Method of making a multi-flavored frozen confectionery and multi-flavored frozen confectionery

Abstract

The application provides a method for preparing a multi-flavor frozen product and the multi-flavor frozen product. The method comprises a milk material preparation step, a flavor material preparation step and a filling step; wherein the filling step comprises sequentially discharging a first material liquid and a second material liquid alternately or simultaneously, and swinging to fill a shell; the first material liquid and the second material liquid are independently selected from the milk material and the flavor material; the milk material comprises 12-15% of milk powder, 15-19% of white granulated sugar, 6-8% of oil and fat ingredients and 0.23-0.4% of other emulsifying thickeners. The multi-flavor frozen product has an alternating and laminated structure of the milk material and the flavor material, clear internal structure, non-collapsed flavor material layer, flat upper opening and various and rich taste levels.

Description

Technical Field

[0001] This invention belongs to the field of food manufacturing, specifically relating to a method for preparing multi-flavored frozen products, and the multi-flavored frozen products obtained therefrom. Background Technology

[0002] With the development of the times, the role of ice cream has changed from cooling down in the summer to a dessert before or after meals and a treat for leisure time. The structure, form, and flavor of traditional summer drinks can no longer meet the ever-changing consumer demands. Therefore, it is essential to satisfy consumers' discerning palates through changes in processing, recipes, and presentation. Summary of the Invention

[0003] The purpose of this invention is to prepare a multi-flavored frozen product with a layered structure of milk and jam by controlling the flowability of milk and flavorings, thereby achieving a rich and multi-layered taste.

[0004] According to one aspect of the present invention, a method for preparing multi-flavored frozen products is provided, comprising a milk preparation step, a flavoring preparation step, and a filling step:

[0005] The filling step includes discharging the first liquid and the second liquid simultaneously or at different times, and filling the shell by swinging the liquid.

[0006] The first liquid and the second liquid are independently selected from the milk and the flavoring agent;

[0007] The milk powder comprises, based on its total weight, 12-15% milk powder, 11-13% white sugar, 6-8% oil and fat components, and 0.2-0.4% other emulsifiers and thickeners.

[0008] According to one specific embodiment, the milk preparation steps include:

[0009] After the raw materials of the milk powder are mixed evenly according to the formula, water is added to make up the volume, and the mixture is stirred at a constant temperature to obtain a mixed liquid.

[0010] The mixture is homogenized to obtain a homogenized liquid.

[0011] The homogenized liquid is sterilized to obtain a sterilized liquid.

[0012] The sterilization solution is cooled and aged to obtain an aged solution.

[0013] The aging solution is then frozen.

[0014] According to one specific embodiment, the constant-temperature stirring is carried out in a water bath at 50-60°C;

[0015] The homogenization is carried out at a temperature of 65-70°C, and the homogenization pressure includes a primary pressure of 120-160 bar and a secondary pressure of 40-45 bar.

[0016] The sterilization process involves performing the sterilization at a temperature of 80-85°C for 20-30 seconds.

[0017] According to one specific embodiment, the filling step includes horizontally arranging the milk and flavoring materials and discharging them separately in an alternating order of milk, flavoring, and milk, or discharging them simultaneously, and then oscillating to fill the shell.

[0018] According to one specific embodiment, the left-right swaying amplitude of the swaying injection is 2.5-4cm.

[0019] According to one specific embodiment, the expansion rate of the liquid material in the injection step is 30-40%, and the discharge temperature is -4°C to -6°C.

[0020] According to another aspect of the present invention, a multi-flavored frozen product is provided, which is prepared according to the above method.

[0021] According to one specific embodiment, the multi-flavored frozen product includes a shell and at least one alternating milk layer and at least one flavor layer filled within the shell.

[0022] According to one specific embodiment, the milk layer comprises, based on the total weight of the milk layer, 12-15% milk powder, 11-13% white sugar, 4-6% malt syrup, 6-8% coconut oil, 0.1-0.2% monoglyceride stearate, 0.05-0.1% carrageenan, and 0.08-0.1% locust bean gum.

[0023] According to one specific embodiment, the milk layer comprises, based on the total weight of the milk layer, 10-12% milk powder, 11-13% white sugar, 2-3% malt syrup, 6-8% palm oil, 0.1-0.2% monoglyceride stearate, 0.02-0.05% carrageenan, 0.05-0.1% xanthan gum, and 0.05-0.1% locust bean gum.

[0024] According to one specific embodiment, the flavoring layer is a jam layer, which comprises, based on the total weight of the jam layer, 50-60% fruit jam, 4-6% glucose syrup, 1-2% maltodextrin, and 1-2% xanthan gum.

[0025] According to one specific embodiment, the flavoring layer is a chocolate crisp layer, which comprises, based on the total weight of the chocolate crisp layer, 40-48.13% chocolate powder, 30-34.27% palm oil, 0.1-0.25% polyglycerol ricinoleate, 0.2-0.31% phospholipids, and the remainder being coconut oil.

[0026] According to the method for preparing multi-flavored frozen products of the present invention, the balance point between the flowability of milk and the flowability of flavorings is utilized to achieve a layered structure of milk and flavorings. At the same time, if different shells (wafers) are used, multiple textures can be achieved, with diverse layers and a richer taste. Attached Figure Description

[0027] The technical features, objectives, and beneficial effects of the present invention will be explained more clearly below with reference to the accompanying drawings, but the technical solutions of the present invention are not limited to the specific embodiments listed below.

