Ice cream stick and preparation method thereof

Abstract

The invention discloses an ice cream stick and a preparation method thereof, and relates to the field of frozen drinks, the ice cream stick comprises an ice shell prepared from a first slurry and an ice material mixture filled in a space formed by the ice shell, the ice material mixture comprises a second slurry and ice particles with the size of 2-5mm, and the ice particles with the size of 2-5mm are filled with the second slurry before the second slurry is filled in the ice shell. The ice cream stick is made into a puffed material through a congelation process, and the solid content of the first slurry is higher than that of the second slurry. Comprising the following steps: quickly freezing first slurry to form an ice shell, pre-freezing second slurry, mixing with ice particles, injecting an ice material mixture into the ice shell, inserting a rod fiber, injecting the first slurry again, and sealing and freezing to form a complete rod. The ice cream stick has the advantages that the ice cream stick is fine and smooth in taste, chewing taste and the flowing characteristic of rapid melting are considered, unique experience of rich flavor and ice-cool taste is formed, and the ice particle size is stable in the production and storage process.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of frozen drinks, in particular to an ice cream stick and a preparation method thereof. BACKGROUND

[0002] Ice cream, as a popular frozen drink, plays an important role in people's life. It has delicate taste and unique flavor, and can cool people down and relieve their mood in hot season. High-end full milk fat ice cream is favored by many consumers due to its delicate taste and rich flavor brought by high milk solid content. However, in hot summer, more people prefer ice cream with refreshing flavor, ice grain granularity and instant melting sensation, which puts forward higher requirements on ice grain size control, shelf life stability and multi-layer structure in ice cream.

[0003] In the prior art, in order to meet the needs of consumers for different taste of ice cream, various technical means are adopted. A frozen drink with large particle size ice crystals and a preparation process thereof are disclosed in a Chinese published patent, which uses erythritol as the crystal nucleus for ice crystal growth, and cooperates with carrageenan and sodium alginate to effectively form large particle size ice crystals in ice cream, thereby improving the refreshing taste.

[0004] However, the prior art has obvious defects. The size of the ice crystals formed in the above-mentioned patent cannot meet the requirements of both ice grain chewing granularity and instant melting sensation. The ice grain is prepared by ice flakes and added by online adding equipment. Due to the limitation of the equipment and the melting of the ice grain in the balancing adding process, the particle size range of the ice flakes prepared by the ice flakes preparation equipment is difficult to control accurately (screening significantly reduces the ice making efficiency). The product provides the chewing sensation of ice grain, but it is difficult to provide the instant melting sensation due to the large size of the ice grain and the retention of the ice grain in the mouth.

[0005] In summary, how to provide an ice cream that can meet the requirements of both ice grain chewing granularity and instant melting sensation, and can inhibit the growth of ice grain and ensure the stability of the product, and a preparation method thereof, is a problem to be solved by the technical personnel in the field. SUMMARY

[0006] Therefore, the purpose of the present application is to provide an ice cream stick and a preparation method thereof, which effectively solve the problem of large ice grain size and difficulty in providing instant melting sensation due to retention of the ice grain in the mouth, and effectively inhibit the growth of ice grain and ensure the stability of the product.

[0007] To achieve the above-mentioned purpose, the present application adopts the following technical solutions: An ice cream stick comprises an ice shell and an ice mixture filled in the space formed by the ice shell, the ice shell is prepared from a first slurry, the ice mixture comprises a second slurry and ice grains, the second slurry is made into an expanded material by a freezing process before being filled in the ice shell, and the size of the ice grains is 2-5 mm. The solid content of the first slurry is higher than that of the second slurry.

[0008] Preferably, the first slurry has a solid content of 40-45wt%, wherein the protein content is 3.5-4.5wt%, the fat content is 13-16wt%, and the carbohydrate content is 18-25wt%.

[0009] Preferably, the first slurry has a solid content of 40-45wt%, wherein the protein content is 3.5-4.5wt%, the fat content is 13-16wt%, and the carbohydrate content is 18-25wt%. The second slurry has a solid content of 35-40wt%, wherein the protein content is 2.5-4wt%, the fat content is 8-15wt%, and the carbohydrate content is 20-30wt%.

