| 摘要 |
The frozen dairy dessert product of the present invention comprises on a non-flavored basis, from about 3 % to about 20 % of a polyol fatty acid polyester, from 0 % to about 8 % of triglyceride fat, from about 0.3 % to about 0.7 % of an emulsifier, from about 10 % to about 19 % of milk solids not fat, from about 6 % to about 15 % of a carbohydrate sweetener, such as sucrose, from 0 % to about 15 % (dry solids basis) of low dextrose equivalent corn syrup solids having a dextrose equivalent (DE) of from about 20 to about 36, from 0 % to about 6 % (dry solids basis) of high DE corn syrup solids having a DE of from about 36 to about 95, from 0 % to 6 % (dry solids basis) of dextrin having a DE of less than about 20, from 0 % to about 3 % of starch and from 0 % to about 0.5 % stabilizer. In the method of the invention, a white mix containing all of the ingredients is prepared by adding the ingredients, including the polyol polyester to heated water with agitation. The white mix is pasteurized and homogenized at high pressure of above about 5000 psig to provide a pre-blend of the frozen dairy dessert components. The pre-blend may be held for predetermined period of time before it is then aerated and frozen to produce a frozen dessert product having a density in the range of from about 3.5 pounds to about 6 pounds per gallon.
|
