Frozen drink shell slurry and preparation method thereof, and frozen drink and preparation method thereof
A technology of frozen drinks and casings, which can be used in frozen sweets, food science, applications, etc., and can solve problems that need to be improved
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Embodiment 1
[0060] In this example, the frozen drink was prepared as follows:
[0061] 1. Raw materials
[0062] (1) Shell slurry formula (1000kg):
[0063] Cream (33% fat): 225kg, skimmed milk powder (32.3% protein): 75kg, whole milk powder (26% fat, 23.46% protein): 25kg, guar gum: 1.5kg, carrageenan: 1.0kg, Xanthan gum: 0.5kg, mono-diglyceride fatty acid ester: 1.5kg, water to make up to 1000kg.
[0064] The fat content in the formula is (225×33%+25×26%) / 1000×100%≈8.1%, the protein content is (75×32.3%+25×23.46%) / 1000×100%≈3.0%, the fat and The ratio of protein (hereinafter referred to as lipo-egg ratio) is 8.1% / 3.0%≈2.7.
[0065] (2) Core formula (1000kg):
[0066] Cream: 200kg, white sugar: 100kg, skimmed milk powder: 75kg, whole milk powder: 50kg, maltose syrup: 25kg, sodium carboxymethylcellulose: 1.0kg, locust bean gum: 0.6kg, xanthan gum: 0.4 kg, monoglyceride: 2.0kg, food flavor: 1.5kg, water to make up to 1000kg.
[0067] 2. Steps
[0068] (1) Preparation of shell slurry...
Embodiment 2
[0077] Prepare the frozen drink according to the method of Example 1, the difference is that the shell slurry formula is as follows:
[0078] Coconut oil (99.8% fat): 80kg, skimmed milk powder (32.3% protein): 55kg, cheese powder (40% fat, 36% protein): 50kg, xanthan gum: 1.0kg, locust bean gum: 0.5kg, seaweed Sodium acid: 0.5kg, triglyceride: 2.0kg, food flavor and pigment 1kg, water to make up to 1000kg.
[0079] The process flow for preparing shell slurry is as follows:
[0080] Raw material standardization → raw material mixing → primary homogenization (temperature 60°C, pressure 130-150bar) → sterilization (temperature 87±2°C, holding time 30-60s) → cooling → aging (6°C, 24 hours) → Secondary homogenization (temperature 4°C, pressure 70-90bar) → freezing (outlet temperature 2°C, no air blowing)
[0081] The fat content in the formula is (80×99.8%+50×40%) / 1000×100%≈10.0%, the protein content is (55×32.3%+50×36%) / 1000×100%≈1.14%, fat egg The ratio is 10.0% / 1.14%≈2.8.
[0...
Embodiment 3
[0084] Prepare the frozen drink according to the method of Example 1, the difference is that the shell slurry formula is as follows:
[0085] Whey powder (11% protein): 40kg, whole milk powder (26% fat, 23.46% protein): 30kg, anhydrous butter (99.9% fat): 22kg, guar gum: 2.0kg, xanthan gum: 1.2 kg, carrageenan: 0.8kg, sucrose fatty acid ester: 1.0kg, edible flavor and pigment 1kg, water to make up to 1000kg.
[0086] The fat content in the formula is (30×26%+22×99.9%) / 1000×100%≈3.0%, the protein content is (40×11%+30×23.46%) / 1000×100%≈1.14%, fat egg The ratio is 3.0% / 1.14%≈2.6.
[0087] Thus, the obtained frozen drink has a shell with stable uniformity, suitable viscosity, good coating effect and good taste.
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