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Frozen beverage and preparation method thereof

A technology for frozen drinks and freezing, which can be used in frozen desserts, food ingredients, food ingredients as emulsifiers, etc., and can solve problems to be developed.

Active Publication Date: 2018-11-06
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

[0003] However, current frozen drinks and their preparation methods are still to be developed

Method used

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  • Frozen beverage and preparation method thereof
  • Frozen beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] In this example, ice cream was prepared as follows:

[0031] Formula (1000kg): white sugar: 135kg, maltose syrup: 20kg, skimmed milk powder: 90kg, maltodextrin: 25kg, coconut oil: 80kg, locust bean gum: 1.5kg, carrageenan: 1.2kg, glyceryl monostearate : 1.5kg, citric acid: 2.0kg, strawberry polyphenols: 2.5kg, appropriate amount of flavor and pigment, and the balance water.

[0032] Production Process:

[0033] Raw material standardization→sterilization→homogenization→cooling→aging→freezing→filling→quick freezing→packaging→storage

[0034] Sterilization: the temperature is 80°C, and the time is 10 minutes.

[0035] Homogenization: the homogenization temperature is 72°C, the homogenization pressure is 150bar, the primary pressure accounts for 80% (104-120bar), and the secondary pressure accounts for 20% (24-30bar).

[0036] Aging: the temperature is 2°C, and the time is 8 hours.

[0037] Freezing: use a 1000L continuous freezer, and the outlet temperature of the free...

Embodiment 2

[0041] In this example, ice cream was prepared as follows:

[0042] Formula (1000kg): white sugar: 120kg, maltose syrup: 50kg, skimmed milk powder: 85kg, maltodextrin: 30kg, coconut oil: 72kg, locust bean gum: 2.5kg, carrageenan: 1.5kg, glyceryl monostearate : 1.7kg, citric acid: 1.8kg, strawberry polyphenols: 3.5kg, appropriate amount of flavor and pigment, and the balance water.

[0043] Production Process:

[0044] Raw material standardization→sterilization→homogenization→cooling→aging→freezing→filling→quick freezing→packaging→storage

[0045] Sterilization: the temperature is 80°C, and the time is 10 minutes.

[0046]Homogenization: the homogenization temperature is 72°C, the homogenization pressure is 150bar, the primary pressure accounts for 80% (104-120bar), and the secondary pressure accounts for 20% (24-30bar).

[0047] Aging: the temperature is 2°C, and the time is 8 hours.

[0048] Freezing: use a 1000L continuous freezer, and the outlet temperature of the freez...

Embodiment 3

[0052] In this example, ice cream was prepared as follows:

[0053] Formula (1000kg): white sugar: 140kg, maltose syrup: 15kg, skimmed milk powder: 83kg, maltodextrin: 20kg, coconut oil: 78kg, locust bean gum: 1.0kg, carrageenan: 1.2kg, glyceryl monostearate : 2.1kg, strawberry polyphenols: 1.5kg, citric acid: 1.8kg, appropriate amount of flavor and pigment, and the balance water.

[0054] Production Process:

[0055] Raw material standardization→sterilization→homogenization→cooling→aging→freezing→filling→quick freezing→packaging→storage

[0056] Sterilization: the temperature is 80°C, and the time is 10 minutes.

[0057] Homogenization: the homogenization temperature is 72°C, the homogenization pressure is 150bar, the primary pressure accounts for 80% (104-120bar), and the secondary pressure accounts for 20% (24-30bar).

[0058] Aging: the temperature is 2°C, and the time is 8 hours.

[0059] Freezing: Use a 1000L continuous freezer, and the outlet temperature of the free...

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Abstract

The invention provides frozen beverage and a preparation method thereof. The frozen beverage is prepared from 0-60 parts by weight of milk and dairy product, 0.1-10 parts by weight of strawberry polyphenols and 0.2-5 parts by weight of thickening agent. Therefore, the frozen beverage of the embodiment of the invention has at least one of the following advantages of high nutrition value, high stability and excellent flavor taste.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to frozen beverages and methods for their preparation. Background technique [0002] Frozen drinks are made of drinking water, dairy products, sweeteners, fruits, soybean products, edible oils, etc. as the main raw materials, adding appropriate amount of spices, colorants, stabilizers, emulsifiers, etc. Products made through the process, including ice cream, ice cream, slush, popsicles, edible ice, sweet ice, etc. [0003] However, current frozen drinks and methods for their preparation remain to be developed. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art. [0005] It should be noted that the present invention is based on the inventor's following findings: [0006] Strawberry polyphenols are extracted from strawberries, which can promote vasodilation and prevent cardiova...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34A23G9/40A23G9/32A23G9/42
CPCA23G9/327A23G9/34A23G9/40A23G9/42A23V2002/00A23V2200/15A23V2200/14A23V2200/222A23V2250/2132A23V2250/032A23V2250/192A23V2250/5036A23V2250/507A23V2250/5114A23V2250/616
Inventor 王君伟任蓉张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD