Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Freezing beverage stabilizing agent, and preparation method and application thereof

A technology of frozen drinks and stabilizers, which is applied in applications, frozen desserts, food ingredients, etc. It can solve the problems of complicated process and poor control, and achieve the effect of improving anti-thaw stability, improving anti-thaw resistance, and promoting dissolution

Inactive Publication Date: 2019-04-05
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
View PDF6 Cites 3 Cited by
  • 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 defects in the prior art in order to realize no addition of frozen drinks, complicated process, difficult control, large-scale adjustment of the production line, etc., thereby providing an anti-thaw stabilizer for frozen drinks And its preparation method and application

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Freezing beverage stabilizing agent, and preparation method and application thereof
  • Freezing beverage stabilizing agent, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] This embodiment provides an ice cream, the preparation of which includes the following components: ice cream formula: raw milk: 450kg, white sugar: 100kg, skimmed milk powder: 100kg, maltodextrin: 18kg, cream: 30kg, coconut oil: 60kg, stable Agent: 20kg, cream essence: 1.0kg, water 219kg.

[0053] Its preparation method comprises the following steps:

[0054] Preparation of stabilizer

[0055] Under normal pressure, mix 69kg of water and 17kg of mushrooms, boil for 40 minutes, add 4kg of tapioca starch and 10kg of egg yolk liquid, crush and homogenize, and filter the resulting slurry through a 100-mesh sieve to get the filtrate.

[0056] ice cream preparation

[0057] Standardize all raw materials, and then mix each component uniformly to obtain a mixed solution;

[0058] Then, the mixed solution is sterilized, homogenized, cooled, aged, frozen, filled and quick-frozen in sequence to obtain the ice cream.

[0059] Among them, pasteurization is used for sterilization, ...

Embodiment 2

[0062] This embodiment provides an ice cream, the preparation of which includes the following components: raw milk: 450kg, white sugar: 100kg, skimmed milk powder: 100kg, maltodextrin: 18kg, cream: 30kg, palm oil: 60kg, stabilizer: 40kg , Butter essence: 1.0kg, water 201kg.

[0063] Its preparation method comprises the following steps:

[0064] Preparation of stabilizer

[0065] Under normal pressure, 68.8kg of water and 17.2kg of mushroom were mixed, boiled for 40 minutes, added 4kg of tapioca starch and 10kg of egg yolk liquid, crushed and homogenized, and the resulting slurry was filtered through a 100-mesh sieve to obtain the filtrate.

[0066] ice cream preparation

[0067] Standardize all raw materials, and then mix each component uniformly to obtain a mixed solution;

[0068] Then, the mixed solution is sterilized, homogenized, cooled, aged, frozen, filled and quick-frozen in sequence to obtain the ice cream.

[0069] Among them, pasteurization is used for steriliza...

Embodiment 3

[0072] This embodiment provides an ice cream, the preparation of which includes the following components: raw milk: 450kg, white sugar: 100kg, skimmed milk powder: 100kg, maltodextrin: 18kg, cream: 30kg, coconut oil: 60kg, stabilizer: 60kg , Butter essence: 1.0kg, water 181kg.

[0073] Its preparation method comprises the following steps:

[0074] Preparation of stabilizer

[0075] Under normal pressure, 68.8kg of water and 17.2kg of mushroom were mixed, boiled for 40 minutes, added 4kg of tapioca starch and 10kg of egg yolk liquid, crushed and homogenized, and the resulting slurry was filtered through a 100-mesh sieve to obtain the filtrate.

[0076] ice cream preparation

[0077] Standardize all raw materials, and then mix each component uniformly to obtain a mixed solution;

[0078] Then, the mixed solution is sterilized, homogenized, cooled, aged, frozen, filled and quick-frozen in sequence to obtain the ice cream.

[0079] Among them, pasteurization is used for steril...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of freezing beverage processing, and particularly relates to a freezing beverage stabilizing agent with natural material taking effects, and a preparationmethod and application thereof. The stabilizing agent provided by the invention is prepared from pholiota nameko, starch and yolk liquid as raw materials; a great amount of slimy liquid secreted on the surface of the pholiota nameko covers is sufficiently used; through the matched use of the starch and the yolk liquid, a conventional stabilizing agent or a thickening agent added for maintaining the system stability and improving the freezing melting resistance of a freezing beverage in the prior art can be replaced; the large-scale regulation on the preparation process of the freezing beverageis not needed; the upgrading of the product is convenient; the raw materials use natural materials; no additive is realized.

Description

technical field [0001] The invention belongs to the technical field of frozen drink additives, and in particular relates to a natural frozen drink stabilizer and its preparation method and application. Background technique [0002] The taste of frozen drinks is delicate, smooth and cool. It is a food for relieving heat and cooling down. It uses water, dairy products, sugar and edible oil as the main raw materials, and supplements some food additives. After mixing, sterilizing, homogenizing and aging Frozen food with volume expansion made by processes such as freezing and freezing. [0003] Thaw resistance is a reflection of the quality of frozen drinks, which mainly refers to the tolerance of the product at room temperature. Therefore, it is particularly important for consumers, sellers and manufacturers. It is generally hoped that frozen drinks can It has stronger melting resistance, so as to prolong its solid state time as much as possible. In order to ensure the melting...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/34
CPCA23G9/32A23G9/34A23V2002/00A23V2250/5114A23V2250/18A23V2250/5118A23V2250/208A23V2250/204A23V2250/628A23V2250/616
Inventor 黄艳丽靳宝红孙旭强赵福诗
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com