Frozen beverage coating composition and application thereof

Abstract

The invention relates to the technical field of frozen drinks, and particularly discloses a frozen drink coating composition and application thereof. The frozen drink coating composition consists of 0.05 to 1 percent of milk powder, 0.5 to 4 percent of sugar raw material, 0 to 0.2 percent of essence, 0 to 0.2 percent of pigment, 0 to 0.1 percent of flavoring agent and the balance of water, the sugar raw material is high fructose corn syrup and / or glucose powder. When the frozen drink coating composition is used as an ice shell for preparing the frozen drink, the ice shell can be kept in an ice block state, is crispy and chewy, is not easy to fall off, crack and slag, and is better attached to ice cream.

Description

Technical Field

[0001] The present invention relates to the technical field of frozen beverages, in particular to a frozen beverage coating composition and application thereof. Background Art

[0002] In recent years, with the rising temperature caused by global warming, people prefer to eat cool ice cubes in ice cream. Adding a thick layer of ice shell on the surface or inside of ice cream is a common structure of ice cream. However, the existing pure water ice shell is hard and difficult to chew, and the ice shell with added sugar has a distinct sweet taste and is easy to fall off in large pieces. In particular, when the ice shell exists on the surface of ice cream, it is very easy to break and fall off as a whole piece, and the adhesion to the ice cream is poor. Therefore, it is necessary to further study the preparation of frozen drinks. Summary of the invention

[0003] One of the purposes of the present invention is to provide a coating composition and its application which can make the ice shell layer of frozen drinks have a better chewing feel and is not easy to fall off, break or drop into residues.

[0004] The invention provides a frozen drink coating composition, which consists of 0.05-1% milk powder, 0.5-4% sugar raw material, 0-0.2% flavor, 0-0.2% pigment, 0-0.1% flavoring agent and balance water; the sugar raw material is fructose syrup and / or glucose powder.

[0005] The present invention repeatedly studies the composition of the coating composition for forming the ice shell layer of the frozen drink, and finds that when only milk powder and fructose syrup and / or glucose powder of a specific concentration are used in combination (optionally, flavors, pigments, and flavorings may also be contained), the physical properties of the ice shell with water as the main component can be changed, so that the ice shell has a better fit with the frozen drink cake body, is not easy to fall off as a whole piece, is not easy to break and fall into pieces, and has a better chewing feel.

[0006] Although there are solutions that include milk powder and sugar raw materials in the ice shell components of existing frozen drinks, they are often combined with other components such as emulsifiers and oils, and the added amount is relatively high (milk powder is often more than 2%, and sugar raw materials are often more than 10%), mainly for lowering the freezing point and / or improving the flavor, and no attention is paid to how to improve the problems of pure water ice shell being difficult to chew and easy to fall off. After the composition of the present invention forms an ice shell, it can obtain a taste close to that of pure water ice shell, satisfying consumers' demand for icy ice cubes, and can also improve the problems of pure water ice shell being hard and difficult to chew, not fitting the cake body, and easy to fall off, providing an alternative solution with a similar taste to pure water ice shell but better physical properties.

[0007] In addition, the ice shell layer formed by the frozen beverage coating composition of the present invention can be used in combination with ice cream and / or slush cakes of different recipes to achieve ideal effects and has wide applicability.

[0008] Preferably, the frozen drink coating composition of the present invention is composed of 0.1-0.5% milk powder, 1-3% sugar raw material, 0-0.2% flavor, 0-0.2% colorant, 0-0.1% flavoring agent and the balance water; More preferably, the frozen drink coating composition consists of 0.1-0.5% milk powder, 1-3% sugar raw material, 0-0.15% flavor, 0-0.03% color, 0-0.005% flavoring agent and the balance water.

[0009] In the frozen drink coating composition of the present invention, the milk powder is skimmed milk powder and / or whole milk powder; the fat content in the skimmed milk powder is 1-3%; the fructose content in the fructose-glucose syrup is 50-100%; The pigment includes one or more of allura red, carmine, amaranth, cochineal, natural carotene, lemon yellow, sunset yellow, turmeric, brilliant blue, and caramel pigment; The flavoring agent includes one or more of sucralose, sodium cyclamate, aspartame, and acesulfame potassium. The flavor is an edible flavor known in the art.

[0010] The present invention also provides the use of the above-mentioned frozen drink coating composition in improving the chewiness of frozen drinks, preventing the shell from falling off, preventing the shell from falling off and / or preventing the shell from breaking; the frozen drink includes a shell formed by the frozen drink coating composition.

[0011] The shell layer formed by the frozen drink coating composition of the present invention does not affect the melting resistance of the frozen drink, and has a crisper chewing texture than the shell layer formed by pure water ice, and is less likely to slag, fall off and / or break.

[0012] In the present invention, the specific types of flavors, pigments, and flavoring agents do not affect the performance of the frozen drink coating composition.

[0013] The present invention also provides a frozen drink, which comprises a shell layer formed by the frozen drink coating composition.

[0014] The cake body in the frozen drink of the present invention is ice cream, popsicle or popsicle that meets national standards, and there is no special requirement.

[0015] In the frozen drink of the present invention, the shell layer formed by the frozen drink coating composition is located on the surface or middle layer of the frozen drink; Preferably, the frozen drink comprises an ice shell layer and frost material from the outside to the inside; or comprises an ice shell layer and ice cream material from the outside to the inside; or comprises a milk skin layer, an ice shell layer and frost material from the outside to the inside; or comprises a milk skin layer, an ice shell layer and ice cream material from the outside to the inside; The ice shell layer is a shell layer formed by freezing the frozen beverage coating composition; and the milk skin layer is a shell layer formed by freezing the ice cream material.

[0016] In the frozen drink of the present invention, when the frozen drink includes an ice shell layer and frost material from the outside to the inside; or includes an ice shell layer and ice cream material from the outside to the inside, the ice shell layer accounts for 10-40% of the weight of the frozen drink; And / or, the frozen drink is in the shape of a stick, the thickness of the ice shell layer at the top of the stick is 1mm-3mm, and the thickness at the side of the stick is 1mm-2mm; optionally, the thickness of the ice shell layer at the bottom of the stick is 1mm-5mm; When the frozen drink includes a milk skin layer, an ice shell layer and ice cream from the outside to the inside; or includes a milk skin layer, an ice shell layer and ice cream from the outside to the inside, the ice shell layer accounts for 17-23% of the weight of the frozen drink; the milk skin layer accounts for 22-28% of the weight of the frozen drink; And / or, the frozen drink is in the shape of a stick, the ice shell layer has a thickness of 1mm-2mm at the top of the stick, and a thickness of 1mm-2mm at the side of the stick; the milk skin layer has a thickness of 1mm-2mm at the top of the stick, and a thickness of 1mm-2mm at the side of the stick; optionally, the milk skin layer has a thickness of 1mm-5mm at the bottom of the stick.

[0017] The frozen beverage structure of the present invention can be used to obtain an ideal eating taste.

[0018] In the frozen beverage of the present invention, the frost material comprises: white sugar, maltose syrup, stabilizer, fruit pulp and water, or further comprises one or more of fructose syrup, maltodextrin, acidity regulator, buffer, flavoring agent, glucose powder, flavor, and pigment; Preferably, the frost material comprises, by mass percentage, 5-15% white sugar, 1-20% maltose syrup, 0.05-0.3% stabilizer, 0.5-25% fruit pulp, 0-20% fructose syrup, 0-2% maltodextrin, 0-1% acidity regulator, 0-0.1% buffer, 0-0.005% flavoring agent, 0-10% glucose powder, 0-0.12% flavor, and 0-0.02% pigment; More preferably, the frost material comprises, by mass percentage, 5-15% white sugar, 2-20% maltose syrup, 0.1-0.2% stabilizer, 2-25% fruit pulp, 0-20% fructose syrup, 0-2% maltodextrin, 0-0.3% acidity regulator, 0-0.1% buffer, 0-0.005% flavoring agent, 0-10% glucose powder, and 0-0.12% flavor; The ice cream material comprises: white sugar, milk powder, oil, maltose syrup, emulsifier, stabilizer and water, or further comprises one or more of maltodextrin, glucose powder, acidity regulator, buffer, fructose syrup, essence, flavoring agent and pigment; Preferably, the ice cream material comprises, by mass percentage, 5-15% white sugar, 5-10% milk powder, 3-8% fat, 1-8% maltose syrup, 0.05-0.2% emulsifier, 0.1-0.5% stabilizer, 0-3% maltodextrin, 0-0.1% flavor, 0-0.01% flavoring, 0-10% glucose powder, 0-0.2% acidity regulator, 0-0.1% buffer, 0-0.2% pigment, and 0-1% fructose syrup; More preferably, the ice cream material comprises, by mass percentage, 5-12% white sugar, 6-10% milk powder, 4-8% fat, 1-8% maltose syrup, 0.1-0.2% emulsifier, 0.15-0.37% stabilizer, 0-3% maltodextrin, 0-0.1% flavor, 0-0.01% flavoring, 0-5% glucose powder, 0-0.2% acidity regulator, 0-0.1% buffer, 0-0.1% pigment, and 0-1% fructose syrup; The milk powder includes whole milk powder and / or skimmed milk powder; The pigment includes one or more of allura red, carmine, amaranth, cochineal, natural carotene, lemon yellow, sunset yellow, turmeric, brilliant blue, and caramel pigment; The flavoring agent includes one or more of sucralose, sodium cyclamate, aspartame, and acesulfame potassium; The emulsifier includes mono- and di-glycerol fatty acid esters; The stabilizer includes one or more of sodium carboxymethyl cellulose, guar gum, sodium alginate, locust bean gum, xanthan gum, and carrageenan; The acidity regulator includes citric acid and / or lactic acid; The buffer comprises sodium citrate; The fat comprises one or more of vegetable oil, butter or margarine.

