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11 条记录 (耗时 0.014 秒)

    Process for obtaining a dehydrated food composition containing live probiotic lactic acid bacteria
    1.
    发明授权
    Process for obtaining a dehydrated food composition containing live probiotic lactic acid bacteria 有权
    获得含有活的益生菌乳酸菌的脱水食品组合物的方法

    公开(公告)号：US06200609B1

    公开(公告)日：2001-03-13

    申请号：US09242639

    申请日：1999-02-22

    申请人： Niklaus Meister ,  Andreas Sutter ,  Martin Vikas

    发明人： Niklaus Meister ,  Andreas Sutter ,  Martin Vikas

    IPC分类号： A23C104

    CPC分类号： A23C11/106 ,  A23C1/045 ,  A23C9/1232 ,  A23L29/065 ,  A23Y2220/43

    摘要： A food composition containing live probiotic lactic acid bacteria is prepared by spraying a food composition containing water from one nozzle and spraying a probiotic lactic acid bacteria culture from a second nozzle into a device into which heated air is introduced for evaporating water from compositions sprayed into the device to dehydrate the compositions for obtaining a dehydrated product from the device and so that the dehydrated product recovered contains live probiotic lactic acid bacteria.

    摘要翻译： 含有活的益生菌乳酸菌的食品组合物是通过喷洒含有一个喷嘴的水的食物组合物并将来自第二个喷嘴的益生菌乳酸菌培养物喷入到其中引入加热空气的装置中，从而将喷洒到 从该装置中脱水得到脱水物的组合物的装置，回收的脱水物含有活的益生菌乳酸菌。

    Preparation of a concentrated-milk-base flavoring agent
    2.
    发明授权
    Preparation of a concentrated-milk-base flavoring agent 失效
    浓缩乳基调味剂的制备

    公开(公告)号：US6060105A

    公开(公告)日：2000-05-09

    申请号：US943736

    申请日：1997-10-03

    申请人： Niklaus Meister ,  Martin Vikas

    发明人： Niklaus Meister ,  Martin Vikas

    IPC分类号： A23C9/152 ,  A23C1/12 ,  A23C9/00 ,  A23C9/156 ,  A23C9/18 ,  A23C11/00 ,  A23F5/40 ,  A23L9/20 ,  A23C1/14 ,  A23C1/16

    CPC分类号： A23C9/156 ,  A23C1/12 ,  A23C9/005

    摘要： A concentrated milk-base composition which includes stabilizing salt, sugar and flavoring agent components is prepared for flavoring a beverage, particularly for flavoring a coffee or tea beverage. The composition is prepared by mixing and homogenizing a milk fat with skimmed milk to obtain a milk base, subjecting the milk base to evaporation to obtain a concentrated milk base, homogenizing the concentrated milk base, cooling the homogenized milk base, adding a stabilizing salt and sucrose in dry form, and in one embodiment, a flavorant agent is added also to the cooled milk base and then the composition is heated to sterilize it, the sterilized composition is homogenized and then is filled in a package, and in another embodiment, a flavorant composition is added aseptically to the sterilized composition before homogenizing.

    摘要翻译： 制备包括稳定盐，糖和调味剂成分的浓缩乳基组合物用于调味饮料，特别是用于调味咖啡或茶饮料。 通过将乳脂与脱脂乳混合均匀，得到牛奶基，蒸发奶基，得到浓缩乳碱，匀浆浓缩乳碱，冷却均匀的乳基，加入稳定盐和 蔗糖为干燥形式，并且在一个实施方案中，还将风味剂添加到冷却的牛奶基质中，然后将组合物加热灭菌，灭菌的组合物均化，然后填充在包装中，在另一个实施方案中， 在均化之前将无味组合物无菌加入灭菌的组合物中。

    Preparation of crude chocolate powder and products therefrom
    4.
    发明授权
    Preparation of crude chocolate powder and products therefrom 失效
    粗巧克力粉及其制品的制备

