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A kind of sauce and preparation method thereof and frozen drink containing the same

A technology for frozen drinks and sauce packs, applied in frozen desserts, food science, applications, etc., can solve problems such as poor molding, and achieve the effect of improving fluidity

Active Publication Date: 2022-08-02
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 defect that the combination product of existing sauce and frozen drink has the defect of poor molding, and then provides a kind of sauce that can improve the formability of sauce and frozen drink, its preparation method and the frozen beverage containing it. drinks

Method used

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  • A kind of sauce and preparation method thereof and frozen drink containing the same
  • A kind of sauce and preparation method thereof and frozen drink containing the same
  • A kind of sauce and preparation method thereof and frozen drink containing the same

Examples

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Embodiment 1

[0040] This embodiment provides a red bean paste and a preparation method thereof. The red bean paste formula is as follows: maltose syrup 15g, red bean paste 30g, maltitol 10g, xanthan gum 0.1g, locust bean gum 0.1g and water 44.8g;

[0041] The preparation method of above-mentioned red bean paste, comprises the steps:

[0042] 1) Mix and stir xanthan gum, locust bean gum, maltose syrup and maltitol at 60 r / min, and add red bean paste and water thereto;

[0043] 2) The mixture treated in step 1) was heated to 80°C, and at this temperature, stirred at 25r / min for 12min to obtain red bean paste;

[0044] 3) Cool the red bean paste to 20°C and keep warm for later use

Embodiment 2

[0046] This embodiment provides a red bean paste and a preparation method thereof. The red bean paste formula is as follows: maltose syrup 20g, red bean paste 35g, maltitol 8g, xanthan gum 0.15g, locust bean gum 0.15g and water 36.7g;

[0047] The preparation method of above-mentioned red bean paste, comprises the steps:

[0048] 1) Mix and stir xanthan gum, locust bean gum, maltose syrup and maltitol at 50 r / min, and add red bean paste and water thereto;

[0049] 2) The mixture treated in step 1) was heated to 70°C, and at this temperature, stirred at 30r / min for 15min to prepare red bean paste;

[0050] 3) Cool the red bean paste to 25℃ and keep warm for later use

Embodiment 3

[0052] This embodiment provides a red bean paste and a preparation method thereof. The red bean paste formula is as follows: maltose syrup 20g, red bean paste 35g, maltitol 8g, xanthan gum 0.12g, locust bean gum 0.12g and water 36.76g;

[0053] The preparation method of above-mentioned red bean paste, comprises the steps:

[0054] 1) Mix and stir xanthan gum, locust bean gum, maltose syrup and maltitol at 80 r / min, and add red bean paste and water thereto;

[0055]2) The mixture treated in step 1) was heated to 80°C, and at this temperature, stirred at 20r / min for 10min to obtain red bean paste;

[0056] 3) Cool the red bean paste to 20°C and keep warm for later use

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Abstract

The invention discloses a sauce, a preparation method thereof, and a frozen drink containing the same. By selecting a specific ratio of xanthan gum and locust bean gum, the sauce can effectively make the sauce lower in viscosity at 20-25°C and ensure good fluidity. When it is poured on the frozen drink, it can quickly and evenly cover the surface of the frozen drink, and the temperature of the sauce after contacting the frozen drink is rapidly reduced to below 15°C, the viscosity is rapidly increased, and quickly becomes a A solid barrier layer prevents the sauce from mixing with the frozen drink and prevents the melted frozen drink from turning up to the surface of the sauce.

Description

technical field [0001] The invention belongs to the technical field of food preparation, in particular to a sauce, a preparation method thereof, and a frozen drink containing the same, in particular to a heat-sensitive red bean paste, a preparation method thereof, and a frozen drink containing the same. Background technique [0002] Frozen beverages commonly include ice cream, ice cream and popsicles, among which ice cream is mainly made of drinking water, milk, milk powder, cream and sugar, etc., and an appropriate amount of food additives are added. After mixing, sterilization, homogenization, aging, freezing and freezing. Volume-expanded frozen drinks made by hardening and other processes. With the continuous development of the ice cream market, a large number of ice cream cross-border combination products have appeared on the market, such as the combination of ice cream and chocolate, and the combination of ice cream and red bean paste. [0003] In the cross-border comb...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/32A23G9/34A23G9/42
Inventor 胡兴泉李小军康慧玲刘澈张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD