Ice cream stick
A technology of ice cream sticks and coffee, which is applied in cocoa, food science, frozen desserts, etc., can solve the problems of huge costs and failure to find special uses, and achieve the effect of small processing load and resource utilization
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[0037] A spent coffee powder with a particle size distribution in the range of 100 μm to 1 mm is obtained from the spent coffee sediment by a drying and pulverizing process. Then, a binder was prepared by mixing cellulose extracted from corn, chitin, or the aforementioned biocompatible binder in a prescribed ratio. Using water as a solvent, the waste coffee powder and the biocompatible binder are mixed to form a mixed slurry, which is molded and then dried and heat-treated at about 50°C. As another experimental example, rice bran and sawdust were further added to a solvent in a predetermined ratio to form a mixed slurry, and then molded, dried, and heat-treated using a mold under the same conditions as above to form a popsicle stick sample .
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