A kind of composite frozen drink and preparation method thereof

A technology for frozen drinks and food, applied in the confectionery industry, food science, confectionery, etc., can solve the problems of indistinct layers, easy mixing, melting resistance and shape retention, and achieve improved taste, rich color, and difficult The effect of mixing

Active Publication Date: 2021-02-23
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 intends to solve is the defects of unclear layers between the two kinds of materials and liquids in the existing compound frozen drinks, easy to mix materials and poor melting resistance and shape retention, and then provide a layered, difficult to mix materials, anti- Composite frozen drink with good melting and shape retention and preparation method thereof

Method used

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  • A kind of composite frozen drink and preparation method thereof
  • A kind of composite frozen drink and preparation method thereof
  • A kind of composite frozen drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] This embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base and a second base,

[0060] In terms of 100kg, the first base material includes 12kg of edible sugar-white granulated sugar; 8kg of dairy products-whole milk powder; 8kg of vegetable oil-coconut oil; Wen 80 0.05kg, Sodium Alginate 0.05kg, Locust Bean 0.06kg, Xanthan Gum 0.06kg, Guar Gum 0.05kg, Carboxymethylcellulose Sodium 0.04kg; Sweetener - Maltose Syrup 5kg; Maltodextrin 3kg; The balance is drinking water; the total solids content in the first base material is 35wt%;

[0061] Based on 100kg, the second base material includes 11kg of edible sugar-white granulated sugar; 5kg of dairy products-whole milk powder; 4kg of vegetable oil-palm oil; the second compound stabilizer is: 0.18kg of mono- and diglyceride fatty acid esters, Sodium acid 0.05kg, xanthan gum 0.06kg, guar gum 0.06kg, sodium carboxymethyl cellulose 0.04kg; sweetener is...

Embodiment 2

[0067] This embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base and a second base,

[0068] Based on 100kg, the first base material includes 11kg of edible sugar-white granulated sugar; 7kg of dairy products-whole milk powder; 7kg of vegetable oil-peanut oil; the first compound stabilizer is: 0.2kg of mono- and diglyceride fatty acid 80 0.04kg, sodium alginate 0.04kg, locust bean carob 0.05kg, xanthan gum 0.05kg, guar gum 0.04kg, sodium carboxymethylcellulose 0.04kg; sweetener-maltose syrup 4kg; maltodextrin 4kg; The amount is drinking water; the total solids content in the first base material is 34.3wt%;

[0069] In terms of 100kg, the second base material includes 9kg of edible sugar-white granulated sugar; dairy products-whole milk powder 6kg; vegetable oil-coconut oil 3kg; the second compound stabilizer is: mono- and diglyceride fatty acid ester 0.16kg, seaweed Sodium acid 0.08kg, xanthan gum ...

Embodiment 3

[0075] This embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base and a second base,

[0076] In terms of 100kg, the first base material contains edible sugar-white granulated sugar 13kg; dairy products-whole milk powder 9kg; vegetable oil-rapeseed oil 9kg; Wen 80 0.06kg, sodium alginate 0.06kg, locust bean 0.07kg, xanthan gum 0.07kg, guar gum 0.06kg, carboxymethylcellulose sodium 0.05kg; sweetener-maltose syrup 6kg; maltodextrin 4kg; The balance is drinking water; the total solids content in the first base material is 36.4wt%;

[0077] Based on 100kg, the second base material includes 12kg of edible sugar-white granulated sugar; 3kg of dairy products-whole milk powder; 6kg of vegetable oil-palm oil; the second compound stabilizer is: 0.24kg of mono- and diglyceride fatty acid esters, Sodium acid 0.05kg, xanthan gum 0.07kg, guar gum 0.04kg, sodium carboxymethyl cellulose 0.05kg; sweeteners are malto...

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Abstract

The invention discloses a composite frozen drink and a preparation method thereof. The composite frozen drink selects the first base material and the second base material, and reasonably configures the content of each raw material in the first base material and the content of each raw material in the second base material, and finds that pouring the first base material into the second base material or pouring the second base material into the first base material, the finally prepared compound frozen drink has clear layers between the two material liquids, no mixing phenomenon, and the compound frozen drink has no shrinkage and collapse. At the same time, it has good anti-thaw and shape retention. After testing, the anti-thaw time of the composite frozen drink can reach more than 80 minutes at a temperature of 25°C and a humidity of 55%. It simulates the handling and transportation environment and extracts 100 A product with a shape retention of over 97%.

Description

technical field [0001] The invention belongs to the technical field of preparation of frozen drinks, in particular to a composite frozen drink and a preparation method thereof, in particular to a cup-packed composite frozen drink and a preparation method thereof. Background technique [0002] Frozen drinks are made of drinking water, dairy products, sweeteners or edible oils as the main raw materials, with the addition of appropriate spices, colorants, stabilizers or emulsifiers, etc., and are made through batching, sterilization, freezing and packaging. The product. Its common types are ice cream, ice cream, slush, popsicles, edible ice and sweet ice. [0003] In order to enrich the shape of frozen drinks, technicians will pour various flower structures on the surface of frozen drinks or pour various patterns on the periphery of frozen drinks through the flower drawing device. The above-mentioned flower patterns are generally formed on the surface or periphery of frozen d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/36A23G3/40A23G3/42A23G3/46
CPCA23G3/36A23G3/40A23G3/42A23G3/46
Inventor 贾素青黄艳丽张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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