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Technique for preparing sandwich ice creams

A preparation process and sandwich technology, applied in frozen desserts, food science, applications, etc., can solve the problems of low yield, inability to mass-produce and sell products, and affect the appearance of products, and achieve the effect of high yield

Inactive Publication Date: 2008-07-02
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this process are: the formed ice cream material is extruded vertically, intermittently cut and formed, and then falls freely onto the biscuit. However, the existing process conditions cannot accurately fall on the biscuit and align with the edge of the biscuit, which seriously affects the product. Beautiful, low yield, unable to mass-produce and sell

Method used

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  • Technique for preparing sandwich ice creams
  • Technique for preparing sandwich ice creams

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: as shown in Fig. 1, Fig. 2, Fig. 3, the preparation technology of sandwich ice cream comprises three stages:

[0017] Wherein the first stage: through the square discharge nozzle 1, the ice cream material after freezing is extruded horizontally, and stretched on the belt conveyor 2 rotating at a uniform speed, wherein the discharge speed of the ice cream material is the same as the rotating speed of the belt conveyor unanimous.

[0018] The second stage: Biscuits 3 are pasted symmetrically and continuously on both sides of the shaped ice cream material advancing at a constant speed, and the biscuits are pasted one by one to form a line.

[0019] The third stage: from the head, the symmetrical biscuits are formed into a finished product 5 from the breaking direction 4 that is horizontal and vertical to the moving direction of the belt conveyor 2, and finally the finished product 5 is put into the tunnel freezing package.

[0020] The bottom surface with bi...

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PUM

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Abstract

The invention relates to a preparing technique for a sandwich frozen stick confection. The invention breaks out the traditional manufacturing technique and manufactures the sandwich frozen stick confection by a specific new technique which transversally extrudes the formed frozen stick confection and extends the frozen stick confection on a belt conveyer that continuously runs, sticks biscuits at the two sides of the extended frozen stick confection and breaks the biscuits off to form. The invention completely solves the problem that the edge of the biscuits can not align with the formed frozen stick confection which can continuously manufacture in large scale and has high yield.

Description

technical field [0001] The invention relates to a preparation process of ice cream, in particular to a preparation process of sandwich ice cream. Background technique [0002] In the past sandwich ice cream manufacturing process, a piece of biscuit is laid flat first, then the shaped ice cream material is placed, and another piece of biscuit is laid flat at last. The disadvantages of this process are: the formed ice cream material is extruded vertically, intermittently cut and formed, and then falls freely onto the biscuit. However, the existing process conditions cannot accurately fall on the biscuit and align with the edge of the biscuit, which seriously affects the product. Beautiful, low yield, unable to mass-produce and sell. Contents of the invention [0003] The purpose of the invention is to break the traditional production process, produce sandwich ice cream with a special new process, and make up for the defects in the prior art. [0004] The preparation techno...

Claims

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Application Information

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IPC IPC(8): A23G9/18A23G9/48
CPCA23G9/286
Inventor 温红瑞张冲杜志强格日乐图杨再宏
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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