Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Frozen drink and preparation method thereof

A technology for frozen drinks and dairy products, which is applied in frozen sweets, food ingredients, sugar-containing food ingredients, etc. It can solve problems such as poor taste, inability to present fruit texture, weak fruit aroma, etc., and achieve stable product properties and significant suspension effects , enhance the fruity effect

Pending Publication Date: 2018-06-26
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
View PDF2 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the direct-fill fruit-flavored frozen drinks cannot present the physical feeling of fruit, the fruit aroma is weak, and the taste is poor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0059] The method for preparing frozen drink of the present invention generally comprises the following steps:

[0060] Provide the ingredients for the frozen drink recipe below:

[0061] 7-25% by weight of sugars;

[0062] 0-12% by weight of edible oil;

[0063] 0-14% by weight of protein dairy raw materials;

[0064] 0-15% by weight of other solids;

[0065] 0.3-4% by weight of fiber jam;

[0066] 0.1-0.3% by weight thickener;

[0067] 0-0.25% by weight of emulsifier;

[0068] 0-0.06% by weight sweetener;

[0069] 0-0.3% by weight of an acidity regulator;

[0070] 0.01-0.2% by weight of food flavoring and pigment; and

[0071] the remainder of the water,

[0072] Wherein, the thickener is at least two selected from locust bean gum, carrageenan and xanthan gum.

[0073] Fully mix the thickener, emulsifier and melted edible oil until there are no colloidal particles visible to the naked eye in the mixed medium, and a uniform mixed material 1 is obtained;

[0074] Ad...

Embodiment 1

[0084] Prepare 1000kg of direct pouring frozen drinks containing pineapple fiber jam, and the product formula is:

[0085] Main ingredients: White sugar: 130kg Whole milk powder: 100kg Coconut oil: 70kg Maltose syrup: 40kg Maltodextrin: 20kg Glucose powder: 5kg Whole egg powder: 5kg Pineapple fiber jam: 20kg

[0086] Small material:

[0087] Thickener: Locust Bean Gum: 0.8kg Xanthan Gum: 0.6kg

[0088] Emulsifier: Glyceryl monostearate: 1.5kg

[0089] Flavors, fragrances and pigments: 1.5kg

[0090] The remainder is drinking water.

[0091] In this embodiment, the direct filling type frozen drink containing pineapple fiber jam is prepared according to the following production process:

[0092] Production process: raw material pretreatment → raw material mixing → sterilization → homogenization → cooling → aging → filling mold → cutting → freezing → demoulding → packaging → finished product

[0093] 1. Preparation method of pineapple fiber jam:

[0094] ①Selection: Select ...

Embodiment 2

[0114] Prepare 1000kg of direct pouring frozen drinks containing pineapple fiber jam, and the product formula is:

[0115] Main ingredients: White sugar: 125kg Skimmed milk powder: 75kg Coconut oil: 40kg Maltose syrup: 40kg Maltodextrin: 20kg Anhydrous butter: 50kg Glucose powder: 5kg Whole egg powder: 5kg Pineapple fiber jam: 30kg

[0116] Small material:

[0117] Thickener: Carrageenan: 0.8kg Xanthan Gum: 0.6kg

[0118] Emulsifier: Glyceryl monostearate: 1.5kg

[0119] Flavors, fragrances and pigments: 1.5kg

[0120] The remainder is drinking water.

[0121] Product production flow and preparation technology are the same as embodiment one

[0122] According to the product formula provided in this example, through the above-mentioned production process (same as Example 1), a direct-filling semi-cream ice cream containing pineapple fiber jam can be obtained. The product features pineapple fiber is evenly distributed, and the pineapple taste is soft and fragrant. Natural a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a frozen drink and a preparation method thereof. Based on the total weight of the frozen drink, the frozen drink comprises the following raw materials: 7-25wt% of sugar, 0-12wt% of edible fat and oil, 0-14wt% of a protein dairy product raw material, 0-15wt% of other solids, 0.3-4wt% of fiber jam, 0.1-0.3wt% of thickening agents, 0-0.25wt% of an emulsifier, 0-0.06wt% of a sweetening agent, 0-0.3wt% of an acidity regulating reagent, 0.01-0.2wt% of edible essence and pigment and the balance of water, wherein the thickening agent is selected from at least two of locust beangum, carrageenan and xanthan gum. The frozen drink has good taste and mouthfeel, a product has a soft fruity flavor and natural fragrance, the jam fibers in the product can be uniformly distributed,and the product has good real sense of fruits and delicate and refreshing mouthfeel and is non-sticking to the mouth.

Description

technical field [0001] The present invention relates to a frozen drink and a method for its preparation. Background technique [0002] At present, direct-filling fruit-flavored frozen drinks cannot present the physical feeling of fruit, the fruit aroma is weak, and the taste is poor. [0003] Therefore, the current fruity frozen drinks still need to be further optimized. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art. For this reason, an object of the present invention is to propose a kind of fruit-flavored frozen drink with good mouthfeel, strong fruit texture, strong fruit aroma, good product texture and stable properties. [0005] It should be noted that the present invention is based on the inventor's following discoveries and work: [0006] At present, fruit juice and fruit pulp are usually added to the direct-filling fruit-flavored frozen drinks to improve the fruit aroma and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/32A23G9/50
CPCA23G9/42A23G9/32A23G9/503A23G2220/12A23V2002/00A23V2200/222A23V2200/242A23V2250/18A23V2250/192A23V2250/507A23V2250/5086A23V2250/5114A23V2250/616A23V2250/61A23V2250/5036A23V2250/246A23V2250/2482A23V2250/032A23V2250/044A23V2250/606
Inventor 王国策乔林成张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com