Freezing beverage containing hazel nut powder and preparation method thereof

A technology for frozen drinks and hazelnut powder, which is applied in food preparation, frozen desserts, food science and other directions, can solve the problems of easy to cover up, seldom developed, and the taste of frozen drinks is not easy to be accepted. The effect of nutrients

Inactive Publication Date: 2008-12-17
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the special properties of nuts and kernels, it is rare to add nuts or nuts powder to frozen drinks, because after adding nuts, the taste of frozen drinks is generally not easy to accept, and the existence of nuts is very easy to cover up the original. Some milk flavor, therefore, the cold drink industry rarely develops such products

Method used

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  • Freezing beverage containing hazel nut powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The components of embodiment 1. frozen drink of the present invention and content (%wt) thereof are:

[0045] Sucrose 15%, fructose syrup 3%, whole milk powder 6%, hazelnut powder 5%, anhydrous cream 5%, maltodextrin 3%, stabilizer (monoglyceride and sodium carboxymethylcellulose) 0.15%, Make up the balance of water to 100%.

[0046] Preparation:

[0047] Mix sucrose, fructose syrup and stabilizer, heat and boil, add whole milk powder, anhydrous butter, maltodextrin, stir evenly, when the heating temperature reaches 75°C, add hazelnut powder and stir, after that, homogenize, The steps of sterilization, cooling, injection molding, freezing, demoulding. The temperature of the sterilization is 85°C. The cooling temperature is 3°C.

Embodiment 2

[0048] The component of embodiment 2. frozen drinks of the present invention and content (%wt) thereof are:

[0049] 15% sucrose, 5% fructose syrup, 10% milk powder, 8% hazelnut powder, 7% cream, 5% maltodextrin, 0.2% stabilizer (monoglyceride and carrageenan), add the rest of water to 100% .

[0050] Preparation:

[0051] Mix sucrose, fructose syrup and stabilizer, heat and boil, add whole milk powder, cream, maltodextrin, stir evenly, when the heating temperature reaches 80°C, add hazelnut powder and stir, then homogenize, sterilize, cool, The steps of injection molding, freezing, demoulding. The sterilization temperature is 90°C. The cooling temperature is 4°C.

Embodiment 3

[0052] Embodiment 3. The components of the frozen drink of the present invention and their content (%wt) are:

[0053] Sucrose 10%, Starch Syrup 2%, Whole Milk Powder 4%, Hazelnut Powder 2%, Cream 2%, Maltodextrin 2%, Stabilizer (Sodium Carboxymethyl Cellulose: 0.2%, Locust Bean Gum: 0.03%, Carrageenan: 0.07%) 0.3%, supplement the water of remainder to 100%.

[0054] Preparation:

[0055] Mix sucrose, starch syrup and stabilizer, heat and boil, add whole milk powder, cream, maltodextrin, stir evenly, when the heating temperature reaches 75°C, add hazelnut powder and stir, then homogenize, sterilize, cool, inject Steps of moulding, freezing, and demoulding. The sterilization temperature is 80°C. The cooling temperature is 2°C.

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PUM

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Abstract

The invention provides a frozen beverage containing hazelnut powder, the frozen beverage contains the ingredients with the following weight percentages: 12 to 20 percent of sweet substance, 4 to 10 percent of milk powder, 2 to 8 percent of hazelnut powder, 2 to 7 percent of butter, 2 to 5 percent of malt dextrin and 0.05 to 0.3 percent of stabilizer; the frozen beverage has special taste, sweet taste, oil fragrance of milk and nuts and health care effects of relieving heat in summer, promoting fluid production, relieving thirst and supplementing vitamins.

Description

technical field [0001] The invention provides a frozen drink, especially a frozen drink added with dietotherapy and health care ingredients. Background technique [0002] At present, there are many types of frozen drinks available on the market, and all businesses are seeking new breakthroughs in packaging, structure, and taste. In recent years, there have not been many innovations in the taste and composition of frozen drinks, mainly because Existing frozen drink ingredients have almost no significant difference except for the proportion, used flavors, pigments and other additives. Therefore, cause existing frozen drink taste to be single, only play the effect of relieving summer as the solid drink of relieving summer heat. [0003] Nut kernels are well known for their nutrition. They are rich in vitamins and minerals, especially hazelnuts, which contain higher calcium, phosphorus, and iron content than other nuts. Hazelnut kernels are rich in oil, and most of them are uns...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/52A23G9/36A23G9/42A23L2/38A23L1/29A23L1/36A23L2/60A23L2/62A23L2/46A23L25/00A23L33/00
Inventor 温红瑞张冲蔡桂林
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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