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Stereoscopic frozen drink and preparation method thereof

A frozen drink, three-dimensional technology, applied in the direction of frozen sweets, food science, application, etc., can solve the problems of impossible addition, no three-dimensional shape, limit the taste of sliced ​​products, etc., and achieve the effect of improving the production process

Active Publication Date: 2012-06-27
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] In the field of frozen drinks, sliced ​​frozen drinks have always been favored by consumers for their fluffy taste compared to products of color lines. The cutting process requires material expansion rate and formability, especially for jam and chocolate materials, which are too viscous to be inhaled, and it is even more impossible to add them to sliced ​​products, which greatly limits the taste of sliced ​​products
Although there are frozen drinks coated with chocolate on the market, the surface of these products is still flat and there is no three-dimensional shape

Method used

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  • Stereoscopic frozen drink and preparation method thereof
  • Stereoscopic frozen drink and preparation method thereof
  • Stereoscopic frozen drink and preparation method thereof

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Effect test

preparation Embodiment 1

[0029] Preparation Example 1, Preparation of Three-dimensional Frozen Drink

[0030] In the present invention, ice cream is taken as an example, and its preparation and mounting process are further described.

[0031] Ice cream formula: white sugar: 5-15%, fructose syrup (starch syrup): 2-5%, milk powder: 2-10%, fat: 5-10%, egg yolk powder: 0.2-0.5%, stabilizer: moderate Food essence: appropriate amount; preferred formula: white sugar: 12%, high fructose syrup (starch syrup): 2%, milk powder: 8%, oil: 6%, egg yolk powder: 0.5%, stabilizer: moderate, food essence: Appropriate amount;

[0032] Described fat comprises: coconut oil, palm oil, soybean salad oil, anhydrous cream etc.;

[0033] The stabilizer includes: carrageenan, xanthan gum, molecular monoglyceride, locust bean gum, sodium carboxymethyl cellulose, guar gum, etc.;

[0034] Jam formula: white sugar: 20-30%, fructose syrup (starch syrup): 10-20%, fruit juice: 10-20%, stabilizer: moderate, appropriate amount of foo...

Embodiment 1

[0038] The present invention also investigates the conditions when different materials are carried out in the mounting process of the secondary process, and the results are shown in Tables 1-3.

[0039] Table 1 selects jam to carry out the condition when the decoration process of secondary process

[0040]

[0041]

[0042] From the data in the above table, not all jams are suitable for the mounting process of the present invention. In the present invention, the jam with a dry matter content of 45% to 60% is selected. Only within this range, its viscosity is suitable for mounting Flower craft, if the dry matter content is too low, the mounting effect is not clear enough and the three-dimensional effect is not strong, but if the dry matter content is too high, the viscosity is too high, and the discharge nozzle is easy to block.

[0043] In addition, in addition to the choice of jam, the decoration effect is also closely related to the technical conditions of the decorati...

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Abstract

The invention relates to the field of frozen drink preparation, in particular to a stereoscopic frozen drink and a preparation method thereof. The preparation method of the frozen drink comprises the steps of mounting patterns on the surface of the frozen drink after the frozen drink is molded and rapidly freezing the patterns. Liquid used for mounting the patterns is fruit jam, ice cream puffed milk or chocolate. If the liquid is the fruit jam, the pattern mounting temperature is 0 DEG C to 10 DEG C and the content of dry matters in the jam is 45 percent to 60 percent; if the liquid is the chocolate, the pattern mounting temperature is 15 DEG C to 25 DEG C; and if the liquid is the ice cream puffed milk, the pattern mounting temperature is negative 4 to negative 6 DEG C and the puffing rate of the puffed milk is 20 percent to 40 percent. The invention has the advantages that the novel process improves the production process of a slicing line and the defects that the sliced products are simple and the shapes of the products are single are overcome. The invention provides a novel production method for stereoscopic ice cream, improves the structures of the existing products which lack of stereoscopic sensation, and develops an innovative concept for new products.

Description

technical field [0001] The invention relates to the field of preparation of frozen drinks, in particular, the invention relates to a three-dimensional frozen drink and a preparation method thereof. Background technique [0002] In the field of frozen drinks, sliced ​​frozen drinks have always been favored by consumers for their fluffy taste compared to products of color lines. The cutting process requires material expansion rate and formability, especially for jam and chocolate materials, which are too viscous to be inhaled, and it is even more impossible to add them to sliced ​​products, which greatly limits the taste of sliced ​​products. Although there are frozen drinks coated with chocolate on the market at present, the surface of this type of product is still flat and there is no three-dimensional shape. Contents of the invention [0003] The object of the present invention is to provide a three-dimensional frozen drink in order to overcome the above problems. [00...

Claims

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Application Information

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IPC IPC(8): A23G9/50A23G9/48
Inventor 温红瑞张冲谷晓青
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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