[0028] Figure 1 The cross-sectional infusion effect according to Example 2 is shown;

[0029] Figure 2 The infusion effect of manual operation in Comparative Example 5 is shown. Detailed Implementation

[0030] To more clearly understand the technical features, objectives, and beneficial effects of the present invention, the technical solution of the present invention will now be described in further detail. It should be understood that the following specific embodiments are merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.

[0031] Methods for preparing multi-flavored frozen products

[0032] This invention provides a method for preparing multi-flavored frozen products, including a milk preparation step, a flavoring preparation step, and a filling step.

[0033] 1. Milk preparation steps

[0034] Milk preparation steps may include mixing, homogenization, sterilization, aging, and freezing.

[0035] The above mixing step may include mixing the raw materials of the milk according to the formula, stirring evenly, and then adding water to make up the volume. Further, the liquid after volume adjustment is stirred at a constant temperature to obtain a mixed liquid. This constant temperature stirring process is preferably carried out in a water bath at 50-60℃, more preferably 52-58℃, for example 55℃, for 20-30 minutes, for example 25 minutes.

[0036] Based on the total weight of the milk, the milk consists of 12-15% milk powder, 11-13% white sugar, 6-8% fat and oil, and 0.2-0.4% other emulsifiers and thickeners.

[0037] The above-mentioned homogenization step includes homogenizing the mixed liquid to obtain a homogenized liquid. Specifically, in this homogenization step, the homogenization temperature can be 65-70℃, for example 67℃ or 69℃. Preferably, the homogenization step of the present invention employs a two-stage homogenization process, wherein the first-stage homogenization pressure can be 120-160 bar, preferably 130-155 bar, for example 138 bar, 142 bar, 147 bar, and 153 bar. The second-stage homogenization pressure can be 40-45 bar, preferably 43 bar. According to a specific embodiment, the liquid passes through at a uniform speed during the homogenization process.

[0038] The sterilization step in the method of the present invention may include sterilizing the homogenized liquid at a temperature of 80-85℃ (e.g., 82℃, 83℃, or 84℃) for 20-30 seconds to obtain a sterilized liquid.

[0039] The method of the present invention further includes cooling the sterilization solution after the sterilization step, for example, cooling it to below 4°C and aging it for 4-6 hours to obtain an aged solution.

[0040] The aforementioned aged liquid material is frozen and preferably frozen in a freezer at an outlet temperature of -4 to -6°C, thereby producing a milk material suitable for filling the frozen products of this invention. During the freezing process, the expansion rate of the liquid material can be 30-40%, for example, 33%, 35%, 37%, and 39%.

[0041] According to one specific embodiment, the frozen milk can be stored at a temperature of -2.5°C to -4°C before being used in the filling step.

[0042] The milk mixture prepared by the above method can flow smoothly without piling up. By controlling the air intake and discharge temperature, the overrun can be controlled to ensure that the amount of air in the ice cream mixture is appropriate, avoiding the problem of excessive overrun causing the volume to expand and the layering effect to be poor; and avoiding the problem of excessive overrun causing the mixture to be too fluid and unable to support the flavor layer (such as jam or chocolate crisp layer).

[0043] 2. Flavoring preparation steps

[0044] The flavoring agent of the present invention can be any flavoring ingredient as desired, such as jam or chocolate crisp.

[0045] (1) Jam preparation steps

[0046] The jam preparation process may include mixing raw materials such as fruit jam, glucose syrup, maltodextrin, and xanthan gum in a specified ratio until homogeneous, and then sterilizing at 80-85°C for 20-30 seconds. The resulting jam may have a solids content of 50-60%, for example, 53%, 55%, 57%, or 58%.

[0047] The jam prepared by the above steps can be stored at a temperature of 2-8℃ before filling.

[0048] (2) Chocolate crisping preparation steps

[0049] The preparation process for the chocolate crisp layer may include steps such as chocolate preparation, oil mixing, and storage.

[0050] The preparation of the chocolate crust may involve two steps: preparing the chocolate base and adding oil. Chocolate powder, vegetable oil, and other ingredients are mixed evenly according to a specified ratio. The chocolate base should contain 71.5-85.7% chocolate powder by weight, 1.8-4.4% polyglycerol ricinoleate by weight, 3.5-5.5% phospholipids by weight, and the remainder coconut oil. Grind for 30-60 minutes to obtain the chocolate base.

[0051] The process of adding oil to chocolate stock may involve adding palm oil and coconut oil to ground chocolate stock, mixing thoroughly, and grinding at 50-55°C, for example, 52°C, for 15-30 minutes to obtain a crisp chocolate layer. Further, in the oil addition process, the weight percentages of the components are: chocolate stock 54.3-56.18%, palm oil 30-34.27%, and the remainder coconut oil.

[0052] The chocolate crisp layer obtained from the above steps can be further sterilized. This sterilization may include sterilizing at 70-75°C for 10-15 minutes, followed by cooling to 50-55°C and grinding for 30-60 minutes.

