Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Freezing beverage containing pea powder and preparation method thereof

A technology for frozen drinks and pea flour, applied in food preparation, frozen desserts, food science and other directions, can solve the problems of unseen frozen drinks, bad taste of ice cream, poor coordination, etc., and achieve wide acclaim and love, taste and taste. novel effect

Inactive Publication Date: 2009-04-22
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF0 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the application of peas in the food field is mainly to make bean noodles and side dishes, and add it as a raw material for frozen drinks. There is no such attempt so far. The reason may be the unique beany smell of peas, which is different from If the milk flavor is not well coordinated, it will directly lead to the bad taste of the overall ice cream
[0007] There are very few types of commodities that effectively combine peas in food, and there are no frozen drinks containing peas in the cold drink market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Freezing beverage containing pea powder and preparation method thereof
  • Freezing beverage containing pea powder and preparation method thereof
  • Freezing beverage containing pea powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] Embodiment 1. The component of frozen drink of the present invention and content (wt%) thereof are:

[0085] White sugar 15%, glucose powder 2%, whole milk powder 2.5%, pea powder 12%, anhydrous cream 2%, carrageenan 0.1%, compound stabilizer (20% Tween 80 and 80% molecular distillation single Glycerin) 0.2%, a small amount of honey essence; and, the remaining amount of water (to make up 100%).

[0086] Preparation method: mix white granulated sugar, glucose powder, pea powder, whole milk powder, anhydrous butter and stabilizer, heat and cook until the heating temperature reaches 75°C, stir evenly, then homogenize, sterilize, cool, and age ( Add honey essence), injection molding, freezing, demoulding.

[0087] If it is made in the form of popsicles, then: ingredients, stirring evenly → homogenization → sterilization (85°C, 15-30S) → cooling (2-4°C) → aging (adding honey essence) → injection molding → inserting chopsticks → freezing → Demolding→Packing.

Embodiment 2

[0088] The component of embodiment 2. frozen drinks of the present invention and content (wt%) thereof are:

[0089] White sugar 10%, glucose powder 5%, whole milk powder 5%, pea flour 20%, anhydrous butter 3%, carrageenan 0.2%, compound stabilizer 0.3%, honey essence 0.01%; 100%).

[0090] The compound stabilizer is a mixture of 20% Tween 80 and 80% molecularly distilled monoglyceride.

[0091] Preparation method: mix white sugar, glucose powder, whole milk powder, pea powder, anhydrous butter, essence and compound stabilizer, heat and cook until the heating temperature reaches 79°C, stir evenly, then homogenize, sterilize, Cooling, aging (adding honey essence), injection molding, freezing, demoulding.

[0092] If it is made into popsicles, then: ingredients, stir evenly → homogenize → sterilize (89°C, 15-30S) → cool (2-4°C) → age (add honey essence) → injection molding → insert chopsticks → freeze → Demolding→Packing.

Embodiment 3

[0093] The component of embodiment 3. frozen drink of the present invention and content (wt%) thereof are:

[0094] Sucrose 10%, glucose 1%, pea powder 5%, milk powder 1%, cream 1%, compound stabilizer (20% Tween 80 and 80% molecularly distilled monoglyceride) 0.05%, cyclamate 0.05%, Make up the balance of water to 100%.

[0095] Preparation:

[0096] Mix sucrose, glucose, pea powder, milk powder, cream, cyclamate and stabilizer, heat and cook until the heating temperature reaches 75°C, stir evenly, then homogenize, sterilize, cool, age (add flavor), injection molding , freezing, demoulding.

[0097] If it is made into the form of popsicles, then: ingredients, stirring evenly → homogenization → sterilization (85°C, 15-30S) → cooling (2-4°C) → aging → injection molding → inserting chopsticks → freezing → demoulding → packaging.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides cooling drink containing pea meal. The cooling drink comprises the following compositions in percentage by weight: 10 to 25 percent of white granulated sugar, 1 to 5 percent of powdered glucose, 5 to 25 percent of the pea meal, 1 to 8 percent of milk powder, 1 to 5 percent of grease and 0.05 to 5 percent of stabilizer, wherein the pea meal is powder obtained after roasting and crushing of peas. The cooling drink not only has the functions of relieving summer-heat and promoting the production of body fluid to quench thirst but also has the function of replenishing the nutriment, has a reasonable formula, is convenient to drink, and has the function of health protection when consumers drink the cooling drink simultaneously.

Description

technical field [0001] The invention provides a frozen drink, especially a frozen drink added with health-care components. Background technique [0002] At present, there are many types of frozen drinks available on the market, and all businesses are seeking new breakthroughs in packaging, structure, and taste. In recent years, there have not been many innovations in the taste and composition of frozen drinks, mainly because The batching component of common frozen drink (taking popsicle as example) is: white granulated sugar, fructose syrup (starch syrup) etc., add trace stabilizer, essence and pigment, deploy into the popsicle of various tastes. Existing frozen drink ingredients have almost no significant difference except for the proportion, used flavors, pigments and other additives. [0003] In addition, it is well known in the industry that most of the ice creams on the market today are rich in protein and minerals, but lack vitamins. Therefore, cause existing frozen ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G9/32A23G9/36A23G9/42A23G9/04A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 温红瑞张冲蔡桂林张洁
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com