Three-in-one beverage stirring sugar bar

Abstract

According to the invention, the functions of a sugar bag, creamer and a stirring rod which are commonly used for beverage seasoning are integrated, and the seasoning stirring sugar rod is prepared; the sugar liquid is coated on a hard bar to be solidified and formed, so that the three functions are integrated, and the core is a manufacturing technology that the sugar body can be dissolved immediately in water; traditional lollipops and other sugar sticks need to be dissolved within 5-30 minutes due to the fact that edible gum or maltose is added for shaping, and the instant drinking requirement cannot be met; the limitation is broken through, and the developed sugar body can be dissolved in one second like fine granulated sugar and has the characteristics of being hard, not easy to break and convenient to store; independent packaging is omitted, plastic waste and storage space are reduced, the carbon reduction and environmental protection trend is met, use steps are simplified, experience is improved, innovation is achieved in the field of food processing, and the beverage seasoning box is an efficient and environment-friendly beverage seasoning tool.

Description

Technical Field

[0001] The present invention combines seasoning-related materials commonly used when people drink beverages, namely, a seasoning sugar packet, creamer and a stirring stick, integrates the functions of the three seasoning materials into one, and forms a seasoning stirring sugar stick.

[0002] The seasoned stirring candy stick is made by coating a sugar liquid on a hard stick and solidifying it into a shape, thereby achieving the above three functions in one. At the same time, the present invention also relates to a production process technology that enables the sugar body to melt immediately after being added to a beverage.

[0003] The invention belongs to the technical field of food processing, in particular to a three-in-one beverage stirring candy stick. Background Art

[0004] In the current beverage flavoring market, traditional flavoring methods generally use individually packaged sugar packets, creamer packets, and plastic stirring sticks. Because these solutions rely on the independent production and packaging of multiple components, they not only increase storage space but also lead to excessive duplication of packaging, which is not in line with the concept of low carbon and environmental protection.

[0005] Furthermore, the separate packaging of sugar packets, creamer packets, and stirring sticks generates a large amount of plastic waste, and the materials involved are difficult to degrade, which goes against the current industry trend of carbon reduction and environmental protection. Furthermore, the traditional solution separates the functions of these three components, making the process of use cumbersome and the user experience poor.

[0006] Furthermore, conventional sugars are often made with the addition of shaped gelatin or maltose to solidify the sugar, keeping it firm and unmelted at room temperature (much like the sugar in a lollipop). These sugars rely on a dense structure formed by complete crystallization, resulting in a high density. Therefore, the sugars take a long time to dissolve naturally in water. Their technical principle is limited to boiling sugar at high temperatures to form a uniform crystalline phase, resulting in low porosity. When added to beverages, they can only slowly penetrate from the surface, requiring a long time to dissolve evenly. This severely impacts the ready-to-drink experience and does not meet the immediate dissolution requirements of beverage flavorings.

[0007] Some existing technologies attempt to improve the dissolution rate by lowering the sugar boiling temperature or adding disintegrants, but fundamental defects still exist: lowering the temperature will lead to insufficient viscosity of the sugar solution, which cannot cover the particles to form a self-supporting structure, making the sugar body easy to break; although adding disintegrants (such as carbonates) can accelerate dissolution, it will introduce odor and destroy the purity of the seasoning; others try to use integrated packaging (such as binding the sugar bag to the stirring stick), but it does not change the dense structure of the sugar body, the dissolution efficiency is not substantially improved, and the problem of packaging material waste still exists.

[0008] In view of this, it is necessary to provide a beverage seasoning stirring candy stick that integrates the functions of three materials to overcome the above problems. Summary of the Invention

[0009] The object of the present invention is to provide a three-in-one beverage stirring candy stick to solve the problems raised in the above background technology.

[0010] In order to solve the above technical problems, the present invention provides a three-in-one beverage stirring candy stick, comprising a hard stirring stick and a candy stick, wherein the candy stick is composed of sugar liquid crystals and granulated sugar particles and is prepared by the following steps:

[0011] Raw material preparation: Take 100g of granulated sugar for preparing sugar solution, 80g of dry granulated sugar for forming quick-melting structure, and 5CC of water;

[0012] Preparation and mixing of sugar solution: Heat 100g of granulated sugar and 5cc of water to 90°C to dissolve to form sugar solution. When the temperature of the sugar solution drops to 85°C, add 80g of dry granulated sugar and stir at 200rpm for 10 seconds to form a sugar stick with sugar solution crystals covering the sugar particles.

