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Ice cream cone containing nut granules and preparation method thereof

A technology of cones and granules, applied in baking, frozen desserts, baked goods, etc., can solve the problems of no significant differences, no substantial innovations in the composition of frozen drinks, no substantial innovations and improvements, etc., to achieve The effect of rich taste

Active Publication Date: 2011-02-02
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are various types of frozen drinks on the market, and all businesses are seeking new breakthroughs in packaging, structure, and taste. In recent years, the taste of frozen drinks There are not many innovations in terms of composition and composition, mainly because there are almost no significant differences in the existing frozen drink ingredients except for the proportion, flavors, pigments and other additives.
[0003] Cone products are a larger branch of frozen drinks. Cone cones have attracted many consumers with their unique crispy taste. Other than that, that is, there are no substantial innovations and improvements other than simple taste changes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Flour: 30%, white sugar: 10%, eggs: 5%, salad oil: 13%, corn starch: 4%, leavening agent: 0.08%, salt: 0.4%, cyclamate: 0.03%, carboxymethyl fiber Vegetarian Sodium: 0.1%, Guar Gum: 0.08%, Lecithin: 0.5%, and the balance is water.

[0040] Add 0.5mm walnut kernels, whose weight accounts for 15% of the egg cone batter weight, stir evenly and set aside.

[0041] Preparation:

[0042] The specific steps of egg cone production are:

[0043] (1) Weigh the ingredients of walnut kernels and egg roll batter, the ingredients of the egg roll batter include flour, white granulated sugar, eggs, salad oil, cornstarch, leavening agent, salt, cyclamate, sodium carboxymethylcellulose , guar gum and lecithin, wherein the lecithin (emulsifier) ​​is first melted with salad oil, sodium carboxymethylcellulose and guar gum (stabilizer), leavening agent, salt, cyclamate and white Mix the sugar evenly and set aside; then add the egg roll batter ingredients into the ingredients pot, add the ...

Embodiment 2

[0052] Flour: 28%, white sugar: 12%, eggs: 5%, salad oil: 10%, starch: 2%, leavening agent: 0.08%, salt: 0.4%, cyclamate: 0.025%, carboxymethyl cellulose Sodium: 0.1%, Guar Gum: 0.08%, Lecithin: 0.4%, the balance water.

[0053] Add 0.7mm melon seeds, whose weight accounts for 12% of the egg cone batter weight, stir evenly and set aside.

[0054] Preparation:

[0055] (1) Take by weighing the batching of melon seeds and egg roll batter, the batching of this egg roll batter includes flour, white granulated sugar, egg, edible oil, starch, leavening agent, salt, cyclamate, sodium carboxymethyl cellulose , guar gum and lecithin, wherein the lecithin (emulsifier) ​​is first melted with edible oil, sodium carboxymethylcellulose and guar gum (stabilizer) are mixed with white sugar; Add the ingredients of roll batter to the ingredients pot, add the rest of the water, and then stir to form egg roll batter;

[0056] (2) adding the melon seed kernel particles to the egg roll batter to...

Embodiment 3

[0061] Flour: 33%, white sugar: 12%, eggs: 5%, salad oil: 16%, corn starch: 3%, leavening agent: 0.08%, salt: 0.4%, cyclamate: 0.02%, carboxymethyl fiber Vegetarian Sodium: 0.1%, Guar Gum: 0.08%, Lecithin: 0.6%, and the balance is water.

[0062] Add 0.7mm hazelnut crumbs, the weight accounts for 15-20% of the egg cone batter weight, stir well and set aside.

[0063] Preparation:

[0064] (1) Weigh the ingredients of hazelnut particles and egg roll batter, the ingredients of this egg roll batter include flour, white granulated sugar, eggs, salad oil, leavening agent, salt, cyclamate, sodium carboxymethylcellulose, guar Soybean gum and lecithin, wherein the lecithin (emulsifier) ​​is first melted with salad oil, sodium carboxymethylcellulose and guar gum (stabilizer) are mixed with white sugar; Add the ingredients to the ingredient pot, add the remaining water, and then stir to form an egg roll batter;

[0065] (2) adding hazelnut granules to the egg roll batter to make an e...

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PUM

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Abstract

The invention provides an ice cream cone containing nut particles and a manufacture method thereof. The ice cream cone belongs to a casing ice cream cone of crisp frozen beverage and the raw materials of the ice cream cone are nut particles and omelette panada, wherein, the amount of the nut particles is 5-30wt% of the omelette panada; the omelette panada is a mixture of water and ingredients consisting of flour, sugar, corn flour, egg, edible oil, a stabilizing agent and an emulsifier; by adding nutlet component with specific proportion and specific standard, the ice cream cone can lead consumers to truly feel not only egg fragrance and crisp of the ice cream cone but also rich oil fragrance of the nutlet particles while drinking ice cream cone frozen beverage, thus having visual enjoyment and mouthfeel enjoyment.

Description

technical field [0001] The invention relates to a frozen drink, in particular to a crispy frozen drink, in particular to a new formula for crispy egg cones of the crispy frozen drink. 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. [0003] Cone products are a larger branch of frozen drinks. Cone cones have attracted many consumers with their unique crispy taste. In addition, that is, there are no substantial innovations and improvements except for some changes in the simple taste. [0004] Along with the improvement of living standards, consumers hope to develop more frozen drin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A23G9/50
Inventor 温红瑞张冲郭强蔡桂林杨再宏
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD