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A kind of fast-thawing frozen drink and preparation method thereof

A technology for frozen drinks and stirring speed, which is applied in the field of frozen drinks in the food field. It can solve the problems of liquid precipitation, product freezing, and separation, and achieve moderate sweetness, cool taste, and smooth taste.

Active Publication Date: 2018-02-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the product itself is limited by the characteristics of frozen drinks, after taking it out of the freezer, the product freezes very hard, so that consumers cannot eat it immediately
In addition, the discharge port of the penguin bun is small, and the frozen drink needs to be melted for a period of time before it can be squeezed out. However, during the melting process, there may be phenomena such as precipitation of the liquid itself and separation of water and milk, which will affect the taste of the product.

Method used

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  • A kind of fast-thawing frozen drink and preparation method thereof
  • A kind of fast-thawing frozen drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5 and comparative example 1-8

[0037] Embodiments 1-5 and Comparative Examples 1-8 each provide a quick-thaw frozen drink. Based on the total weight of the frozen drink, its raw material composition includes: milk powder 8%, vegetable oil 3%, edible glucose 2%, Xanthan gum 0.1%, carrageenan 0.02%, sodium carboxymethyl cellulose 0.1%, guar gum 0.05%, water-soluble phospholipid 0.05%, monoglyceride stearate 0.1%, food flavor 0.22%, white sugar, fruit Glucose syrup, maltose, glucose syrup, maltitol and water balance, wherein, the weight percent of white granulated sugar, fructose syrup, maltose, glucose syrup and maltitol is as shown in Table 1.

[0038] The quick-thaw frozen drinks of Examples 1-5 and Comparative Examples 1-8 were all prepared according to the following method:

[0039] Mixing: First mix white sugar, milk powder, edible glucose, xanthan gum, carrageenan, sodium carboxymethyl cellulose, guar gum and monoglyceride stearate, then add a part of water, then add vegetable oil , fructose syrup, mal...

Embodiment 6-13 and comparative example 9-13

[0054] Embodiments 6-13 and Comparative Examples 9-13 each provide a quick-thaw frozen drink. Based on the total weight of the frozen drink, its raw material composition includes: milk powder 8%, vegetable oil 3%, edible glucose 2%, White sugar 5%, fructose syrup 5%, maltose 7%, glucose syrup 4%, maltitol 4%, food flavor 2.2%, xanthan gum, carrageenan, sodium carboxymethylcellulose, guar gum, water soluble Phospholipid, monoglyceride stearate and water balance, wherein, the weight percent of xanthan gum, carrageenan, sodium carboxymethyl cellulose, guar gum, water-soluble phospholipid and monoglyceride stearate are as shown in Table 2 Show.

[0055] The preparation methods of the quick-thaw frozen drinks of Examples 6-13 and Comparative Examples 9-13 are the same as the preparation methods of the quick-thaw frozen drinks of Examples 1-5 and Comparative Examples 1-8.

[0056] The quick-thaw frozen drinks provided in Examples 6-13 and Comparative Examples 9-13 were evaluated fo...

Embodiment 14 and comparative example 14-19

[0061] Embodiment 14 and Comparative Examples 14-19 each provide a quick-thaw frozen drink. Based on the total weight of the frozen drink, its raw material composition includes: 8% milk powder, 3% vegetable oil, 2% edible glucose, white 5% sugar, 5% fructose syrup, 7% maltose, 4% glucose syrup, 4% maltitol, 0.22% food flavor, 0.1% xanthan gum, 0.02% carrageenan, 0.1% sodium carboxymethyl cellulose, melon Er gum 0.05%, water-soluble phospholipid 0.05%, monoglyceride stearate 0.1%, and the balance of water.

[0062] The preparation method of the quick-thaw frozen drink in Example 14 is the same as the preparation method of the quick-thaw frozen drink in Examples 1-5 and Comparative Examples 1-8. The preparation method of the quick-thaw frozen drink of Comparative Examples 14-19 is similar to the preparation method of the quick-thaw frozen drink of Examples 1-5 and Comparative Examples 1-8, the difference lies in: the stirring speed of the stirring impeller in the buffer tank. T...

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Abstract

The invention provides a quick-thaw frozen drink and a preparation method thereof. Based on the total weight of the quick-thaw frozen drink, its raw material composition includes: white sugar 4-6%, milk powder 6-10%, vegetable oil 2-4%, edible glucose 1-3%, fructose syrup 4- 6%, maltose 6‑10%, glucose syrup 2‑6%, maltitol 2‑6%, stabilizer and emulsifier 0.2‑0.5%, and the balance of water. The preparation method of the quick-thaw frozen drink comprises the following steps: mixing materials, preheating, homogenizing, sterilizing, cooling, freezing, buffering, rotating filling, freezing, packaging and storage; wherein, the buffering step is performed in a buffer cylinder In the buffer cylinder, a stirring impeller is arranged, and the stirring speed of the stirring impeller is 110-120 rpm. The quick-thaw frozen drink of the present invention can be squeezed out and eaten after being taken out of the freezer, has moderate hardness and smooth taste, and is a good cooling product especially suitable for penguin buns.

Description

technical field [0001] The invention relates to a quick-thaw frozen drink and a preparation method thereof, in particular to a quick-thaw frozen drink suitable for penguin buns and a preparation method thereof, and belongs to the technical field of frozen drinks in the food field. Background technique [0002] At present, there are many frozen beverages like penguin packs on the market. The general process is to pour the liquid into the packaging bags through special filling equipment, and then store them in the freezer for sale. But because the product itself is limited by the characteristics of frozen drinks, after taking it out from the freezer, the product freezes very hard, making consumers unable to eat it immediately. In addition, the outlet of the penguin bun is small, and it takes a period of time for the frozen drink to melt before being squeezed out. However, during the melting process, there may be phenomena such as precipitation of the liquid itself and separati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/52A23G9/32
Inventor 张洁温红瑞张冲王强
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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