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Method for preparing frozen beverage with coating

A frozen drink and coating technology, applied in frozen sweets, food science, applications, etc., can solve the problems of uneven coating thickness, easy deformation of products, coating cracks, etc., and achieve smooth coating, no peeling, and sticky taste soft effect

Inactive Publication Date: 2021-06-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing coated frozen drinks often have problems such as coating cracks, uneven coating thickness, and easy deformation of the product during the shelf life.

Method used

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  • Method for preparing frozen beverage with coating
  • Method for preparing frozen beverage with coating
  • Method for preparing frozen beverage with coating

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0049] The method for preparing the coated frozen drink of the present invention comprises the following steps:

[0050] 1) Preparation of ice cream paste:

[0051] According to the preparation process of conventional ice cream products, ingredients, homogenization, sterilization, aging, freezing, and molding are carried out; the temperature of conventional ice cream paste after forming is -3~-4.5°C; after passing through the quick-freezing tunnel, the product temperature reaches -20~ -30°C;

[0052] 2) Preparation of sauce coating:

[0053] According to the fluidity to be achieved by the sauce coating and the requirements for realizing coating and hanging, adjust the consistency range and freezing point range of the sauce to ensure that the sauce coating achieves the expected effect; control the temperature range before coating the sauce to : 5-15°C.

[0054] The sauce can be self-made or purchased to meet the viscosity and freezing point of the sauce to be coated. The for...

Embodiment 1

[0060] 1) Preparation of ice cream paste

[0061] According to the preparation process of conventional ice cream products, ingredients, homogenization, sterilization, aging, freezing, and molding are carried out; the temperature of the ice cream paste freezer after cutting and forming is about -4.5°C, and after passing through the quick-freezing tunnel, the product temperature reaches about - 20°C;

[0062] 2) Preparation of blueberry jam coating:

[0063] Adjust the consistency and freezing point of the fruit jam to ensure that the fluidity of the fruit jam coating meets the coating requirements and the coating achieves the expected effect; and control the temperature before the fruit jam coating is about 5°C.

[0064] The recipe for blueberry jam is:

[0065] White sugar: 70 grams, fructose syrup: 40 grams, blueberry jam: 500 grams, hydroxypropyl distarch phosphate: 25 grams, xanthan gum: 0.3 grams, drinking water: 364.7 grams.

[0066] The preparation method is:

[0067...

Embodiment 2

[0078] 1) Preparation of ice cream paste

[0079] According to the preparation process of conventional ice cream products, ingredients, homogenization, sterilization, aging, freezing, and molding are carried out; the temperature of the ice cream paste freezer after cutting and forming is about -3.0°C, and after passing through the quick-freezing tunnel, the product temperature reaches about - 25°C;

[0080] 2) Preparation of Nut Butter Coating:

[0081] Adjust the viscosity and freezing point of the nut butter coating to ensure that the fluidity of the nut butter coating meets the coating requirements and the coating achieves the expected effect; and control the temperature before coating the nut butter coating to about 10°C;

[0082] The recipe for the nut butter is:

[0083] White sugar: 40g, fructose syrup: 30g, malt syrup: 50g, vegetable oil: 80g, hazelnut paste 500g, hydroxypropyl distarch phosphate: 30g, guar gum: 0.7g, molecularly distilled Monoglyceride 1 gram, drin...

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Abstract

The invention relates to a method for preparing a frozen beverage with a coating, and the coating of the frozen beverage prepared by the method is flat, smooth, free of pore and peeling phenomena, and uniform in thickness.

Description

technical field [0001] The invention relates to the field of food and relates to a method for preparing coated frozen drinks. Background technique [0002] At present, there are various types of frozen drinks available on the market, among which coated frozen drinks are very popular among consumers due to their strong taste and rich taste. Conventional cold drink coating products are generally coated with a fat-containing coating, commonly known as chocolate crackling or chocolate coating. The melting point of chocolate is around 36°C, so chocolate coating can enhance the melting resistance of frozen drinks, so that frozen drinks are not easy to melt and denature. Chocolate-coated frozen drinks have a cool core and a crispy coating, bringing consumers a multi-layered taste experience. With the development of the industry, frozen drinks containing jam have appeared on the market. These frozen drinks are rich in color and have various flavors, and are also popular among cons...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/48
CPCA23G9/48
Inventor 蔡桂林温红瑞张冲李楠
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD