Double-section ice cream cone and production method thereof

A production method, crisp tube technology, applied in baking, frozen desserts, dough processing, etc., can solve the problem of no face, etc., and achieve the effect of strong novelty

Active Publication Date: 2012-04-11
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But for a long time, apart from the changes in the taste of crispy tubes, there are no new faces.

Method used

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  • Double-section ice cream cone and production method thereof
  • Double-section ice cream cone and production method thereof
  • Double-section ice cream cone and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] The lower half of the double-section crispy tube 1 is in the form of rolled crispy tube 2, and the taste is very crispy. When making it, a roll-rolled egg roll machine is used. The upper part of the double-section crispy tube 1 is in the form of the wafer crispy tube 3, and the wafer is fluffy in taste. When making it, a mold-closing baking egg tray machine is used. Rolling egg roll machine and mold closing baking egg tray machine are all existing forming equipment. The difference between rolled crispy tube 2 and wafer crispy tube 3 is that there is a big difference in taste, and the raw materials used in formulating the formula are different.

[0023] In the vertical direction of the double-section crispy tube, the height L2 of the rolled crispy tube accounts for one-third to two-thirds of the height L1 of the double-section crispy tube; in the vertical direction of the double-section crispy tube, the height of the wafer crispy tube is L3 Accounting for one-third to t...

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Abstract

The invention provides a double-section ice cream cone and a production method thereof. The double-section ice cream cone at least comprises a coiled ice cream cone and a wafer ice cream cone. The advantages of the coiled ice cream cone and the advantages of the wafer ice cream cone are combined, i.e. white granulated sugar, whole milk powder and malto dextrin added in the coiled ice cream cone can accelerate the taste and the color of the coiled ice cream cone to be better. The wafer ice cream cone is used for preventing the taste and the flavor of the double-section ice cream cone from going bad after moisture absorption, the ice cream cone which enables people to enjoy two tastes on one product can be provided, and stronger novelty is provided for consumers.

Description

technical field [0001] The invention belongs to the field of cold drinks, in particular to crispy tube cold drinks and a production method thereof, in particular to a double-jointed crispy tube and a production method thereof. Background technique [0002] At present, there are various types of frozen drinks available on the market, and crispy tube products are a larger branch of frozen drinks. Crispy tubes have attracted many consumers with their crispness and deliciousness. The general formula of crispy tubes in the prior art is: white granulated sugar: 15% to 20%, wheat flour: 15% to 25%, salad oil: 10% to 15%, starch: 5% to 8%, maltodextrin: 5% % to 10%, whole milk powder: 5% to 10%, salt: 0.3% to 0.6%, and the balance is water. [0003] CN102067937A discloses a crispy tube formula containing red bean powder, wherein 25-35% of wheat flour; 8-12% of white sugar; 3-7% of eggs; 10-20% of salad oil; 2-6% of red bean powder; leavening agent 0.05-0.12%; salt: 0.1-0.4%; sweet...

Claims

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Application Information

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IPC IPC(8): A23G9/50A21D13/08A21D2/34A21D15/08
CPCA23G9/506
Inventor 温红瑞张冲蔡桂林宋文斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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