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Three-layer ice cream cake blank and preparation method thereof

An ice cream and cake technology, which is applied to frozen desserts, dough preparation, baking, etc., can solve problems such as difficulty in decorating ice cream, and achieve the effects of improving work efficiency, reducing costs, and extending product shelf life.

Inactive Publication Date: 2020-06-26
郯城美时莲食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems existing in the prior art, the present invention provides a new type of cake base, which is an organic combination of cake and ice cream. On the one hand, it optimizes the cake formula, and on the other hand, it overcomes the disadvantage that ice cream is difficult to modify.

Method used

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  • Three-layer ice cream cake blank and preparation method thereof
  • Three-layer ice cream cake blank and preparation method thereof
  • Three-layer ice cream cake blank and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A three-layer ice cream cake body, the body includes inner, middle and outer three-layer structure, wherein the inner layer is an ice cream layer, the middle layer is a chocolate layer, and the outer layer is a cake layer; the inner layer is prepared from the following raw materials: water 35 5 parts of skim milk powder, 5 parts of whole milk powder, 3 parts of corn oil, 5 parts of vanilla paste, 10 parts of white sugar, 0.02 parts of citric acid, 0.1 part of glyceryl monostearate, 0.1 part of additives; the middle layer is made of 10 parts The outer layer is prepared from the following raw materials: 80 parts of low-gluten flour, 50 parts of milk, 40 parts of skimmed milk powder, 50 parts of whole milk powder, 10 parts of butter, 5 parts of condensed milk, 100 parts of egg white, modified 10 parts of natural soybean protein, 70 parts of egg yolk, 30 parts of fine sugar, 1 part of grape skin extract.

[0030] The modified soybean protein is prepared by the following met...

Embodiment 2

[0040] A three-layer ice cream cake body, the body includes inner, middle and outer three-layer structure, wherein the inner layer is an ice cream layer, the middle layer is a chocolate layer, and the outer layer is a cake layer; the inner layer is prepared from the following raw materials: water 43 10 parts of skim milk powder, 8 parts of whole milk powder, 6 parts of corn oil, 10 parts of vanilla paste, 13 parts of white sugar, 0.06 parts of citric acid, 0.2 parts of glyceryl monostearate, 0.3 parts of additives; the middle layer is made of 12 parts The outer layer is prepared from the following raw materials: 90 parts of low-gluten flour, 60 parts of milk, 50 parts of skimmed milk powder, 55 parts of whole milk powder, 15 parts of butter, 8 parts of condensed milk, 125 parts of egg white, modified 13 parts of natural soybean protein, 80 parts of egg yolk, 40 parts of fine sugar, 2 parts of grape skin extract.

[0041] The modified soybean protein is prepared by the followin...

Embodiment 3

[0051] A three-layer ice cream cake base, the base body includes inner, middle and outer three-layer structure, wherein the inner layer is an ice cream layer, the middle layer is a chocolate layer, and the outer layer is a cake layer; the inner layer is prepared from the following raw materials: water 50 15 parts of skim milk powder, 10 parts of whole milk powder, 9 parts of corn oil, 15 parts of vanilla paste, 15 parts of white sugar, 0.08 parts of citric acid, 0.3 parts of glyceryl monostearate, 0.5 parts of additives; the middle layer is made of 15 parts The outer layer is prepared from the following raw materials: 100 parts of low-gluten flour, 80 parts of milk, 60 parts of skimmed milk powder, 60 parts of whole milk powder, 20 parts of butter, 10 parts of condensed milk, 150 parts of egg white, modified 15 parts of natural soybean protein, 90 parts of egg yolk, 50 parts of fine sugar, 3 parts of grape skin extract.

[0052] The modified soybean protein is prepared by the ...

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Abstract

The invention discloses a three-layer ice cream cake blank and a preparation method thereof, and belongs to the technical field of food processing. The ice cream blank body comprises an inner, middleand outer three-layer structure, wherein the inner layer is an ice cream layer, the middle layer is a chocolate layer, and the outer layer is a cake layer; the inner layer is made of water, non-fat milk powder, whole milk powder, corn oil, vanilla paste, white sugar, and other raw materials; the middle layer is prepared by chocolate; and the outer layer is prepared by raw materials of low gluten flour, milk, non-fat milk powder, whole milk powder, butter, condensed milk, egg white, modified soy protein, egg yolk, fine granulated sugar and a grape skin extract. The modified soybean protein andgrape skin extract jointly enhance the taste of an ice cream cake and prolong a shelf life of a product to a certain extent. A cake shop only needs to perform decoration on the basis of the product according to customer's preferences, the work efficiency of the cake shop is greatly improved, the cost is reduced, and thereby the large-scale popularization and application is suitable.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a three-layer ice cream cake base and a preparation method thereof. Background technique [0002] The ice cream cake base mainly replaces the flour cake under the birthday cake with an industrially produced ice cream cake base. The cake master only needs to take out the ready-made ice cream cake bases of various flavors in the refrigerator, and mix them with fresh fruit pieces with fresh taste and nutrition. Rich crispy nuts, as well as auxiliary ingredients such as chocolate, wafers, cookies, cakes, biscuits, marshmallows, candied fruits, and preserved fruits that are popular among young people, are prepared on-site on ultra-low temperature ice plates, and then natural fruit sauces are used Embellishing it not only enriches the taste, adds nutrition, but also wins the favor of customers. [0003] The cake made of simple ice cream requires higher refrigeratio...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D13/19A21D8/00A21D2/26A21D2/34A21D2/38A23G9/32
CPCA21D2/26A21D2/34A21D2/38A21D8/00A21D13/19A21D13/80A23G9/32
Inventor 刘怀强
Owner 郯城美时莲食品有限公司