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    Milk Powders Having Improved Sensory Properties
    5.
    发明申请
    Milk Powders Having Improved Sensory Properties 审中-公开
    具有改善感官特性的乳粉

    公开(公告)号：US20150327563A1

    公开(公告)日：2015-11-19

    申请号：US14714783

    申请日：2015-05-18

    申请人： DMK Deutsches Milchkontor GmbH

    发明人： Martin Diekhaus

    IPC分类号： A23C1/14 ,  A23G1/46 ,  A23C1/12 ,  A23C9/18

    CPC分类号： A23C13/125 ,  A23C1/10 ,  A23C1/12 ,  A23C1/16 ,  A23C3/033 ,  A23C9/18 ,  A23C21/08 ,  A23G1/46

    摘要： Milk powders having improved sensory properties are proposed which are obtainable in that (a) a mixture is produced from a milk product and sugar, (b) the mixture is subjected to a first temperature treatment and in the course of this is simultaneously sterilized and concentrated, (c) the concentrate thus obtained is subjected to a second temperature treatment in which caramelization occurs, (d) the caramelized product thus obtained is subjected to a first cooling, (e) the first cooled product thus obtained is seeded with carbohydrate crystals, (f) the seeded product thus obtained is subjected to a second cooling, (g) the second cooled product thus obtained is subjected to a drying on a vacuum-belt dryer with subsequent comminution and finally (h) the dry powder is discharged.

    摘要翻译： 提出了具有改善的感官特性的乳粉，其可以通过（a）由乳制品和糖制成混合物，（b）对该混合物进行第一温度处理，同时对其进行灭菌和浓缩 （c）将如此得到的浓缩物进行焦糖化的第二温度处理，（d）将如此获得的焦糖产物进行第一次冷却，（e）将由此获得的第一冷却产物用碳水化合物晶体接种， （f）将如此获得的接种产品进行第二次冷却，（g）将如此获得的第二冷却产物在真空带式干燥机上进行干燥，随后粉碎，最后（h）将干燥粉末排出。

    Foamed dried beverage powder
    6.
    发明申请
    Foamed dried beverage powder 审中-公开
    发泡干粉饮料

    公开(公告)号：US20030008059A1

    公开(公告)日：2003-01-09

    申请号：US10225681

    申请日：2002-08-21

    发明人： William Michael Macinnes ,  Friedrich Witschi ,  Erich J. Windhab

    IPC分类号： C12C001/00

    CPC分类号： A23C1/10 ,  A23F3/225 ,  A23F5/285 ,  A23L2/395 ,  A23V2002/00 ,  A23V2300/04

    摘要： The invention concerns a process for preparing a dried soluble beverage product from beverage liquor. The process includes preparing a concentrated beverage liquor to provide a concentrated liquor of a solids concentration above about 50% by weight; foaming the concentrated liquor to an overrun of at least about 200% for providing a foamed liquor; stabilizing the foamed liquor for providing a stabilized foam; and drying the stabilized foam for providing a soluble beverage product. The invention also relates to a dried beverage product of particles of a dried beverage base. The particles have a clearly identifiable foam structure that is substantially free from structures produced by ice crystals during in the drying of the product.

    摘要翻译： 本发明涉及从饮料液制备干燥的可溶性饮料产品的方法。 该方法包括制备浓缩饮料液体以提供固体浓度高于约50重量％的浓缩液; 将浓缩液体发泡至至少约200％的溢出量以提供发泡液体; 稳定发泡液以提供稳定的泡沫; 并干燥稳定的泡沫以提供可溶性饮料产品。 本发明还涉及干燥饮料基料的颗粒的干燥饮料产品。 颗粒具有清晰可辨的泡沫结构，其在产品干燥期间基本上不含由冰晶产生的结构。