[0053] The final chocolate crisp layer comprises, based on the total weight of the chocolate crisp layer, 40-48.13% cocoa powder, 30-34.27% palm oil, 0.1-0.25% polyglycerol ricinoleate, 0.2-0.31% phospholipids, and the remainder coconut oil.

[0054] The storage of the chocolate crisp layer may include temporarily storing the chocolate crisp layer obtained in the above steps in a chocolate cart. During storage, the center temperature of the chocolate crisp layer can be 35-40°C, for example, 38°C.

[0055] The fluidity of flavorings is achieved through formulation. For example, the fluidity of the jam layer is achieved through the combination of syrup and thickener; the fluidity of the chocolate crisp layer is achieved through the combination of fats. The lubricating effect of fats gives the chocolate a smooth fluidity and extensibility, preventing it from instantly solidifying upon contact with cold ice cream filling.

[0056] 3. Injection Steps

[0057] The filling step in the method of the present invention may include discharging the first liquid and the second liquid simultaneously or sequentially, and filling the shell by a swirling motion. The first liquid and the second liquid are independently selected from emulsion and flavoring agents.

[0058] Specifically, the filling step of this invention can employ a swing-filling method. According to one specific embodiment, horizontally arranged nozzles can be used, dispensing in the order of milk-flavoring-milk, or in the order of flavoring-milk-flavoring. During filling, the horizontally arranged nozzles swing left and right, filling the shell with the dispensing milk or flavoring to obtain multiple layers of frozen product. The number of layers can be determined according to product requirements, for example, it can be 3 layers or more.

[0059] In the swinging filling process, the swinging amplitude can be 2.5-4cm, and the number of swinging layers of flavoring can be 8-12.

[0060] Furthermore, in the swing filling process, the liquid and flavoring are level with the opening on the shell at the end of the swing filling process.

[0061] According to one specific embodiment, the shell can be an ice cream cone or a wafer cone, and the shape of the shell can be regular or irregular. By filling the shell with the prepared milk and flavorings alternately or simultaneously, a multi-flavored ice cream can be obtained.

[0062] The method of the present invention adjusts and optimizes the usage temperature, expansion rate of milk and the usage temperature and flowability of flavorings, so that milk and flavorings can be combined to form a fluid state, which is convenient for filling into irregularly shaped shells. The finished products produced have an attractive appearance and a flat opening.

[0063] Multi-flavored frozen products

[0064] The present invention also provides multi-flavored frozen products, such as multi-flavored ice cream, prepared according to the above method.

[0065] Specifically, the multi-flavored frozen product according to the present invention includes a shell and at least one alternating milk layer and at least one flavor layer filled within the shell.

[0066] Milk layer

[0067] Based on the total weight of the milk layer, the milk layer may include 12-15% milk powder, 11-13% white sugar, 6-8% oil components, and 0.2-0.4% other emulsifiers and thickeners.

[0068] Specifically, the milk powder can be selected from whole milk powder, semi-skimmed milk powder, and fully skimmed milk powder, preferably cow's milk powder. Based on the total weight of the milk layer, the milk powder content can be 12-15%, for example 13% or 14%.

[0069] Based on the total weight of the milk layer, the content of white sugar can be 11-13%, preferably 12%.

[0070] The aforementioned oil components are preferably vegetable oils, such as one or more of coconut oil, palm oil, and vegetable shortening, with coconut oil being preferred. Based on the total weight of the milk layer, the oil content can be 6-8%, preferably 7%.

[0071] The aforementioned other compound additives may include one or more of emulsifiers and stabilizers. Based on the total weight of the milk layer, the content of other compound additives may be 0.23-0.4%, for example 0.28%, 0.32%, or 0.36%.

[0072] According to one specific embodiment, the emulsifier may be selected from one or more of mono(di)glycerol fatty acid esters, sodium alginate, and sucrose fatty acid esters, preferably monoglycerol stearate. Based on the total weight of the milk layer, the emulsifier content may be 0.1-0.2%, for example, 0.15%.

[0073] The stabilizer may be xanthan gum. Based on the total weight of the milk layer, the stabilizer content may be 1-2%, for example, 1.5%.

[0074] According to the first embodiment, based on the total weight of the milk layer, the milk layer may include 12-15% milk powder, 11-13% white sugar, 4-6% malt syrup, 6-8% coconut oil, 0.1-0.2% monoglyceride stearate, 0.05-0.1% carrageenan, and 0.08-0.1% locust bean gum. The milk powder may be whole milk powder, semi-skimmed milk powder, or completely skimmed milk powder.

[0075] According to the second embodiment, based on the total weight of the milk layer, the milk layer may include 10-12% milk powder, 11-13% white sugar, 2-3% malt syrup, 6-8% palm oil, 0.1-0.2% monoglyceride stearate, 0.02-0.05% carrageenan, 0.05-0.1% xanthan gum, and 0.05-0.1% locust bean gum.

[0076] Flavor layer

[0077] The flavoring layer included in the frozen product of the present invention may be a jam layer or a chocolate crisp layer.

[0078] Based on the total weight of the jam layer, the jam layer of the present invention comprises 50-60% fruit jam, 4-6% glucose syrup, 1-2% maltodextrin and 1-2% xanthan gum.

