Freezing beverage containing jumping candy and method for producing the same
A technology for frozen drinks and popping candies, which is applied in the fields of frozen desserts, food science, and applications, can solve the problems of increasing production costs, and it is difficult to ensure the "jumping" property of popping candies, so as to increase the fun and improve product sales. rate, and the effect of filling market gaps
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Example Embodiment
[0036] Example 1
[0037] The raw materials of the frozen beverage in this embodiment include: core material, chocolate composition, and popping candy particles. among them:
[0038] Core formula: adopt conventional frozen beverage formula;
[0039] The chocolate composition formula is:
[0040] 300 parts by weight of white sugar; 190 parts by weight of milk powder; 110 parts by weight of cocoa powder; 120 parts by weight of refined coconut oil; 160 parts by weight of soybean salad oil; 120 parts by weight of cocoa butter substitute; 1 part by weight of vanillin; 3 parts by weight of lecithin ; Polyglycerol ricinol ester (commodity model PGPR 90) 4 parts by weight.
[0041] The popping candy particles in this embodiment are: purchased from Tianjin Aokai Industrial Co., Ltd., and the single particle volume distribution of the popping candy particles is 0.5 mm 3 ~15mm 3 , The average particle size is about 10mm 3 ; Weight is about 0.05~0.1g / grain.
[0042] The preparation of the fro...
Example Embodiment
[0047] Example 2
[0048] Among the raw materials of the frozen beverage in this embodiment, the chocolate composition formula is: 300 parts by weight of white sugar, 190 parts by weight of milk powder, 110 parts by weight of cocoa powder, 200 parts by weight of refined coconut oil, 200 parts by weight of soybean salad oil, and vanillin 1 part by weight, 3 parts by weight of lecithin, 4 parts by weight of polyglycerol ricinol ester (commodity model PGPR 90); Popping candy particles were purchased from Tianjin Aoke Industrial Co., Ltd. The average particle size of the popping candy particles was 5mm× 5mm×5mm, the weight is about 0.5-0.6 g / grain; the core material is the same as in Example 1.
[0049] Compared with Example 1, the production process of the frozen beverage of this embodiment does not mix the popping candy particles into the chocolate slurry. Instead, the method disclosed in CN101028032A is used to preheat the popping candy particles to 25-30°C. Sprayed onto the chocol...
Example Embodiment
[0051] Example 3
[0052] Using 200 parts by weight of cocoa butter substitute and 200 parts by weight of soybean salad oil instead of refined coconut oil, soybean salad oil and cocoa butter substitute in Example 1, the frozen beverage of this example was prepared, and the production process was basically the same as that of Example 1.
[0053] Among them, the prepared chocolate slurry has good fluidity. Compared with Example 1, the chocolate coating of the final frozen drink is slightly sticky (slightly less brittle), but it still has a good flavor and can be used by most people. Praise.
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