一种雪泥及其制备方法

By using specific formulas and processes in slush, the chemical resistance of slush has been improved, the problem of lower freezing point caused by high sugar content has been solved, and the stability and taste of the product during storage, transportation and sale have been ensured.

CN118104764BActive Publication Date: 2026-07-17INNER MONGOLIA YILI IND GROUP CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
INNER MONGOLIA YILI IND GROUP CO LTD
Filing Date
2022-11-29
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Existing slush products have a lower freezing point due to their high sugar content, resulting in poor chemical resistance and easy melting during storage, transportation, and sales, which affects their appearance and taste.

Method used

Using specific proportions of sugar, glucose syrup, maltose syrup, maltodextrin, jam, and stabilizers as raw materials, and by controlling the freezing temperature and stirring speed, combined with quick-freezing and packaging processes, the chemical resistance of slush is improved.

Benefits of technology

It significantly improves the chemical resistance of slush, enhances the consumer's sensory experience, and ensures that the product maintains a good appearance and taste under normal conditions.

✦ Generated by Eureka AI based on patent content.

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Abstract

本发明涉及冷冻食品技术领域，具体涉及一种雪泥及其制备方法。本发明的雪泥包括砂糖、葡萄糖浆、果葡糖浆、麦芽糖浆、麦芽糊精、稳定剂、果酱和水。与现有技术相比，本发明的雪泥采用特定比例的砂糖、葡萄糖浆、果葡糖浆、麦芽糖浆、麦芽糊精、稳定剂、果酱和水作为雪泥的原料，兼具口感和抗化性能，大大地提升了消费者的感官体验度。
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