[0013] Molding and shaping: Pour the mixed system into the mold, insert a hard stirring rod, and place it in a 5℃ refrigerator for 24 hours;

[0014] Air drying and curing: Dry in a 5°C slightly heated air dryer for 3 hours to obtain a seasoning stirring stick with a moisture content of ≤0.1%.

[0015] Furthermore, the raw materials also include creamer powder with a particle size of 50-100 μm, and the creamer powder is added simultaneously with the dry granulated sugar when the temperature of the sugar solution drops to 85°C.

[0016] Furthermore, the mass ratio of dry granulated sugar to granulated sugar used to prepare the sugar solution is 80:100.

[0017] Furthermore, during the preparation and mixing of the sugar solution, the particle size of the dry granulated sugar added at 85° C. is 200-300 μm, forming a graded filling with the sugar solution.

[0018] Furthermore, the diameter of the hard stirring rod is 3 mm, and the insertion depth is 2 / 3 of the mold height.

[0019] Furthermore, during air drying and curing, the wind speed of the micro-heat air dryer is 0.5 m / s.

[0020] Furthermore, the sugar liquid crystals are high-density sugar liquid and account for 20%, and the sugar granules are low-density dry fine sugar particles, accounting for 80%, with an overall density of 0.8-0.9g / cm 3 .

[0021] Furthermore, 5 g of the flavored stir stick completely dissolved in water within 3 seconds.

[0022] Furthermore, the seasoning stirring stick adopts a non-glue excipient and does not add glue additives.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The present invention integrates the functions of sugar bags, creamers and stirring sticks commonly used in beverage flavoring to make a flavoring stirring candy stick; it realizes three functions in one by applying sugar liquid on a hard stick and solidifying it into shape. The core is the production technology that allows the sugar body to dissolve instantly in water; traditional lollipops and other candy sticks, due to the addition of edible glue or maltose to fix the shape, take 5-30 minutes to dissolve, and cannot meet the demand for ready-to-drink; the present invention breaks through this limitation, and the developed sugar body can dissolve instantly in 1 second like granulated sugar, while taking into account the characteristics of being hard, not easy to break and easy to store; this invention not only eliminates the need for independent packaging, reduces plastic waste and storage space, and conforms to the trend of carbon reduction and environmental protection, but also simplifies the use steps, improves the experience, is innovative in the field of food processing, and is an efficient and environmentally friendly beverage flavoring tool. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a schematic diagram of a three-in-one beverage stirring candy stick according to the present invention;

[0026] Figure 2 This is an overall structural diagram of a three-in-one beverage stirring candy stick of the present invention;

[0027] Figure 3 This is a schematic diagram of the connection between the hard stirring stick and the flavoring stirring stick in a three-in-one beverage stirring candy stick of the present invention;

[0028] Figure 4 The present invention is a schematic diagram of the operation of a three-in-one beverage stirring candy stick.

[0029] Numbers in the figure:

[0030] 1. Hard stirring rod;

[0031] 2. Sugar stick; 21. Sugar liquid crystals; 22. Sugar granules. DETAILED DESCRIPTION

[0032] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0033] See also Figures 1-4 , the present invention provides a technical solution:

[0034] See Figures 1-4 As shown, an embodiment of a three-in-one beverage stirring candy stick:

[0035] Example 1: Preparation method:

[0036] 1. Raw material preparation:

[0037] Granulated sugar: 100g (for preparing sugar solution);

[0038] Dry granulated sugar: 80g (to form a quick-melting structure);

[0039] Clean water: 5cc;

[0040] (Optional) Creamer powder: particle size 50-100 μm (forms graded filling with sugar particles 200-300 μm).

[0041] 2. Sugar solution preparation and mixing:

[0042] Heat 100g granulated sugar + 5CC water to 90℃ and dissolve;

[0043] At 85°C, add 80g of dry granulated sugar (mix in creamer simultaneously) and stir at 200rpm for 10 seconds.

[0044] 3. Molding and shaping:

[0045] Pour the sugar solution into the mold and insert a 3mm diameter edible hard stirring rod 1 (the insertion depth is 2 / 3 of the mold height);

[0046] Place in a 5°C refrigerator (humidity 40%) for 24 hours.

[0047] 4. Air drying and curing:

[0048] Dry in a 5°C micro-heat air dryer (wind speed 0.5 m / s) for 3 hours;

[0049] Final moisture content ≤0.1%.

[0050] Finished product structure and performance:

[0051] 1. Structural features:

[0052] Sugar liquid crystals 21, i.e., high-density sugar liquid (20%), cover sugar granules 22, i.e., low-density sugar particles (80%), to form a sugar stick 2;

[0053] Overall density 0.8-0.9g / cm 3 (Traditional pure sugar 1.58g / cm 3 );

[0054] 2. Solubility:

[0055] 5g of sugar dissolves completely in 3 seconds (traditional sugar cubes take 30 minutes).

