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Processing method of ice-cream cone with yoghourt

A production method and technology of sweet cones, which are applied in the field of food processing, can solve problems such as waste of yogurt and loss of gross production value, and achieve the effects of promoting economic development, saving box packaging costs, and solving high costs

Inactive Publication Date: 2017-08-18
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While eating yogurt, the yogurt waste caused by the phenomenon of yogurt hanging on the wall is serious
According to relevant statistics, yogurt packaging currently accounts for 8-16% of yogurt. Taking 2015 as an example, the production of 3.5 million t / year, yogurt packaging caused more than 300,000 t of yogurt, and the loss value exceeded 6 billion yuan. The production caused by waste phenomenon Serious loss of total value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for making yogurt in a cone, comprising the following steps:

[0020] (1) Production of beeswax-chitosan-sodium alginate membrane solution:

[0021] ①Preparation of chitosan membrane solution: Dissolve 20g chitosan in distilled water containing 500mL 1% acetic acid, stir for 10min with a homogenizer, and magnetically stir for 6 hours until it is completely dissolved to make 0.4g / 100mL chitosan Sugar solution, ultrasonic 60 minutes degassing for standby, made chitosan membrane liquid;

[0022] ②Preparation of sodium alginate membrane solution: Dissolve 10g of sodium alginate in a beaker containing 500mL of distilled water, add 5% glycerin as a plasticizer, stir for 10 minutes with a homogenizer, and magnetically stir for 6 hours until it is completely dissolved. Prepare a 0.4g / 100mL sodium alginate solution, debubble it by ultrasonication for 60 minutes, and prepare a sodium alginate membrane solution;

[0023] ③Mix the membrane solution prepared in step ① and...

Embodiment 2

[0030] A method for making yogurt in a cone, comprising the following steps:

[0031] (1) Production of beeswax-chitosan-sodium alginate membrane solution:

[0032] ①Preparation of chitosan film solution: Dissolve 15g chitosan in 500mL distilled water with 1% acetic acid, stir with a homogenizer for 20min, and magnetically stir for 4.5 hours until it is completely dissolved to make 2g / 100mL chitosan Solution, ultrasonic 30-60 minutes defoaming standby, make chitosan membrane liquid;

[0033] ②Preparation of sodium alginate membrane solution: Dissolve 15g of sodium alginate in a beaker containing 500mL of distilled water, add 3% glycerin as a plasticizer, stir with a homogenizer for 20 minutes, and magnetically stir for 4.5 hours until it is completely dissolved. Prepare a 2g / 100mL sodium alginate solution, debubble it by ultrasonication for 45 minutes, and prepare a sodium alginate membrane solution;

[0034] ③Mix the membrane solution prepared in step ① and step ② to make a...

Embodiment 3

[0041] A method for making yogurt in a cone, comprising the following steps:

[0042] (1) Production of beeswax-chitosan-sodium alginate membrane solution:

[0043] ①Preparation of chitosan film solution: Dissolve 10g chitosan in 500mL distilled water with 1% acetic acid, stir for 30min with a homogenizer, and magnetically stir for 3 hours until it is completely dissolved to make 4 g / 100mL chitosan Sugar solution, degassing by ultrasonic for 30 minutes for subsequent use, to make chitosan membrane liquid;

[0044] ②Preparation of sodium alginate membrane solution: Dissolve 20g of sodium alginate in a beaker containing 500mL of distilled water, add 1% glycerin as a plasticizer, stir with a homogenizer for 30 minutes, and magnetically stir for 3 hours until it is completely dissolved. Prepare a 4 g / 100mL sodium alginate solution, debubble it by ultrasonication for 30 minutes, and prepare a sodium alginate membrane solution;

[0045]③Mix the membrane solution prepared in step ①...

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PUM

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Abstract

The invention discloses a processing method of ice-cream cone with yoghourt, and belongs to the technical field of food processing. The method comprises the following steps: processing of beewax-chitosan-sodium alginate film liquid, processing of an ice-cream cone, processing of yoghourt, processing of the ice-cream cone with the yoghourt, standing, packing with paper and the like. The main materials are the yoghourt and the ice-cream cone, a film coats the ice-cream cone, beewax-chitosan-sodium alginate is used as a main ingredient of the coated film, hydrophobicity of the film is improved, and permeability of the yoghourt to the ice-cream cone is reduced. The coated film is a natural edible coated film, beewax has special honey fragrance, and therefore, consumers not only can eat the box-packed yoghourt, but also can eat the ice-cream cone with the yoghourt without wasting. Wasting of yoghourt due to the fact that the yoghourt hangs on the wall of a packing box is avoided, the cost for box packing for sale of yoghourt is saved, environmental pollution caused by yoghourt packing materials is reduced, development of the yoghourt market economy is prompted, and a new method is provided for creating a popular yoghourt eating mode.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making yoghurt in a cone. Background technique [0002] With the gradual improvement of living standards, people's pursuit of food taste and nutrition is also getting higher and higher. Dairy products are increasingly becoming the choice of a wider group of people as a representative of nutrition. Yogurt is a functional dairy product with unique flavor and rich nutrition formed by fermenting lactic acid bacteria with fresh milk as the main raw material, and the development of functional foods has attracted more and more attention. As a functional food rich in probiotics, yogurt is favored by mass consumers because of its good quality, flavor and taste. Yogurt is a dairy product rich in protein and other nutrients by fermenting fresh milk with Streptococcus thermophilus and Lactobacillus bulgaricus. [0003] In the past two years, the growth rat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12
CPCA23C9/12
Inventor 朱秋劲刘娜杨博文李洪英
Owner GUIZHOU UNIV
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