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Freezing beverage containing jumping candy and method for producing the same

A technology for frozen drinks and popping candies, which is applied in the fields of frozen desserts, food science, and applications, can solve the problems of increasing production costs, and it is difficult to ensure the "jumping" property of popping candies, so as to increase the fun and improve product sales. rate, and the effect of filling market gaps

Active Publication Date: 2009-01-21
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current research is mainly to carry out special waterproof pretreatment on the jumping candy particles, select the jumping candy particles or the jumping candy sauce coated with a special waterproof coating on the surface (the jumping candy sauce is made by using a special process to make the surface Spray a layer of oil, and in order to prevent moisture absorption, mix the oily popping candy in a certain flavor of sauce), etc. These special popping candy particles need to avoid excessive temperature during their own processing to cause the popping candy particles The bursting of popping candy, so for the production of frozen drinks containing popping candy, it not only increases the production cost, but also it is difficult to ensure the "jump" of the popping candy in the final product
The existing frozen drinks containing popping candies and related production processes need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The raw materials of the frozen drink in this embodiment include: core material, chocolate composition, and popping candy particles. in:

[0038] Core material formula: adopt conventional frozen drink formula;

[0039] The chocolate composition recipe is:

[0040] 300 parts by weight of white sugar; 190 parts by weight of milk powder; 110 parts by weight of cocoa powder; 120 parts by weight of refined coconut oil; 160 parts by weight of soybean salad oil; 120 parts by weight of cocoa butter substitute; 1 part by weight of vanillin; 3 parts by weight of lecithin 4 parts by weight of polyglycerol castor (commodity model PGPR 90).

[0041] The jumping candy granules in this example are: purchased from Tianjin Aokai Industrial Co., Ltd., the single particle volume distribution of the jumping candy granules is 0.5mm 3 ~15mm 3 , the average particle size is about 10mm 3 ; The weight is about 0.05-0.1 g / grain.

[0042] The preparation of the frozen drink of the present e...

Embodiment 2

[0048] Among the raw materials of the frozen drink of this embodiment, the chocolate composition formula is: 300 parts by weight of white granulated sugar, 190 parts by weight of milk powder, 110 parts by weight of cocoa powder, 200 parts by weight of refined coconut oil, 200 parts by weight of soybean salad oil, vanillin 1 part by weight, 3 parts by weight of lecithin, 4 parts by weight of polyglycerol castor (commercial model PGPR 90); the jumping candy particles are purchased from Tianjin Aokai Industrial Co., Ltd., and the average particle diameter of the jumping candy particles is 5mm × 5mm * 5mm, weight is about 0.5~0.6 gram / grain; core material is the same as embodiment 1.

[0049] Compared with Example 1, the production process of the frozen drink in this embodiment does not mix the popping candy particles into the chocolate slurry, but adopts the method disclosed in CN101028032A to preheat the popping candy particles to 25-30°C, Spray on the chocolate coating, the wei...

Embodiment 3

[0052] Replace refined coconut oil, soybean salad oil and cocoa butter in Example 1 with 200 parts by weight of cocoa butter substitute and 200 parts by weight of soybean salad oil to prepare the frozen drink of the present embodiment. The production process is basically the same as in Example 1.

[0053] Wherein, the prepared chocolate slurry has good fluidity, and the chocolate coating of the frozen drink finally prepared is slightly sticky (slightly less brittle) than Example 1, but still has a good local flavor and can be obtained by most people. praise.

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Abstract

The invention provides a frozen drink containing popping candy and a preparation method thereof. The frozen drink comprises a core material and a chocolate coating; and the chocolate coating contains the popping candy particles. Due to the reasonable proportion of the chocolate coating formula of the frozen drink and the controlment of the manufacturing technique, the popping candy particles can be added into the frozen drink of the invention under the situation of keeping 'jumping', thus improving the interest when drinking the frozen drink.

Description

technical field [0001] The invention relates to a frozen drink and a production method thereof, in particular to a frozen drink containing popping candy in the coating and a production method thereof, belonging to the technical field of frozen drink processing. Background technique [0002] The frozen beverage industry has developed rapidly in my country in recent years. Currently, there are various types of frozen beverages available on the market. All merchants are committed to finding new breakthroughs and innovative elements in the packaging, structure, and flavor of frozen beverages to cater to the needs of different consumers. demand, and seek development in the ever-fierce market competition. [0003] Popping candy is a granular candy with tiny high-pressure bubbles inside. When the popping candy is exposed to heat or water, for example, in the mouth of the eater, the candy wrapped around the high-pressure bubbles will melt. The high-pressure carbon dioxide gas in the...

Claims

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Application Information

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IPC IPC(8): A23G9/48A23G9/32A23G9/04
Inventor 温红瑞张冲谷晓青宋文斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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