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Soft ice-cream stick and production method thereof

A popsicle and soft technology, applied in frozen desserts, food science, applications, etc., can solve problems such as rough taste

Active Publication Date: 2014-02-12
湖南新中意食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the popsicles currently on the market are very hard and brittle after freezing, and the taste is very rough. It would be great if there is a kind of popsicle that tastes as soft as ice cream after freezing and has a shelf life at room temperature that is much longer than ice cream.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Dissolving sugar: Add 180kg white granulated sugar and 180kg water into the sugar dissolving pot, turn on the steam, and stir at the same time, the steam pressure is controlled at 0.3MPa, after the white granulated sugar is completely melted, pour the sugar solution into the sugar reserve in the liquid storage tank;

[0020] (2) Mixing materials: inject 530 kg of hot water with a temperature of 60°C into the cooking tank, and then inject the sugar solution in the sugar solution storage tank into the cooking tank through a metering pump; then inject 1.2 kg of carboxymethyl Sodium cellulose, 1.0 kg of xanthan gum, 0.8 kg of locust bean gum, 7.5 kg of skimmed milk powder and 0.5 kg of salt are mixed evenly, and then poured into the colloid mill, while adding 100 kg of water to the colloid mill, through After the colloid mill is dispersed, pump it into the cooking tank;

[0021] (3) Cooking material: Open the steam valve of the cooking tank, control the pressure at 0.2...

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PUM

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Abstract

The invention discloses a soft ice-cream stick, comprising the following raw materials in parts by weight: 780 to 820 parts of water, 170 to 200 parts of white granulated sugar, 5 to 10 parts of skim milk powder, 2.4 to 2.6 parts of citric acid, 0.9 to 1.1 parts of sodium citrate, 1.0 to 1.5 parts of sodium carboxymethyl cellulose, 0.8 to 1.2 parts of xanthan gum, 0.6 to 1.0 part of locust bean gum, 0.2 to 0.7 part of salt, and 0.6 to 1.0 part of edible essence. The soft ice-cream stick is produced by the steps of dissolving the sugar, blending the materials, boiling, filtering, adjusting, filling, sealing, sterilizing, cooling and packing. The soft ice-cream stick has the advantages that the soft ice-cream stick is softer than a common ice-cream stick and even softer than certain ice cream on mouthfeel after being frozen, the soft ice-cream stick does not need to be frozen as the ice cream and can be preserved at normal temperature, and the quality guarantee period of the soft ice-cream stick at normal temperature is longer than that of frozen products such as the ice cream.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a soft popsicle and a production method thereof. Background technique [0002] Popsicle is a summer beverage product that is popular among consumers. It is suitable for eating as a cold drink after being frozen. It is sweet and sour, and can relieve heat and heat. It is especially loved by children and students. It is also a convenient and ready-to-eat summer food for families. However, the popsicles currently on the market are very hard and brittle after freezing, and have a rough taste. It would be nice if there is a kind of popsicle that tastes as soft as ice cream after freezing, and has a shelf life far longer than ice cream at room temperature. Contents of the invention [0003] In view of the above problems, the object of the present invention is to provide a soft popsicle with a soft mouthfeel after freezing and a shelf life of more than one year at normal tempe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/04
Inventor 谭绍新邓声安汪海燕刘华清吴家菊
Owner 湖南新中意食品有限公司