[0019] The vegetable oil can be a conventional product in the art, such as coconut oil, palm oil, soybean oil, etc.

[0020] In the frozen drink of the present invention, cake bodies with different recipes do not affect the performance of the ice shell layer formed by the frozen drink coating composition.

[0021] Those skilled in the art can prepare the frozen drink according to the structure of the present invention by a method known in the art. Preferably, the present invention further provides a method for preparing the frozen drink, when the frozen drink includes an ice shell layer and frost material from the outside to the inside; or includes an ice shell layer and ice cream material from the outside to the inside, comprising: The components in the frozen beverage coating composition are standardized, mixed, homogenized, sterilized, cooled, aged, or further color-adjusted (when the formula contains flavors, pigments and / or flavorings, they are not added in the raw material mixing stage, but are added to the system after the aging step) to prepare an ice shell liquid; The components in the frost or ice cream material are standardized, mixed, homogenized, sterilized, cooled, aged, and frozen, or color and flavor are adjusted before freezing (when the formula contains acidity regulators, buffers, flavors, pigments, and / or flavorings, they are not added in the raw material mixing stage, but are added to the system after the aging step, and when the formula contains buffers, the buffers are first mixed into the system after the aging step, and then the remaining components are mixed into the system), to prepare frozen frost or ice cream material; The ice shell material liquid is injected into the mold for freezing, slurry suction and material extraction, and then the frozen frost material or ice cream material is injected, and the tail is sealed with the ice shell material liquid, and finally the mold is released after freezing, and optionally, an ice cream hand-held stick is inserted before the tail is sealed; When the frozen beverage includes a milk skin layer, an ice shell layer and ice cream material from the outside to the inside, it includes: The components in the frozen beverage coating composition are standardized, mixed, homogenized, sterilized, cooled, aged, or further color-adjusted (when the formula contains flavors, pigments and / or flavorings, they are not added in the raw material mixing stage, but are added to the system after the aging step) to prepare an ice shell liquid; The components in the ice cream material are standardized, mixed, homogenized, sterilized, cooled, aged, or further color and flavored (when the formula contains acidity regulators, buffers, flavors, pigments and / or flavorings, they are not added in the raw material mixing stage, but are added to the system after the aging step, and when the formula includes a buffer, the buffer is first mixed into the system after the aging step, and then the remaining components are mixed into the system), to prepare a milk skin layer material liquid; The components in the frost material are standardized, mixed, homogenized, sterilized, cooled, aged, and frozen, or color and flavor are adjusted before freezing (when the formula contains acidity regulators, buffers, flavors, pigments, and / or flavorings, they are not added in the raw material mixing stage, but are added to the system after the aging step, and when the formula contains buffers, the buffers are first mixed into the system after the aging step, and then the remaining components are mixed into the system), to prepare the frozen frost material; The milk skin layer liquid is injected into the mold for freezing, slurry suction and material extraction, then the ice shell liquid is injected for freezing, slurry suction and material extraction, then the frozen frost material is injected, and the milk skin layer liquid is used for tail sealing, and finally the mold is released after freezing, and optionally, an ice cream hand-held stick is inserted before tail sealing; When the frozen drink includes a milk skin layer, an ice shell layer and ice cream material from the outside to the inside, it includes: The components in the frozen beverage coating composition are standardized, mixed, homogenized, sterilized, cooled, aged, or further color-adjusted (when the formula contains flavors, pigments and / or flavorings, they are not added in the raw material mixing stage, but are added to the system after the aging step) to prepare an ice shell liquid; The components in the ice cream material are standardized, mixed, homogenized, sterilized, cooled, aged, or further color and flavored (when the formula contains acidity regulators, buffers, flavors, pigments and / or flavorings, they are not added in the raw material mixing stage, but are added to the system after the aging step, and when the formula includes a buffer, the buffer is first mixed into the system after the aging step, and then the remaining components are mixed into the system), to prepare a milk skin layer material liquid; The components in the ice cream material are standardized, mixed, homogenized, sterilized, cooled, aged, and frozen, or color and flavor are adjusted before freezing (when the formula contains acidity regulators, buffers, flavors, pigments and / or flavorings, they are not added in the raw material mixing stage, but are added to the system after the aging step, and when the formula contains buffers, the buffers are first mixed into the system after the aging step, and then the remaining components are mixed into the system), to prepare ice cream liquid; The milk skin layer liquid is injected into the mold for freezing, slurry suction and material extraction, then the ice shell liquid is injected for freezing, slurry suction and material extraction, then the ice cream liquid is injected, and the milk skin layer liquid is used for sealing, and finally the mold is demoulded after freezing. Optionally, an ice cream hand-held stick is inserted before sealing.

[0022] In the method of the present invention, the homogenization conditions are: 65-75°C and pressure 120-180 bar; Sterilization conditions are: 80-100°C, time 30-60 seconds; The cooling conditions are: cooling to 0-6°C; Aging conditions: 0-6°C, 2-48 hours; The frost material is frozen by air-tight scraping, and the outlet temperature of the freezer is -5~-2°C; The expansion rate of the ice cream material after freezing is 30-100%.

[0023] The present invention also provides the use of the above frozen beverage or the frozen beverage prepared by the above method in maintaining the anti-melting property of the frozen beverage and the pure water ice cube sensory feeling of the shell while improving the chewing taste of the frozen beverage, preventing the shell from falling off, preventing the shell from falling off and / or preventing the shell from breaking.

[0024] The beneficial effects of the present invention are at least: The frozen drink coating composition of the present invention can be used in combination with ice cream and / or slush cakes of different recipes. When used as the ice shell layer of a frozen drink, it can fit tightly to the cake body of the frozen drink and is not easy to fall off as a whole. It is not easy to break or drop into pieces when eaten, and has a good chewing texture. It can also improve the anti-melting performance of the milk skin layer (if any) on the outer layer of the ice shell layer, thereby improving the quality of the frozen drink. DETAILED DESCRIPTION

[0025] The preferred embodiments of the present invention will be described in detail below with reference to the examples. It should be understood that the following examples are given only for the purpose of illustration and are not intended to limit the scope of the present invention. Those skilled in the art may make various modifications and substitutions to the present invention without departing from the purpose and spirit of the present invention. The experimental methods used in the following examples are conventional methods unless otherwise specified. The materials, reagents, etc. used in the following examples, unless otherwise specified, can be obtained from commercial channels or prepared according to conventional methods in the art. In the specific implementation section, the fat content in the skimmed milk powder used in the examples is 2%; the fructose content in the fructose syrup is 80%.

[0026] Example 1 The present embodiment provides a frozen drink with a crispy ice shell, comprising a crispy ice shell layer formed by freezing a first liquid as an outer layer, and a frost (slush) cake body formed by freezing a second liquid as an inner layer.

[0027] The first liquid formula (1000kg): edible glucose powder: 20kg, skimmed milk powder: 2kg, and the rest is drinking water.

[0028] The second liquid formula (1000kg): 100kg white sugar, 120kg maltose syrup, 1kg sodium carboxymethyl cellulose, 200kg fruit pulp, and the rest is drinking water.

[0029] Final product structure: crispy ice shell-snow mud.

[0030] Production process: Pouring the first liquid → extracting the shell → pouring the second liquid after freezing → inserting chopsticks → hardening → demoulding → packaging → storage.

[0031] The mass proportion of the crispy ice shell layer in the ice cream is 25wt%, and the mass proportion of the frost (slush) cake body in the ice cream is 75wt%.

[0032] The specific production process is as follows: 1. Prepare crispy ice shell and frost separately Crisp ice shell: standardize raw materials → mix raw materials → homogenize → sterilize → cool → age to obtain the first liquid; Frost material: standardization of raw materials → mixing of raw materials → homogenization → sterilization → cooling → aging to obtain the second liquid material → freezing.

