公开(公告)号：US4368211A

公开(公告)日：1983-01-11

申请号：US323842

申请日：1981-11-23

申请人： Jon R. Blake ,  Richard K. Knutson ,  Deon L. Strommer

发明人： Jon R. Blake ,  Richard K. Knutson ,  Deon L. Strommer

IPC分类号： A23G9/04 ,  A23G9/32 ,  A23G9/42 ,  A23G9/44 ,  A23G9/46 ,  A23G9/52 ,  A23L21/12 ,  A23G9/02

CPC分类号： A23G9/32 ,  A23G9/42 ,  A23G9/46

摘要： Disclosed are non-dairy dessert compositions suitable for the preparation of soft serve aerated frozen desserts. The compositions comprise from about 25% by weight to about 75% of a whole comminuted fruit puree, from about 0.3% to 1.5% by weight of an acid-stable whipping agent, from about 0.1% to 0.5% by weight of an acid-stable polysaccharide gum, from about 1% to about 15% of a malto dextrin bodying agent, from about 12% to about 28% of a nutritive carbohydrate sweetening agent, and from about 1% to 10% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between about 45% to 75%. After homogenization of the dessert compositions, an aerated frozen, soft serve dessert having a density of 0.2 to 0.95 g./cc. can be prepared in conventional aerated frozen dessert equipment.

摘要翻译： 公开了适用于制备柔软的充气冷冻甜点的非乳品甜点组合物。 所述组合物包含约25重量％至约75重量％的整个粉碎水果泥，约0.3重量％至1.5重量％的酸稳定搅拌剂，约0.1重量％至0.5重量％的酸 - 稳定的多糖胶，约1％至约15％的麦芽糊精，约12％至约28％的营养碳水化合物甜味剂，以及约1％至10％的食用脂肪甘油三酯油。 甜点组合物的水分含量在约45％至75％之间。 在甜点组合物均化后，将密度为0.2-0.95g./cc的充气冷冻软食甜点。 可以用传统的充气冷冻甜点设备来制备。

公开(公告)号：US4335155A

公开(公告)日：1982-06-15

申请号：US241293

申请日：1981-03-06

申请人： Jon R. Blake ,  Richard K. Knutson ,  Deon L. Strommer

发明人： Jon R. Blake ,  Richard K. Knutson ,  Deon L. Strommer

IPC分类号： A23G9/04 ,  A23G9/20 ,  A23G9/32 ,  A23G9/42 ,  A23G9/44 ,  A23G9/46 ,  A23G9/52 ,  A23L21/10 ,  A23G9/02

CPC分类号： A23G9/42 ,  A23G9/20 ,  A23G9/46

摘要： Non-dairy dessert compositions suitable for the preparation of aerated frozen desserts by either commercial agitated freezing or by at-home static freezing. The compositions comprise from about 35% by weight to about 80% of a specially prepared cooked fruit base, from about 0.3% to 1.5% by weight of an acid-stable whipping agent, from about 0.05% to 0.5% by weight of an acid-stable polysaccharide gum, from about 1% to about 15% of a malto dextrin bodying agent, and from about 1% to 10% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between about 45% to 75%.

摘要翻译： 非乳品甜点组合物，适用于通过商业搅拌冷冻或通过在家静态冷冻来制备充气冷冻甜点。 组合物包含约35重量％至约80重量％的特制烹制的熟水果基料，约0.3重量％至1.5重量％的酸稳定搅拌剂，约0.05重量％至0.5重量％的酸 稳定的多糖胶，约1％至约15％的麦芽糊精代谢剂和约1％至10％的食用脂肪甘油三酯油。 甜点组合物的水分含量在约45％至75％之间。