Frozen drink stabilizer, puff containing frozen drink and preparation method thereof

A technology of frozen drinks and stabilizers, which is applied in the direction of frozen sweets, baked foods, food ingredients, etc. It can solve the problems of unsmooth filling, easy water absorption and sticky puff skin, and easy flow out of puff filling, so as to avoid transfer , broaden product categories, and enhance the effect of sensory experience

Inactive Publication Date: 2019-03-29
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

[0006] Therefore, the technical problem to be solved by the present invention is to overcome the deficiencies in the prior art that the puff filling filled with ice cream is easy to flow out, the puff sk

Method used

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  • Frozen drink stabilizer, puff containing frozen drink and preparation method thereof
  • Frozen drink stabilizer, puff containing frozen drink and preparation method thereof
  • Frozen drink stabilizer, puff containing frozen drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0069] Example 1

[0070] This embodiment provides a puff ice cream, comprising a puff skin, a chocolate coating sprayed on the inner side of the puff skin and an ice cream filling, wherein:

[0071] The ice cream filling formula is: white sugar: 150kg, skimmed milk powder: 100kg, cream: 150kg, coconut oil: 60kg, agar: 2.5kg, carrageenan: 0.5kg, locust bean gum: 0.25kg, carboxypropyl starch: 0.25 kg, sodium hexametaphosphate: 0.0025kg, glucose powder 1.5kg, food flavor: 1.0kg, water to make up to 1000kg.

[0072] The chocolate coating formula is: white sugar: 300kg, coconut oil: 430kg, whole milk powder: 150kg, cocoa powder: 119kg, phospholipid: 0.9kg, flavor: 0.1kg.

[0073] The formula of puff pastry is:

[0074] 90kg low-gluten wheat flour, 80kg ghee, 1.2kg baking powder, 110kg water, 40kg salad oil, 100kg fresh eggs.

[0075] The preparation process of the puff skin: mix the above-mentioned raw materials uniformly to obtain the batter, and then put it into the squeezing bag, squeeze...

Example Embodiment

[0087] Example 2

[0088] This embodiment provides a puff ice cream, comprising a puff skin, a chocolate coating sprayed on the inner side of the puff skin and an ice cream filling, wherein:

[0089] The ice cream filling formula is: white sugar: 70kg, maltose syrup: 40kg, palm oil: 110kg, whole milk powder: 95kg, agar: 3kg, carrageenan: 0.3kg, locust bean gum: 0.3kg, carboxypropyl starch: 0.25 kg, sodium hexametaphosphate: 0.0025kg, glucose powder: 1.15kg, food flavor: 1kg, water to make up to 1000kg.

[0090] The chocolate coating formula is: white sugar: 300kg, coconut oil: 430kg, whole milk powder: 150kg, cocoa powder: 119kg, phospholipid: 0.9kg, flavor: 0.1kg.

[0091] The formula of puff pastry is:

[0092] Low-gluten wheat flour 90kg, ghee 80kg, baking powder 1.2kg, water 110kg, salad oil 40kg, fresh eggs 100kg.

[0093] The preparation process of the puff skin: mix the above-mentioned raw materials uniformly to obtain the batter, and then put it into the squeezing bag, squeeze i...

Example Embodiment

[0105] Example 3

[0106] This embodiment provides a puff ice cream, comprising a puff skin, a chocolate coating sprayed on the inner side of the puff skin and an ice cream filling, wherein:

[0107] The ice cream filling formula is: white sugar: 100kg, maltose syrup: 40kg, palm oil: 80kg, cream: 30kg, skimmed milk powder: 100kg, agar: 3kg, carrageenan: 0.3kg, locust bean gum: 0.3kg, carboxypropyl Base starch: 0.25kg, sodium hexametaphosphate: 0.0025kg, glucose powder: 1.15kg, food flavor: 1kg, water to make up to 1000kg.

[0108] The chocolate coating formula is: white sugar: 300kg, coconut oil: 430kg, whole milk powder: 150kg, cocoa powder: 119kg, phospholipid: 0.9kg, flavor: 0.1kg.

[0109] The formula of puff pastry is:

[0110] Low-gluten wheat flour 90kg, ghee 80kg, baking powder 1.2kg, water 110kg, salad oil 40kg, fresh eggs 100kg.

[0111] The preparation process of the puff skin: mix the above-mentioned raw materials uniformly to obtain the batter, and then put it into the sque...

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Abstract

The invention relates to the technical field of dairy food processing, and particularly relates to a frozen drink stabilizer, a puff containing a frozen drink, and a preparation method thereof. An icecream comprises a sweetener, a milk base, dilute cream, edible oil, a stabilizer and edible essence, wherein the stabilizer is compounded by agar, carrageenan, locust bean gum, hydroxypropyl starch,sodium hexametaphosphate and glucose powder. The method adjust the ice cream formula, combines the main technical means of opening holes at top with spraying a chocolate coating and filling the ice cream, can obviously improve the taste and appearance of the product, is widely praised by the subjects, and has a broad market prospect.

Description

technical field [0001] The technical field of dairy food processing of the present invention particularly relates to a stabilizer for frozen drinks, puffs containing frozen drinks and a preparation method thereof. Background technique [0002] Puffs originated from Italy and are a relatively characteristic western-style baked pastry. It consists of two parts: puff skin and filling. The taste is very popular. At present, there is little difference in the puff skins of puff products in the domestic market, and the flavor is mainly reflected in the inner fillings. [0003] For example, Chinese patent document CN101091508A provides a puff that can be filled with ice cream and its production method. The method first prefabricates the puff skin, and then directly pours ice cream into it. This technology uses ice cream instead of cream to make puffs. The sticky sweetness of the traditional cream filling adds the coolness and sweetness of the ice cream. The combination of the cool...

Claims

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Application Information

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IPC IPC(8): A23G9/34A23G9/32A21D13/31A21D13/38
CPCA23G9/325A23G9/34A23V2002/00A21D13/31A21D13/38A23V2250/18A23V2250/5024A23V2250/5036A23V2250/507A23V2250/5118A23V2250/61A23V2250/1614A23V2250/1618A23V2250/616A23V2250/628
Inventor 靳宝红孙旭强赵福诗
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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