[0079] Based on the total weight of the chocolate crisp layer, the chocolate filling (containing 71.5-85.7% chocolate powder, 1.8-4.4% polyglycerol ricinoleate, 3.5-5.5% phospholipids, and the remainder coconut oil) accounts for 54.3-56.18%, palm oil 30-34.27%, and the remainder coconut oil.

[0080] In summary, compared with the prior art, the present invention has the following beneficial effects:

[0081] (1) The multi-flavored frozen products (e.g., ice cream) provided by the present invention use a shell (e.g., wafer cone) instead of a traditional mold to realize ice cream with multiple flavors wrapped in the shell, so that you can enjoy multiple tastes in one bite, with diverse layers and rich taste.

[0082] (2) The method of the present invention finds a balance point by controlling the flowability of milk and flavoring, and realizes the layered structure of milk and flavoring. The internal structure of the product is distinct, the flavoring layer does not collapse, the top opening is flat, and the sensory quality is good.

[0083] (3) The method of the present invention can replace the manual shaking process, ensure the appearance and uniformity of wafer cone ice cream, reduce manpower consumption, and improve the degree of mechanization of production;

[0084] (4) The frozen products (e.g., ice cream) prepared by the method of the present invention have an outer shell that is a wafer cone and an inner layer that consists of alternating flavoring layers and milk layers, and have the characteristics of rich taste and distinct layers.

[0085] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments.

[0086] Unless otherwise specified, the methods used in the following examples are conventional methods, and the reagents used are commercially available reagents.

[0087] Example

[0088] Example 1

[0089] This embodiment prepares multi-flavored ice cream according to the following steps:

[0090] (1) Mixing: Mix 14% milk powder, 12% white sugar, 4% malt syrup, 8% coconut oil, 0.15% monoglyceride stearate, 0.05% carrageenan, and 0.1% locust bean gum. Add water to make up the volume and stir in a 50°C water bath for 20 minutes to obtain a mixed solution.

[0091] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 150 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0092] (3) Sterilization: Heat the homogenized liquid to 85℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0093] (4) Aging: Cool the sterilization solution to below 4°C and age for 6 hours;

[0094] (5) Freezing: After aging, the liquid enters the freezer. The expansion rate of the liquid is 40%, and the temperature of the discharge nozzle is adjusted to -5℃.

[0095] (6) Storage of milk: After the liquid milk solidifies, it is temporarily stored in a milk cart. The core temperature of the liquid milk is -3℃ during storage.

[0096] (7) Preparation of jam: Mix 50% fruit jam, 6% glucose syrup, 2% maltodextrin and 1.5% xanthan gum evenly according to the ratio, and sterilize at 85℃ for 30s;

[0097] (8) Storage of jam: After the jam is prepared, it is temporarily stored in a jam cart at a core temperature of 8°C.

[0098] (9) Swinging pouring: Three nozzles are arranged horizontally and dispense milk-jam-milk in the order of milk-jam-milk. Swing left and right to fill the irregularly shaped wafer cone and get a multi-flavored ice cream.

[0099] Comparative Example 1

[0100] Prepare multi-flavored ice cream by following these steps:

[0101] (1) Mixing: Mix 14% milk powder, 12% white sugar, 4% malt syrup, 8% coconut oil, 0.15% monoglyceride stearate, 0.05% carrageenan, and 0.1% locust bean gum. Add water to make up the volume and stir in a 50°C water bath for 20 minutes to obtain a mixed solution.

[0102] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 150 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0103] (3) Sterilization: Heat the homogenized liquid to 85℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0104] (4) Aging: Cool the sterilization solution to 6°C and age for 6 hours;

[0105] (5) Freezing: After aging, the liquid enters the freezer. The expansion rate of the liquid is 20%, and the temperature of the discharge nozzle is adjusted to -2℃.

[0106] (6) Storage of milk: After the liquid milk is frozen, it is temporarily stored in a milk cart. The core temperature of the liquid milk is -1℃ during storage.

[0107] (7) Preparation of jam: Mix 50% fruit jam, 6% glucose syrup, 2% maltodextrin and 1.5% xanthan gum evenly according to the ratio, and sterilize at 85℃ for 30s.

[0108] (8) Storage of jam: After the jam is prepared, it is temporarily stored in a jam cart at a core temperature of 8°C.

[0109] (9) Swinging pouring: Three nozzles are arranged horizontally and dispense milk-jam-milk in the order of milk-jam-milk. Swing left and right to fill the irregularly shaped wafer cone and get a multi-flavored ice cream.

[0110] Comparative Example 2

[0111] Prepare multi-flavored ice cream by following these steps:

[0112] (1) Mixing: Mix 14% milk powder, 12% white sugar, 4% malt syrup, 8% coconut oil, 0.15% monoglyceride stearate, 0.05% carrageenan, and 0.1% locust bean gum. Add water to make up the volume and stir in a 50°C water bath for 20 minutes to obtain a mixed solution.

[0113] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 150 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0114] (3) Sterilization: Heat the homogenized liquid to 85℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0115] (4) Aging: Cool the sterilization solution to 6°C and age for 6 hours;

[0116] (5) Freezing: After aging, the liquid enters the freezer. The expansion rate of the liquid is 60%, and the temperature of the discharge nozzle is adjusted to -7℃.

[0117] (6) Storage of milk: After the liquid milk is frozen, it is temporarily stored in a milk cart. The core temperature of the liquid milk is -4℃ during storage.