    公开(公告)号：US5051265A

    公开(公告)日：1991-09-24

    申请号：US467977

    申请日：1990-01-22

    申请人： Niklaus Meister ,  Hans-Josef Piek

    发明人： Niklaus Meister ,  Hans-Josef Piek

    IPC分类号： A23G1/00 ,  A23G1/04 ,  A23G1/46 ,  A23G1/56

    CPC分类号： A23G1/46 ,  A23G1/047 ,  A23G1/56 ,  A23G2200/06 ,  A23G2200/12

    摘要： To produce a powder for milk chocolate having a high percentage content of free fats, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a residue are separated by centrifugation, the residue is incorporated in the aqueous phase and the dispersion obtained is concentrated and seeded with lactose, the fatty phase pasteurized and homogenized at elevated temperature is added and the mixture is sprayed cold under high pressure into a drying tower through which a stream of very hot air is passed.The powder obtained has a pure cocoa aroma and a milk note. Its rheological properties facilitate its processing to chocolate.

    摘要翻译： 为了生产具有高含量游离脂肪的牛奶巧克力粉末，将乳，可可块和糖混合，通过离心分离脂肪相，水相和残余物，将残余物加入到水相中， 将得到的分散体浓缩并用乳糖接种，加入在高温下巴氏灭菌并均化的脂肪相，将混合物在高压下冷却冷却至通过热空气流的干燥塔。 获得的粉末具有纯可可香气和牛奶纸。 其流变性质有助于其加工成巧克力。

    Reduced-fat fluid lactic cream which avoids phase separation during storage
    5.
    发明授权
    Reduced-fat fluid lactic cream which avoids phase separation during storage 失效
    减脂脂乳液，避免储存期间的相分离

    公开(公告)号：US6139896A

    公开(公告)日：2000-10-31

    申请号：US93598

    申请日：1998-06-09

    申请人： Martine Daenzer-Alloncle ,  Niklaus Meister ,  Madeleine Merz

    发明人： Martine Daenzer-Alloncle ,  Niklaus Meister ,  Madeleine Merz

    IPC分类号： A23C13/00 ,  A23C13/14 ,  A23L1/0522 ,  A23L1/054 ,  A23L1/09 ,  A23L1/30

    CPC分类号： A23C13/14 ,  A23L29/219 ,  A23L29/27 ,  A23L29/35 ,  A23L33/10 ,  A23L33/12 ,  A23V2002/00

    摘要： A fluid lactic cream which has a fat content in an amount, by weight, between 10% and 30% and which has been treated by an ultra-high temperature ("UHT") treatment or other sterilization procedure or by pasteurization to provide a cream product for unrefrigerated or refrigerated storage and which contains an additive component for controlling viscosity which is in an amount so that the composition has a viscosity between 250 and 1600 mPas and which is chosen from a group of (i) a modified starch in an amount, by weight, between 1.5 and 4%, or (ii) a mixture of modified starch and maltodextrin wherein, by weight, the modified starch is in an amount between 1.5 and 4% and the maltodextrin is in an amount between 1 and 4%, or (iii) a mixture of maltodextrin and xanthan wherein, by weight, the maltodextrin is in an amount between 1.5 and 4% and the xanthan is in an amount between 0.1 and 0.4%.

    摘要翻译： 具有10重量％至30重量％的脂肪含量且经超高温（“UHT”）处理或其他消毒处理或通过巴氏杀菌以提供奶油的流体乳酸乳液 用于未冷藏或冷藏储存的产品，并且其含有用于控制粘度的添加剂组分，其量使得组合物具有250至1600mPas之间的粘度，并且其选自（i）一定量的改性淀粉， ，或（ii）改性淀粉和麦芽糖糊精的混合物，其中，按重量计，改性淀粉的量为1.5至4％，麦芽糖糊精的量为1至4％ 或（iii）麦芽糖糊精和黄原胶的混合物，其中按重量计，麦芽糊精的量为1.5至4％，黄原胶的量为0.1至0.4％。