A kind of molecular cold drink and preparation method thereof

Abstract

The invention provides a molecular cold drink. The primary slurry comprises fresh milk, fresh fruit juice, milk-based powder, maltose, and water; wherein the milk-based powder comprises skimmed milk powder, maltodextrin, glucose, composite emulsification stabilizing agent, and non-dairy creamer. The molecular cold drink is prepared by the following steps: providing primary slurry of molecular cold drink and liquid nitrogen; adding primary slurry into a stirring barrel, stirring for 30 to 40 seconds; adding 1 / 4-1 / 2 of liquid nitrogen, stirring for 15 to 20 seconds at a low speed; adding the residual liquid nitrogen, and stirring for 15 to 20 seconds at a quick speed until the primary slurry is moulded. The provided molecular cold drink has a tender, smooth, and fine taste, and instantly melts in the mouth; moreover, the processing is simple, the cost is low, and the processing time is short (only 1 to 1.5 minutes). The molecular cold drink can be directly drunk instantly after production, the molecular structures of fruits are not destroyed, the nutrients can be well preserved, the manufacture process is safe, furthermore, the whole processing process can be observed, and the preparation method can be applied to DIY (Do-it-Yourself).

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a molecular cold drink and a preparation method thereof. Background technique [0002] The existing hard ice cream processing method, such as Haagen-Dazs, expands the ice cream puree during the high-speed rotation of the hard ice cream machine, and cools down during the expansion process, condenses its own moisture into ice crystals, and then sends it to the cold storage for freezing The finished product can only be made after 24 hours. The processing time is long, the taste is not smooth enough, and the molecular structure of the original pulp is destroyed during the puffing process, resulting in a decrease in the taste of the finished product, and the loss of nutrients during the long-term freezing process. Contents of the invention [0003] The object of the present invention is to overcome the above disadvantages, and provide a molecular cold drink and a preparation...

AI Technical Summary

Problems solved by technology

[0002] The existing hard ice cream processing method, such as Haagen-Dazs, expands the ice cream puree during the high-speed rotation of the hard ice cream machine, and cools down during the expansion process, condenses its own moisture into ice crystals, and then sends it to the cold storage for freezing The finished product can only be made after 24 hours, the processing time is long, the taste is not smooth enough, and the molecular structure of the original pulp is destroyed during the puffing process, resulting in a decrease in the taste of the finished product, and the loss of nutrients during the long-term freezing process