High garland ice-cream cone and making method thereof

A technology of high pull flower and cone, applied in the direction of frozen sweets, cocoa, food ingredients containing oil, etc., can solve the problems of affecting the taste of the product, the ice cream is not full enough, soft collapse, etc., to achieve material fullness, no shrinkage, fine tissue lubrication Effect

Inactive Publication Date: 2016-11-16
江西康怡食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Regardless of the above-mentioned cones, due to the composition and coordination of raw materials, the ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0035] Another aspect of the embodiments of the present invention provides a method for preparing the above-mentioned high-draw flower cone, comprising the following steps:

[0036] 1) Ingredients: white sugar, whole milk powder, edible oil, maltodextrin, maltose, emulsification stabilizer are mixed ingredients according to the stated ratio to obtain the mixture;

[0037] 2) Constant volume: add pure water to the mixed material to constant volume, and stir evenly;

[0038] 3) homogeneous;

[0039] 4) Sterilization;

[0040] 5) Cooling: cooling the sterilized slurry to 6°C;

[0041] 6) Aging: Pour the cooled slurry into the aging tank and stir at a speed of 35-65 rpm. When the temperature drops to 0-3°C, stop stirring and perform aging. The aging time is 6-8 hours;

[0042] 7) Add essence and pigment, and stir evenly;

[0043] 8) Freezing: the slurry in step 7 is pumped into a freezer, and at the same time, clean air is added to freeze rapidly, and the freezing temperature ...

Embodiment 1

[0055] A kind of Gao Lahua sweet tube, it comprises crispy tube and the ice cream in described crispy tube, the raw material of described ice cream comprises 12.5% ​​white sugar, 9% whole milk powder, 8.5% edible oil, 1.5% maltodextrin, 3.75% maltose, 6% emulsion stabilizer, 0.1% essence, 0.02% pigment, and 58.63% purified water.

[0056] In the present embodiment, the emulsion stabilizer includes xanthan gum, carrageenan, guar gum, locust bean gum, glycerin fatty acid esters, and the glycerin fatty acid esters include monoglycerin fatty acid esters and diglycerin fatty acid esters, The whole milk powder includes vanilla milk and taro milk, and the ratio of the vanilla milk and the taro milk is half and half.

[0057] The preparation method of the high-draw flower cone of the present embodiment comprises the following steps:

[0058] 1) batching: white sugar, whole milk powder, edible oil, maltodextrin, maltose, emulsification stabilizer mixed batching (raw material is inspec...

Embodiment 2

[0073] A kind of Gao Lahua sweet tube, it comprises crispy tube and the ice cream in described crispy tube, the raw material of described ice cream comprises 13.5% white sugar, 8.75% whole milk powder, 7.5% edible oil, 2.5% maltodextrin, 4.5% maltose, 8% emulsion stabilizer, 0.05% essence, 0.001% pigment, and 55.199% purified water.

[0074] In the present embodiment, the emulsion stabilizer includes xanthan gum, carrageenan, guar gum, locust bean gum, glycerin fatty acid esters, and the glycerin fatty acid esters include monoglycerin fatty acid esters and diglycerin fatty acid esters, The whole milk powder includes vanilla milk and taro milk, and the ratio of the vanilla milk and the taro milk is half and half.

[0075] The preparation method of the high-draw flower cone of the present embodiment comprises the following steps:

[0076] 1) Ingredients: white sugar, whole milk powder, edible oil, maltodextrin, maltose, emulsification stabilizer mixed ingredients according to t...

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PUM

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Abstract

A high garland ice-cream cone includes a crisp cone body and ice cream in the crisp cone body, wherein the raw materials for the ice cream include, by weight, white sugar 12.5-15%, whole milk powder 8.75-10.0%, edible oil 7.5-8.5%, maltodextrin 1.5-2.5%, malt sugar 3.75-5.0%, emulsifying stabilizer 6-8%, a moderate amount of essence and pigments and the balance purified water. The invention further discloses a making method of the high garland ice-cream cone. The making method mainly includes the steps of material preparation, volume fixing, homogenizing, sterilization, cooling, aging, essence and pigments adding and even stirring, congelation and freezing, fill-forming, transparent plastic cover putting, hardening, boxing and finished product warehousing. According to the high garland ice-cream cone, two colors of the ice cream and chocolate are mixed by optimizing the raw material proportion and adopting an exquisite process, no less than 6 layers of flower superposing effect can be formed in a pulling mode, flower shapes are full, stereo and regular and are frozen firmly, the material in the crisp cone body are rich and are not soft, no contraction phenomenon is produced, the organization is exquisite and smooth, the milk material does not produce ice crystals, and the taste is good.

Description

technical field [0001] The invention relates to the technical field of cold drinks, in particular to a high-drawn sweet cone and a preparation method thereof. Background technique [0002] In the hot summer, people like to eat cool and refreshing cones to relieve the heat. The current cones are roughly divided into two categories. One is made of crispy cones coated with chocolate to form ice cream cones, and ice cream ingredients are poured on top. The other is made of ice cream cones made of wafer cones, filled with ice cream ingredients, and then topped with chocolate or jam and other accessories. [0003] Regardless of the above-mentioned cones, due to the composition and coordination of raw materials, the ice cream in the crisp cones is prone to insufficient filling and soft collapse, which ultimately affects the taste of the product. Contents of the invention [0004] In view of the above-mentioned situation, it is necessary to provide an ice cream ice cream that is ...

Claims

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Application Information

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IPC IPC(8): A23G9/32
CPCA23G9/322A23G2200/06A23G2200/08A23G2200/12A23V2002/00A23V2250/5114A23V2250/5086A23V2250/506A23V2250/5036A23V2250/507A23V2250/192A23V2250/18
Inventor 曹孝斌
Owner 江西康怡食品有限公司
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