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公开(公告)号：US4971824A
公开(公告)日：1990-11-20
申请号：US391418
申请日：1989-08-09
申请人： Rodger H. Jonas
发明人： Rodger H. Jonas
摘要： An all natural, frozen food product and method for making same. The product is formed solely from all natural fruit, vegetable juices, purees or combination thereof. No additional vegetable proteins or stabilizers are required, yet a consistency ranging from a slush drink to hard pack ice cream is obtained by interaction of natural ingredients mixed in proper proportions. In particular, the product has a brix level from about 16 to 35, a pH of less than about 4.5, and is produced to have an overrun of between about 18 and 100. In some embodiments, food (fruit or vegatable) chunks are included which maintain their fruit piece identity. Processing includes heating a base mixture of purees and/or juices. Preferably the base mixture is aseptically processed to produce a shelf stable product. The consistency can be selected based on the brix and pH characteristics of the base.
摘要翻译： 一种全天然的冷冻食品及其制作方法。 该产品仅由所有天然水果，蔬菜汁，泥浆或其组合形成。 不需要额外的植物蛋白质或稳定剂，但通过以适当比例混合的天然成分的相互作用，可以获得从冷冻饮料到硬包装冰淇淋的一致性。 特别地，该产品具有约16至35的白利度水平，小于约4.5的pH，并且被产生具有约18-100之间的超限。在一些实施例中，包括食物（水果或可卷曲的）块 它们保持其水果片的身份。 加工包括加热泥浆和/或果汁的基础混合物。 优选地，将基础混合物无菌处理以产生搁置稳定的产物。 可以基于碱的白利糖度和pH特性来选择一致性。
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公开(公告)号：US4800096A
公开(公告)日：1989-01-24
申请号：US56619
申请日：1987-05-29
IPC分类号： A23L29/231 , A23L1/06
CPC分类号： A23L29/231
摘要： A one-step pectin gelling composition is produced by combining sugar, acid and pectin, the pectin having a D.M. of from 70 to 75 and a particle size of less than 200 microns.
摘要翻译： 通过结合糖，酸和果胶来生产一步果胶胶凝组合物，果胶具有D.M. 为70至75，粒径小于200微米。
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公开(公告)号：US4532147A
公开(公告)日：1985-07-30
申请号：US519807
申请日：1983-08-03
CPC分类号： A23L5/43
摘要： Cacao bean shells are treated to develop a color. The resulting colored material is then extracted to produce a tasteless and odorless colorant.
摘要翻译： 可可豆壳被处理发展出一种颜色。 然后将所得的有色材料萃取以产生无味无味的着色剂。
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