| 摘要 |
<p>Frozen dessert products preferably comprising a base mixture of, on a percent solids (dry) basis, about 1 % to about 12 % high fructose corn syrup, about 5 % to about 20 % corn syrup having a DE of about 36, about 2 % to about 22 % sucrose, about 2 % to about 6 % maltodextrin, about 0.2 % to about 5 % egg white, about 1 % to about 9 % blend comprising fruit juices and natural grain dextrins, about 0.2 % to about 1.5 % stabilizer, about 0 % to about 0.12 % emulsifier, about 0 % to about 1.5 % modified food starch, about 0 % to about 5 % milk fat, about 0 % to about 10 % milk solids non-fat (MSNF) with the balance being water, and on a volume basis, from about 20 % to about 90 % fruit puree. The method of production comprises the steps of blending the above ingredients to form a base mixture, pasteurizing and homogenizing the base mixture, adding fruit puree to form a final mixture, extruding to a final density of about 4.5 to about 8 lbs/gallon, packaging the final mixture, and hardening the final mixture to a core temperature below -10 degrees F.</p> |
