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Preparation technology of sheet frozen drink

A frozen drink and preparation technology, which is applied in the direction of frozen sweets, food ingredients, sugar-containing food ingredients, etc., can solve the problems of high production cost, unclear structure boundary, and long time consumption, and achieve long-lasting shape without deformation and good shaping Sexuality and the effect of reducing time cost

Inactive Publication Date: 2018-07-13
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is how to overcome the defects of high production cost, long time consumption, and unclear structure boundaries in the prior art when forming a special structure on the surface of a frozen drink, and then provide a new type of frozen drink and its preparation Craftsmanship, so as to bring consumers a differentiated feeling or experience of vision and taste

Method used

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  • Preparation technology of sheet frozen drink
  • Preparation technology of sheet frozen drink

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] This embodiment provides a preparation process of a flaky frozen drink.

[0036] The sheet-shaped frozen drink includes a sheet-shaped frozen material and a filling material. A concave portion is arranged on the chip-packed frozen material, and the filling material is filled in the concave portion. Wherein, the solid content in every 100kg of the sheet-like frozen material is 35.8kg, and contains 0.54g of emulsion stabilizer, 12kg of white granulated sugar, 9kg of whole milk powder, 1.5kg of whey powder, 8kg of vegetable oil, 3kg maltose syrup, 2kg of maltodextrin, 2kg of fructose syrup, 0.01kg of essence, 0.01kg of pigment, and the balance is water, wherein the mass ratio of the emulsification stabilizer is 19:3:6:5:5:12 : 4 diglyceride fatty acid esters, Tween 80, sodium alginate, locust bean gum, xanthan gum, gelatin and sodium carboxymethyl cellulose, the shape of the concave part is a circle.

[0037] The preparation method of above-mentioned flaky frozen drink co...

Embodiment 2

[0043] This embodiment provides a preparation process of a flaky frozen drink.

[0044] The flaky frozen drink includes a flaky frozen material and a filling material, the flaky frozen material is provided with a concave part, and the filling material is filled in the concave part. Wherein, the solid content in every 100kg of the sheet-like frozen material is 41.6kg, and contains 0.57g of emulsification stabilizer, 13kg of white granulated sugar, 10kg of whole milk powder, 9kg of vegetable oil, 4kg of maltose syrup, and 3kg of malt Dextrin, 2kg of whey powder, 3kg of fructose syrup, 0.01kg of essence, 0.01kg of pigment, the balance is water, wherein the emulsification stabilizer is 20:4:7:6:6:13 by mass ratio: 5 monoglyceride fatty acid ester, Tween 80, sodium alginate, locust bean gum, xanthan gum, gelatin and sodium carboxymethyl cellulose, and the shape of the concave part is quincunx.

[0045] The preparation method of above-mentioned flaky frozen drink comprises the foll...

Embodiment 3

[0051] This embodiment provides a preparation process of a flaky frozen drink.

[0052]The flaky frozen drink includes a flaky frozen material and a filling material, the flaky frozen material is provided with a concave part, and the filling material is filled in the concave part. Wherein, the solid content in every 100kg of the sheet-like frozen material is 30.0kg, and contains 0.47g of emulsification stabilizer, 11kg of white sugar, 8kg of whole milk powder, 7kg of vegetable oil, 2kg of maltose syrup, and 1kg of malt Dextrin, 1kg of whey powder, 1kg of fructose syrup, 0.01kg of essence, 0.01kg of pigment, and the balance is water, wherein the emulsification stabilizer is in a mass ratio of 18:2:5:4:4:11: 3, diglyceride fatty acid ester, Tween 80, sodium alginate, locust bean gum, xanthan gum, gelatin and sodium carboxymethyl cellulose, and the shape of the concave part is a heart shape.

[0053] The preparation method of above-mentioned flaky frozen drink comprises the foll...

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Abstract

The invention belongs to the field of frozen drink, and particularly relates to a preparation technology of sheet frozen drink. According to the preparation technology disclosed by the invention, stuffing of fillers is performed in concave parts in the surfaces of sheeted matrix materials, so that combination that various material liquids generate in the same layer of the frozen drink is realized,and different mouth feels and visual impacts are brought to consumers; the content of solids in the matrix materials is further limited, so that the frozen drink can obtain favorable plasticity; thecomponent and the content of an emulsion stabilizer are further limited, so that the situation that the surface of the formed frozen drink is level and smooth is guaranteed, and the frozen drink has favorable mouth feel; the shape of the concave parts on the matrix materials is designed, so that frozen drinks of various shapes can be obtained, diversity of the products is realized, and requirements of different consuming groups are met.

Description

technical field [0001] The invention belongs to the field of frozen drinks, and in particular relates to a preparation process of sheet-shaped frozen drinks. Background technique [0002] In recent years, with the improvement of people's living standards, the frozen drink industry has also ushered in vigorous development. Frozen drinks with unique shapes have been sought after by consumers, especially teenagers and children. However, the current production line produces frozen drinks. Due to the limitation of the production process, the same material liquid is often poured on the same material layer. In this way, the surface of the product cannot achieve diversified shapes, especially for shapes with unconventional structures. It is also impossible to achieve multiple shapes on the same layer. The combination of various feed liquids leads to the lack of differentiation of the product in terms of shape and taste. [0003] At present, only handmade ice cream can achieve the a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/48A23G9/32A23G9/34A23G9/38
CPCA23G9/327A23G9/34A23G9/38A23G9/485A23V2002/00A23V2200/222A23V2250/18A23V2250/616A23V2250/5114A23V2250/606A23V2250/61A23V2250/182A23V2250/5026A23V2250/507A23V2250/5086A23V2250/5432A23V2250/51088A23V2250/192
Inventor 贾素青黄艳丽李志国
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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