Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A crispy ice cream, ice cream technology, applied in frozen desserts, food preservation, food science and other directions, can solve the problems of loss of crispness and aroma, affecting sales and shelf life, etc., to reduce gastrointestinal irritation, clean the intestines, and have a clear taste. Effect
Inactive Publication Date: 2017-01-04
ANHUI BAIRUN FOOD
View PDF6 Cites 4 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0002] At present, there are many types of frozen drinks available on the market. Ice cream products have attracted many consumers because of their thick and smooth taste. Among the ice cream products on the market, there are many ice cream products that add rice crisps and melon seeds. Due to the Cold chain storage is required in the process of warehousing and sales, so the grains of rice crisp and melon seeds added to ice cream will gradually become soft, losing crispness and aroma, seriously affecting its sales and shelf life
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
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0022] A sandwich crispy ice cream, made of the following raw materials in parts by weight: whole milk powder 54, light cream 31, galacto-oligosaccharide 25, yellow peach 22, chocolate 14, sorbitol 10, rice crispy 7, cashew kernel 3 , lactic acid bacteria 2, vegetable oil 1.6, sodium carboxymethyl cellulose 0.6, konjac gum 0.3, sucrose fatty acid ester 0.15, zymosan 0.12, 1,3-distearate-2-glyceryl oleate 0.12, food flavor 0.07.
[0023] The lactic acid bacteria are composed of lactic acid bacteria in the following weight ratio: Lactobacillus bifidum: Lactobacillus acidophilus: Kefir = 7:5:4, and have been activated respectively.
[0024] The vegetable oil is a mixture of coconut oil and tea oil, and the weight ratio is coconut oil: tea oil=2.2:1.3.
[0025] A preparation method for sandwich crispy ice cream, the concrete steps are:
[0026] (1) Wash the fruit, remove impurities, beat, and pass through a 120-mesh sieve to obtain juice;
[0027] (2) Add whole milk powder and g...
Embodiment 2
[0035] A sandwich crispy ice cream made from the following raw materials in parts by weight: whole milk powder 55, light cream 32, galacto-oligosaccharide 26, lemon 13, durian 10, chocolate 15, sorbitol 10, rice crispy 8, cashew nuts Kernel 4, lactic acid bacteria 3, vegetable oil 1.7, sodium carboxymethyl cellulose 0.7, konjac gum 0.4, sucrose fatty acid ester 0.16, zymosan 0.13, 1,3-distearic acid-2-glyceryl oleate 0.13, food flavor 0.08.
[0036] The lactic acid bacteria are composed of lactic acid bacteria in the following weight ratio: Lactobacillus bifidum: Lactobacillus acidophilus: Kefir=8:6:5, and have been activated respectively.
[0037] The vegetable oil is a mixture of coconut oil and tea oil, and the weight ratio is coconut oil: tea oil=2.4:1.3.
[0038] Preparation method, with embodiment 1.
Embodiment 3
[0040] A sandwich crispy ice cream made from the following raw materials in parts by weight: whole milk powder 56, light cream 33, galacto-oligosaccharide 27, yacon 24, chocolate 16, sorbitol 11, rice crisp 9, cashew kernel 4 , lactic acid bacteria 3, vegetable oil 1.8, sodium carboxymethylcellulose 0.8, konjac gum 0.4, sucrose fatty acid ester 0.18, zymosan 0.14, 1,3-distearate-2-glyceryl oleate 0.14, food flavor 0.09.
[0041] The lactic acid bacteria are composed of lactic acid bacteria in the following weight ratio: Lactobacillus bifidum: Lactobacillus acidophilus: Kefir=8:6:5, and have been activated respectively.
[0042] The vegetable oil is a mixture of coconut oil and tea oil, and the weight ratio is coconut oil: tea oil=2.6:1.5.
[0043] Preparation method, with embodiment 1.
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
Login to view more
Abstract
The invention discloses sandwich fragrant and crisp ice cream. The sandwich fragrant and crisp ice cream is made of whole milk powder, light cream, galactooligosaccharides, fruits, chocolate, sorbitol, crisp rice, cashew nuts, lactic acid bacteria, vegetable oil, sodium carboxymethyl celluloses, konjac glucomannan, sucrose fatty acid ester, zymosan, 1,3-di-stearate-2-triolein and edible essence. The sandwich fragrant and crisp ice cream has the advantages that the sandwich fragrant and crisp ice cream has obvious layers, the chocolate is coated and hung on outer layers, inner layers are crisp rice, cashew nut and chocolate sandwiches, accordingly, the sandwich fragrant and crisp ice cream has distinct taste and contains comprehensive nutrition, and the nutrition is easy to absorb; upper and lower surfaces of the crisp rice and the cashew nuts are sealed by the corresponding chocolate, always keep crisp and have fragrant and sweet taste; probiotics substances can be generated by means of fermentation by the aid of the lactic acid bacteria, the sandwich fragrant and crisp ice cream contains the abundant lactic acid bacteria, accordingly, fragrance can be improved, and the sandwich fragrant and crisp ice cream is sour, sweet and delicious; the melting speed can be reduced, the sandwich fragrant and crisp ice cream can be eaten after the temperature of the sandwich fragrant and crisp ice cream is slightly increased, accordingly, irritation on intestines and stomachs can be reduced, and the comprehensive nutrition can be supplemented; the chocolate contains diversified natural components, reverse frosting can be inhibited, the sandwich fragrant and crisp ice cream has crisp taste, the shelf life can be obviously prolonged, and economic income can be increased.
Description
technical field [0001] The invention mainly relates to the field of ice cream processing, in particular to a sandwich crispy ice cream. Background technique [0002] At present, there are many types of frozen drinks available on the market. Ice cream products have attracted many consumers because of their thick and smooth taste. Among the ice cream products on the market, there are many ice cream products that add rice crisps and melon seeds. Due to the Cold chain storage is required in the process of warehousing and sales, so the grains of rice crisp and melon seeds added to ice cream will gradually become soft and lose their crispness and aroma, seriously affecting their sales and shelf life. [0003] Now the market urgently needs a kind of sandwiched crispy ice cream, which will not become soft due to cold chain storage, and still maintain a crispy taste, which can increase sales and increase economic benefits. Contents of the invention [0004] In order to make up for...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more