[0056] 3. Environmental performance:

[0057] Glue-free excipient: replaces traditional 0.5-2% glue additives;

[0058] Carbon-reducing packaging: Each stick emits 0.3g of carbon, 78% less than traditional packaging.

[0059] Comparative Example 1: 60 g of dry granulated sugar (Example 1: 80 g);

[0060] Raw material adjustment: 100g granulated sugar, 60g dry granulated sugar, and 5CC water for sugar liquid.

[0061] Preparation differences: The mass ratio of sugar liquid to dry granulated sugar was 1.67:1. After mixing, the thickness of the sugar liquid film increased to 0.15-0.2 mm, and the porosity decreased to 40%.

[0062] Performance Results:

[0063] Dissolution time: 15 seconds (stirring) for 5 g of sugar, 5 times longer than in Example 1, due to decreased porosity and reduced mass transfer efficiency;

[0064] Structural density: 1.1g / cm 3 , the hardness is improved but the brittleness is increased (fracture toughness 0.5MPa·m 1 / 2 ), the breakage rate during transportation reaches 30%.

[0065] Comparative conclusion: The reduction in the amount of dry sugar leads to insufficient pores in the quick-melting structure, and the dissolution efficiency and structural toughness cannot be balanced.

[0066] Summarize:

[0067] This invention breaks through the conventional thinking of adding excipients, and uses the glass transition of sugar solution and mechanical interlocking of particles to form a self-supporting structure without chemical residue; by controlling the ratio of the two phases, a fractal network with a porosity of 65% is formed, achieving rapid dissolution in 3 seconds; the integrated flavoring, stirring, and packaging functions reduce packaging materials by 80%, simplifying the use steps, and creating a new direction of "zero packaging" for beverage flavoring.

Claims

1. A three-in-one beverage stirring candy stick, characterized in that: The invention comprises a hard stirring stick (1) and a sugar stick (2), wherein the sugar stick (2) is composed of a sugar liquid crystal (21) and a granulated sugar granule (22), and is prepared by the following steps: Raw material preparation: Take 100g of granulated sugar for preparing sugar solution, 80g of dry granulated sugar for forming quick-melting structure, and 5CC of water; Preparation and mixing of sugar solution: 100 g of granulated sugar and 5 cc of water were heated to 90°C to dissolve to form sugar solution. When the temperature of the sugar solution dropped to 85°C, 80 g of dry granulated sugar was added and stirred at 200 rpm for 10 seconds to form a sugar stick (2) in which sugar solution crystals (21) covered granulated sugar particles (22). Molding and shaping: Pour the mixed system into a mold, insert a hard stirring rod (1), and place it in a 5°C refrigerator for 24 hours; Air drying and curing: drying in a 5°C slightly heated air dryer for 3 hours to obtain a flavored stirring candy stick with a moisture content of ≤0.1%.

2. The three-in-one beverage stirring candy stick according to claim 1, characterized in that: The raw materials also include creamer powder with a particle size of 50-100 μm, which is added simultaneously with the dry granulated sugar when the temperature of the sugar solution drops to 85°C.

3. The three-in-one beverage stirring candy stick according to claim 1, characterized in that: The mass ratio of dry granulated sugar to granulated sugar used to prepare sugar solution is 80:

100. The size of the sugar sticks can be adjusted according to this ratio.

4. The three-in-one beverage stirring candy stick according to claim 1, characterized in that: During the preparation and mixing of the sugar solution, the particle size of the dry granulated sugar added at 85°C is 200-300 μm, forming a graded filling with the sugar solution.

5. The three-in-one beverage stirring candy stick according to claim 1, characterized in that: The diameter of the hard stirring rod (1) is 3 mm and the insertion depth is 2 / 3 of the mold height.

6. The three-in-one beverage stirring candy stick according to claim 1, characterized in that: During air drying and curing, the wind speed of the micro-heat air dryer is 0.5m / s.

7. The three-in-one beverage stirring candy stick according to claim 1, characterized in that: The sugar liquid crystals (21) are high-density sugar liquid and account for 20%, and the sugar granules (22) are low-density dry fine sugar particles and account for 80%. The overall density is 0.8-0.9g / cm 3 .

8. The three-in-one beverage stirring candy stick according to claim 1, characterized in that: 5g of seasoning stirring stick completely dissolved in water within 3 seconds.

9. The three-in-one beverage stirring candy stick according to claim 1, characterized in that: The seasoning stirring stick is made of glue-free material and does not contain any glue additives.

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