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Frozen drink stabilizer, puff containing frozen drink and preparation method thereof

A technology of frozen drinks and stabilizers, which is applied in the direction of frozen sweets, baked foods, food ingredients, etc. It can solve the problems of unsmooth filling, easy water absorption and sticky puff skin, and easy flow out of puff filling, so as to avoid transfer , broaden product categories, and enhance the effect of sensory experience

Inactive Publication Date: 2019-03-29
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

[0006] Therefore, the technical problem to be solved by the present invention is to overcome the deficiencies in the prior art that the puff filling filled with ice cream is easy to flow out, the puff skin is easy to absorb water and sticky, and the filling is not smooth, so as to provide a frozen drink stabilizer, Ice cream containing the stabilizer, puff containing the ice cream and preparation method

Method used

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  • Frozen drink stabilizer, puff containing frozen drink and preparation method thereof
  • Frozen drink stabilizer, puff containing frozen drink and preparation method thereof
  • Frozen drink stabilizer, puff containing frozen drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] This embodiment provides a kind of puff ice cream, including puff skin, chocolate coating and ice cream filling sprayed on the inside of puff skin, wherein,

[0071] The ice cream filling formula is: white sugar: 150kg, skimmed milk powder: 100kg, cream: 150kg, coconut oil: 60kg, agar: 2.5kg, carrageenan: 0.5kg, locust bean gum: 0.25kg, carboxypropyl starch: 0.25 kg, sodium hexametaphosphate: 0.0025kg, glucose powder 1.5kg food flavor: 1.0kg, water to make up to 1000kg.

[0072] The chocolate coating formula is: white sugar: 300kg, coconut oil: 430kg, whole milk powder: 150kg, cocoa powder: 119kg, phospholipid: 0.9kg, essence: 0.1kg.

[0073] The recipe for puff skin is:

[0074] Low-gluten wheat flour 90kg, ghee 80kg, baking powder 1.2kg, water 110kg, salad oil 40kg, fresh eggs 100kg.

[0075] The preparation process of puff skin: mix the above-mentioned raw materials evenly to obtain batter, then put them into extrusion bags, squeeze them one by one into the baking ...

Embodiment 2

[0088] This embodiment provides a kind of puff ice cream, including puff skin, chocolate coating and ice cream filling sprayed on the inside of puff skin, wherein,

[0089] The ice cream filling formula is: white sugar: 70kg, malt syrup: 40kg, palm oil: 110kg, whole milk powder: 95kg, agar: 3kg, carrageenan: 0.3kg, locust bean gum: 0.3kg, carboxypropyl starch: 0.25 kg, sodium hexametaphosphate: 0.0025kg, glucose powder: 1.15kg, food flavor: 1kg, water to make up to 1000kg.

[0090] The chocolate coating formula is: white sugar: 300kg, coconut oil: 430kg, whole milk powder: 150kg, cocoa powder: 119kg, phospholipid: 0.9kg, essence: 0.1kg.

[0091] The recipe for puff skin is:

[0092] Low-gluten wheat flour 90kg, ghee 80kg, baking powder 1.2kg, water 110kg, salad oil 40kg, fresh eggs 100kg.

[0093] The preparation process of puff skin: mix the above-mentioned raw materials evenly to obtain batter, then put them into extrusion bags, squeeze them one by one into the baking tray...

Embodiment 3

[0106] This embodiment provides a kind of puff ice cream, including puff skin, chocolate coating and ice cream filling sprayed on the inside of puff skin, wherein,

[0107] The ice cream filling formula is: white sugar: 100kg, malt syrup: 40kg, palm oil: 80kg, cream: 30kg, skimmed milk powder: 100kg, agar: 3kg, carrageenan: 0.3kg, locust bean gum: 0.3kg, carboxypropyl Base starch: 0.25kg, sodium hexametaphosphate: 0.0025kg, glucose powder: 1.15kg, food flavor: 1kg, water to make up to 1000kg.

[0108] The chocolate coating formula is: white sugar: 300kg, coconut oil: 430kg, whole milk powder: 150kg, cocoa powder: 119kg, phospholipid: 0.9kg, essence: 0.1kg.

[0109] The recipe for puff skin is:

[0110] Low-gluten wheat flour 90kg, ghee 80kg, baking powder 1.2kg, water 110kg, salad oil 40kg, fresh eggs 100kg.

[0111] The preparation process of puff skin: mix the above-mentioned raw materials evenly to obtain batter, then put them into extrusion bags, squeeze them one by one ...

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Abstract

The invention relates to the technical field of dairy food processing, and particularly relates to a frozen drink stabilizer, a puff containing a frozen drink, and a preparation method thereof. An icecream comprises a sweetener, a milk base, dilute cream, edible oil, a stabilizer and edible essence, wherein the stabilizer is compounded by agar, carrageenan, locust bean gum, hydroxypropyl starch,sodium hexametaphosphate and glucose powder. The method adjust the ice cream formula, combines the main technical means of opening holes at top with spraying a chocolate coating and filling the ice cream, can obviously improve the taste and appearance of the product, is widely praised by the subjects, and has a broad market prospect.

Description

technical field [0001] The technical field of dairy food processing of the present invention particularly relates to a stabilizer for frozen drinks, puffs containing frozen drinks and a preparation method thereof. Background technique [0002] Puffs originated from Italy and are a relatively characteristic western-style baked pastry. It consists of two parts: puff skin and filling. The taste is very popular. At present, there is little difference in the puff skins of puff products in the domestic market, and the flavor is mainly reflected in the inner fillings. [0003] For example, Chinese patent document CN101091508A provides a puff that can be filled with ice cream and its production method. The method first prefabricates the puff skin, and then directly pours ice cream into it. This technology uses ice cream instead of cream to make puffs. The sticky sweetness of the traditional cream filling adds the coolness and sweetness of the ice cream. The combination of the cool...

Claims

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Application Information

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IPC IPC(8): A23G9/34A23G9/32A21D13/31A21D13/38
CPCA23G9/325A23G9/34A23V2002/00A21D13/31A21D13/38A23V2250/18A23V2250/5024A23V2250/5036A23V2250/507A23V2250/5118A23V2250/61A23V2250/1614A23V2250/1618A23V2250/616A23V2250/628
Inventor 靳宝红孙旭强赵福诗
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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