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Lollipop and production die and method thereof

A lollipop and mold technology, applied in confectionery, confectionery industry, cocoa, etc., can solve the problems of high sugar content and high sugar content in lollipops, and achieve the effect of uniform texture, convenient operation and easy control

Inactive Publication Date: 2017-06-13
蒙牛高科乳制品(北京)有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] (2) The sugar content of lollipops is generally high. The milk, yogurt lollipops and other lollipops with slightly lower sugar content on the market are only a type of lollipops that add milk, condensed milk or lactic acid and flavors to the raw materials. Lollipops with other ingredients have not fundamentally solved the problem of high sugar content

Method used

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  • Lollipop and production die and method thereof
  • Lollipop and production die and method thereof
  • Lollipop and production die and method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Production of dark chocolate lollipop shells: Melt 30 parts by weight of dark chocolate to a fluid state and pour it into one hemisphere of a 30mm spherical mould, then combine the other hemisphere with the hemisphere filled with melted chocolate, pass Vibration makes it cover the inner surface of the spherical mold. When the temperature drops below 20°C, the chocolate in the spherical container is cooled and molded, solidifies on the inner surface of the mold, and forms a spherical hollow shell. Open the mold and it can be used.

[0071] Production of yogurt: Mix 63 parts by weight of raw milk with 0.07 parts by weight of whey protein powder, add 4.9 parts by weight of white sugar, 0.07 parts by weight of butter, and heat up to 65°C, homogenize, and the homogenization pressure is 150bar, and then Sterilize by raising the temperature to 95°C for 5 minutes, inoculate Streptococcus thermophilus and Lactobacillus bulgaricus, ferment to pH 4.6, cool to 18°C, and cool at 2°C ...

Embodiment 2

[0075] Production of the white chocolate lollipop shell: Melt 40 parts by weight of white chocolate to a fluid state and pour it into one hemisphere of a 20mm spherical mold, then combine the other hemisphere with the hemisphere filled with melted chocolate, Vibrate to make it cover the inner surface of the spherical mold. When the temperature drops below 20°C, the chocolate in the spherical container is cooled and molded, solidified on the inner surface of the mold to form a spherical hollow shell, and the mold can be opened for use.

[0076] Production of yogurt: Mix 49 parts by weight of raw milk with 2.2 parts by weight of whey protein powder, add 4.2 parts by weight of white sugar, 2.7 parts by weight of butter, and heat up to 65°C, homogenize, and the homogenization pressure is 160bar, then Sterilize by raising the temperature to 95°C for 5 minutes, inoculate Streptococcus thermophilus and Lactobacillus bulgaricus, ferment to pH 4.6, cool to 19°C, and cool at 4°C for afte...

Embodiment 3

[0080] Production of colored chocolate lollipop shells: Melt 50 parts by weight of colored chocolate to a fluid state, pour it into one hemisphere of a 10mm spherical mold, then combine the other hemisphere with the hemisphere filled with melted chocolate, Vibrate to make it cover the inner surface of the spherical mold. When the temperature drops below 20°C, the chocolate in the spherical container is cooled and molded, solidified on the inner surface of the mold to form a spherical hollow shell, and the mold can be opened for use.

[0081] Production of yogurt: Mix 38 parts by weight of raw milk with 3.6 parts by weight of whey protein powder, add 4.5 parts by weight of white sugar, 4.6 parts by weight of butter and heat up to 65 ° C, homogenize, homogeneous pressure at 170bar, and then heat up Sterilize at 95°C for 5 minutes, inoculate Streptococcus thermophilus and Lactobacillus bulgaricus, ferment to pH 4.6, cool to 20°C, and ripen after cooling at 6°C.

[0082] Filling: ...

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Abstract

The invention provides a lollipop and a production die and a method thereof. The lollipop comprises a lollipop coating, the coating is formed by chocolate, the coating limits an accommodation space of yoghourt; a yoghourt core is formed by liquid yoghourt, the yoghourt core is provided in the accommodation space of the yoghourt; and a hand-held rod with one end of the coating. The lollipop in the invention and the production method fill the blank of lollipop liquid sandwich, and the lollipop overcomes the problem of high sugar content.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to a lollipop and a mold for preparing it and a method thereof. Background technique [0002] Lollipop is a kind of candy food that is loved by the general people, not only loved by children, but also some adults who are still young at heart. The types of lollipops are gel type, hard candy type, milk type, chocolate type, milk and fruit type. These lollipops are made of lollipops with different shapes and flavors by choosing different types of raw materials, matching different shapes of molds, and matching different colors. [0003] However, new types of lollipops remain 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. [0005] This application is based on the inventor's discovery and recognition of the following facts and problems: [0006] (...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/56A23G3/54A23G3/36A23G3/46
CPCA23G3/36A23G3/46A23G3/54A23G3/56A23G2220/12A23G2220/20
Inventor 冷佳牛天娇孙健
Owner 蒙牛高科乳制品(北京)有限责任公司
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