Make use of the isomaltitol syrup to produce
the low quantity of heat ice-cream . with its formula and technics
TOP－－ |
| The refercnce formula |
|
|
|
|
| Composition |
formula 1 |
formula 2 |
formula 3 |
formula 4 |
| Fattiness％ |
10 |
9 |
6 |
7 |
| Milk powder ％ |
whole milk powder 11 |
whole milk powder 7 |
whole milk powder 10 |
whole milk powder 6 |
| The isomaltitol syrup ％ |
20 |
20 |
20 |
20 |
| The malt dextrin ％ |
-- |
2 |
-- |
3 |
| Essence and pigment |
right amount |
right amount |
right amount |
right amount |
| The ice-cream emulsification stabilizater ％ |
DE-802 0.4 |
DE-802 0.45 |
DE-801 0.4 |
DE-801 0.45 |
|
| REMARK: the formula 1 and formula 2 are
the formual which be produced the solid flower-draw modelice-cream
or extrusion molding ice-cream.Theformula 3 and formula 4 are a
formual which be produced the ordinary expanding ice-cream |
 |
| The execution point of the candy without
sweet. TOP－－－ |
| 1 . condition |
| because to be restricted by the virgin
without sweet , the workshop which produce the candy without sweet
has its particularity. |
| 1.1 Ask the condition relative humidity
less than 55％ |
| 1.2 Ask the condition tempeature less than
20℃ |
| 1.3 Ask the preservation tempeature less
than 20℃ |
| 2. packing |
2.1 When using the isomaltitol syrup to
produce the candy without sweet ,every candy be asked airproof packing
2.2 It had better has the form packing
2.3 The form packing be asked to laied the desiccant .
3.the boiling technics
3.1 When using the isomaltitol syrup to produce the hard candy ,the
boiling temperature ought to during 190-200℃.
3.2 When it append the flavor and pigment ,it is not suitable a
way to append the alkalescence flavor and pigment ,Or it will bring
the meila to make the candy to change colour .
4.When using the isomaltitol syrup to produce the candy , it can
extend the shelf life clearly. And appending the laida can avoid
the damp-absorb and burst . |
| |
|
