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A kind of multi-coated jam sandwich ice cream and its production process
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A production process and multi-coating technology, applied in frozen sweets, cocoa, food science, etc., can solve the problems of easy slipping of jam, difficulty in forming, and damage to the flavor of frozen drinks, etc., to achieve the effect of enriching the variety and taste
Active Publication Date: 2020-12-22
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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However, due to the high fluidity of the jam, it is easy to slip off when the jam is hung on the head of the frozen drink, and it is difficult to form. The aesthetics of the frozen drink, and more importantly, the flavor that the frozen drink was intended to achieve was seriously compromised
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preparation example Construction
[0062] The present invention also provides a kind of preparation method of ice cream core body, comprises the steps:
[0063] Put drinking water, monoglyceride fatty acid ester, locust bean gum, sodium carboxymethyl cellulose, xanthan gum, carrageenan, white sugar, malt syrup, skimmed milk powder, cream, and vegetable oil into the batching pot in sequence, The batching temperature is 50-60°C, and the batching time is 20-30min; after it is completely dissolved, the temperature is raised to 65-75°C, and then the feed liquid is homogenized, and the homogenization pressure is 12-20MPa; the feed liquid after homogenization is at 92-98 Sterilize at ℃ for 20-40s; cool the sterilized feed liquid to 2-6℃ for aging, the aging time is 2-6h. Flavor and pigment are added 30 minutes before ice cream production, and the aged puffed material is inflated and frozen by the freezer, and the expansion rate is controlled at 55-60%. The mold is used to cut into ice cream billets, and then enters th...
Embodiment 1
[0065] The multi-coated frozen drink provided by this embodiment includes a core body, a first covering layer and a second covering layer, the first covering layer covers part of the outer surface of the core body, and the second covering layer covers the Part of the outer surface of the first covering layer; the first covering layer is a 1mm thick layer of jam, and the second covering layer is a 1mm thick layer of chocolate.
Embodiment 2
[0067] The multi-coated frozen drink provided by this embodiment includes a core body, a first covering layer, a second covering layer and a third covering layer, the first covering layer covers the outer surface of the core body, and the second covering layer a layer covering the outer surface of the first covering layer, and the third covering layer covering the outer surface of the second covering layer;
[0068] The first covering layer is a 0.5mm thick chocolate layer, the second covering layer is a 1.5mm thick jam layer, and the second covering layer is a 2mm thick chocolate layer.
[0069] Of course, in other embodiments, the thickness of the first covering layer can be any value between 0.5~1mm, so as to achieve the purpose of blocking the jam layer and the core body; correspondingly, the thickness of the second covering layer can be adjusted according to actual needs. 1-2mm, and the thickness of the third covering layer is 1-2mm, which can not only ensure the diversit...
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Abstract
The present invention belongs to the technical field of food and discloses multi-coating-layer jam sandwich ice cream and a production technology thereof. The technology is as follows: chocolate slurry materials are applied and hung on at least part outer surfaces of core body, liquid nitrogen soaking is conducted for 1-4 s, a first chocolate layer is formed, then jam slurry materials are appliedand hung on at least part outer surfaces of the first chocolate layer, the liquid nitrogen soaking is conducted at least once for an accumulative stay for at least 10.5 s, a jam layer is formed, thenfinally the chocolate slurry materials are applied and hung on at least part outer surfaces of the jam layer, the liquid nitrogen soaking is conducted for 1-4 s, a second chocolate layer is formed, and thus the multi-coating-layer jam sandwich ice cream is prepared. The liquid nitrogen quick-freezing is used to promote rapid solidifying and forming of the chocolate slurry materials and jam slurrymaterials. By limiting the stay time in the liquid nitrogen, the production technology can enable the chocolate slurry materials and jam slurry materials to be completely frozen, and can also ensure crack-free coating layers and integrity of the coating layers.
Description
technical field [0001] The invention belongs to the technical field of food and relates to a frozen drink, in particular to a multi-coated jam-filled ice cream and a production process thereof. Background technique [0002] In recent years, with the development of the frozen drink industry, coated frozen drinks, especially ice cream and ice cream, have occupied an important share in the cold drink market. The coating of frozen drinks refers to a layer of shell obtained by coating the outside of the formed frozen drink core with a material different from the frozen drink. At present, the most common frozen drink coating in the cold drink market is a fat-containing coating. Usually Known as chocolate crackling or chocolate coating. Most of the existing chocolate crispy skin ice creams in China are single-layer chocolate crispy skins, but ice cream products with double-layer or even multi-layer chocolate crispy skins are not common. [0003] Frozen drinks containing jam are f...
Claims
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