[0010] Preferably, the first slurry includes, by mass, fresh milk 45-60%, frozen whipping cream 20-30%, white granulated sugar 10-15%, whole milk powder 5-10%, mono / diglyceride fatty acid ester 1.0-2.0%, locust bean gum 1.1-1.6%, guar gum 0.1-0.5%, and carrageenan 0.2-0.5%. The second slurry includes, by mass, fresh milk 40-60%, white granulated sugar 10-15%, vegetable oil 6-10%, malt syrup 6-10%, sugar egg yolk 1-1.5%, frozen whipping cream 1-5%, mono / diglyceride fatty acid ester 1.0-2.0%, locust bean gum 1.1-1.6%, guar gum 0.1-0.5%, and carrageenan 0.2-0.5%.

[0011] Preferably, the mass ratio of the second slurry to the ice particles in the ice mixture is 2:1.

[0012] Preferably, the second slurry has a higher overrun than the first slurry.

[0013] A method for preparing an ice cream stick, for preparing the ice cream stick as described above, the method comprising: quick-freezing the first slurry to form the ice shell; pre-freezing the second slurry, and mixing the second slurry with the ice particles in a heat-insulated ice mixing tank to form the ice mixture; injecting the ice mixture into the ice shell, inserting a stick into the ice shell, and then injecting the first slurry into the ice shell to form a complete stick.

[0014] Preferably, the step of quick-freezing the first slurry to form the ice shell comprises: Injecting the first slurry into a mold for short-time quick freezing, and extracting the excess slurry after the quick freezing to form the ice shell.

[0015] Preferably, the specific preparation steps of the ice particles include: The ice block raw material is put into the ice crushing device, and the impeller in the ice crushing device pushes the ice block to move clockwise to the cutting assembly of the ice crushing device by centrifugal force; The distance between the cutters in the cutting assembly is adjusted to adapt to the size of the ice particles, 2-5 mm, and the ice block is cut into the target particle size after entering the gap between the cutting edges of the cutting assembly; After being sorted by the sorting device of the ice crushing device, the ice particles are collected and introduced into the heat preservation ice mixing tank online.

[0016] Preferably, in the step of pre-freezing the second slurry, the second slurry completes the process parameter combination of viscosity 15-20% and bulging rate 5-10% at-3℃ to-5℃.

[0017] Compared with the prior art, the beneficial effects of the present application are: The ice particle size provided in the above technical solution is 2-5 mm, which can balance the delicate and refreshing taste, and provide the chewing sensation and the instant melting sensation of the ice particles.

[0018] In the above technical solution, the solid content of the first slurry is higher than that of the second slurry to form a heat preservation structure, so that the ice shell made of the first slurry has a lower water content, thereby having a lower thermal conductivity, and further slowing down the heat conduction inward. Meanwhile, the second slurry has a higher specific heat capacity, which can further reduce the temperature fluctuation range of the second slurry, thereby slowing down the repeated freezing and thawing growth of the ice particles.

[0019] In the above technical solution, the bulging rate of the second slurry is higher than that of the first slurry, and the second slurry forms a bulging structure after pre-freezing, with uniform distribution of micro-bubbles inside, which can further reduce the heat exchange between the second slurry and the ice particles, and slow down the repeated freezing and thawing growth of the ice crystals. BRIEF DESCRIPTION OF DRAWINGS

[0020] In order to more clearly illustrate the specific embodiments of the present application or the technical solutions in the prior art, the following will briefly introduce the drawings needed to be used in the description of the specific embodiments or the prior art. Obviously, the drawings in the following description are some embodiments of the present application, and those skilled in the art can also obtain other drawings according to these drawings without creative labor.

[0021] Figure 1 It is a structural schematic diagram of the ice cream stick in the present embodiment; Figure 2 It is a flowchart of the preparation method of the ice cream stick in the present embodiment. It is a structural schematic diagram of the ice cream stick in the present embodiment;

[0022] Explanation of reference signs: 1, ice shell; 2, ice mixture. DETAILED DESCRIPTION

[0023] The technical solutions of the present application will be described clearly and completely below in conjunction with the drawings. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of protection of the present application.

[0024] In the description of the present application, it should be noted that the orientations or positional relationships indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. are based on the orientations or positional relationships shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the present application. In addition, the terms "first", "second", "third" are only for the purpose of description, and cannot be understood as indicating or implying relative importance.

