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Lipid coating of ice cream carrier and preparation process and implementation method thereof

An implementation method and a carrier technology, applied in the field of ice cream processing, can solve the problems of softening, deformation, loss of taste and shape, etc.

Pending Publication Date: 2021-01-08
嘉世明(珠海)食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the above-mentioned products, the moisture in the ice cream will migrate to the carrier within a certain period of time, causing the carrier to lose its original taste and shape after absorbing moisture, such as: becoming soft and not crispy after absorbing moisture, deformed, or even Lose the role of carrying; even cause the carrier to change its original flavor
There are also some products, such as ice cream cones, which are also coated with cocoa butter substitute chocolate with a single flavor on the contact surface between the carrier and the ice cream, that is, the inner wall of the cone, as an insulating layer. However, this single-flavor cocoa butter substitute chocolate The coating, just as an insulating layer to prevent moisture migration, does not give full play to its full role, that is, it does not really play the role of giving ice cream extra flavor and special functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A lipid coating with nut chocolate flavor instead of cocoa butter, comprising the following components by weight ratio: 5% of palm oil, 10% of coconut oil, 20% of CBS cocoa butter substitute, 9% of cocoa powder, and 30% of white sugar %, lactose 5%, peanut butter 10%, hazelnut butter 5%, pistachio butter 5%, food flavor 0.5%, emulsifier 0.5%.

[0025] The preparation technology of above-mentioned lipid coating, comprises the steps:

[0026] 1) Mixing: uniformly mixing lipid substances and non-lipid substances to obtain a mixture;

[0027] 2) Grinding: adding the mixture into the grinding equipment for grinding to obtain materials with a particle size of 15-35 μm;

[0028] 3) Liquefaction and emulsification: the material is liquefied and emulsified to make a lipid coating slurry;

[0029] 4) Aging: Put the slurry in a heat preservation state, and carry out stirring and aging to make it sufficiently stable in average.

[0030] The implementation method of above-mention...

Embodiment 2

[0036] A dark chocolate flavored lipid coating of pure cocoa butter comprising the following components by weight: coconut oil 5%, cocoa butter 30%, cocoa mass 10%, cocoa powder 10%, caster sugar 30% , lactose 4%, whole milk powder 5%, whey powder 5%, food flavor 0.5%, emulsifier 0.5%.

[0037] The preparation technology of above-mentioned lipid coating, comprises the steps:

[0038] 1) Mixing: uniformly mixing lipid substances and non-lipid substances to obtain a mixture;

[0039] 2) Grinding: adding the mixture into the grinding equipment for grinding to obtain materials with a particle size of 15-35 μm;

[0040] 3) Liquefaction and emulsification: the material is liquefied and emulsified to make a lipid coating slurry;

[0041] 4) Aging: Put the slurry in a heat preservation state, and carry out stirring and aging to make it sufficiently stable in average.

[0042] The implementation method of above-mentioned lipid coating has following three kinds:

[0043] (1) Insulat...

Embodiment 3

[0048] A cocoa butter substitute fruit-flavored lipid coating, comprising the following components by weight: 5% palm oil, 15% coconut oil, 20% CBS cocoa butter substitute, 35% white sugar, 5% lactose, Maltodextrin 10%, whey powder 5%, fruit powder 4%, food flavor 0.5%, emulsifier 0.5%.

[0049] The preparation technology of above-mentioned lipid coating, comprises the steps:

[0050] 1) Mixing: uniformly mixing lipid substances and non-lipid substances to obtain a mixture;

[0051] 2) Grinding: adding the mixture into the grinding equipment for grinding to obtain materials with a particle size of 15-35 μm;

[0052] 3) Liquefaction and emulsification: the material is liquefied and emulsified to make a lipid coating slurry;

[0053] 4) Aging: Put the slurry in a heat preservation state, and carry out stirring and aging to make it sufficiently stable in average.

[0054] The implementation method of above-mentioned lipid coating has following three kinds:

[0055] (1) Insula...

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Abstract

The invention relates to a lipid coating of ice cream carrier and a preparation process and an implementation method thereof. The granularity of the lipid coating is between 15-35 mu m, and the moisture content is lower than 1.5%. The lipid coating is prepared from 25-65% of lipid substances and 35-75% of non-lipid substances, the lipid substances comprise grease and an emulsifier, and the non-lipid substances are at least one of solid, liquid, paste, powder and granular. The invention has the advantages of making the flavor changes of the ice cream product to be more layered, increasing extraflavor feeling and eating pleasure for consumers, providing a healthy and nutrient substance intake opportunity and way for the consumers while the ice cream product is endowed with extra flavor, andisolating the moisture in the ice cream from migrating to the carrier, so that, the original taste characteristics of the carrier can not be changed.

Description

technical field [0001] The invention relates to the technical field of ice cream processing, in particular to a lipid coating of an ice cream carrier and a preparation process and implementation method thereof. Background technique [0002] Ice cream has become a household name and a summer dessert loved by consumers. Ice cream products that use bakery products as the carrier in ice cream, such as ice cream cones, wafer sandwich ice cream, biscuit ice cream cakes, etc., are produced due to the special crispy taste of the carrier and the unique baking of baked products. The grain aroma is also loved by more and more consumers. Some ice cream products known at present, cone ice cream, wafer sandwich ice cream and biscuit ice cream, etc., all use baked products as carriers. If the packaging or packaging is not taken into account, its basic structure Both are: 1. Carrier, which can also be called container; 2. Ice cream placed on the carrier, in the carrier or between carriers...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/34A23G9/36A23G9/38A23G9/40A23G9/42A23G9/48
CPCA23G9/327A23G9/48A23G9/40A23G9/34A23G9/42A23G9/325A23G9/322A23G9/32A23G9/363A23G9/38
Inventor 程谦段金戈
Owner 嘉世明(珠海)食品科技有限公司
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