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    WATER EQUILIBRIUM VARIABLE PRESSURE DRIED FOODS, PROCESSING METHOD, DEVICE AND PACKAGE THEREOF
    4.
    发明申请
    WATER EQUILIBRIUM VARIABLE PRESSURE DRIED FOODS, PROCESSING METHOD, DEVICE AND PACKAGE THEREOF 审中-公开
    水平均变压干燥食品，加工方法，装置及其包装

    公开(公告)号：US20130164417A1

    公开(公告)日：2013-06-27

    申请号：US13807960

    申请日：2010-07-02

    申请人： Dinan Wu ,  Yuanming Wu

    发明人： Dinan Wu ,  Yuanming Wu

    IPC分类号： F26B7/00 ,  B65D81/26

    CPC分类号： F26B5/04 ,  A23B4/03 ,  A23B7/02 ,  A23B7/08 ,  A23B9/08 ,  A23L2/39 ,  A23L3/0155 ,  A23L3/40 ,  A23L19/01 ,  B65D33/01 ,  B65D43/0222 ,  B65D2543/00361 ,  B65D2543/00527 ,  B65D2543/00537

    摘要： A processing method of water equilibrium variable pressure dried foods includes the following steps: filling up the airtight space of the water equilibrium variable pressure drying device with edible foods and water, discharging air from the space when filling water and blocking the foods, collecting liquid water by gravity to form vacuum storage space, thereby obtaining water equilibrium variable pressure dried foods. A water equilibrium variable pressure drying device comprises a space encircled with wall material (1) capable of preventing fluid from passing, sealable inlet and outlet (2), and water outlet (4). A processing method of water equilibrium variable pressure dried foods enables vacuum storage and vacuum package by the water equilibrium variable pressure drying device. A package for water equilibrium variable pressure dried foods is disclosed, wherein the sealing structure of at least one side or one edge of the package is harmonica-type structure.

    摘要翻译： 水分可变压力干燥食品的处理方法包括以下步骤：用食用食物和水填充水平衡变压干燥装置的气密空间，在填充水和堵塞食物时从空间排出空气，收集液态水 通过重力形成真空储存空间，从而获得水分平衡可变压力干燥食品。 一种水平衡可变压力干燥装置包括一个包围壁材料（1）的空间，能够防止流体通过，可密封的入口和出口（2）和出水口（4）。 水分可变压力干燥食品的处理方法可通过水平衡变压干燥装置进行真空储存和真空包装。 公开了一种用于水平衡可变压力干燥食品的包装，其中包装的至少一个或多个边缘的密封结构是口琴式结构。

    Peeled infused dried buoyant cranberries and method for making same
    5.
    发明授权
    Peeled infused dried buoyant cranberries and method for making same 有权
    被剥去的干浮浮蔓越莓和其制作方法

    公开(公告)号：US07767242B2

    公开(公告)日：2010-08-03

    申请号：US11500242

    申请日：2006-08-07

    申请人： Michael N. Bauman ,  Chris Willoughby ,  Nirmal K. Sinha ,  Meena Sinha

    发明人： Michael N. Bauman ,  Chris Willoughby ,  Nirmal K. Sinha ,  Meena Sinha

    IPC分类号： A23L1/221

    CPC分类号： A23B7/154 ,  A23B7/02 ,  A23B7/022 ,  A23B7/04 ,  A23B7/08 ,  A23B7/085 ,  A23L19/03

    摘要： Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to 84.

    摘要翻译： 公开了一种去皮的整个干燥的浸入式浮力蔓越莓。 还公开了一种制备蔓越莓的方法。 该方法包括通过收集通过具有16毫米开口的筛网并将其保持在具有9毫米的开口的网眼筛网上来分别单独快速冷冻的蔓越莓的尺寸。 然后将大小的蔓越莓在29至44℃±5℃的温度下剥离并注入具有40至80的白利糖度的输注溶液中，直到蔓越莓具有至少约40的白利糖度。蔓越莓 从输注溶液中取出并在73至85℃的温度下干燥，直到它们的水活度水平为0.25至0.6，浮力为至少30％。 最终干燥的蔓越莓蔓越莓的白利糖度最好为76至84。

    REDUCED SUGAR RAISIN AND METHOD
    6.
    发明申请
    REDUCED SUGAR RAISIN AND METHOD 审中-公开
    减少的糖分和方法

    公开(公告)号：US20100173049A1

    公开(公告)日：2010-07-08

    申请号：US12089232

    申请日：2008-02-14

    申请人： Alicia A. Perdon ,  Michael N. Bauman

    发明人： Alicia A. Perdon ,  Michael N. Bauman

    IPC分类号： A23B7/02 ,  A23B7/153 ,  A23L1/307

    CPC分类号： A23B7/08 ,  A23B7/02 ,  A23L19/03 ,  A23L27/37 ,  A23V2002/00 ,  A23V2250/264

    摘要： A method of producing a raisin from a grape is disclosed herein. The method includes the step of diffusing a portion of natural sugar out of a grape. The grape has an outer skin enclosing pulp and liquid. The natural sugar is diffused to reduce a sweetness of the grape from an original level of sweetness. The method includes the step of infusing an alternative sweetener into the grape after the diffusing step. The amount of artificial sweetener infused by the grape substantially compensates for the loss of sweetness associated with the portion of natural sugar that was diffused out the grape during said diffusing step. The method includes the step of dehydrating the grape to produce a raisin having a sweetness defined by the combination of natural sugar and alternative sweetener.

