Crystal wrapper containing arrowroot flour and preparation method thereof and method wrapping ice cream by adopting crystal wrapper

Abstract

The invention discloses a crystal wrapper containing arrowroot flour. The crystal wrapper comprises the following components: 1 to 4 mass parts of arrowroot flour, 0.02 to 3 mass parts of modified starch, 1 to 3 mass parts of white granulated sugar, 0.02 to 3 mass parts of isomaltooligosaccharide, 4 to 8 mass parts of malt syrup, 0.001 to 0.05 mass part of thickening agent and 3 to 7 mass parts of water. A preparation method of the crystal wrapper comprises the following steps of: weighing raw materials according to the formula, mixing and stirring the raw materials, filtering the stirred paste, pouring the filtrate into a digester, discharging the treated filtrate out of the digester, cooling the treated filtrate for later use, and thus obtaining the transparent crystal wrapper after cooling. A method for wrapping ice cream by adopting the crystal wrapper comprises the following steps of: selecting a stuffing machine for wrapping, putting the ice cream into a stuffing hopper, puttingthe crystal wrapper into a wrapper hopper, and starting equipment to wrap the ice cream in the crystal wrapper. The crystal wrapper increases the ice cream condition; and the transparent crystal wrapper ice cream is scarce in the domestic market, so unique visual enjoyment is brought to a customer.

Description

technical field [0001] The invention relates to a crystal skin for wrapping ice cream and a preparation method thereof. Background technique [0002] People take food as their priority, and ice cream is favored by consumers because of its unique refreshing taste. According to statistics, more than 90% of people like ice cream and make it a part of their lives. In recent years, my country's ice cream market has developed rapidly. They are striving to innovate, mainly in two aspects: 1. Changes and adjustments of various flavors. Several flavors are launched every year, but there are only a few classic flavors, so it is difficult to make qualitative breakthroughs; 2. Adjustments in the form of expression , at present in the form of barrel, cup, crispy, stick, etc., and these forms are still changing; from the appearance point of view, the ice cream produced by most manufacturers is not of high grade, and the appearance is old-fashioned and has no new ideas. [0003] At present,...

AI Technical Summary

Problems solved by technology

Shang Liping, Zhang Ying, and Zhang Yumin applied for the patent of "Sandwich Snow Rice Balls" (Patent No. 21200820219043.9). The center of the ice cream is a soft sandwich product wrapped with a layer of glutinous rice skin, but the glutinous rice skin is not transparent in appearance. The material selection of Gefen crystal skin is also very different; Peng Changan applied for "Gefen ice cream and its production method". The crystal skin is fundamentally different