[0033] 1.1. Standardization of raw materials: According to the formula standard of crispy ice shell / ice frost, accurately weigh each component separately for use. Disperse the stabilizer in the formula evenly with white sugar and add it to the aging tank together. Dissolve the solids in other components with a small amount of hot water above 90℃ and add them to the aging tank. Add the liquid directly, stirring slowly, and ensure stirring for at least 30 minutes after adding to ensure even stirring.

[0034] 1.2. Homogenization: temperature is 65℃, pressure is 140bar.

[0035] 1.3. Sterilization: Sterilization temperature 85℃, keep warm for 60s.

[0036] 1.4. Cooling: Cool to 5℃.

[0037] 1.5. Aging: After stirring evenly, age at 6°C for 24 hours.

[0038] 1.6. Freezing: The frost material liquid is pumped into the freezer from the aging tank and the defrosting is done by air-tight scraping. The outlet temperature of the freezer is -2°C and the discharge rate is 12.2kg / min.

[0039] 2. Preparation of frozen drinks: After the first liquid of the crispy ice shell is poured into the ice cream mold, it is frozen at -26℃ for 10 seconds, and the skin material is sucked out with a slurry suction cart (the thickness of the ice shell at the top of the stick is 2mm, and the thickness of the ice shell on the side is 1mm); the frozen frost material is injected into the crispy ice shell layer after the slurry is sucked out, and after inserting chopsticks, the slurry of the ice skin layer is injected to seal the tail (the thickness of the ice shell on the bottom of the stick is 1mm), and finally it is frozen at -26℃ and demolded to make the finished product.

[0040] Example 2 This embodiment provides a frozen drink with a crispy ice shell, and the first liquid formula (1000kg) is: edible glucose powder: 10kg, skimmed milk powder: 1kg, and the rest is drinking water.

[0041] The second liquid formula (1000kg): 80kg white sugar, 150kg maltose syrup, 1kg sodium carboxymethyl cellulose, 200kg fruit pulp, 1kg citric acid, and the rest is drinking water.

[0042] The production process is basically the same as that of Example 1, except that citric acid is not added when the frost material raw materials are standardized, and after the frost material is aged, the citric acid is evenly dispersed in the aged slurry for subsequent freezing. The mass proportion of the crispy ice shell layer in the ice cream is 35wt%, and the mass proportion of the frost material (slush) cake body in the ice cream is 65wt%.

[0043] Example 3 The present embodiment provides a frozen drink with a crispy ice shell, wherein the first liquid formula (1000 kg) includes: 30 kg of edible glucose powder, 5 kg of skimmed milk powder, and the rest is drinking water.

[0044] The second liquid formula (1000kg): 150kg white sugar, 70kg maltose syrup, 1.5kg sodium carboxymethyl cellulose, 250kg fruit pulp, 0.05kg sucralose, and the rest is drinking water.

[0045] The production process is substantially the same as that of Example 1, except that sucralose is not added when the raw materials of the frost material are standardized, and after the frost material is aged, sucralose is evenly dispersed in the aged slurry for subsequent freezing.

[0046] Example 4 This embodiment provides a frozen drink with a crispy ice shell, with a first liquid formula (1000kg): fructose syrup: 20kg, skimmed milk powder: 2kg, and the rest is drinking water.

[0047] The second liquid formula (1000kg): 110kg white sugar, 20kg maltose syrup, 90kg fructose syrup, 1kg sodium carboxymethyl cellulose, 1kg sodium alginate, 30kg edible glucose powder, 100kg fruit pulp, 1kg lactic acid, 0.03kg acesulfame potassium, and the rest is drinking water.

[0048] The production process is basically the same as that of Example 1, with the only difference being that lactic acid and acesulfame potassium are not added when the frost material raw materials are standardized, and after the frost material is aged, they are evenly dispersed in the aged slurry for subsequent freezing.

[0049] Example 5 This embodiment provides a frozen drink with a crispy ice shell, and the first liquid formula (1000kg) is: fructose syrup: 10kg, skimmed milk powder: 1kg, and the rest is drinking water.

[0050] The second liquid formula (1000kg): 80kg of white sugar, 200kg of maltose syrup, 100kg of fructose syrup, 1kg of locust bean gum, 0.8kg of xanthan gum, 20kg of maltodextrin, 200kg of fruit pulp, 3kg of citric acid, 1kg of sodium citrate, 0.01kg of aspartame, and the rest is drinking water.

[0051] The production process is basically the same as that in Example 1, the only difference is that aspartame, citric acid and sodium citrate are not added when the frost material raw materials are standardized, and after the frost material is aged, sodium citrate is first evenly dispersed in the aged slurry, and then aspartame and citric acid are evenly dispersed in the slurry, and finally subsequent freezing is performed.

[0052] Example 6 This embodiment provides a frozen drink with a crispy ice shell, with a first liquid formula (1000 kg): 30 kg of fructose syrup, 5 kg of skimmed milk powder, and the rest being drinking water.

[0053] The second liquid formula (1000kg): 100kg white sugar, 120kg maltose syrup, 1kg sodium carboxymethyl cellulose, 0.5kg guar gum, 200kg fruit pulp, and the rest is drinking water.

[0054] The production process is basically the same as that of Example 1, except that the mass proportion of the crispy ice shell layer in the ice cream is 15wt%, and the mass proportion of the frost (slush) cake body in the ice cream is 85wt%.

[0055] Comparative Example 1 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): edible glucose powder: 4kg, skimmed milk powder: 0.4kg, the rest is drinking water. The second liquid formula and production process are the same as in Example 1.

[0056] Comparative Example 2 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): edible glucose powder: 41kg, skim milk powder: 11kg, the rest is drinking water. The second liquid formula and production process are the same as in Example 2.

[0057] Comparative Example 3 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): white sugar: 20kg, skim milk powder: 2kg, the rest is drinking water. The second liquid formula and production process are the same as in Example 1.

[0058] Comparative Example 4 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): maltose syrup: 20kg, skimmed milk powder: 2kg, the rest is drinking water. The second liquid formula and production process are the same as in Example 1.

[0059] Comparative Example 5 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): drinking water. The second liquid formula and production process are the same as in Example 1.

[0060] Comparative Example 6 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): edible glucose powder: 7kg, skim milk powder: 15kg, the rest is drinking water. The second liquid formula and production process are the same as in Example 1.

[0061] Comparative Example 7 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): edible glucose powder: 19kg, skimmed milk powder: 2kg, maltodextrin: 3kg; vegetable oil: 1.5kg; the rest is drinking water. The second liquid formula and production process are the same as in Example 1.

[0062] Experimental Example 1 The first liquid materials of different embodiments and comparative examples were frozen separately at -28°C (raw material standardization → raw material mixing → homogenization → sterilization → cooling → aging → mold filling → demolding), and sensory evaluation was performed by 50 people. The test results are shown in Table 1 below.

[0063] Table 1 The test results show that the present invention can achieve the effect that the crispy ice layer is basically tasteless, odorless, colorless, has a crispy and suitable chewing feeling, and is not easy to fall off by adjusting the amount of glucose powder / fructose syrup and milk powder.

[0064] Experimental Example 2 The samples prepared in Examples 1-6 and Comparative Examples 1-7 were evaluated. The evaluation process was as follows: 50 tasters were selected for evaluation, wherein the color of the crispy ice shell after freezing and the thickness of the crispy ice shell of the sample were qualitative indicators. The chewing taste score was divided into 9 grades, from low to high. The lowest was not crispy at all, rated as grade 1; the middle grade was just the right crispness, rated as grade 5; the highest grade was not like ice cubes at all, rated as grade 9. This score was converted into a deduction score, 0 points were deducted for the 5th grade, 5 points were deducted for the 1st and 9th grades, 3 points were deducted for the 2nd and 8th grades, 2 points were deducted for the 3rd and 7th grades, and 1 point was deducted for the 4th and 6th grades, with a total score of 5 points. The deduction standard is shown in Table 2. The cracking / falling off / slag situation was scored and counted according to the evaluation criteria shown in Table 3 after cutting at 3 cm from the head of the product, with a total score of 10 points. The test results are shown in Table 4 below.

[0065] Table 2 Table 3 Table 4 The above test results show that when the product structure is "crispy ice shell-slush", the present invention can achieve the effect of transparent and slightly white color of the crispy ice layer, moderate thickness of the head and the middle, crispy chewing feeling, not easy to crack, and not easy to fall off by adjusting the preparation process of the comparative example (that is, adjusting the shell thickness) to achieve significant improvement in the chewing taste of the crispy ice shell layer and the cracking / falling off / falling off of the crispy ice shell layer cut.

[0066] Example 7 The present embodiment provides a frozen drink with a crispy ice shell, comprising a crispy ice shell layer formed by freezing a first liquid as an outer layer, and an ice cream cake body formed by freezing a second liquid as an inner layer.

