ОЛМОС Паола (FR),БАРНИОЛЬ ГУТЬЕРРЕС Алина Мария (FR),БАЙЁЛЬ Беатрис Жанин Мари (FR)
申请号：
RU2015109969
公开号：
RU2015109969A
申请日:
2013.07.23
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
1. A process for preparing a frozen dessert comprising the steps of: (a) providing a closed, preferably sealed package storage stable or not cooling the frozen mixture of ingredients (i) ingredients comprising propylene glycol monoester of fatty acid, preferably propylene glycol monostearate (ICSG) as the sole emulsifier or in combination with at least one additional emulsifier (ii) the salt content of not frozen mixture is at least 70 mg / 100 g, and (iii) is not frozen with admixture has a content of total dry residue is less than 30%, preferably from 20 to 28%, wherein optionally the mixture of ingredients can be aerated, and (b) heat-treating the mixture at a temperature of at least 130 ° C, (c) a static freezing the mixture at a temperature from -12 ° C to -24 ° C, preferably from -18 ° C to -22 ° C.2. A method according to Claim. 1, wherein the heat treatment is not frozen mixture is carried out at ultrahigh temperature.3. A method according to Claim. 1 or 2, wherein the mixture is not frozen decrease the freezing point of -1 ° C to -3 ° C, preferably between -1 ° C to -2 ° C.4. A method according to Claim. 1, comprising regulating pH of the mixture to pH 6.5 to 8.5, preferably to pH 7.5. A method according to claim. 3 comprising regulating the pH of the mixture to a pH of from 6.5 to 8.5, preferably to pH 7.6. A method according to Claim. 1, including the step of aseptically packaging the mixture of ingredients to static zamorazhivaniem.7. A method according to claim. 3, comprising the step of aseptically packaging the mixture of ingredients to static zamorazhivaniem.8. . A method according to claim 1, wherein the propylene glycol monoester of fatty acid is present in an amount of 0.08 wt% -. 0.5 wt%, preferably 02 wt% -.. 0.4 wt% of smesi.9.. A method according to claim. 8, wherein one or more of sorbitantristearate, diglycerides,1. Способ получения замороженного десерта, включающий стадии:(a) обеспечения в закрытой, предпочтительно герметичной упаковке стаб
