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

Pending Publication Date: 2020-04-21
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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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention provides frozen drink shell slurry and a preparation method thereof and a frozen drink and a preparation method thereof, the frozen drink shell slurry comprises a milk base material, edible oil, a thickening agent and an emulsifying agent, and the ratio of the fat content to the protein content in the frozen drink shell slurry is 2.5-3.0. The frozen drink shell slurry disclosed by the invention is fresh and cool in taste, not greasy, appropriate in viscosity, high in uniformity and high in stability, can improve the melting resistance and shape retention of frozen drinks when being applied to the frozen drinks, and endows the frozen drinks with excellent flavor and taste.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to frozen drink shell slurries and methods of making the same and frozen drinks and methods of making the same. Background technique [0002] Frozen drinks are made from one or more of drinking water, sugar, dairy products, fruit products, soybean products, cooking oil, etc., with or without food additives, ingredients, sterilization, and freezing Frozen products. [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 prior art, at least to some extent. [0005] To this end, in one aspect of the invention, the invention proposes a frozen beverage shell slurry. According to an embodiment of the present invention, the frozen drink shell slurry includes: milk base material, edible oil, thickener and emulsifier, wherein the ratio of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/48A23G9/32A23G9/34A23G9/38A23G9/40
CPCA23G9/48A23G9/327A23G9/34A23G9/38A23G9/40
Inventor 王国策乔林成张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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