Frozen drink of embedded forming food

Abstract

The invention discloses a frozen drink of embedded forming food, and overcomes the defects that biscuit chips are easy to moisturize and soften due to water absorption and thus lose the mouth feel, fragrances, flavors and the like because the biscuit chips are directly attached to the surface of an existing frozen drink. The frozen drink comprises a congelation body of which the surface is attached with forming food. The frozen drink is technically characterized in that an opening type groove which is embedded with at least one kind of forming food is formed in the surface of the congelation body; a moisture-proof isolation layer coats the periphery of the forming food identical to the opening type groove in size and shape; the forming food is firmly embedded in the opening type groove of the congelation body through a blending layer; after being embedded, surface layers of the forming food and the congelation body are kept in the same plane. The frozen drink is reasonable in structure design; a preparation process is simple to operate; the characteristics, such as the original mouth feeling and flavor of the forming food and cooling feel of the frozen drink and the like can be kept, and meanwhile the attractive appearance of the whole frozen drink is favorably enhanced; the frozen drink further creates conditions for various kinds of forming food with retained inherent nutritional ingredients to participate into the frozen drink industry.

Description

technical field [0001] The invention relates to a frozen drink, in particular to a frozen drink for inlaid molded food, which is used to perfectly combine molded food and cold drink to maintain their original taste and characteristics. Background technique [0002] At present, the frozen drinks with granular food sold in the market are mainly made by stirring the granular food, such as biscuit grains, in the slurry. This kind of frozen drink prepared by mixing biscuit grains in the slurry, because there is more free water in the slurry, the biscuit grains can easily absorb free water, the volume expands after absorbing water, and the taste becomes soft, so the original aroma is lost. Diluted or weakened, the result of such mixing will cause the biscuit grains to lose the unique taste and aroma of the original biscuit, and will also change the unique icy feeling of frozen drinks. In addition, there are also ice cream, ice cream, popsicles, etc. that are directly pasted with ...

AI Technical Summary

Problems solved by technology

However, if this technique is used for embedding of biscuit-like food, the above-mentioned problem of directly pasting the flour product on the surface of the object without freezing free moisture will still occur.

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