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Ice sand capable of being taken by scoop

A technology for smoothies and compound stabilizers, which is applied to frozen desserts, food ingredients as taste improvers, and food ingredients as turbidity agents, etc., can solve the problems of difficult storage, good melting resistance, etc. The effect of good melting resistance and good performance

Active Publication Date: 2018-10-19
必优食品科技(江苏)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional smoothie products only exist in milk tea shops and are not easy to store, so they must be bought and eaten now
Moreover, the traditional workshop production process cannot meet the conditions for producing smoothies. In order to solve the above problems, there is an urgent need for the emergence of a scoopable smoothie, which can be scooped with a spoon at a lower temperature, and the product structure is fluffy and non-sticky. Delicate and refreshing, the product can maintain good performance even when the storage temperature fluctuates, the ice particles do not stick together, the product has good melting resistance, and is not easy to melt at room temperature

Method used

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  • Ice sand capable of being taken by scoop
  • Ice sand capable of being taken by scoop
  • Ice sand capable of being taken by scoop

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] For the purposes of the present invention, the scoopable smoothie in this example is labeled Scoopable Smoothie 1 .

[0075] The scooping smoothie 1 is made up of the following raw materials in weight percentage:

[0076] White sugar: 10%,

[0077] High fructose syrup: 40%,

[0078] Maltose syrup: 10%,

[0079] Compound stabilizer: 0.3%,

[0080] The rest are ice pellets.

[0081] The compound stabilizer in this example is labeled as compound stabilizer 1.

[0082] Described composite stabilizer 1 is made up of the raw material of following percentage by weight:

[0083] Sodium Alginate: 0.8%,

[0084] Guar Gum: 58.3%,

[0085] Xanthan Gum: 6.7%,

[0086] Locust bean gum: 0.8%,

[0087] Hydroxypropyl Distarch Phosphate: 33.4%.

[0088] The preparation method of spoon-feeding smoothie 1 comprises the following steps:

[0089] Mixing of raw materials: at a temperature of 50°C, put water, fructose syrup, and maltose syrup into the batching tank respectively, stir,...

Embodiment 2

[0096] The scooping smoothie in this example is labeled Scooping Smoothie 2.

[0097] The scooping smoothie 2 is made up of the following raw materials in weight percentage:

[0098] White sugar: 3%,

[0099] High fructose syrup: 40%,

[0100] Maltose syrup: 10%,

[0101] Compound stabilizer: 0.3%,

[0102] The rest are ice pellets.

[0103] The compound stabilizer in this example is labeled as compound stabilizer 2.

[0104] Described compound stabilizer 2 is made up of the raw material of following percentage by weight:

[0105] Sodium Alginate: 0.8%,

[0106] Guar Gum: 58.3%,

[0107] Xanthan Gum: 6.7%,

[0108] Locust bean gum: 0.8%,

[0109] Hydroxypropyl Distarch Phosphate: 33.4%.

[0110] The preparation method of spoon-feeding smoothie 1 comprises the following steps:

[0111] Mixing of raw materials: at 40°C, put water, fructose syrup, and maltose syrup into the batching tank respectively, stir, mix white sugar and compound stabilizer 2 evenly, put them int...

Embodiment 3

[0118] The scoopable smoothie in this example is labeled Scoopable Smoothie 3 .

[0119] The scooping smoothie 3 is made up of the following raw materials in weight percentage:

[0120] White sugar: 10%,

[0121] High fructose syrup: 35%,

[0122] Malt syrup: 15%,

[0123] Compound stabilizer: 0.3%,

[0124] The rest are ice pellets.

[0125] The compound stabilizer in this example is labeled as compound stabilizer 3.

[0126] Described compound stabilizer 3 is made up of the raw material of following percentage by weight:

[0127] Sodium Alginate: 0.8%,

[0128] Guar Gum: 58.3%,

[0129] Xanthan Gum: 6.7%,

[0130] Locust bean gum: 0.8%,

[0131] Hydroxypropyl Distarch Phosphate: 33.4%.

[0132] The preparation method of spoon-feeding smoothie 3 comprises the following steps:

[0133] Mixing of raw materials: at 45°C, put water, high fructose syrup, and maltose syrup into the batching tank respectively, stir, mix white sugar and compound stabilizer 3 evenly, put th...

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PUM

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Abstract

The invention discloses ice sand capable of being taken by a scoop, wherein the raw materials comprise, by weight, 1-20% of white granulated sugar, 15-45% of fructose syrup, 5-20% of maltose, 0.2-0.5%of a compound stabilizer, and the balance of ice particles. According to the present invention, the ice sand capable of being taken by the scoop and prepared from the components can be taken by the scoop at the low temperature, has characteristics of fluffy structure, no sticking and fine and refreshing taste, and can maintain good performance in the case of the storage temperature fluctuation, has good melting resistance, and does not melt at a room temperature, wherein the ice particles are not easily stick.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a scoopable smoothie. Background technique [0002] There are many kinds of cold drinks in summer, and shaved ice has a unique taste and can bring people a refreshing feeling, so it is deeply loved by consumers. Traditional smoothie products only exist in milk tea shops and are not easy to store, so they must be bought and eaten now. Moreover, the traditional workshop production process cannot meet the conditions for producing smoothies. In order to solve the above problems, there is an urgent need for the emergence of a scoopable smoothie, which can be scooped with a spoon at a lower temperature. The product structure is fluffy and non-sticky. Delicate and refreshing, the product can maintain good performance even when the storage temperature fluctuates, the ice particles do not stick together, the product has good melting resistance, and is not easy to melt at room tem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/34
CPCA23G9/32A23G9/34A23V2002/00A23V2200/216A23V2200/14A23V2250/5026A23V2250/507A23V2250/506A23V2250/5086A23V2250/30
Inventor 杨淑容胡晓峰蔡位辉周建山
Owner 必优食品科技(江苏)有限公司
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