[0118] (7) Preparation of jam: Mix 50% fruit jam, 6% glucose syrup, 2% maltodextrin and 1.5% xanthan gum evenly according to the ratio, and sterilize at 85℃ for 30s.

[0119] (8) Storage of jam: After the jam is prepared, it is temporarily stored in a jam cart at a core temperature of 8°C.

[0120] (9) Swinging pouring: Three nozzles are arranged horizontally and dispense milk-jam-milk in the order of milk-jam-milk. Swing left and right to fill the irregularly shaped wafer cone and get a multi-flavored ice cream.

[0121] Comparative Example 3

[0122] Prepare multi-flavored ice cream by following these steps:

[0123] (1) Mixing: Mix 14% milk powder, 12% white sugar, 4% malt syrup, 8% coconut oil, 0.15% monoglyceride stearate, 0.05% carrageenan, and 0.1% locust bean gum. Add water to make up the volume and stir in a 50°C water bath for 20 minutes to obtain a mixed solution.

[0124] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 150 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0125] (3) Sterilization: Heat the homogenized liquid to 85℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0126] (4) Aging: Cool the sterilization solution to below 4°C and age for 6 hours;

[0127] (5) Freezing: After aging, the liquid enters the freezer. The expansion rate of the liquid is 40%, and the temperature of the discharge nozzle is adjusted to -5℃.

[0128] (6) Storage of milk: After the liquid milk solidifies, it is temporarily stored in a milk cart. The core temperature of the liquid milk is -3℃ during storage.

[0129] (7) Preparation of jam: Mix 50% fruit jam, 6% glucose syrup, 2% maltodextrin and 1.5% xanthan gum evenly according to the ratio, and sterilize at 85℃ for 30s.

[0130] (8) Storage of jam: After the jam is prepared, it is temporarily stored in a jam cart at a core temperature of 0°C.

[0131] (9) Swinging pouring: Three nozzles are arranged horizontally and dispense milk-jam-milk in the order of milk-jam-milk. Swing left and right to fill the irregularly shaped wafer cone and get a multi-flavored ice cream.

[0132] Comparative Example 4

[0133] Prepare multi-flavored ice cream by following these steps:

[0134] (1) Mixing: Mix 14% milk powder, 12% white sugar, 4% malt syrup, 8% coconut oil, 0.15% monoglyceride stearate, 0.05% carrageenan, and 0.1% locust bean gum. Add water to make up the volume and stir in a 50°C water bath for 20 minutes to obtain a mixed solution.

[0135] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 150 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0136] (3) Sterilization: Heat the homogenized liquid to 85℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0137] (4) Aging: Cool the sterilization solution to below 4°C and age for 6 hours;

[0138] (5) Freezing: After aging, the liquid enters the freezer. The expansion rate of the liquid is 40%, and the temperature of the discharge nozzle is adjusted to -5℃.

[0139] (6) Storage of milk: After the liquid milk solidifies, it is temporarily stored in a milk cart. The core temperature of the liquid milk is -3℃ during storage.

[0140] (7) Preparation of jam: Mix 50% fruit jam, 6% glucose syrup, 2% maltodextrin and 1.5% xanthan gum evenly according to the ratio, and sterilize at 85℃ for 30s.

[0141] (8) Storage of jam: After the jam is prepared, it is temporarily stored in a jam cart at a core temperature of 10°C.

[0142] (9) Swinging pouring: Three nozzles are arranged horizontally and dispense milk-jam-milk in the order of milk-jam-milk. Swing left and right to fill the irregularly shaped wafer cone and get a multi-flavored ice cream.

[0143] Comparative Example 5

[0144] Prepare multi-flavored ice cream by following these steps:

[0145] (1) Mixing: Mix 14% milk powder, 12% white sugar, 4% malt syrup, 8% coconut oil, 0.15% monoglyceride stearate, 0.05% carrageenan, and 0.1% locust bean gum. Add water to make up the volume and stir in a 50°C water bath for 20 minutes to obtain a mixed solution.

[0146] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 150 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0147] (3) Sterilization: Heat the homogenized liquid to 85℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0148] (4) Aging: Cool the sterilization solution to below 4°C and age for 6 hours;

[0149] (5) Freezing: After aging, the liquid enters the freezer. The expansion rate of the liquid is 40%, and the temperature of the discharge nozzle is adjusted to -5℃.

[0150] (6) Storage of milk: After the liquid milk solidifies, it is temporarily stored in a milk cart. The core temperature of the liquid milk is -3℃ during storage.

[0151] (7) Preparation of jam: Mix 50% fruit jam, 6% glucose syrup, 2% maltodextrin and 1.5% xanthan gum evenly according to the ratio, and sterilize at 85℃ for 30s.

[0152] (8) Storage of jam: After the jam is prepared, it is temporarily stored in a jam cart at a core temperature of 8°C.

[0153] (9) Swinging pouring: Three nozzles are arranged side by side. The nozzles are manually swung left and right to fill the irregularly shaped wafer cone, resulting in a multi-flavored ice cream.