[0067] The first liquid formula (1000kg): edible glucose powder: 20kg, skimmed milk powder: 2kg, and the rest is drinking water.

[0068] The second liquid formula (1000kg): 100kg white sugar, 100kg whole milk powder, 60kg coconut oil, 60kg maltose syrup, 1kg mono- and di-glycerol fatty acid esters, 1kg locust bean gum, 1kg guar gum, 0.5kg apple essence, and the rest is drinking water.

[0069] Final product structure: crispy ice shell-ice cream.

[0070] The production process is the same as that of Example 1. The mass proportion of the crispy ice shell layer in the ice cream is 25wt%, and the mass proportion of the ice cream mass cake in the ice cream is 75wt%.

[0071] The specific production process is as follows: 1. Prepare crispy ice shell and ice cream separately Crisp ice shell: standardize raw materials → mix raw materials → homogenize → sterilize → cool → age to obtain the first liquid; Ice cream ingredients: standardization of raw materials → mixing of raw materials → homogenization → sterilization → cooling → aging → color adjustment to obtain the second liquid → freezing.

[0072] 1.1. Standardization of raw materials: According to the formula standard of crispy ice shell / ice cream, accurately weigh each component separately for use. Use white sugar or oil to disperse the stabilizer and emulsifier in the formula evenly and add them together to the aging tank. Use a small amount of hot water above 90℃ to dissolve the solids in other components except flavors and add them to the aging tank. Add the liquid directly, stirring slowly, and ensure stirring for at least 30 minutes after adding to ensure even stirring.

[0073] 1.2. Homogenization: temperature is 65℃, pressure is 140bar.

[0074] 1.3. Sterilization: Sterilization temperature 85℃, keep warm for 60s.

[0075] 1.4. Cooling: Cool to 5℃.

[0076] 1.5. Aging: After stirring evenly, age at 6°C for 24 hours.

[0077] 1.6. Coloring fragrance: Disperse the essence evenly in the aged slurry.

[0078] 1.7. Freezing: The ice cream liquid is pumped from the aging tank into the freezer with an expansion rate of 50%. The outlet temperature of the freezer is -2°C and the discharge rate is 12.2kg / min.

[0079] 2. Preparation of frozen drinks: After the first liquid of the crispy ice shell is poured into the ice cream mold, it is frozen at -26℃ for 10 seconds, and the skin material is sucked out with a slurry suction cart (the thickness of the ice shell at the top of the stick is 2mm, and the thickness of the ice shell on the side is 1mm); the frozen ice cream material is injected into the crispy ice shell layer after the slurry is sucked out, and after inserting chopsticks, the slurry of the crispy ice shell layer is injected to seal the tail (the thickness of the ice shell on the bottom of the stick is 3mm), and finally it is frozen at -26℃ and demolded to make the finished product.

[0080] Example 8 This embodiment provides a frozen drink with a crispy ice shell, and the first liquid formula (1000kg) is: edible glucose powder: 10kg, skimmed milk powder: 1kg, and the rest is drinking water.

[0081] The second liquid formula (1000kg): 50kg white sugar, 80kg whole milk powder, 80kg coconut oil, 30kg maltodextrin, 60kg maltose syrup, 2kg mono- and di-glycerol fatty acid esters, 1kg locust bean gum, 1kg guar gum, and the rest is drinking water.

[0082] The production process is substantially the same as that of Example 7, except that the mass proportion of the crispy ice shell layer in the ice cream is 10 wt %, and the mass proportion of the ice cream mass cake in the ice cream is 90 wt %.

[0083] Example 9 The present embodiment provides a frozen drink with a crispy ice shell, wherein the first liquid formula (1000 kg) includes: 30 kg of edible glucose powder, 5 kg of skimmed milk powder, and the rest is drinking water.

[0084] The second liquid formula (1000kg): 120kg white sugar, 100kg whole milk powder, 50kg palm oil, 60kg maltose syrup, 1kg mono- and di-glycerol fatty acid esters, 0.5kg locust bean gum, 1kg guar gum, 0.5kg strawberry flavor, 0.08kg sucralose, and the rest is drinking water.

[0085] The production process is substantially the same as that of Example 7, except that flavors and sucralose are not added when the raw materials of the ice cream material are standardized, and after the ice cream material is aged, they are evenly dispersed in the aged slurry for subsequent freezing.

[0086] Example 10 This embodiment provides a frozen drink with a crispy ice shell, with a first liquid formula (1000kg): fructose syrup: 20kg, skimmed milk powder: 2kg, and the rest is drinking water.

[0087] The second liquid formula (1000kg): 90kg white sugar, 60kg whole milk powder, 20kg coconut oil, 20kg soybean oil, 30kg edible glucose powder, 60kg maltose syrup, 2kg mono- and diglycerol fatty acid esters, 1kg locust bean gum, 1kg guar gum, 1kg sodium alginate, 1kg citric acid, 0.5kg sodium citrate, and the rest is drinking water.

[0088] The production process is basically the same as that of Example 7, with the only difference being that citric acid and sodium citrate are not added when the raw materials of the ice cream material are standardized, and after the ice cream material is aged, the sodium citrate is first evenly dispersed in the aged slurry, and then the citric acid is evenly dispersed in the slurry, and finally subsequent freezing is performed.

[0089] Embodiment 11 This embodiment provides a frozen drink with a crispy ice shell, and the first liquid formula (1000kg) is: fructose syrup: 10kg, skimmed milk powder: 1kg, and the rest is drinking water.

[0090] The second liquid formula (1000kg): 60kg of white sugar, 90kg of whole milk powder, 20kg of maltodextrin, 60kg of coconut oil, 30kg of maltose syrup, 2kg of mono- and di-glycerol fatty acid esters, 2kg of locust bean gum, 1kg of guar gum, 0.5kg of xanthan gum, 0.2kg of carrageenan, 0.05kg of lactic acid, 1kg of yogurt flavor, 0.01kg of aspartame, 0.01kg of amaranth, and the rest is drinking water.

[0091] The production process is basically the same as that of Example 7, except that lactic acid, flavors, aspartame and amaranth are not added when the raw materials of the ice cream material are standardized, and after the ice cream material is aged, they are evenly dispersed in the aged slurry for subsequent freezing.

[0092] Example 12 This embodiment provides a frozen drink with a crispy ice shell, with a first liquid formula (1000 kg): 30 kg of fructose syrup, 5 kg of skimmed milk powder, and the rest being drinking water.

[0093] The second liquid formula (1000kg): 100kg white sugar, 100kg whole milk powder, 60kg anhydrous butter, 60kg maltose syrup, 1kg mono- and di-glycerol fatty acid esters, 1kg locust bean gum, 1kg guar gum, 2kg lactic acid, 1kg sodium citrate, 0.1kg cyclamate, 1kg caramel color, and the rest is drinking water.

[0094] The production process is basically the same as that of Example 7, except that lactic acid, sodium citrate, sodium cyclamate and caramel color are not added when the raw materials of the ice cream are standardized, and after the ice cream is aged, the sodium citrate is first evenly dispersed in the aged slurry, and then the remaining components are evenly dispersed in the slurry, and finally subsequent freezing is performed. The mass proportion of the crispy ice shell layer in the ice cream is 40wt%, and the mass proportion of the ice cream cake body in the ice cream is 60wt%.

[0095] Comparative Example 8 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): edible glucose powder: 4kg, skim milk powder: 0.4kg, the rest is drinking water. The second liquid formula and production process are the same as in Example 7.

[0096] Comparative Example 9 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): edible glucose powder: 41kg, skim milk powder: 12kg, the rest is drinking water. The second liquid formula and production process are the same as in Example 7.

[0097] Comparative Example 10 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): white sugar: 20kg, skim milk powder: 2kg, the rest is drinking water. The second liquid formula and production process are the same as Example 7.

[0098] Comparative Example 11 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): maltose syrup: 20kg, skimmed milk powder: 2kg, the rest is drinking water. The second liquid formula and production process are the same as in Example 7.

[0099] Comparative Example 12 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): drinking water. The second liquid formula and production process are the same as those in Example 7.

[0100] Comparative Example 13 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): fructose syrup: 10kg, skim milk powder: 12kg, the rest is drinking water. The second liquid formula and production process are the same as Example 10.

[0101] Comparative Example 14 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): edible glucose powder: 12kg, skimmed milk powder: 4kg, maltodextrin: 2kg; vegetable oil: 1kg; the rest is drinking water. The second liquid formula and production process are the same as in Example 7.

[0102] Experimental Example 3 The samples prepared in Examples 7-12 and Comparative Examples 8-14 were evaluated in the same manner as in Experimental Example 2. The test results are shown in Table 5 below.

