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Crispy cone, frozen beverage and preparation method

A crispy tube and butter technology, which is applied in the field of frozen food processing, can solve the problems of high cost, affecting taste, and inconspicuous effect.

Active Publication Date: 2021-04-30
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 shortcomings of the prior art that the crisp tube is easy to absorb moisture and affect the taste and shelf life, and the conventional method has high cost and ineffective effect, thereby providing a crisp tube, frozen drink and a preparation method

Method used

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  • Crispy cone, frozen beverage and preparation method
  • Crispy cone, frozen beverage and preparation method
  • Crispy cone, frozen beverage and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] This embodiment provides a frozen drink, including a crisp tube and a filling, wherein,

[0055] The raw material composition of crisp tube is:

[0056] 500g wheat flour, 50g butter, 33g palm oil, 90g white sugar, 300g egg liquid, 8g sucrose fatty acid ester, 1g sodium bicarbonate, 1.2g baking powder, 6g edible salt, 4g guar gum, 6g sodium carboxymethyl cellulose , water to make up to 2500g.

[0057] The preparation method of crispy tube is:

[0058](1) Beat white sugar into powder, mix guar gum, sodium carboxymethyl cellulose, baking powder and sodium bicarbonate, dissolve egg liquid, edible salt, powdered sugar and sodium bicarbonate into warm water at 30°C, mix Uniform;

[0059] (2) sucrose fatty acid ester is mixed in butter and palm oil, mixes evenly;

[0060] (3) Mix (1) and (2) into a slurry, add wheat flour and shear at a high speed for 10 minutes at a shear speed of 5000rpm, cut into a uniform batter, and bake at 235°C for 30s with a double-sided heating eg...

Embodiment 2

[0071] This embodiment provides a frozen drink, including a crisp tube and a filling, wherein,

[0072] The raw material composition of crisp tube is:

[0073] 500g wheat flour, 100g butter, 60g palm oil, 90g white sugar, 300g egg liquid, 8g sucrose fatty acid ester, 1g sodium bicarbonate, 1.2g baking powder, 6g edible salt, 4g guar gum, 6g sodium carboxymethyl cellulose , water to make up to 2500g.

[0074] The preparation method of crispy tube is:

[0075] (1) Beat white sugar into powder, mix guar gum, sodium carboxymethyl cellulose, baking powder and sodium bicarbonate, dissolve egg liquid, edible salt, powdered sugar and sodium bicarbonate into warm water at 30°C, mix Uniform;

[0076] (2) sucrose fatty acid ester is mixed in butter and palm oil, mixes evenly;

[0077] (3) Mix (1) and (2) into a slurry, add wheat flour and shear at a high speed for 10 minutes at a shear speed of 6000rpm, cut into a uniform batter, and bake at 235°C for 30s with a double-sided heating ...

Embodiment 3

[0087] This embodiment provides a frozen drink, including a crisp tube and a filling, wherein,

[0088] The raw material composition of crisp tube is:

[0089] 500g wheat flour, 80g butter, 53g palm oil, 90g white sugar, 300g egg liquid, 8g sucrose fatty acid ester, 1g sodium bicarbonate, 1.2g baking powder, 6g edible salt, 4g guar gum, 6g sodium carboxymethyl cellulose , water to make up to 2500g.

[0090] The preparation method of crispy tube is:

[0091] (1) Beat white sugar into powder, mix guar gum, sodium carboxymethyl cellulose, baking powder and sodium bicarbonate, dissolve egg liquid, edible salt, powdered sugar and sodium bicarbonate into warm water at 30°C, mix Uniform;

[0092] (2) sucrose fatty acid ester is mixed in butter and palm oil, mixes evenly;

[0093] (3) Mix (1) and (2) into a slurry, add wheat flour and shear at a high speed for 10 minutes at a shear speed of 5500rpm, cut into a uniform batter, and bake at 235°C for 30s with a double-sided heating e...

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Abstract

The invention belongs to the technical field of frozen food processing, and particularly relates to a crisp cone, a frozen beverage and a preparation method. The crisp cone comprises the following raw material components in percentage by mass: 18-22% of wheat flour; 2-4% of butter; 1.3-2.4% of vegetable oil; 3.2-4% of a sweetener; 10-15% of egg liquid; 0.2-0.4% of an emulsifier; 0.02-0.06% of sodium bicarbonate; 0.032-0.08% of baking powder; 0.2-0.32% of edible salt; and 0.34-0.48% of thickening agent. Through matching of the components and adjustment of the use amount, especially the use amount ratio of the butter to the vegetable oil and matching of the butter, the vegetable oil and the thickening agent and the emulsifying agent, under the condition that the temperature of the frozen beverage fluctuates, the crisp cone is excellent in damp-proof and water-proof performance, uniform in color and better in taste than commercially available products.

Description

technical field [0001] The invention belongs to the technical field of frozen food processing, and in particular relates to a crispy tube, a frozen drink and a preparation method. Background technique [0002] At present, crispy tube products account for a large proportion of frozen drinks, and crispy tube products are very popular with consumers. However, crispy tube products generally have a good taste and crispness in the early stage of production. However, after temperature fluctuations and humidity changes The crispy tube has extremely poor moisture absorption taste and short shelf life. Most of the crispy tube products circulating on the market have the problem that the crispy tube is not crispy. Such problems have reduced the quality of the product and negatively affected the image of the company. However, there are still consumers who love crispy cones. The current situation of short supply makes high-quality crispy cones have huge market potential. [0003] Most of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/50A23G9/40A23G9/32A23G9/34
CPCA23G9/506A23G9/40A23G9/327A23G9/34A23V2002/00A23V2250/18A23V2250/1614A23V2200/222A23V2200/242A23V2250/182A23V2250/192A23V2250/51082A23V2250/5036A23V2250/5086A23V2250/506A23V2250/507A23V2250/61A23V2250/616A23V2250/606Y02A40/90
Inventor 王君伟任蓉
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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