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Frozen drink and making method thereof

A technology for frozen drinks and dairy products, which is applied to frozen sweets, food ingredients, and fat-containing food ingredients. It can solve problems that need to be improved, and achieve strong stability, high nutritional value, and high nutritional value.

Inactive Publication Date: 2019-01-25
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 still need to be improved

Method used

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  • Frozen drink and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Ice cream formula (1000kg):

[0052] Raw milk (fat content: 4%): 500kg, white sugar: 150kg, cream (fat content: 30%): 100kg, shea butter: 60kg, skimmed milk powder (fat content: 0%): 40kg, stabilizer and Emulsifier (locust bean gum: 1.0 kg, guar gum: 0.5 kg, monoglyceryl monostearate: 1.5 kg): 3 kg, the balance water.

[0053] Production Process

[0054] Raw material standardization→sterilization→homogenization→cooling→aging→freezing→filling→quick freezing→packaging→storage

[0055] Shea Butter Pre-Treatment:

[0056] (1) Melt the shea butter raw material in a jacketed pot, and set the temperature to 50°C.

[0057] (2) Use distilled water and edible salt to prepare a salt solution with a mass fraction of 10%.

[0058] (3) Set the air pressure of the jacketed pot to 0.5 atmospheric pressure, add the prepared salt solution (the mass ratio of the salt solution to the melted shea butter is 1:3) into the jacketed pot, stir with the melted shea butter for 5 minutes, Then...

Embodiment 2

[0065] Prepare ice cream according to the method for embodiment 1, difference is that formula (1000kg) is as follows:

[0066] Raw milk: 550kg, white sugar: 150kg, soybean oil: 40kg, shea butter: 45kg, skimmed milk powder: 40kg, stabilizer and emulsifier: 2.5kg, and the balance water.

Embodiment 3

[0068] Prepare ice cream according to the method for embodiment 1, difference is that formula (1000kg) is as follows:

[0069] Raw milk: 400kg, white sugar: 100kg, palm oil: 50kg, shea butter: 75kg, skimmed milk powder: 50kg, stabilizer and emulsifier: 1.5kg, the balance water.

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Abstract

The invention provides a frozen drink and a making method thereof. The frozen drink is made from, by weight, 4-8 parts of shea butter and 0.01-0.3 part of stabilizer and / or emulgator. The frozen drinkhas at least one of the following advantages of high stability, high nutrition value and good flavor and taste and especially has better in-mouth thawing property and anti-thawing property.

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 include drinking water, dairy products, sweeteners, fruits, soybean products, edible oils, etc. as the main raw materials, adding appropriate amount of spices, colorants, stabilizers, etc. Finished products, including ice cream, ice cream, slush, popsicles, etc. [0003] However, current frozen drinks and their preparation methods still need to be improved. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art at least to a certain extent. For this reason, the present invention proposes frozen drink and preparation method thereof. Therefore, the frozen drink according to the embodiment of the present invention has at least one of the following advantages: good flavor and mouthfeel,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32
CPCA23G9/325A23G9/327A23V2002/00A23V2250/18A23V2200/222A23V2250/507A23V2250/506A23V2250/192A23V2250/1614A23V2250/1582
Inventor 赵福诗靳宝红孙旭强
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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