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High-expansion frozen drink and preparation method thereof

A frozen drink and puffing technology, which is applied in the direction of frozen sweets, food ingredients, sugar-containing food ingredients, etc., can solve problems that need to be improved, and achieve good shape retention, regular shape, and good melting resistance.

Pending Publication Date: 2017-09-19
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet high-expansion frozen beverage and preparation method thereof still need to be improved at present

Method used

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  • High-expansion frozen drink and preparation method thereof
  • High-expansion frozen drink and preparation method thereof
  • High-expansion frozen drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] In this embodiment, high puffed ice cream is prepared according to the following method:

[0066] 1. Formula (1000kg)

[0067] Maltose syrup: 100kg; white granulated sugar: 100kg; skimmed milk powder: 25kg; palm oil: 30kg; dextrin powder: 75kg; soybean powder (18% protein content): 25kg; 30% fatty acid ester, 10% sucrose fatty acid ester, 40% guar gum, 10% locust bean gum, 10% xanthan gum): 5.0kg; flavor for food: 1.0kg; the rest is drinking water.

[0068] 2. Process flow such as image 3 shown.

[0069] Sterilization: the temperature is 87±2°C, and the holding time is 30-60s;

[0070] Homogenization: Homogenization temperature is 65-75°C, homogenization pressure is 130-150bar, primary pressure accounts for 80% (104-120bar), and secondary pressure accounts for 20% (24-30bar);

[0071] Aging: The aging temperature is 0-4°C, and the aging time is 2-48 hours.

[0072] Freezing: Make a 1000L continuous freezer, and the outlet temperature of the freezer is -1~-3°C.

...

Embodiment 2

[0076]Prepare high puffed ice cream according to the method for embodiment 1, difference is that formula is as follows:

[0077] Raw milk: 500kg; white sugar: 125kg; skimmed milk powder: 50kg; coconut oil: 80kg; glutinous rice flour: 5kg; Gum 15%, xanthan gum 10%, sodium carboxymethyl cellulose 30%): 5.0kg; food flavor: 1.0kg; the rest is drinking water.

[0078] According to the formula provided in this embodiment (conforming to the national standard for ice cream), through the above-mentioned production process, a kind of regular appearance, no holes, high expansion rate, fine and smooth taste, and good non-dairy cream ice cream can be obtained. The expansion rate is 100%, the solid content is 31%, and the protein content is 3%.

Embodiment 3

[0080] Prepare high puffed semi-cream ice cream according to the method of Example 1, the difference is that the formula is as follows:

[0081] Raw milk: 500kg; white granulated sugar: 125kg; skimmed milk powder: 50kg; coconut oil: 60kg; cream (milk fat content 33%): 50kg; glutinous rice flour: 5kg; Sorbitol 20%, Tween 80 5%, sodium alginate 30%, carrageenan 5%, gelatin 25%)): 5.0kg; food flavor: 1.0kg; the rest is drinking water.

[0082] According to the formula provided in this embodiment (conforming to the national ice cream standard), through the above-mentioned production process, a semi-cream ice cream with regular appearance, no holes, high expansion rate, delicate taste and good shape retention effect can be obtained. The expansion rate is 100%, the solid content is 31%, and the protein content is 3%.

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Abstract

The invention provides a high-expansion frozen drink and a preparation method thereof. The high-expansion frozen drink has the solid content of 27%-33% by mass and the expansion rate of 50%-100%. The high-expansion frozen drink has regular appearance, has no holes, tastes fine and smooth, has high nutritional value and has high stability.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to high-expansion frozen beverages and methods for their preparation. Background technique [0002] High-expansion frozen drinks mainly refer to frozen drinks with a high expansion rate, which are favored by consumers because of their soft and smooth taste. [0003] However, current high-expansion frozen drinks and their preparation methods still need to be improved. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems in the prior art at least to a certain extent. For this reason, the present invention proposes high-expansion frozen beverage and preparation method thereof. The high-expansion frozen drink of the present invention has regular appearance, no holes, delicate and smooth taste, high nutritional value and strong stability. [0005] It should be noted that the present invention is based on the...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/34A23G9/08
CPCA23G9/327A23G9/083A23G9/34A23V2002/00A23V2250/18A23V2250/64A23V2250/502A23V2250/51
Inventor 乔林成王国策刘澈张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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