Thickening agent, frozen dessert and preparation method thereof

A technology for frozen desserts and thickeners, which is applied in the direction of food ingredients as thickeners, frozen desserts, food freezing, etc., to achieve the effects of rich taste, improved product elasticity, and high temperature

Active Publication Date: 2016-06-29
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
View PDF3 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, new varieties of desserts still need to be further developed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Thickening agent, frozen dessert and preparation method thereof
  • Thickening agent, frozen dessert and preparation method thereof
  • Thickening agent, frozen dessert and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Recipe: raw milk: 400kg, white sugar: 150kg, cream: 100kg, anhydrous butter: 40kg, high fructose syrup (F42): 40kg, strawberry jam (solid content 42%): 60kg, coconut oil: 40kg, seaweed Sodium acid: 1.6kg, locust bean gum: 1.1kg, carrageenan: 0.8kg, gellan gum: 0.6kg, xanthan gum: 0.5kg, citric acid: 2.0kg, lactic acid: 0.8kg, sodium citrate: 1.2kg , Essence: 1.0kg, Glyceryl monostearate: 1.8kg.

[0036] Production Process:

[0037] Raw material standardization→sterilization→high-speed shearing→filling→quick freezing→packaging→warehousing

[0038] Sterilization: temperature 80°C, keep warm for 15 minutes;

[0039] High-speed shearing: the operating speed is 5000rmp, the flow rate is 10m 3 / h high-speed shearing pump, the temperature of the outlet liquid after shearing is 75±0.5°C;

[0040] Filling: filling temperature is 55°C;

[0041] Quick freezing: use 688 tunnel, tunnel temperature ≤ -35℃.

Embodiment 2

[0043] Recipe: raw milk: 400kg, white sugar: 150kg, cream: 100kg, anhydrous butter: 40kg, high fructose syrup (F42): 40kg, strawberry jam (solid content 42%): 60kg, coconut oil: 40kg, seaweed Sodium acid: 1.4kg, locust bean gum: 1.1kg, carrageenan: 0.8kg, gellan gum: 0.7kg, xanthan gum: 0.5kg, citric acid: 2.0kg, lactic acid: 0.8kg, sodium citrate: 1.2kg , Essence: 1.0kg, glyceryl monostearate: 1.8kg.

[0044] Production Process

[0045] Raw material standardization→sterilization→high-speed shearing→filling→quick freezing→packaging→warehousing

[0046] Sterilization: 83°C, keep warm for 13 minutes;

[0047] High-speed shearing: the operating speed is 5000rmp, the flow rate is 10m 3 / h high-speed shearing pump, the temperature of the outlet liquid after shearing is 75±0.5°C;

[0048] Filling: Filling temperature 65°C

[0049] Quick-freezing: use 800 tunnels, and the tunnel temperature is ≤ -35°C.

Embodiment 3

[0051] Recipe: raw milk: 400kg, white sugar: 150kg, cream: 100kg, anhydrous butter: 40kg, high fructose syrup (F42): 40kg, strawberry jam (solid content 42%): 60kg, coconut oil: 40kg, seaweed Sodium acid: 1.2kg, locust bean gum: 1.1kg, carrageenan: 0.5kg, gellan gum: 0.5kg, xanthan gum: 1.1kg, citric acid: 2.0kg, lactic acid: 0.8kg, sodium citrate: 1.2kg , Essence: 1.0kg, glyceryl monostearate: 1.8kg.

[0052] Production Process

[0053] Raw material standardization→sterilization→high-speed shearing→filling→quick freezing→packaging→warehousing

[0054] Sterilization: 85°C, keep warm for 10 minutes;

[0055] High-speed shearing: the operating speed is 5000rmp, the flow rate is 10m 3 / h high-speed shearing pump, the temperature of the outlet liquid after shearing is 75±0.5°C;

[0056] Filling: Filling temperature 75°C

[0057] Quick freezing: use 1250 tunnel, tunnel temperature ≤ -35 ​​℃.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses a frozen dessert. A frozen dessert thickening agent includes gellan gum and carrageenan, optionally further comprises xanthan gum and locust bean gum, and optionally further comprises sodium alginate. The frozen dessert is flexible and unique in taste, has a taste of ice cream mousse when eaten at a freezing condition (-3 DEG C to -8 DEG C), and has a taste of jelly when eaten at a molten state (at room temperature).

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to a thickener, a frozen dessert and a preparation method thereof. Background technique [0002] Desserts originated from Egypt and Greece. Desserts are delicious and deeply loved by the public. There are a wide variety of desserts, including cakes, chocolate, double skin milk, jelly, chocolate, sago milk, ice cream, etc. [0003] However, new varieties of desserts still need to be further developed. Contents of the invention [0004] The present invention aims to solve one of the technical problems in the related art at least to a certain extent. For this reason, the present invention proposes a kind of frozen dessert with special mouthfeel, and this frozen dessert has the mouthfeel of ice cream mousse when eaten under freezing condition (-3 ℃~-8 ℃), and the mouthfeel of ice cream mousse is eaten in melting state (under normal temperature) and is jelly Taste, unique t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32
CPCA23G9/32A23V2002/00A23V2200/14A23V2200/242A23V2250/032A23V2250/042A23V2250/192A23V2250/5026A23V2250/5036A23V2250/5054A23V2250/507A23V2250/5086A23V2300/41A23V2300/20
Inventor 任蓉王君伟
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap