Cotton candy and preparation method thereof and frozen drink containing the cotton candy

A marshmallow and trehalose technology, which is applied in sugar-containing food ingredients, confectionery, confectionery industry and other directions, can solve the problems of poor fluidity and material breakage of marshmallows, and achieves good appearance, improved material breakage, and improved flow. sexual effect

Active Publication Date: 2018-06-01
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

[0005] For this reason, what the present invention aims to solve is that existing marshmallows have the defects of poor fluidity and material breaking property, and then provide a kind of fluidity and ma

Method used

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  • Cotton candy and preparation method thereof and frozen drink containing the cotton candy
  • Cotton candy and preparation method thereof and frozen drink containing the cotton candy
  • Cotton candy and preparation method thereof and frozen drink containing the cotton candy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] This embodiment provides a kind of marshmallow and its preparation method. The marshmallow is composed of the following raw materials: thickener-gelatin 32kg, modified starch 18kg, milk 80kg, white sugar 42kg, sweetener-maltose syrup 43kg, trehalose 4kg, water 72kg and essence 0.25kg;

[0044] The preparation method of above-mentioned marshmallow, comprises the steps:

[0045] 1) Add the thickener to 48kg of water and heat it to 85°C to dissolve the thickener in water, then keep it warm at 60°C for 30 minutes to obtain the first mixture;

[0046] 2) Disperse the modified starch in milk and 20kg of water, and boil;

[0047] 3) Mix white sugar, sweetener-maltose syrup, trehalose and 4kg of water evenly, and heat to 100°C, then add the mixture in step 2) to it, mix and heat to 113°C to obtain the second mixture ;

[0048] 4) cooling the second mixture to 80°C, and then adding the first mixture therein to obtain the third mixture;

[0049] 5) Cool the third mixture to 6...

Embodiment 2

[0053] This embodiment provides a kind of marshmallow and its preparation method. The marshmallow is composed of the following raw materials: thickener-gelatin 30kg, modified starch 20kg, milk 75kg, white sugar 45kg, sweetener-maltose syrup 40kg, trehalose 5kg, water 65kg and essence 0.1kg;

[0054] The preparation method of above-mentioned marshmallow, comprises the steps:

[0055]1) Add the thickener to 40kg of water and heat it to 90°C to dissolve the thickener in water, then keep it warm at 60°C for 30min to obtain the first mixture;

[0056] 2) Disperse the modified starch in milk and 21kg of water, and boil;

[0057] 3) Mix white sugar, sweetener-maltose syrup, trehalose and 4kg of water evenly, and heat to 95°C, then add the mixture in step 2) to it, mix and heat to 115°C to obtain the second mixture ;

[0058] 4) cooling the second mixture to 75°C, and then adding the first mixture therein to obtain the third mixture;

[0059] 5) Cool the third mixture to 60°C, the...

Embodiment 3

[0063] This embodiment provides a kind of marshmallow and its preparation method. The marshmallow is composed of the following raw materials: thickener-gelatin 35kg, modified starch 15kg, milk 85kg, white sugar 40kg, sweetener-maltose syrup 45kg, trehalose 3kg, water 75kg and essence 0.5kg;

[0064] The preparation method of above-mentioned marshmallow, comprises the steps:

[0065] 1) Add the thickener to 50kg of water and heat it to 80°C to dissolve the thickener in water, then keep it warm at 60°C for 30 minutes to obtain the first mixture;

[0066] 2) Disperse the modified starch in milk and 22kg of water, and boil;

[0067] 3) Mix white sugar, sweetener-maltose syrup, trehalose and 3kg of water evenly, and heat to 105°C, then add the mixture in step 2) to it, mix and heat to 110°C to obtain the second mixture ;

[0068] 4) cooling the second mixture to 85°C, and then adding the first mixture therein to obtain the third mixture;

[0069] 5) Cool the third mixture to 60...

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PUM

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Abstract

The present invention discloses cotton candy and a preparation method thereof, and frozen drink containing the cotton candy. The cotton candy is prepared from milk, trehalose, edible sugar, a thickener and water, the raw materials are reasonably combined to greatly improve fluidity and material breaking property and realize even applying and coating on surfaces of the frozen drink, and the surfaces of the frozen drink are flat. The cotton candy is easy for material breaking and does not show wire-drawing phenomena in the applying and coating processes. Addition of the trehalose is firstly found to effectively maintain water content in the cotton candy and increases the fluidity. Addition of milk can significantly increase the material breaking property of the cotton candy, and at the sametime is also combined with the trehalose to increase the fluidity of the cotton candy.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a marshmallow, a preparation method thereof and a frozen drink containing the same. Background technique [0002] Cotton candy refers to a kind of soft candy on the market, loose and porous, with a certain degree of elasticity and toughness. It is named for its similar taste and texture to cotton, and is widely loved by consumers. Also popular with consumers are frozen drinks, which use drinking water, dairy products, sweeteners, fruits, soybean products and edible oils as main raw materials, and add appropriate amount of spices, colorants, stabilizers and emulsifiers, etc. Products made through batching, sterilization, freezing and packaging. Common frozen drinks include ice cream, ice cream, slush, popsicles, edible ice and sweet ice. [0003] There are currently no frozen drinks with marshmallows on the market. The reason is that when the existing marsh...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/36A23G3/46A23G3/52A23G3/00A23G9/34
CPCA23G3/0012A23G3/36A23G3/42A23G3/46A23G3/52A23G9/34A23V2002/00A23V2200/14A23V2200/242A23V2250/5432A23V2250/5118A23V2250/616A23V2250/5026A23V2250/5036A23V2250/5086A23V2250/506A23V2250/606A23V2250/61
Inventor 苗洁张来在张晓峰刘澈
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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