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

Active Publication Date: 2009-01-21
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
3 Cites 16 Cited by

AI-Extracted Technical Summary

Problems solved by technology

The current research is mainly to carry out special waterproof pretreatment on the jumping candy particles, select the jumping candy particles or the jumping candy sauce coated with a special waterproof coating on the surface (the jumping candy sauce is made by using a special process to make the surface Spray a layer of oil, and in order to prevent moisture absorption, mix the oily popping candy in a certain flavor of sauce), etc. These special pop...
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Abstract

The invention provides a frozen drink containing popping candy and a preparation method thereof. The frozen drink comprises a core material and a chocolate coating; and the chocolate coating contains the popping candy particles. Due to the reasonable proportion of the chocolate coating formula of the frozen drink and the controlment of the manufacturing technique, the popping candy particles can be added into the frozen drink of the invention under the situation of keeping 'jumping', thus improving the interest when drinking the frozen drink.

Application Domain

Technology Topic

JumpingCoating +1

Examples

  • Experimental program(5)

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 frozen beverage in this embodiment mainly includes:
[0043] Preparation of frozen beverage core material: Prepare the shaped frozen beverage core material according to the conventional process. The specific process can be ingredient → homogenization → sterilization → cooling → aging → infusion → chopstick insertion → freezing → demoulding → shaped frozen beverage core material (Cake body);
[0044] To prepare the chocolate slurry for coating: heat the cocoa powder, cocoa butter substitute and other fats to melt for use; preheat the drum refiner to 45~48℃, and first pass the melted cocoa powder and cocoa butter substitute through the feeding port of the host , Coconut oil and soybean salad oil are added to the refiner, and then the powdered raw material sugar and milk powder in the formula are added; then the temperature is raised to 65~68℃ for 30min to sterilize; then the temperature is lowered to 45~48℃ and keep it Fine grinding at temperature for 10 hours; then add emulsifier (lecithin and polyglycerol ricinol ester) and vanillin, and then finely grind for 12 hours until the slurry fineness is less than 35 μm, that is, the coated frozen beverage of this embodiment is obtained After the chocolate slurry is discharged, it is stored in a heat preservation tank at 35~50℃; after testing, the water content in the refined chocolate slurry is <1%;
[0045] Coating: Control the temperature of the chocolate slurry to 28℃, the chocolate slurry at this temperature has good fluidity, add popping candy particles, the addition amount of popping candy particles is 3 g popping candy particles/10 g chocolate Stir the slurry properly, use mechanical or manual methods to soak the shaped frozen drink core material in the slurry containing popping candy particles for 3 seconds, take it out, and form a chocolate coating about 3mm thick on the frozen drink. A frozen drink with popping candy particles in the chocolate coating. Among them, the setting time of chocolate on frozen drinks is about 2 seconds.
[0046] In the frozen beverage of this embodiment, the popping candy particles have good adhesion to the chocolate coating, and the chocolate coating is well formed and not easily broken. The chocolate coating has a crisp texture and taste. You can just eat the frozen beverage when you eat it. There is a sense of cracking and explosion of popping candy, which can achieve the desired effect.

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 chocolate coating, the weight ratio of the sprayed popping candy particles to the chocolate coating is about 5:10. Because the pre-heated popping candy particles can locally melt the chocolate coating in contact with it, the viscosity of the part in contact with the chocolate coating and the popping candy particles will increase. After cooling, the popping candy particles will firmly adhere to the chocolate coating. surface. The other process steps of this embodiment are basically the same as those of embodiment 1.
[0050] 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.

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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PUM

PropertyMeasurementUnit
Volume0.5 ~ 15.0mm³
tensileMPa
Particle sizePa
strength10

Description & Claims & Application Information

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