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226 条记录 (耗时 0.018 秒)

    Low-fat whipped topping
    61.
    发明授权
    Low-fat whipped topping 失效
    低脂鞭打顶

    公开(公告)号：US5759609A

    公开(公告)日：1998-06-02

    申请号：US537336

    申请日：1995-10-02

    申请人： Robert J. Lynch

    发明人： Robert J. Lynch

    IPC分类号： A23G3/34 ,  A23G9/00

    CPC分类号： A23G3/343 ,  A23G2200/08 ,  A23G2200/10 ,  A23G2220/02 ,  Y10S426/804

    摘要： A low-fat whipped topping having excellent performance and organoleptic properties comprising on a weight basis about 0.0% to 7.0% fat, about 0.20% to 0.8% emulsifiers, about 1.0% to 1.75% stabilizers and about 40% to 55% water soluble carbohydrates. The low-fat whipped topping has a caloric density of from 1.5 to 2.5 calories per gram and an overrun of at least 300%.

    摘要翻译： 具有优异性能和感官特性的低脂鞭打顶部，其包含基于约0.0％至7.0％的脂肪，约0.20％至0.8％的乳化剂，约1.0％至1.75％的稳定剂和约40％至55％的水溶性碳水化合物 。 低脂鞭打顶部的热量密度为每克1.5至2.5卡路里，超过至少300％。

    Fruit shake and method of making the same
    66.
    发明授权
    Fruit shake and method of making the same 失效
    水果摇动和制作方法

    公开(公告)号：US4830868A

    公开(公告)日：1989-05-16

    申请号：US85454

    申请日：1987-08-14

    申请人： Bill R. Wade ,  Thelma L. Wade

    发明人： Bill R. Wade ,  Thelma L. Wade

    IPC分类号： A23G9/00 ,  A23G9/04 ,  A23G9/52 ,  A23L2/02

    CPC分类号： A23G9/52 ,  A23G9/00 ,  A23G9/045 ,  A23G2200/10 ,  A23G2200/14 ,  A23G2220/02

    摘要： A fruit juice shake mix is provided which can be stored in bulk packages such as a gallon to several gallon containers or as individual essentially a single person quantity in unit packages of usually several to a dozen individual containers such as cans or rectangular cartons. The fruit juice shake mix may be blended in a freezer to incorporate air or frozen and then air blended in to give about 40 to about 150% overrun and a viscosity suitable to be drawn into the mouth by a straw.

    摘要翻译： 提供果汁混合物，其可以以大量包装，例如加仑到几加仑的容器，或者单独的个体数量存储在单位包装中，通常有几个到十几个单独的容器，例如罐或矩形纸箱。 果汁混合物可以在冷冻机中混合以结合空气或冷冻，然后混合空气以产生大约40至大约150％的超限和适于通过吸管吸入口中的粘度。

    Fruit shake and method of making the same
    67.
    发明授权
    Fruit shake and method of making the same 失效
    水果摇动和制作方法

    公开(公告)号：US4828866A

    公开(公告)日：1989-05-09

    申请号：US220283

    申请日：1988-07-20

    申请人： Bill R. Wade ,  Thelma L. Wade

    发明人： Bill R. Wade ,  Thelma L. Wade

    IPC分类号： A23G9/00 ,  A23G9/04 ,  A23G9/52 ,  A23L2/02

    CPC分类号： A23G9/52 ,  A23G9/00 ,  A23G9/045 ,  A23G2200/10 ,  A23G2200/14 ,  A23G2220/02

    摘要： A fruit juice shake containing at least one type of fruit juice having a brix value greater than about 30 to about 75, a total amount of stabilizers from at least about 0.05 to 1.5%, about 0.05 to 0.5% of protein, sufficient flavoring agent or agents to give the desired flavor in a frozen state, and sufficient water to give a mix having a brix greater than about 15 and less than 30, sufficient added edible acid to give a pH of less than about 4.4 and greater than about 3.0, a total acidity of about 0.15 to 0.80, measured as citric acid, and containing from about 20 to about 150% overrun and being frozen to a temperature of about -5.degree. F. or less and subsequently thawed for consumption thereof at a viscosity greater than 50,000 and less than about 350,000 cps units at about -4.5.degree. C. to -6.0.degree. C.

    Imitation cocoa powder and method of preparing same
    68.
    发明授权
    Imitation cocoa powder and method of preparing same 失效
    仿可可粉及其制备方法

    公开(公告)号：US4335153A

    公开(公告)日：1982-06-15

    申请号：US156618

    申请日：1980-06-05

    申请人： Steven M. Rikon ,  Frank del Valle

    发明人： Steven M. Rikon ,  Frank del Valle

    IPC分类号： A23G1/30 ,  A23G1/00 ,  A23G1/56

    CPC分类号： A23G1/56 ,  A23G2200/10 ,  A23G2200/14

    摘要： A formulation and process for the preparation of imitation cocoa powder containing fat, flavor, and a mixture of finely ground, bland flours and, optionally, colorant, in proportion to provide essentially the same carbohydrate, protein, fiber, ash, water and fat content as natural cocoa powder. The imitation cocoa powder of the present invention can be substituted for natural cocoa powder on a 100% pound-for-pound basis to duplicate the organoleptic and functional properties of products containing natural cocoa powder.The present invention also resides in the formulation of a cocoa powder base employed in the preparation of the imitation cocoa powder and in confectionery, dairy, bakery and chocolate liquor products containing the imitation cocoa powder.

    摘要翻译： 用于制备含有脂肪，风味剂和精细研磨，平淡面粉和任选的着色剂的混合物的模仿可可粉的配方和方法按比例提供基本相同的碳水化合物，蛋白质，纤维，灰分，水和脂肪含量 作为天然可可粉。 本发明的仿可可粉可以以100重磅重量的比例代替天然可可粉，以复制含有天然可可粉的产品的感官和功能性质。 本发明还涉及用于制备可可可可粉的可可粉基料和含有仿可可粉的糖果，乳制品，面包和巧克力制品中的配方。