[0103] Table 5 The above test results show that when the product structure is "crispy ice shell-ice cream", the present invention can achieve the effect of transparent and slightly white crisp ice layer, moderate thickness at the head and middle, crisp chewing feeling, not easy to crack, and not easy to fall off by adjusting the preparation process of the comparative example (that is, adjusting the shell thickness) to achieve significant improvement in the chewing taste of the crisp ice shell layer and the cracking / falling off / falling off of the crisp ice shell layer cut.

[0104] Example 13 The present embodiment provides a frozen drink with a milk skin layer and a crispy ice shell, including a milk skin layer formed by freezing a second liquid as the outermost layer, a crispy ice shell layer formed by freezing a first liquid as the second outer layer, and an ice cream (slush) cake body formed by freezing a third liquid as the inner layer.

[0105] The first liquid formula (1000kg): edible glucose powder: 20kg, skimmed milk powder: 2kg, and the rest is drinking water.

[0106] The second liquid formula (1000kg): 100kg white sugar, 100kg whole milk powder, 60kg coconut oil, 60kg maltose syrup, 1kg mono- and di-glycerol fatty acid esters, 1kg locust bean gum, 1kg guar gum, and the rest is drinking water.

[0107] The third liquid formula (1000kg): 100kg white sugar, 120kg maltose syrup, 1kg sodium carboxymethyl cellulose, 200kg fruit pulp, and the rest is drinking water.

[0108] Final product structure: milk skin-crispy ice shell-ice cream.

[0109] Production process: Pouring the second liquid → extracting the shell → Pouring the first liquid → extracting the shell → Pouring the third liquid after freezing → inserting chopsticks → hardening → demoulding → packaging → storage.

[0110] The mass proportion of the milk skin layer in the ice cream is 25wt%; the mass proportion of the crispy ice shell layer in the ice cream is 20wt%; the mass proportion of the frost (slush) cake body in the ice cream is 55wt%.

[0111] 1. Prepare milk skin material, crispy ice shell and frost material separately Milk skin material: raw material standardization → raw material mixing → homogenization → sterilization → cooling → aging to obtain the second liquid material; Crisp ice shell: raw material standardization → raw material mixing → homogenization → sterilization → cooling → aging to obtain the first liquid; Frost material: raw material standardization → raw material mixing → homogenization → sterilization → cooling → aging to obtain the third liquid → freezing.

[0112] 1.1. Standardization of raw materials: According to the formula standard of milk skin material, crispy ice shell or frost material, accurately weigh each component separately for use. The stabilizer / emulsifier in the formula is evenly dispersed with white sugar or oil and added to the aging tank together. The solids in other components are dissolved with a small amount of hot water above 90°C and added to the aging tank. The liquid is added directly, and it is added slowly while stirring. After adding, it is ensured to stir for at least 30 minutes to stir evenly.

[0113] 1.2. Homogenization: temperature is 65℃, pressure is 140bar.

[0114] 1.3. Sterilization: Sterilization temperature 85℃, keep warm for 60s.

[0115] 1.4. Cooling: Cool to 5℃.

[0116] 1.5. Aging: After stirring evenly, age at 6°C for 24 hours.

[0117] 1.6. Freezing: The frost material liquid is pumped into the freezer from the aging tank and the defrosting is done by air-tight scraping. The outlet temperature of the freezer is -2°C and the discharge rate is 12.2kg / min.

[0118] 2. Preparation of frozen drinks: After the second liquid of the milk skin layer is poured into the ice cream mold, it is frozen at -26℃ for 10 seconds, and the skin material is extracted with a slurry suction trolley (the thickness of the milk skin layer at the top of the rod is 2mm, and the thickness of the milk skin layer on the side is 1.5mm); after the first liquid of the crispy ice shell is poured into the ice cream mold containing the milk skin layer after slurry absorption, it is frozen at -26℃ for 10 seconds, and the skin material is extracted with a slurry suction trolley (the thickness of the ice shell at the top of the rod is 2mm, and the thickness of the ice shell on the side is 1mm); the frozen frost material is injected into the crispy ice shell layer after slurry absorption, after chopsticks are inserted, the second liquid of the milk skin layer is injected to seal the tail (the thickness of the bottom of the rod is 5mm), and finally it is frozen at -26℃ and demolded to make the finished product.

[0119] Embodiment 14 The present embodiment provides a frozen drink with a milk skin layer and a crispy ice shell, and the first liquid formula (1000kg) is: edible glucose powder: 10kg, skimmed milk powder: 1kg, lemon essence 0.5kg, and the rest is drinking water.

[0120] The second liquid formula (1000kg): 50kg white sugar, 100kg whole milk powder, 70kg coconut oil, 30kg maltodextrin, 60kg maltose syrup, 1kg mono- and di-glycerol fatty acid esters, 0.6kg locust bean gum, 1kg guar gum, 0.5kg vanilla essence, 0.01kg tartrazine, and the rest is drinking water.

[0121] The third liquid formula (1000kg): 100kg white sugar, 60kg maltose syrup, 100kg fructose syrup, 1kg sodium carboxymethyl cellulose, 200kg fruit pulp, 2kg citric acid, 0.04kg sucralose, 1.2kg apple essence, and the rest is drinking water.

[0122] The production process is basically the same as that of Example 13, with the only difference being that, when the raw materials of the crispy ice shell are standardized, no flavor is added, and after the crispy ice shell is aged, it is evenly dispersed in the aged slurry to obtain the first liquid; when the raw materials of the milk skin are standardized, no flavor and tartrazine are added, and after the milk skin is aged, they are evenly dispersed in the aged slurry to obtain the second liquid; when the raw materials of the frost material are standardized, no flavor, citric acid and sucralose are added, and after the frost material is aged, they are evenly dispersed in the aged slurry for subsequent freezing.

[0123] Embodiment 15 The present embodiment provides a frozen drink with a milk skin layer and a crispy ice shell, and the first liquid formula (1000kg) is: edible glucose powder: 40kg, skimmed milk powder: 5kg, strawberry flavor 0.3kg, and the rest is drinking water.

[0124] The second liquid formula (1000kg): 80kg of white sugar, 80kg of whole milk powder, 70kg of palm oil, 20kg of maltose syrup, 50kg of edible glucose powder, 1.5kg of mono- and di-glycerol fatty acid esters, 1kg of locust bean gum, 2kg of guar gum, 0.5kg of xanthan gum, 0.8kg of fresh milk flavor, 0.2kg of citric acid, 0.02kg of aspartame, and the rest is drinking water.

[0125] The third liquid formula (1000kg): 50kg white sugar, 200kg maltose syrup, 30kg fructose syrup, 1kg sodium carboxymethyl cellulose, 1kg locust bean gum, 20kg fruit pulp, 0.6kg cranberry flavor, and the rest is drinking water.

[0126] The production process is basically the same as that of Example 13, with the only difference being that, when the raw materials of the crispy ice shell are standardized, no flavor is added, but after the crispy ice shell is aged, it is evenly dispersed in the aged slurry to obtain the first liquid; when the raw materials of the milk skin are standardized, no flavor, citric acid and aspartame are added, but after the milk skin is aged, they are evenly dispersed in the aged slurry to obtain the second liquid; when the raw materials of the frost are standardized, no flavor is added, but after the frost is aged, it is evenly dispersed in the aged slurry for subsequent freezing.

[0127] Example 16 The present embodiment provides a frozen drink with a milk skin layer and a crispy ice shell, the first liquid formula (1000kg): fructose syrup: 20kg, skimmed milk powder: 0.5kg, carmine 0.03kg, tartrazine 0.005kg, and the rest is drinking water.

[0128] The second liquid formula (1000kg): 70kg white sugar, 80kg whole milk powder, 60kg butter, 20kg edible glucose powder, 80kg maltose syrup, 2kg mono- and di-glycerol fatty acid esters, 2kg locust bean gum, 1kg guar gum, 0.1kg carrageenan, and the rest is drinking water.

[0129] The third liquid formula (1000kg): 50kg white sugar, 60kg maltose syrup, 100kg fructose syrup, 2kg sodium carboxymethyl cellulose, 150kg fruit pulp, and the rest is drinking water.

[0130] The production process is basically the same as that of Example 13, with the only difference being that carmine and tartrazine are not added when the raw materials of the crispy ice shell are standardized, and after the crispy ice shell materials are aged, they are evenly dispersed in the aged slurry to obtain the first liquid.

[0131] Embodiment 17 The present embodiment provides a frozen drink with a milk skin layer and a crispy ice shell. The first liquid formula (1000kg) is: fructose syrup: 10kg, skimmed milk powder: 1kg, brilliant blue 0.01kg, lemon yellow 0.03kg, caramel pigment 0.2kg, grape essence 0.6kg, acesulfame potassium 0.01kg, and the rest is drinking water.

[0132] The second liquid formula (1000kg): 120kg white sugar, 80kg whole milk powder, 60kg peanut oil, 10kg maltose syrup, 2kg mono- and diglycerol fatty acid esters, 2kg locust bean gum, 1kg guar gum, 1kg mint essence, and the rest is drinking water.