[0154] The ice creams prepared according to Example 1 and Comparative Examples 1-5 were evaluated based on five dimensions: taste, crispness, appearance, texture, and overall score, with a maximum score of 10 points. Twenty-five participants were selected for evaluation. The evaluation results are shown in Table 1 below:

[0155] Table 1 Sensory evaluation results

[0156]

[0157]

[0158] The evaluation results show that Example 1 outperforms Comparative Examples 1-5 in all aspects. This indicates that Comparative Examples 1-4, which are outside the scope of this invention, cannot achieve the optimal sensory experience of multi-layered wafer ice cream. Although Comparative Example 5 is not significantly different from Example 1, its manual operation requires high skill levels and suffers from poor consistency, making it unsuitable for industrial production.

[0159] Therefore, considering both sensory evaluation and efficiency, Example 1 is the optimal example.

[0160] Example 2

[0161] The components of this embodiment include ice cream milk and chocolate crisp layer;

[0162] Prepare multi-flavored ice cream by following these steps:

[0163] (1) Mixing: Mix 12% milk powder, 12% white sugar, 3% malt syrup, 8% palm oil, 0.15% monoglyceride stearate, 0.05% carrageenan, 0.1% xanthan gum and 0.05% locust bean gum evenly, add water to make up the volume, and stir in a 50℃ water bath for 20 minutes to obtain a mixed liquid;

[0164] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 140 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0165] (3) Sterilization: Heat the homogenized liquid to 85℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0166] (4) Aging: Cool the sterilization solution to below 8°C and age for 3 hours;

[0167] (5) Freezing: The aged liquid material is introduced into the freezer. The expansion rate of the liquid material is 40%, and the temperature of the discharge nozzle is adjusted to -3℃.

[0168] (6) Storage of milk: After the liquid milk solidifies, it is temporarily stored in a milk cart. The core temperature of the liquid milk is -2.0℃ during storage.

[0169] (7) Preparation of chocolate filling: Mix chocolate powder, vegetable oil and other ingredients according to the ratio, grind for 30 minutes to obtain chocolate filling;

[0170] (8) Adding oil to chocolate: Add palm oil and coconut oil to the ground chocolate, mix well, grind at 50°C for 15 minutes to obtain a chocolate crisp layer.

[0171] (9) Storage of chocolate crisp layer: The prepared chocolate crisp layer is temporarily stored in a chocolate cart. The center temperature of the chocolate crisp layer is 38°C during storage.

[0172] (10) Swinging pouring: Dispense the milk in the order of milk-chocolate crisp layer-milk, swing left and right, pour and fill the irregularly shaped wafer cone to get a multi-layered ice cream.

[0173] Comparative Example 6

[0174] The components of this comparative example include ice cream milk and chocolate coating;

[0175] Prepare ice cream by following these steps:

[0176] (1) Mixing: Mix 12% milk powder, 12% white sugar, 3% malt syrup, 8% palm oil, 0.15% monoglyceride stearate, 0.05% carrageenan, 0.1% xanthan gum and 0.05% locust bean gum evenly, add water to make up the volume, and stir in a 60℃ water bath for 20 minutes to obtain a mixed liquid;

[0177] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 140 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0178] (3) Sterilization: Heat the homogenized liquid to 80℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0179] (4) Aging: Cool the sterilization solution to below 10°C and age for 2 hours;

[0180] (5) Freezing: The aged liquid material is fed into the freezer. The expansion rate of the liquid material is 30%, and the temperature of the discharge nozzle is adjusted to -2℃.

[0181] (6) Storage of milk: After the liquid milk is frozen, it is temporarily stored in a milk cart. The core temperature of the liquid milk is -1℃ during storage.

[0182] (7) Preparation of chocolate filling: Mix chocolate powder, vegetable oil and other ingredients evenly according to the ratio, grind for 1 hour to obtain chocolate filling;

[0183] (8) Adding oil to chocolate: Add palm oil and coconut oil to the ground chocolate, mix well, grind at 50°C for 15 minutes to obtain a chocolate crisp layer.

[0184] (9) Storage of chocolate crisp layer: The prepared chocolate crisp layer is temporarily stored in a chocolate cart. The center temperature of the chocolate crisp layer is 38°C during storage.

[0185] (10) Swinging pouring: Dispense the milk in the order of milk-chocolate crisp layer-milk, swing left and right, pour and fill the irregularly shaped wafer cone to get a multi-layered ice cream.

[0186] Comparative Example 7 (High-precision feed parameters)

[0187] The components of this comparative example include ice cream milk and chocolate coating;

[0188] Prepare ice cream by following these steps:

[0189] (1) Mixing: Mix 12% milk powder, 12% white sugar, 3% malt syrup, 8% palm oil, 0.15% monoglyceride stearate, 0.05% carrageenan, 0.1% xanthan gum and 0.05% locust bean gum evenly, add water to make up the volume, and stir in a 60℃ water bath for 20 minutes to obtain a mixed liquid;

[0190] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 140 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0191] (3) Sterilization: Heat the homogenized liquid to 80℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0192] (4) Aging: Cool the sterilization solution to below 10°C and age for 2 hours;

[0193] (5) Freezing: The aged liquid material is fed into the freezer. The expansion rate of the liquid material is 60%, and the temperature of the discharge nozzle is adjusted to -4℃.

[0194] (6) Storage of milk: After the liquid milk solidifies, it is temporarily stored in a milk cart. The core temperature of the liquid milk is -3℃ during storage.