    摘要翻译： 本文公开了从葡萄中生产葡萄干的方法。 该方法包括将一部分天然糖从葡萄中扩散出来的步骤。 葡萄具有包裹纸浆和液体的外皮。 天然糖被扩散以从原来的甜度降低葡萄的甜度。 该方法包括在扩散步骤之后将替代甜味剂注入葡萄中的步骤。 由葡萄灌输的人造甜味剂的量大大补偿了在所述扩散步骤期间与葡萄扩散出的部分天然糖相关的甜味的丧失。 该方法包括使葡萄脱水以产生由天然糖和替代甜味剂组合定义的甜度的葡萄干。

    Infusion process
    9.
    发明申请
    Infusion process 审中-公开
    输液过程

    公开(公告)号：US20060134281A1

    公开(公告)日：2006-06-22

    申请号：US11016398

    申请日：2004-12-17

    申请人： Rodney Cook ,  Neal Hammond

    发明人： Rodney Cook ,  Neal Hammond

    IPC分类号： A23L1/31

    CPC分类号： A23B7/154 ,  A23B7/02 ,  A23B7/022 ,  A23B7/08 ,  A23B7/085 ,  A23L19/03

    摘要： The present invention is directed to an improved fruit infusion process, and more specifically, to an improved blueberry infusion process. Specifically, the present invention is directed to an improved fruit infusion process wherein a plurality of blueberries are placed into a tumbler. A first solution and second solution are added to the tumbler, thereby, along with the plurality of blueberries, forming a blueberry solution. The blueberry solution is processed in the tumbler. In a preferred embodiment, the blueberry solution is processed for at least twenty-four hours. Optionally, the Brix level of the blueberry solution may be tested, and it is preferred that the Brix level of the blueberry solution be at least 70°Brix. The water activity level of the blueberry solution is tested, and preferably, the water activity level is at least 0.65 Aw. The plurality of blueberries are removed from the tumbler and packaged.

    摘要翻译： 本发明涉及一种改进的果实输注方法，更具体地说，涉及一种改进的蓝莓输液方法。 具体地，本发明涉及一种改进的果实输注方法，其中将多个蓝莓放入滚筒中。 将第一溶液和第二溶液加入到转鼓中，从而与多个蓝莓一起形成蓝莓溶液。 蓝莓溶液在转筒中进行处理。 在优选的实施方案中，将蓝莓溶液加工至少24小时。 任选地，可以测试蓝莓溶液的白利糖度水平，并且蓝莓溶液的白利糖度水平优选为至少70°白利糖度。 测试蓝莓溶液的水活度水平，优选水活度水平至少为0.65 Aw。 将多个蓝莓从滚筒中取出并包装。

    Method of making a fresh fruit confection with improved shelf-life
    10.
    发明申请
    Method of making a fresh fruit confection with improved shelf-life 审中-公开
    制作保鲜期提高的新鲜水果甜食的方法

    公开(公告)号：US20050255203A1

    公开(公告)日：2005-11-17

    申请号：US11084902

    申请日：2005-03-21

    申请人： E. Morando

    发明人： E. Morando

    IPC分类号： A23B4/00 ,  A23B7/08 ,  A23B7/16 ,  A23G3/48 ,  A23G3/54 ,  A23L1/00 ,  A23L1/212

    CPC分类号： A23B7/16 ,  A23B7/08 ,  A23G3/48 ,  A23G3/54 ,  A23L19/05 ,  A23P20/10

    摘要： A method of making a confection using fresh fruit as a main ingredient includes the steps of freezing the fresh fruit, coating the frozen fruit with sugar solids sufficient to reach a critical mass, keeping the fruit frozen during the coating process, and sealing the coated fruit in a confection layer such as chocolate. Optimally, the critical mass if the coated frozen fruit is at least 67 Brix with water activity of at least 0.60.

    摘要翻译： 以新鲜水果为主要成分的糖果的制作方法包括：冷冻新鲜水果，用糖固体涂覆冷冻水果足以达到临界质量的步骤，保持果实在涂布过程中冷冻，并密封涂层水果 在糖果层，如巧克力。 最佳地，如果涂层冷冻水果至少为67白利糖度，水活度至少为0.60，则临界质量。