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Edible frost material, preparation method thereof, and freezing beverage prepared therefrom

A technology of frosting and raw materials, which is applied in the field of frozen beverage liquid and frozen beverages, which can solve the problems of high production cost and achieve the effect of stable molding

Inactive Publication Date: 2015-04-15
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the product combination produced is relatively simple, and the production cost is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0021] Raw materials: (the total solid content is 30%, the total amount of raw materials is 1000 kg)

[0022] Stabilizer: the dosage is 5 kg, which is composed of locust bean gum, carrageenan, guar gum and gellan gum in a weight ratio of 7:1:1.5:0.5;

[0023] Maltodextrin: dosage is 40 kg;

[0024] Sugar: the dosage is 260 kg, including 230 kg white granulated sugar and 30 kg fructose syrup;

[0025] Fruit juice: choose black currant juice, the dosage is 200 kg;

[0026] Water: balance.

[0027] Preparation:

[0028] 1. Prepare edible ice cream:

[0029] a. After dispersing the stabilizer evenly with 50 kg of white granulated sugar, fully dissolve it with 150 kg of water at 50°C to obtain a stabilizer solution;

[0030] b. After fully dissolving the remaining sugar, fruit juice and maltodextrin in water at 50°C, add the stabilizer solution, and then add the remaining water to obtain the mixed material liquid;

[0031] c. Sterilize the mixed material liquid at a temperatu...

no. 2 example

[0038] Raw material: (total solid content is 32.5%, total raw material is 1000 kg)

[0039] Stabilizer: the dosage is 8 kg, which is composed of gelatin, sodium alginate, guar gum and gellan gum in a weight ratio of 7.5:1.6:0.8:0.1;

[0040] Maltodextrin: dosage is 40 kg;

[0041] Sugar: the dosage is 290 kg, including 200 kg white granulated sugar, 50 kg glucose powder and 40 kg fructose syrup;

[0042] Fruit juice: select blueberry juice, consumption is 200 kilograms;

[0043] Water: balance.

[0044] Preparation:

[0045] 1. Prepare edible ice cream:

[0046] a. After dispersing the stabilizer evenly with 80 kg of white granulated sugar, fully dissolve it with 150 kg of water at 50°C to obtain a stabilizer solution;

[0047] b. After fully dissolving the remaining sugar, fruit juice and maltodextrin in water at 50°C, add the stabilizer solution, and then add the remaining water to obtain the mixed material liquid;

[0048] c. Sterilize the mixed material liquid at a t...

no. 3 example

[0055] Raw material: (total solid content is 33.4%, total raw material is 1000 kg)

[0056] Stabilizer: the dosage is 6 kg, which is composed of pectin, sodium alginate, xanthan gum and locust bean gum in a weight ratio of 7:2:0.5:0.5;

[0057] Maltodextrin: dosage is 20 kg;

[0058] Sugar: the dosage is 320 kg, including 220 kg white granulated sugar, 60 kg glucose powder and 40 kg glucose syrup;

[0059] Fruit juice: choose strawberry juice, the dosage is 200 kg;

[0060] Water: balance.

[0061] Preparation:

[0062] 1. Prepare edible ice cream:

[0063]a. After dispersing the stabilizer evenly with 60 kg of white granulated sugar, fully dissolve it with 150 kg of water at 50°C to obtain a stabilizer solution;

[0064] b. After fully dissolving the remaining sugar, fruit juice and maltodextrin in water at 50°C, add the stabilizer solution, and then add the remaining water to obtain the mixed material liquid;

[0065] c. Sterilize the mixed material liquid at a tempera...

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Abstract

The invention provides an edible frost material. The total solid content of the raw material of the edible frost material is 30 to 35%. The raw material comprises a stabilizing agent that accounts for 0.45 to 1% of the total weight of the raw material. The stabilizing agent is one or more of locust bean gum, guar gum, gellan gum, carrageenan, xanthan gum, sodium alginate, gelatin, and pectin. After being frozen, the plasticity of the edible frost material is good, and the frozen frost material is soft, has certain viscosity, can be smoothly transported in pipelines, and can be moulded stably. The invention further provides a preparation method of the edible frost material, and a freezing beverage prepared from the edible frost material.

Description

technical field [0001] The invention relates to a frozen drink material liquid, a preparation method thereof and a frozen drink prepared therefrom, in particular to an edible ice cream material which can be wrapped and processed after freezing, a preparation method thereof and a frozen drink prepared therefrom. Background technique [0002] At present, frozen drinks combining edible ice cream with puffed ice cream or multiple edible ice creams have appeared on the market. The feed liquid needs to be frozen and formed in the mold respectively or filled successively. For example: edible ice cream and puffed ice cream wrapped frozen drinks, and edible ice cream and puffed ice cream poured into cups in a certain way. Therefore, the product combination form produced is relatively simple, and the production cost is relatively high. Contents of the invention [0003] The object of the present invention is to provide an edible ice cream, which has good plasticity after freezing....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/52
Inventor 武士学石红赵福诗高俊林
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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