[0195] (7) Preparation of chocolate filling: Mix chocolate powder, vegetable oil and other ingredients evenly according to the ratio, grind for 1 hour to obtain chocolate filling;

[0196] (8) Adding oil to chocolate: Add palm oil and coconut oil to the ground chocolate, mix well, grind at 50°C for 15 minutes to obtain a chocolate crisp layer.

[0197] (9) Storage of chocolate crisp layer: The prepared chocolate crisp layer is temporarily stored in a chocolate cart. The center temperature of the chocolate crisp layer is 38°C during storage.

[0198] (10) Swinging pouring: Dispense the milk in the order of milk-chocolate crisp layer-milk, swing left and right, pour and fill the irregularly shaped wafer cone to get a multi-layered ice cream.

[0199] Comparative Example 8 (Chocolate parameters at a lower setting)

[0200] The components of this comparative example include ice cream milk and chocolate coating;

[0201] Prepare ice cream by following these steps:

[0202] (1) Mixing: Mix 12% milk powder, 12% white sugar, 3% malt syrup, 8% palm oil, 0.15% monoglyceride stearate, 0.05% carrageenan, 0.1% xanthan gum and 0.05% locust bean gum evenly, add water to make up the volume, and stir in a 50℃ water bath for 20 minutes to obtain a mixed liquid;

[0203] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 140 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0204] (3) Sterilization: Heat the homogenized liquid to 85℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0205] (4) Aging: Cool the sterilization solution to below 8°C and age for 3 hours;

[0206] (5) Freezing: The aged liquid material is introduced into the freezer. The expansion rate of the liquid material is 40%, and the temperature of the discharge nozzle is adjusted to -3℃.

[0207] (6) Storage of milk: After the liquid milk solidifies, it is temporarily stored in a milk cart. The core temperature of the liquid milk is -2.0℃ during storage.

[0208] (7) Preparation of chocolate filling: Mix chocolate powder, vegetable oil and other ingredients evenly according to the ratio, grind for 10 minutes to obtain chocolate filling;

[0209] (8) Adding oil to chocolate: Mix the ground chocolate with the following components by weight: 50% chocolate, 30% palm oil and 20% coconut oil. Grind at 60°C for 60 minutes to obtain a chocolate crisp layer.

[0210] (9) Storage of chocolate crisp layer: The prepared chocolate crisp layer is temporarily stored in a chocolate cart. The center temperature of the chocolate crisp layer is 30°C during storage.

[0211] (10) Swinging pouring: Dispense the milk in the order of milk-chocolate crisp layer-milk, swing left and right, pour and fill the irregularly shaped wafer cone to get a multi-layered ice cream.

[0212] Comparative Example 9 (Chocolate Specifications High)

[0213] The components of this comparative example include ice cream milk and chocolate coating;

[0214] Prepare ice cream by following these steps:

[0215] (1) Mixing: Mix 12% milk powder, 12% white sugar, 3% malt syrup, 8% palm oil, 0.15% monoglyceride stearate, 0.05% carrageenan, 0.1% xanthan gum and 0.05% locust bean gum evenly, add water to make up the volume, and stir in a 50℃ water bath for 20 minutes to obtain a mixed liquid.

[0216] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 140 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0217] (3) Sterilization: Heat the homogenized liquid to 85℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0218] (4) Aging: Cool the sterilization solution to below 8°C and age for 3 hours;

[0219] (5) Freezing: Allow the aged liquid to enter the freezer and adjust the outlet temperature to -3℃;

[0220] (6) Storage of milk: After the liquid milk solidifies, it is temporarily stored in a milk cart. The expansion rate of the liquid milk is 40%, and the core temperature of the liquid milk is -2.0℃ during storage.

[0221] (7) Preparation of chocolate filling: Mix chocolate powder, vegetable oil and other ingredients according to the ratio, grind for 90 minutes to obtain chocolate filling;

[0222] (8) Adding oil to chocolate: Add the ground chocolate to the mixture according to the following weight ratios: 60% chocolate, 35% palm oil, and 5% coconut oil. Mix well and grind at 60°C for 60 minutes to obtain a crisp chocolate layer.

[0223] (9) Storage of chocolate crisp layer: The prepared chocolate crisp layer is temporarily stored in a chocolate cart. The center temperature of the chocolate crisp layer is 45°C during storage.

[0224] (10) Swinging pouring: Dispense the milk in the order of milk-chocolate crisp layer-milk, swing left and right, pour and fill the irregularly shaped wafer cone to get a multi-layered ice cream.

[0225] Comparative Example 10 (Artificial Infusion)

[0226] The components of this comparative example include ice cream milk and chocolate coating;

[0227] Prepare ice cream by following these steps:

[0228] (1) Mixing: Mix 12% milk powder, 12% white sugar, 3% malt syrup, 8% palm oil, 0.15% monoglyceride stearate, 0.05% carrageenan, 0.1% xanthan gum and 0.05% locust bean gum evenly, add water to make up the volume, and stir in a 50℃ water bath for 20 minutes to obtain a mixed liquid;

[0229] (2) Homogenization: Set the homogenization temperature to 65℃, the first-stage pressure to 140 bar, and the second-stage pressure to 40 bar. Pass the mixed liquid through the homogenized liquid at a uniform speed to obtain a homogenized liquid.

