Unlock instant, AI-driven research and patent intelligence for your innovation.

Frozen beverage and preparation method thereof

A technology for frozen drinks and soy protein, which can be used in frozen sweets, food ingredients, sugar-containing food ingredients, etc., and can solve problems that need to be studied

Pending Publication Date: 2020-07-17
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Therefore, currently frozen beverages containing soy protein are still under investigation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Frozen beverage and preparation method thereof
  • Frozen beverage and preparation method thereof
  • Frozen beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] In this example, the ice cream was prepared as follows:

[0047] 1. Formula

[0048] White sugar: 120kg, maltose syrup: 25kg, soybean protein isolate: 20kg, coconut oil: 60kg, edible glucose: 50kg, maltodextrin: 30kg, ginger juice: 14kg, jasmine extract: 12.5kg, carrageenan: 1kg, locust Soybean gum: 2kg, polyglycerol fatty acid ester: 7kg, appropriate amount of essence and pigment, water to 1000kg.

[0049] 2. Process flow: standardization of raw materials → sterilization → homogenization → cooling → freezing → filling → insertion → freezing → demoulding → packaging → storage

[0050] Sterilization: use pasteurization process, temperature 85 ℃, keep warm for 60s.

[0051] Homogenization: the homogenization temperature is 73°C, and the homogenization pressure is 130bar.

[0052] Aging: The aging temperature is 2°C, and the aging time is 5 hours.

[0053] Freezing: make a 1000L L continuous freezer, and the outlet temperature of the freezer is -3°C.

[0054] Freezing...

Embodiment 2

[0057] Ice cream is prepared according to the method of Example 1, the difference is that the formula is as follows:

[0058] White sugar: 125kg, maltose syrup: 30kg, soybean protein isolate: 10kg, coconut oil: 20kg, palm oil: 45kg, edible glucose: 45kg, maltodextrin: 25kg, ginger juice: 7.5kg, jasmine extract: 7.5kg, Pectin: 1.0kg, guar gum: 2kg, polyglycerol fatty acid ester: 5kg, appropriate amount of essence and pigment, and water to 1000kg.

[0059] According to the ice cream recipe provided in this embodiment, through the above-mentioned production process, the product has no beany smell and has a stable and uniform structure. Total Solids: 29.5%, Protein Content: 0.8%, Fat Content: 6.5%.

Embodiment 3

[0061] Ice cream is prepared according to the method of Example 1, the difference is that the formula is as follows:

[0062] White sugar: 115kg, maltose syrup: 50kg, soybean protein isolate: 17.5kg, palm oil: 65kg, edible glucose: 55kg, maltodextrin: 25kg, ginger juice: 12.5kg, jasmine extract: 10kg, gellan gum: 1.0 kg, sodium carboxymethylcellulose: 2kg, polyglycerol fatty acid ester: 5kg, appropriate amount of essence and pigment, and dilute to 1000kg with water.

[0063] According to the ice cream recipe provided in this embodiment, through the above-mentioned production process, the product has no beany smell and has a stable and uniform structure. Total Solids: 30.3%, Protein Content: 1.4%, Fat Content: 6.5%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a frozen beverage and a preparation method thereof. The frozen beverage comprises bean proteins, a jasmine flower extract and ginger juice. The frozen beverage provided by the invention has the advantages of high nutritional value, good flavor and taste and high stability.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to frozen beverages and methods for their preparation. Background technique [0002] At present, frozen drinks are mainly made of drinking water, dairy products, sweeteners, fruits, edible oils, etc., and are made through ingredients, sterilization, freezing, packaging and other processes. The protein is mainly animal protein provided by dairy products. , There are very few frozen drinks that add vegetable protein, especially soy protein. [0003] Therefore, currently frozen beverages containing soy protein remain to be studied. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art at least to a certain extent. [0005] In one aspect of the invention, the invention proposes a frozen drink. According to an embodiment of the present invention, the frozen drink includes: bean prote...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G9/42
CPCA23G9/42A23V2002/00A23V2250/21A23V2250/5488A23V2250/548A23V2200/222A23V2250/182A23V2250/192A23V2250/18A23V2200/242A23V2200/04A23V2250/5114A23V2250/616A23V2250/264A23V2250/246A23V2250/61A23V2250/606A23V2250/2482A23V2250/628A23V2250/242A23V2250/2484A23V2250/612A23V2250/64A23V2250/032A23V2250/044A23V2250/042A23V2250/5072A23V2250/5086A23V2250/507A23V2250/5036A23V2250/51082A23V2250/506A23V2200/228A23V2250/5026
Inventor 王君伟任蓉张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD