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Pure corn ice cream cone and preparation method thereof

A production method and ice cream technology, which are applied in the fields of frozen desserts, food science, and applications, can solve the problems affecting the frozen egg-cone beverage market, etc., and achieve the effects of good molding effect, high nutritional value and convenient operation.

Inactive Publication Date: 2017-12-01
江西省中楚生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many types of frozen drinks available on the market. Cone products are a relatively large branch of frozen drinks. Cone has attracted many consumers because of its crispness and deliciousness. However, for a long time, cones have been made of wheat flour. , eggs, vegetable oil and other conventional ingredients have largely affected the market for frozen drinks in cones

Method used

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  • Pure corn ice cream cone and preparation method thereof
  • Pure corn ice cream cone and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A pure corn ice cream cylinder, containing the following raw materials by weight percentage: konjac flour 4.5%, whole egg powder 5.5%, water 20%, corn balance.

[0025] The above-mentioned manufacturing method of a pure corn ice cream cylinder comprises the following steps:

[0026] A. After crushing the corn, add konjac flour, water and whole egg powder, mix evenly and repeatedly crush, and pass through a 120-mesh sieve;

[0027] B. Add the pulverized material to the twin-screw extruder, set the working temperature and the rotating speed of the extrusion screw of the twin-screw extruder cavity, and extrude the material at the template at the outlet of the twin-screw extruder; obtain corn piece;

[0028] C. Make the corn flakes into ice cream cylinders with molds.

[0029] The working temperature in the step B is 125° C., and the rotation speed of the extrusion screw is 235 rpm.

[0030] The corn flakes that described step B obtains has a moisture content of 8.5%.

...

Embodiment 2

[0034] A pure corn ice cream cylinder, containing the following raw materials by weight percentage: Contains the following raw materials by weight percentage: konjac flour 3%, whole egg powder 6%, water 18%, corn balance.

[0035] The above-mentioned manufacturing method of a pure corn ice cream cylinder comprises the following steps:

[0036] A. After crushing the corn, add konjac flour, water and whole egg powder, mix evenly and repeatedly crush, and pass through a 120-mesh sieve;

[0037] B. Add the pulverized material to the twin-screw extruder, set the working temperature and the rotating speed of the extrusion screw of the twin-screw extruder cavity, and extrude the material at the template at the outlet of the twin-screw extruder; obtain corn piece;

[0038] C. Make the corn flakes into ice cream cylinders with molds.

[0039] The working temperature in the step B is 120° C., and the rotation speed of the extrusion screw is 250 rpm.

[0040] The moisture content of t...

Embodiment 3

[0044] A pure corn ice cream cone containing the following ingredients by weight: konjac flour 5%, whole egg powder 4%, water 22%, corn balance.

[0045] The above-mentioned manufacturing method of a pure corn ice cream cylinder comprises the following steps:

[0046] A. After crushing the corn, add konjac flour, water and whole egg powder, mix evenly and repeatedly crush, and pass through a 120-mesh sieve;

[0047] B. Add the pulverized material to the twin-screw extruder, set the working temperature and the rotating speed of the extrusion screw of the twin-screw extruder cavity, and extrude the material at the template at the outlet of the twin-screw extruder; obtain corn piece;

[0048] C. Make the corn flakes into ice cream cylinders with molds.

[0049] The working temperature in the step B is 140° C., and the rotation speed of the extrusion screw is 220 rpm.

[0050] The moisture content of the cornflakes that described step B obtains is 8%.

[0051] In the step C, i...

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Abstract

The invention discloses a pure corn ice cream cone. The cone is prepared by using corn as a main ingredient instead of traditional flour, corns have high content of dietary fibers and are hardly molded, and have a good molding effect and high nutritional value after dried egg powder and konjaku flour are added, since gulcomannan in the konjaku flour has a geling performance; the original crispness can be relatively well kept under a high temperature condition, water-absorbed or softened cone and other situations cannot occur; and the preservation period of the ice cream cone can be over 6 months since the dried egg powder is added, and no chemical preservative is added, so that the ice cream cone is safe and healthy. Corn flakes prepared by using a twin-screw extruder have high nutritional value, and the subsequent processing process does not need heating and is convenient to operate.

Description

technical field [0001] The invention relates to an ice cream cylinder, in particular to a pure corn ice cream cylinder and a manufacturing method thereof. It belongs to the technical field of frozen drinks. Background technique [0002] At present, there are many types of frozen drinks available on the market. Cone products are a relatively large branch of frozen drinks. Cone has attracted many consumers because of its crispness and deliciousness. However, for a long time, cones have been made of wheat flour. , eggs, vegetable oil and other conventional ingredients have largely affected the market for frozen drinks in cones. More importantly, after the wheat cone is combined with frozen drinks, it will absorb water, become damp, lose its crispness and even collapse in a short period of time during the long-term circulation process. [0003] Corn (scientific name: Zea mays), also known as maize, corn, corn, and cob. Cantonese is called corn, and Hokkien is called fanmai. ...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/50
CPCA23G9/42A23G9/506
Inventor 李璐伊
Owner 江西省中楚生物科技有限公司
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