[0230] (3) Sterilization: Heat the homogenized liquid to 85℃ and sterilize for 30 seconds to obtain sterilized liquid;

[0231] (4) Aging: Cool the sterilization solution to below 8°C and age for 3 hours;

[0232] (5) Freezing: The aged liquid material is introduced into the freezer. The expansion rate of the liquid material is 40%, and the temperature of the discharge nozzle is adjusted to -3℃.

[0233] (6) Storage of milk: After the liquid milk solidifies, it is temporarily stored in a milk cart. The core temperature of the liquid milk is -2.0℃ during storage.

[0234] (7) Preparation of chocolate filling: Mix chocolate powder, vegetable oil and other ingredients according to the ratio, grind for 30 minutes to obtain chocolate filling;

[0235] (8) Adding oil to chocolate: Add palm oil and coconut oil to the ground chocolate, mix well, grind at 50°C for 15 minutes to obtain a chocolate crisp layer.

[0236] (9) Storage of chocolate crisp layer: The prepared chocolate crisp layer is temporarily stored in a chocolate cart, and the center temperature of the chocolate is 38°C during storage;

[0237] (10) Swinging and pouring: Manually swing left and right to pour and fill the irregularly shaped wafer tube to obtain a multi-layered ice cream.

[0238] The multi-flavored ice creams prepared according to Example 2 and Comparative Examples 6-10 were evaluated based on five dimensions: taste, crispness, appearance, texture, and overall score, with a maximum score of 10. Twenty-five people were selected for evaluation. The results are shown in Table 2 below:

[0239] Table 2 Sensory evaluation results

[0240]

[0241] The evaluation results show that Example 2 outperforms the other Comparative Examples 6-10 in all aspects. This indicates that Comparative Examples 6-9, which are outside the scope of protection of this invention, cannot achieve the best sensory experience of multi-layered wafer ice cream; although Comparative Example 10 is not significantly different from Example 2, its manual operation requires high skill levels and has poor consistency, making it unsuitable for industrial production. Figure 1 The perfusion effect of the cross-section in Example 2 is shown. Figure 2 The perfusion effect of manual operation in Comparative Example 5 is shown. It is evident that, in terms of sensory evaluation results, Example 2 is the optimal example.

[0242] The above description is merely a preferred embodiment of the present invention. It should be noted that, without departing from the spirit and essence of the present invention, those skilled in the art can make various modifications, combinations, alterations, or substitutions to the details and features of the present invention. These modifications, combinations, alterations, or substitutions should also be understood to be included within the scope of protection claimed by the present invention.

Claims

1. A method for preparing multi-flavored frozen products, characterized in that, This includes the milk preparation process, the flavoring preparation process, and the filling process; The expansion rate of the liquid material in the injection step is 30-40%, and the discharge temperature is -4℃ to -6℃. The injection step includes sequentially discharging the first liquid material and the second liquid material alternately, and filling the shell by swinging the liquid material. The first liquid and the second liquid are independently selected from the milk and the flavoring agent; The milk powder comprises, based on its total weight, 12-15% milk powder, 11-13% white sugar, 4-6% maltose syrup, 6-8% coconut oil, 0.1-0.2% monoglyceride stearate, 0.05-0.1% carrageenan, and 0.08-0.1% locust bean gum; The multi-flavored frozen product includes a shell and at least one alternating milk layer and at least one flavor layer filled within the shell, the flavor layer being a jam layer or a chocolate crisp layer.

2. The method according to claim 1, wherein the milk preparation step comprises: After the raw materials of the milk powder are mixed evenly according to the formula, water is added to make up the volume, and the mixture is stirred at a constant temperature to obtain a mixed liquid. The mixture is homogenized to obtain a homogenized liquid. The homogenized liquid is sterilized to obtain a sterilized liquid. The sterilization solution is cooled and aged to obtain an aged solution. The aging solution is then frozen.

3. The method according to claim 2, wherein, The constant-temperature stirring is carried out in a water bath at 50-60℃; The homogenization is carried out at a temperature of 65-70°C, and the homogenization pressure includes a primary pressure of 120-160 bar and a secondary pressure of 40-45 bar. The sterilization process involves performing the sterilization at a temperature of 80-85°C for 20-30 seconds.

4. The method according to claim 1, wherein the filling step includes arranging the milk and the flavoring material horizontally and discharging them simultaneously or at different times in the order of milk, flavoring material, milk, and then oscillating to fill the shell.

5. The method according to claim 4, wherein the left-right swaying amplitude of the swaying injection is 2.5-4 cm.

6. A multi-flavored frozen product, characterized in that, Prepared by the method according to any one of claims 1-5.

7. The multi-flavored frozen product according to claim 6, wherein the flavoring layer is a jam layer, and the jam layer comprises, based on the total weight of the jam layer, 50-60% fruit jam, 4-6% glucose syrup, 1-2% maltodextrin and 1-2% xanthan gum.

8. The multi-flavored frozen product according to claim 6, wherein the flavor layer is a chocolate crisp layer, the chocolate crisp layer comprising, based on the total weight of the chocolate crisp layer, 40-48.13% chocolate powder, 30-34.27% palm oil, 0.1-0.25% polyglycerol ricinoleate, 0.2-0.31% phospholipids, and the remainder being coconut oil.

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