[0133] The third liquid formula (1000kg): 50kg white sugar, 120kg maltose syrup, 100kg edible glucose powder, 2kg sodium carboxymethyl cellulose, 120kg fruit pulp, 1.5kg citric acid, 1kg sweetening essence, and the rest is drinking water.

[0134] The production process is basically the same as that of Example 13, with the only difference being that, when the raw materials of the crispy ice shell are standardized, no flavors, pigments and acesulfame potassium are added, and after the crispy ice shell material is aged, they are evenly dispersed in the aged slurry to obtain the first liquid; when the raw materials of the milk skin material are standardized, no flavors are added, and after the milk skin material is aged, it is evenly dispersed in the aged slurry to obtain the second liquid; when the raw materials of the frost material are standardized, no citric acid and flavors are added, and after the frost material is aged, they are evenly dispersed in the aged slurry for subsequent freezing.

[0135] Embodiment 18 The present embodiment provides a frozen drink with a milk skin layer and a crispy ice shell, and the first liquid formula (1000kg) is: fructose syrup: 30kg, skimmed milk powder: 10kg, cyclamate 0.01kg, and the rest is drinking water.

[0136] The second liquid formula (1000kg): 120kg white sugar, 60kg whole milk powder, 20kg coconut oil, 60kg margarine, 30kg maltose syrup, 1kg mono- and di-glycerol fatty acid esters, 2kg locust bean gum, 1kg guar gum, 0.3kg 80% lactic acid, and the rest is drinking water.

[0137] The third liquid formula (1000kg): 120kg white sugar, 50kg maltose syrup, 200kg fructose syrup, 1kg sodium carboxymethyl cellulose, 20kg fruit pulp, and the rest is drinking water.

[0138] The production process is basically the same as that of Example 13, with the only difference being that no saccharin is added when the raw material of the crispy ice shell is standardized, and after the crispy ice shell is aged, it is evenly dispersed in the aged slurry to obtain the first liquid; and no lactic acid is added when the raw material of the milk skin is standardized, and after the milk skin is aged, it is evenly dispersed in the aged slurry to obtain the second liquid.

[0139] Comparative Example 15 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell, and the first liquid formula (1000kg) is: edible glucose powder: 4kg, skimmed milk powder: 0.4kg, and the rest is drinking water.

[0140] The second liquid formulation, the third liquid formulation and the production process are the same as those in Example 13.

[0141] Comparative Example 16 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell, and the first liquid formula (1000kg) is: edible glucose powder: 50kg, skimmed milk powder: 5kg, and the rest is drinking water.

[0142] The second liquid formulation, the third liquid formulation and the production process are the same as those in Example 13.

[0143] Comparative Example 17 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell. The first liquid formula (1000kg) is: 20kg of white sugar, 2kg of skimmed milk powder, and the rest is drinking water.

[0144] The second liquid formulation, the third liquid formulation and the production process are the same as those in Example 13.

[0145] Comparative Example 18 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell, and the first liquid formula (1000kg) is: maltose syrup: 20kg, skimmed milk powder: 2kg, and the rest is drinking water.

[0146] The second liquid formulation, the third liquid formulation and the production process are the same as those in Example 13.

[0147] Comparative Example 19 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell, and the first liquid formula (1000kg): drinking water.

[0148] The second liquid formulation, the third liquid formulation and the production process are the same as those in Example 13.

[0149] Comparative Example 20 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell, and the first liquid formula (1000kg) is: fructose syrup: 8kg, skimmed milk powder: 14kg, and the rest is drinking water.

[0150] The second liquid formula, the third liquid formula and the production process are the same as those in Example 16.

[0151] Comparative Example 21 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell. The first liquid formula (1000kg) includes: edible glucose powder: 15kg, skimmed milk powder: 3kg, maltodextrin: 4kg; vegetable oil: 2kg; and the rest is drinking water.

[0152] The second liquid formula, the third liquid formula and the production process are the same as those in Example 13.

[0153] Experimental Example 4 The samples prepared in Examples 13-18 and Comparative Examples 15-21 were evaluated. The evaluation method was basically the same as that in Experimental Example 2. Because the crispy ice shell existed inside the product structure, the product color was deleted from the test index, and the product melting resistance was added. The test results are shown in Table 6 below.

[0154] Table 6 The above test results show that when the product structure is "milk skin-crispy ice shell-ice cream", the present invention can achieve the effect of moderate thickness of the head and middle thickness of the crispy ice layer, crispy chewing feeling, not easy to crack, and not easy to fall off by adjusting the amount of glucose powder / fructose syrup and milk powder. In addition, the present invention also found that it is impossible to achieve significant improvement in the chewing taste of the crispy ice shell layer and the cracking / falling off / falling off of the crispy ice shell layer by adjusting the preparation process of the comparative example (that is, adjusting the shell layer thickness).

[0155] Embodiment 19 This embodiment provides a frozen drink with a milk skin layer and a crispy ice shell, including a milk skin layer as the outermost layer frozen by the second liquid, a crispy ice shell layer as the second outer layer frozen by the first liquid, and an ice cream cake body with the frozen second liquid as the inner layer.

[0156] The first liquid formula (1000kg): edible glucose powder: 20kg, skimmed milk powder: 2kg, and the rest is drinking water.

[0157] The second liquid formula (1000kg): 100kg white sugar, 100kg whole milk powder, 60kg coconut oil, 60kg maltose syrup, 1kg mono- and di-glycerol fatty acid esters, 1kg locust bean gum, 1kg guar gum, and the rest is drinking water.

[0158] Final product structure: milk skin-crispy ice shell-ice cream.

[0159] Production process: Pouring the second liquid material → extracting the shell → Pouring the first liquid material → extracting the shell → Pouring the second liquid material after freezing → inserting chopsticks → hardening → demoulding → packaging → storage.

[0160] The mass proportion of the milk skin layer in the ice cream is 25wt%; the mass proportion of the crispy ice shell layer in the ice cream is 20wt%; and the mass proportion of the ice cream mass cake in the ice cream is 55wt%.

[0161] 1. Prepare milk skin material, crispy ice shell and ice cream material separately Milk skin material: raw material standardization → raw material mixing → homogenization → sterilization → cooling → aging to obtain the second liquid; Crisp ice shell: standardize raw materials → mix raw materials → homogenize → sterilize → cool → age to obtain the first liquid; Ice cream ingredients: standardization of raw materials → mixing of raw materials → homogenization → sterilization → cooling → aging to obtain the second liquid material → freezing.

[0162] 1.1. Standardization of raw materials: According to the formula standard of milk skin material, crispy ice shell or ice cream material, accurately weigh each component separately for use. The stabilizer and emulsifier in the formula are evenly dispersed with white sugar or oil and added to the aging tank together. The solids in other components are dissolved with a small amount of hot water above 90°C and added to the aging tank. The liquid is added directly, and it is added slowly while stirring. After adding, it is ensured that the stirring is at least 30 minutes to stir evenly.

[0163] 1.2. Homogenization: temperature is 65℃, pressure is 140bar.

[0164] 1.3. Sterilization: Sterilization temperature 85℃, keep warm for 60s.

[0165] 1.4. Cooling: Cool to 5℃.

[0166] 1.5. Aging: After stirring evenly, age at 6°C for 24 hours.

[0167] 1.6. Freezing: The ice cream material liquid is pumped into the freezer from the aging tank, with an expansion rate of 50%, a freezer outlet temperature of -2°C, and a discharge rate of 12.2 kg / min.

[0168] 2. Preparation of frozen drinks: After the second liquid of the milk skin layer is poured into the ice cream mold, it is frozen at -26℃ for 10 seconds, and the skin material is extracted with a slurry suction cart (the thickness of the milk skin layer at the top of the rod is 2mm, and the thickness of the milk skin layer on the side is 1mm); after the first liquid of the crispy ice shell is poured into the ice cream mold containing the milk skin layer after slurry absorption, it is frozen at -26℃ for 10 seconds, and the skin material is extracted with a slurry suction cart (the thickness of the ice shell at the top of the rod is 1.8mm, and the thickness of the ice shell on the side is 1mm); the frozen ice cream material is injected into the crispy ice shell layer after slurry absorption, after chopsticks are inserted, the second liquid of the milk skin layer is injected to seal the tail (the thickness of the bottom of the rod is 3mm), and finally it is frozen at -26℃ and demolded to make the finished product.

[0169] Embodiment 20 The present embodiment provides a frozen drink with a milk skin layer and a crispy ice shell, and the first liquid formula (1000kg) is: edible glucose powder: 10kg, skimmed milk powder: 1kg, and the rest is drinking water.

[0170] The second liquid formula (1000 kg) is as follows: 100 kg white sugar, 100 kg whole milk powder, 60 kg coconut oil, 60 kg maltose syrup, 1 kg mono- and di-glycerol fatty acid esters, 1 kg locust bean gum, 1 kg guar gum, and the rest is drinking water. The production process is the same as that of Example 19.

