Material filling technology for prolonging crisp keeping period of crisp cone

Abstract

The invention discloses a material filling technology for prolonging a crisp keeping period of a crisp cone. When a station containing the chocolate layer crisp cone sprayed on a flat line moves to a material filling station, a discharge pipe is controlled to decrease to the bottom of the crisp cone; an end of the discharge pipe is used for extruding the chocolate layer at the bottom of the crisp cone upwards; the discharge pipe is lifted, and the material is discharged when the discharge pipe is lifted, material liquid surface height is always higher than an annular gap between the discharge pipe and the crisp cone until feeding of the required material liquid is competed; the end of the discharge pipe is in an arc shape, a discharging mode of the discharge pipe is porous discharging at the side lower part of the end. The material filling technology increases the structural state of the product, the brittleness and mouthfeel of the product are improved, the crisp keeping period of the crisp cone product is greatly prolonged, sub-quality products proportion is reduced, material leakage cannot be generated, transport process is safe, technical reconstruction cost is low, and the production process is easily realized.

Description

technical field [0001] The invention relates to a novel filling process for crisp tube products, in particular to a filling process for prolonging the crispness period of the crisp tube. Background technique [0002] At present, crispy tube products account for a large proportion of frozen drinks, and crispy tube products are very popular with consumers. However, the good taste of crispy tube products has a short shelf life, and 80% of the crispy tube products circulating on the market % all there is the problem that crisp tube is not crisp. Such problems have reduced the quality of the product and negatively affected the image of the company. However, there are still consumers who love crispy cone ice cream. The current situation of short supply makes high-quality crispy cone products have huge market potential. [0003] The production process of the existing crispy tube products is as follows: [0004] Falling paper tube→Dropping cone [0005] ↓ [0006] Batching→aging...

AI Technical Summary

Problems solved by technology

[0009] Based on this, the present invention proposes a new type of filling process, which solves the problem that the crispy cone formed is not brittle due to the contact between the material liquid and the egg cone due to the sliding of the inner spray chocolate during the filling stage, and prolongs the crispness of the crispy cone.

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