| 摘要 |
<p>#CMT# #/CMT# Process of preparing frozen dessert comprises freezing a mixture of fruit puree, yogurt and optionally sugar and/or other ingredients to form a frozen composition, optionally bringing the composition to a temperature of -15 to -25[deg]C, placing the composition in a crushing device and optionally in ventilation system, and texturing the composition. #CMT#USE : #/CMT# The process is useful to make frozen dessert (claimed). #CMT#ADVANTAGE : #/CMT# The composition excludes the fruits that contain greater than 1.5 wt.% of the starch. The composition excludes lemon juice and non-fermented cream. The composition is free of additives (from Codex alimentarius), particularly texturing agent, emulsifiers, colors, preservatives, starch, gelatin, flavors and/or egg yolk. The composition contains maximum of six ingredients, preferably only yogurt. The dessert has: an energy value of =155 kCal/100 g, preferably =100 kcal/100 g; a fat content at 0-6 wt.%, preferably 2-2.5 wt.%; a protein content of 25 wt.%, preferably 23 wt.%; an omega-3 fatty acid i.e. alpha -linoleic acid at 0.3 g per 100 g, omega-6:omega-3 fatty acids ratio of less than 5; and has less than 33% of lipidic calories (all claimed). #CMT#BIOLOGY : #/CMT# Preferred Components: The bacteria are Streptococcus thermophilus, Lactobacillus delbruekii bulgaricus, Bifidobacterium animalis animalis, Lactobacillus casei, Lactobacillus plantarumand/or Lactobacillus acidophilus. #CMT#FOOD : #/CMT# Preferred Process: The process of preparing the dessert further comprises: a fixing the frozen composition in a container by impregnating the frozen composition using an aqueous liquid e.g., water or by reheating; and preserving the textured composition at -6 to -12[deg]C. Preferred Composition: The composition comprises fruit puree at 30-49 wt.%, preferably 31-35 wt.%, yogurt at 51-70 wt.%, preferably 55-70 wt.% and sugar at less than 25 wt.%, preferably 14 wt.%. The composition further comprises bacteria at 10 5>/gm, preferably 10 7>/gm and a nonhydrogenated vegetable oil such as colza oil. Preferred Components: The fruits are apple, banana, strawberry, peach, raspberry, blackberry, mango, kiwi, bilberry, blackcurrant, red currant, orange, cherry, fig, pear, apricot, coconut, passion fruit, guava, papaya, melon, litchi, pineapple, lemon, tangerine, cherry plum, grapefruit and/or grape rhubarb. The sugar is saccharose, glucose, fructose, honey, reverse sugar and/or maltose at 50:50 ratio. #CMT#INSTRUMENTATION AND TESTING : #/CMT# Preferred Components: The crushing device comprises: rotary blades mounted at the end of an axis, which is adapted to move longitudinally, perpendicular to the blades; and units to change the rotational speed ratio of the blades. #CMT#EXAMPLE : #/CMT# A mixture of yogurt cream (54.1 wt.%), fruit puree (31 wt.%), sugar (14.9 wt.%) and colza oil was frozen at -18oC for 24 hours to give a frozen composition. The frozen composition was textured in crushing device at -4.5 to -7.5[deg]C.</p> |