[0171] Embodiment 21 The present embodiment provides a frozen drink with a milk skin layer and a crispy ice shell, the first liquid formula (1000kg): edible glucose powder: 30kg, skimmed milk powder: 10kg, allura red 0.01kg, sucralose 0.04kg, and the rest is drinking water.

[0172] The second liquid formula (1000kg): 85kg of white sugar, 80kg of whole milk powder, 70kg of coconut oil, 20kg of maltose syrup, 10kg of maltodextrin, 2kg of mono- and di-glycerol fatty acid esters, 1kg of locust bean gum, 1kg of sodium alginate, 0.03kg of cyclamate, 0.5kg of cheese flavor, and the rest is drinking water.

[0173] The production process is basically the same as that of Example 19, with the only difference being that, when the raw materials of the crispy ice shell are standardized, no pigment and sucralose are added, and after the crispy ice shell material is aged, they are evenly dispersed in the aged slurry to obtain the first liquid; when the raw materials of the milk skin material are standardized, no saccharin and flavor are added, and after the milk skin material is aged, they are evenly dispersed in the aged slurry to obtain the second liquid; when the raw materials of the ice cream material are standardized, no saccharin and flavor are added, and after the ice cream material is aged, they are evenly dispersed in the aged slurry for subsequent freezing.

[0174] Embodiment 22 The present embodiment provides a frozen drink with a milk skin layer and a crispy ice shell, wherein the first liquid formula (1000 kg) includes: 20 kg of fructose syrup, 2 kg of skimmed milk powder, 1.5 kg of condensed milk essence, and the rest is drinking water.

[0175] The second liquid formula (1000kg): 100kg white sugar, 80kg whole milk powder, 10kg fructose syrup, 60kg anhydrous butter, 40kg maltose syrup, 2kg mono- and di-glycerol fatty acid esters, 2kg locust bean gum, 1kg guar gum, 0.04kg sucralose, and the rest is drinking water.

[0176] The production process is basically the same as that of Example 19, with the only difference being that, when the raw materials of the crispy ice shell are standardized, no flavor is added, and after the crispy ice shell is aged, it is evenly dispersed in the aged slurry to obtain the first liquid; when the raw materials of the milk skin are standardized, no sucralose is added, and after the milk skin is aged, it is evenly dispersed in the aged slurry to obtain the second liquid; when the raw materials of the ice cream are standardized, no sucralose is added, and after the ice cream is aged, it is evenly dispersed in the aged slurry for subsequent freezing.

[0177] Embodiment 23 This embodiment provides a frozen drink with a milk skin layer and a crispy ice shell, and the first liquid formula (1000kg) is: fructose syrup: 10kg, skimmed milk powder: 1kg, and the rest is drinking water.

[0178] The second liquid formula (1000kg): 100kg white sugar, 80kg whole milk powder, 60kg margarine, 10kg maltose syrup, 20kg maltodextrin, 10kg edible glucose powder, 2kg mono- and diglycerol fatty acid esters, 1kg locust bean gum, 1kg guar gum, 0.5kg sodium citrate, 2kg citric acid, and the rest is drinking water.

[0179] The production process is basically the same as that of Example 19, with the only difference being that citric acid and sodium citrate are not added when the raw materials for the milk skin material are standardized, and after the milk skin material is aged, sodium citrate is first evenly dispersed in the aged slurry, and then citric acid is evenly dispersed in the slurry to obtain a second slurry; citric acid and sodium citrate are not added when the raw materials for the ice cream material are standardized, and after the ice cream material is aged, sodium citrate is first evenly dispersed in the aged slurry, and then citric acid is evenly dispersed in the slurry, and finally subsequent freezing is carried out.

[0180] Embodiment 24 This embodiment provides a frozen drink with a milk skin layer and a crispy ice shell. The first liquid formula (1000kg) includes: 40kg of fructose syrup, 5kg of skimmed milk powder, 0.02kg of sucralose, and the rest is drinking water.

[0181] The second liquid formula (1000kg): 100kg white sugar, 100kg whole milk powder, 60kg coconut oil, 20kg butter, 60kg maltose syrup, 1kg mono- and di-glycerol fatty acid esters, 1kg locust bean gum, 1kg guar gum, and the rest is drinking water.

[0182] The production process is basically the same as that of Example 19, with the only difference being that sucralose is not added when the crisp ice shell material is standardized, and after the crisp ice shell material is aged, it is evenly dispersed in the aged slurry to obtain the first liquid.

[0183] Embodiment 25 The present embodiment provides a frozen drink with a milk skin layer and a crispy ice shell, wherein the first liquid formula (1000 kg) comprises: 5 kg of fructose syrup, 5 kg of skimmed milk powder, 0.05 kg of aspartame, and the rest is drinking water.

[0184] The second liquid formula (1000kg): 90kg white sugar, 100kg whole milk powder, 50kg coconut oil, 30kg margarine, 70kg maltose syrup, 1kg mono- and di-glycerol fatty acid esters, 1kg locust bean gum, 1kg guar gum, and the rest is drinking water.

[0185] The production process is basically the same as that of Example 19, with the only difference being that no aspartame is added when the crisp ice shell material is standardized, and after the crisp ice shell material is aged, it is evenly dispersed in the aged slurry to obtain the first liquid.

[0186] Comparative Example 22 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell, the first liquid formula (1000kg): edible glucose powder: 4kg, skim milk powder: 0.4kg, the rest is drinking water. The second liquid formula and production process are the same as those of Example 19.

[0187] Comparative Example 23 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell, the first liquid formula (1000kg): edible glucose powder: 50kg, skim milk powder: 15kg, the rest is drinking water. The second liquid formula and production process are the same as those of Example 19.

[0188] Comparative Example 24 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell, the first liquid formula (1000kg): white sugar: 20kg, skimmed milk powder: 2kg, the rest is drinking water. The second liquid formula and production process are the same as those of Example 19.

[0189] Comparative Example 25 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell, the first liquid formula (1000kg): maltose syrup: 20kg, skimmed milk powder: 2kg, the rest is drinking water. The second liquid formula and production process are the same as those of Example 19.

[0190] Comparative Example 26 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell, the first liquid formula (1000kg): drinking water. The second liquid formula and production process are the same as those of Example 19.

[0191] Comparative Example 27 This comparative example provides a frozen drink with a milk skin layer and a crispy ice shell, the first liquid formula (1000kg): fructose syrup: 4kg, skim milk powder: 18kg, the rest is drinking water. The second liquid formula and production process are the same as Example 22.

[0192] Comparative Example 28 This comparative example provides a frozen drink with a crispy ice shell, the first liquid formula (1000kg): edible glucose powder: 17kg, skimmed milk powder: 2.5kg, maltodextrin: 4kg; vegetable oil: 2kg; the rest is drinking water. The second liquid formula and production process are the same as Example 19.

[0193] Experimental Example 5 The samples prepared in Examples 19-25 and Comparative Examples 22-28 were evaluated in the same manner as in Experimental Example 4. The test results are shown in Table 7 below.

[0194] Table 7 The above test results show that when the product structure is "milk skin-crispy ice shell-ice cream material", the present invention can achieve the effect of moderate thickness of the head and middle thickness of the crispy ice layer, crisp chewing feeling, not easy to crack, and not easy to fall off by adjusting the amount of glucose powder / fructose syrup and milk powder. In addition, the present invention also found that it is impossible to achieve significant improvement in the chewing taste of the crispy ice shell layer and the cracking / falling off / falling off of the crispy ice shell layer by adjusting the preparation process of the comparative example (that is, adjusting the shell layer thickness).

[0195] Although the present invention has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements may be made thereto based on the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.

Claims

1. A frozen drink coating composition, characterized in that: The invention comprises 0.05-1% milk powder, 0.5-4% sugar raw material, 0-0.2% flavor, 0-0.2% pigment, 0-0.1% flavoring agent and the balance water; the sugar raw material is fructose syrup and / or glucose powder.

2. The frozen drink coating composition according to claim 1, characterized in that The frozen drink coating composition is composed of 0.1-0.5% milk powder, 1-3% sugar raw material, 0-0.2% flavor, 0-0.2% pigment, 0-0.1% flavoring agent and the balance water; Preferably, the frozen drink coating composition consists of 0.1-0.5% milk powder, 1-3% sugar raw material, 0-0.15% flavor, 0-0.03% color, 0-0.005% flavoring agent and the balance water.

3. The frozen drink coating composition according to claim 1 or 2, characterized in that The milk powder is skimmed milk powder and / or whole milk powder; the fat content in the skimmed milk powder is 1-3%; the fructose content in the fructose syrup is 50-100%; The pigment includes one or more of allura red, carmine, amaranth, cochineal, natural carotene, lemon yellow, sunset yellow, turmeric, brilliant blue, and caramel pigment; The flavoring agent includes one or more of sucralose, cyclamate, aspartame, and acesulfame potassium.

