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Frozen drink composition, frozen drink and production method

A technology for frozen drinks and compositions, which is applied in the fields of frozen desserts, food science, applications, etc., can solve the problems of frozen drinks with large contrast in the taste of slice lines, and achieve the effects of easy control of the expansion rate, good fluidity, and fast melting at the entrance.

Pending Publication Date: 2020-09-22
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] Therefore, the technical problem to be solved by the present invention is to overcome the defect that it is difficult for the slicing line in the prior art to produce frozen drinks with a relatively large mouth feel contrast on the same interface, using the same process, and the same type of materials, thereby providing a beverage with a relatively high taste contrast. Large two kinds of frozen drink composition, frozen drink containing the frozen drink composition and preparation method

Method used

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  • Frozen drink composition, frozen drink and production method
  • Frozen drink composition, frozen drink and production method
  • Frozen drink composition, frozen drink and production method

Examples

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Comparison scheme
Effect test

Embodiment 1

[0105] This embodiment provides a kind of ice cream, including high-expansion frozen drink composition and zero-expansion frozen drink combination,

[0106] Wherein, the high-expansion frozen drink composition is based on a total mass of 1000kg, and the specific composition is as follows:

[0107]White sugar: 130kg; raw milk: 250kg; skim milk powder: 50kg; cream: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; glyceryl monostearate: 2.0kg; : 2.0kg; food water-soluble flavor: 1.0kg; the rest is drinking water.

[0108] Preparation process:

[0109] Process: raw material standardization→weighing→feeding 1 (water+raw milk+egg liquid)→feeding 2 (white sugar+stabilizing emulsifier+essence+skim milk powder+whey powder)→feeding 3 (cream)→mixing→fixing Containing→filtering→preheating→homogenizing→pasteurization→cooling→aging→flavoring→freezing.

[0110] Feed 1: Put the weighed water + raw milk + egg liquid into the high-speed mixer, control the temperature at 30...

Embodiment 2

[0141] This embodiment provides a kind of ice cream, including high-expansion frozen drink composition and zero-expansion frozen drink combination,

[0142] Wherein, the high-expansion frozen drink composition is based on a total mass of 1000kg, and the specific composition is as follows:

[0143] White sugar: 110kg; raw milk: 250kg; skim milk powder: 75kg; butter: 100kg; egg liquid: 20kg; whey powder: 10kg; locust bean gum: 1.0kg; glyceryl monostearate: 2.0kg; : 2.0kg; essence: 1.0kg; the rest is drinking water.

[0144] Preparation process: with embodiment 1.

[0145] Through the formula and process, the obtained material liquid has good fluidity, stability and uniformity, the viscosity is 930CPS at a temperature of 4°C, and the total solid content is 30-31wt%. After freezing, the expansion rate is easy to control, and it has the characteristics of being soft and refreshing, and melting quickly in the mouth.

[0146] The zero-expansion frozen drink composition is based on...

Embodiment 3

[0153] This embodiment provides a kind of ice cream, including high-expansion frozen drink composition and zero-expansion frozen drink combination,

[0154] Wherein, the high-expansion frozen drink composition is based on a total mass of 1000kg, and the specific composition is as follows:

[0155] White sugar: 138kg; raw milk: 320kg; skimmed milk powder: 66kg; butter: 80kg; egg liquid: 25kg; whey powder: 14kg; locust bean gum: 1.2kg; glyceryl monostearate: 2.4kg; : 2.4kg; essence: 1.0kg; the rest is drinking water.

[0156] Preparation process: with embodiment 1.

[0157] Through the formula and process, the obtained material liquid has good fluidity, stability and uniformity, the viscosity is 960CPS at a temperature of 4°C, and the total solid content is 33-34wt%. After freezing, the expansion rate is easy to control, and it has the characteristics of being soft and refreshing, and melting quickly in the mouth.

[0158] The zero-expansion frozen drink composition is based ...

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Abstract

The invention belongs to the technical field of processing of frozen food, and particularly relates to a frozen drink composition, a frozen drink and a production method of the frozen drink. Accordingto the frozen drink composition, the frozen drink and the production method of the frozen drink, in the prior art, a contrast taste is generally represented through matching of materials with different characters, while the frozen drink with a large contrast taste is represented through a matching mode of a first frozen drink and a second frozen drink which are the same type and have different taste characters. By selecting specific ingredients and controlling different puffing rates of materials, a total solid content, the viscosity and other properties, the produced frozen drink has a refreshing soft taste and a thick taste of cheese at the same time, and a consumer experiences different tastes with great contrast when tasting the product and eating different portions.

Description

technical field [0001] The invention belongs to the technical field of frozen food processing, and in particular relates to a frozen drink composition, a frozen drink and a preparation method. Background technique [0002] In the hot summer, people like to eat various delicious frozen drinks to cool off the heat. At present, there are many types of frozen drinks supplied on the market, such as ice cream, ice cream, popsicles, cones, etc. are common. Ice cream is made of drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc. as the main raw materials, adding appropriate amount of food additives, and is made by mixing, sterilizing, homogenizing, aging, freezing, hardening and other processes. It has the characteristics of delicate taste, smoothness and coolness. [0003] With the continuous development of the domestic frozen beverage industry, a single product structure and taste are increasingly unable to adapt to the market. In order to pursue differences ...

Claims

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Application Information

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IPC IPC(8): A23G9/40A23G9/34A23G9/32
CPCA23G9/40A23G9/34A23G9/32A23G9/327A23V2002/00A23V2200/14A23V2200/222A23V2200/04A23V2250/54252A23V2250/616A23V2250/264A23V2250/246A23V2250/2482A23V2250/61A23V2250/628A23V2250/242A23V2250/64A23V2250/606A23V2250/612A23V2250/2484A23V2250/507A23V2250/192A23V2250/5026A23V2250/506A23V2250/5086A23V2300/20
Inventor 乔林成王国策张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD