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    • 5. 发明授权
    • Formulation for infusion of fruit
    • 水果输液配方
    • US5690725A
    • 1997-11-25
    • US610182
    • 1996-03-04
    • Jeffrey W. Tucker
    • Jeffrey W. Tucker
    • A23B7/022A23B7/08
    • A23B7/022A23B7/085
    • A formulation incorporating maltose or maltose corn syrup which allows increased levels of fructose or high fructose corn syrup to be infused into fruit or fruit pieces before drying. The formulation decreases the stickiness associated with high fructose infusion and agglomeration of fruit. Use of the formulation eliminates the need to oil coat fruit to keep it free-flowing. The formulation provides for retention of the original product character (size and shape) by requiring less quantity of water to be removed by dehydration since the fruit water is replaced with infiltrant. With a greater amount of the less costly infiltrant to be sold per amount of fruit, the cost of the product is thereby reduced. The texture of the finished product remains pliable due to the amount of humectant present. The sweetness intensity which would overwhelm the original flavor of the fruit product at these levels is reduced along with possible volatile retention.
    • 包含麦芽糖或麦芽糖玉米糖浆的制剂,其允许在干燥之前将果糖或高果糖玉米糖浆的水平增加到水果或果片中。 该制剂降低与高果糖输注和果实聚集相关的粘性。 使用该配方不需要油包水果保持自由流动。 该配方通过要求较少量的水通过脱水除去原水产品特性(尺寸和形状),因为水果被浸渍剂代替。 随着每量水果销售的成本较低的渗透剂的数量更多,因此产品的成本降低。 由于保湿剂的存在量,成品的质地保持柔软。 在这些水平下将会压倒水果产品的原始风味的甜味强度随着挥发性保留程度的降低而降低。