4. Use of the frozen drink coating composition according to any one of claims 1 to 3 for improving the chewiness of frozen drinks, preventing the shell from falling off, preventing the shell from falling off and / or preventing the shell from breaking; the frozen drink comprises a shell formed by the frozen drink coating composition.

5. A frozen drink, characterized in that: A shell layer formed by the frozen drink coating composition according to any one of claims 1 to 3.

6. The frozen drink according to claim 5, characterized in that The shell layer formed by the frozen drink coating composition is located on the surface or middle layer of the frozen drink; Preferably, the frozen drink comprises an ice shell layer and frost material from the outside to the inside; or comprises an ice shell layer and ice cream material from the outside to the inside; or comprises a milk skin layer, an ice shell layer and frost material from the outside to the inside; or comprises a milk skin layer, an ice shell layer and ice cream material from the outside to the inside; The ice shell layer is a shell layer formed by freezing the frozen beverage coating composition; and the milk skin layer is a shell layer formed by freezing the ice cream material.

7. The frozen drink according to claim 6, characterized in that When the frozen drink includes an ice shell layer and frost material from the outside to the inside; or includes an ice shell layer and ice cream material from the outside to the inside, the ice shell layer accounts for 10-40% of the weight of the frozen drink; And / or, the frozen drink is in the shape of a stick, the thickness of the ice shell layer at the top of the stick is 1mm-3mm, and the thickness at the side of the stick is 1mm-2mm; optionally, the thickness of the ice shell layer at the bottom of the stick is 1mm-5mm; When the frozen drink includes a milk skin layer, an ice shell layer and ice cream from the outside to the inside; or includes a milk skin layer, an ice shell layer and ice cream from the outside to the inside, the ice shell layer accounts for 17-23% of the weight of the frozen drink; the milk skin layer accounts for 22-28% of the weight of the frozen drink; And / or, the frozen drink is in the shape of a stick, the ice shell layer has a thickness of 1mm-2mm at the top of the stick, and a thickness of 1mm-2mm at the side of the stick; the milk skin layer has a thickness of 1mm-2mm at the top of the stick, and a thickness of 1mm-2mm at the side of the stick; optionally, the milk skin layer has a thickness of 1mm-5mm at the bottom of the stick.

8. The frozen drink according to any one of claims 5 to 7, characterized in that: The frost material includes: white sugar, maltose syrup, stabilizer, fruit pulp and water, or further includes one or more of fructose syrup, maltodextrin, acidity regulator, buffer, flavoring agent, glucose powder, flavor, and pigment; Preferably, the frost material comprises, by mass percentage, 5-15% white sugar, 1-20% maltose syrup, 0.05-0.3% stabilizer, 0.5-25% fruit pulp, 0-20% fructose syrup, 0-2% maltodextrin, 0-1% acidity regulator, 0-0.1% buffer, 0-0.005% flavoring agent, 0-10% glucose powder, 0-0.12% flavor, and 0-0.02% pigment; More preferably, the frost material comprises, by mass percentage, 5-15% white sugar, 2-20% maltose syrup, 0.1-0.2% stabilizer, 2-25% fruit pulp, 0-20% fructose syrup, 0-2% maltodextrin, 0-0.3% acidity regulator, 0-0.1% buffer, 0-0.005% flavoring agent, 0-10% glucose powder, and 0-0.12% flavor; The ice cream material comprises: white sugar, milk powder, oil, maltose syrup, emulsifier, stabilizer and water, or further comprises one or more of maltodextrin, glucose powder, acidity regulator, buffer, fructose syrup, essence, flavoring agent and pigment; Preferably, the ice cream material comprises, by mass percentage, 5-15% white sugar, 5-10% milk powder, 3-8% fat, 1-8% maltose syrup, 0.05-0.2% emulsifier, 0.1-0.5% stabilizer, 0-3% maltodextrin, 0-0.1% flavor, 0-0.01% flavoring, 0-10% glucose powder, 0-0.2% acidity regulator, 0-0.1% buffer, 0-0.2% pigment, and 0-1% fructose syrup; More preferably, the ice cream material comprises, by mass percentage, 5-12% white sugar, 6-10% milk powder, 4-8% fat, 1-8% maltose syrup, 0.1-0.2% emulsifier, 0.15-0.37% stabilizer, 0-3% maltodextrin, 0-0.1% flavor, 0-0.01% flavoring, 0-5% glucose powder, 0-0.2% acidity regulator, 0-0.1% buffer, 0-0.1% pigment, and 0-1% fructose syrup; The milk powder includes whole milk powder and / or skimmed milk powder; The pigment includes one or more of allura red, carmine, amaranth, cochineal, natural carotene, lemon yellow, sunset yellow, turmeric, brilliant blue, and caramel pigment; The flavoring agent includes one or more of sucralose, sodium cyclamate, aspartame, and acesulfame potassium; The emulsifier includes mono- and di-glycerol fatty acid esters; The stabilizer includes one or more of sodium carboxymethyl cellulose, guar gum, sodium alginate, locust bean gum, xanthan gum, and carrageenan; The acidity regulator includes citric acid and / or lactic acid; The buffer comprises sodium citrate; The fat comprises one or more of vegetable oil, butter or margarine.

9. A method for preparing a frozen drink according to any one of claims 6 to 8, characterized in that: When the frozen beverage includes an ice shell layer and frost material from the outside to the inside; or includes an ice shell layer and ice cream material from the outside to the inside, it includes: The components in the frozen drink coating composition according to any one of claims 1 to 3 are standardized, mixed, homogenized, sterilized, cooled, aged, or further color-adjusted to obtain an ice shell liquid; The components in the frost material or ice cream material are standardized, mixed, homogenized, sterilized, cooled, aged, and frozen, or color and flavor are adjusted before freezing to prepare the frozen frost material or ice cream material; The ice shell material liquid is injected into the mold for freezing, slurry suction and material extraction, and then the frozen frost material or ice cream material is injected, and the tail is sealed with the ice shell material liquid, and finally the mold is released after freezing, and optionally, an ice cream hand-held stick is inserted before the tail is sealed; When the frozen beverage includes a milk skin layer, an ice shell layer and ice cream material from the outside to the inside, it includes: The components in the frozen drink coating composition according to any one of claims 1 to 3 are standardized, mixed, homogenized, sterilized, cooled, aged, or further color-adjusted to obtain an ice shell liquid; The components in the ice cream material are standardized, mixed, homogenized, sterilized, cooled, aged, or further color-adjusted to obtain a milk skin layer material liquid; The components in the frost material are standardized, mixed, homogenized, sterilized, cooled, aged, and frozen, or color-adjusted and flavored before freezing, to prepare the frozen frost material; The milk skin layer liquid is injected into the mold for freezing, slurry suction and material extraction, then the ice shell liquid is injected for freezing, slurry suction and material extraction, then the frozen frost material is injected, and the milk skin layer liquid is used for tail sealing, and finally the mold is released after freezing, and optionally, an ice cream hand-held stick is inserted before tail sealing; When the frozen drink includes a milk skin layer, an ice shell layer and ice cream material from the outside to the inside, it includes: The components in the frozen drink coating composition according to any one of claims 1 to 3 are standardized, mixed, homogenized, sterilized, cooled, aged, or further color-adjusted to obtain an ice shell liquid; The components in the ice cream material are standardized, mixed, homogenized, sterilized, cooled, aged, or further color-adjusted to obtain a milk skin layer material liquid; The components in the ice cream material are standardized, mixed, homogenized, sterilized, cooled, aged, and frozen, or color-adjusted before freezing to prepare an ice cream material liquid; The milk skin layer liquid is injected into the mold for freezing, slurry suction and material extraction, then the ice shell liquid is injected for freezing, slurry suction and material extraction, then the ice cream liquid is injected, and the milk skin layer liquid is used for tail sealing, and finally the mold is released after freezing, and optionally, an ice cream hand-held stick is inserted before tail sealing; Preferably, the homogenization conditions are: 65-75°C, pressure 120-180 bar; Sterilization conditions are: 80-100°C, time 30-60 seconds; The cooling conditions are: cooling to 0-6°C; Aging conditions: 0-6°C, 2-48 hours; The frost material is frozen by air-tight scraping, and the outlet temperature of the freezer is -5~-2°C; The expansion rate of the ice cream material after freezing is 30-100%.

10. Use of the frozen drink according to any one of claims 5 to 8 or the frozen drink prepared by the method according to claim 9 in improving the chewing texture of the frozen drink while maintaining the anti-melting property of the frozen drink and the pure water ice cube feel of the shell, preventing the shell from falling off, preventing the shell from falling off and / or preventing the shell from breaking.

Images