[0025] In the description of the present application, it should be noted that unless otherwise explicitly specified and limited, the terms "mounting", "connection", "connection" should be understood broadly, for example, it can be a fixed connection, or a detachable connection, or an integral connection; it can be a mechanical connection, or an electrical connection; it can be directly connected, or indirectly connected through an intermediate medium; it can be the communication inside two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0026] The core of the present application is to provide an ice cream stick.

[0027] Another core of the present application is to provide a preparation method of the ice cream stick, for preparing the ice cream stick described above.

[0028] As Figure 1The ice cream stick shown in one embodiment includes an ice shell 1 and an ice mixture 2 filled in the space formed by the ice shell 1, the ice shell 1 is prepared by a first slurry, and the ice mixture 2 includes a second slurry and ice particles, the second slurry is made into an expanded material through a pre-freezing process before being filled into the ice shell 1, the pre-freezing process of the second slurry is realized, and the size of the ice particles is 2-5 mm; the solid content of the first slurry is higher than that of the second slurry. The pre-freezing process of the second slurry and the parameter setting that the solid content of the first slurry is higher than that of the second slurry make the ice cream stick have both the granular taste of chewing ice particles and the instant melting pleasure, and ensure the size stability of the ice particles during production and storage.

[0029] Specifically, the viscosity of the expanded material formed by the pre-freezing of the second slurry is 15-20%, the expansion rate is 5-10%, and the discharge temperature for preparing the expanded material is -3°C to -5°C. Since the pre-freezing of the second slurry is the key node of the present application, its pre-freezing process includes three key parameters of freezing viscosity, expansion rate, and discharge temperature, and the parameter gradient combination scheme of the following table 1 is set to verify the factory production and the sensory performance of the sample. Please refer to table 1 for details.

[0030] Table 1: Pre-freezing parameter gradient combination scheme of the second slurry

[0031] According to the combination scheme in table 1, a total of 27 groups of samples can be formed, and the comprehensive evaluation of the sensory group is as follows: when the freezing viscosity is 10%-15%, the product has an ice sludge feeling and poor melting resistance; when the freezing viscosity is 15%-20%, the product has a delicate taste and uniform mixed ice; when the freezing viscosity is 20%-25%, the product has a dry texture and uneven mixed ice; When the expansion rate is 0%-5%, the product has a powdery taste and a slightly hard texture; when the expansion rate is 5%-10%, the product has a delicate taste and good melting resistance; when the expansion rate is 10%-15%, the product has a weak flavor and uneven mixed ice; When the discharge temperature is -1°C to -3°C, the ice particles melt quickly, but the ice feeling is poor; when the discharge temperature is -3°C to -5°C, the ice particles melt moderately and have an ice feeling; when the discharge temperature is -5°C to -7°C, the ice particles have a dry texture and uneven mixed ice.

[0032] Further, according to the sensory performance of the sample, the best parameters are confirmed as follows: freezing viscosity 15-20%, expansion rate 5-10%, and discharge temperature -3°C to -5°C.

[0033] On the basis of any one of the above embodiments, the solid content of the first slurry is 40-45wt%, wherein the protein content is 3.5-4.5wt%, the fat content is 13-16wt%, and the carbohydrate content is 18-25wt%; the solid content of the second slurry is 35-40wt%, wherein the protein content is 2.5-4wt%, the fat content is 8-15wt%, and the carbohydrate content is 20-30wt%.

[0034] Specifically, the inventors found that the solid content of the second slurry, the size of the ice particles, and the mixing quality ratio of the pre-frozen second slurry and the ice particles are three key factors affecting the overall taste of the product. Since the solid content of the first slurry needs to be higher than that of the second slurry, the solid content of the second slurry and other parameters need to be determined first, so the following parameter gradient combination scheme in Table 2 is set, and the corresponding samples are made for sensory evaluation. The size of the ice particles can be observed and measured by a super microscope. Please refer to Table 1 for details.

[0035] Table 2 Parameter gradient combination scheme of the second slurry

[0036] According to the combination scheme in Table 2 above, a total of 27 groups of samples can be formed. Through the comprehensive evaluation of the sensory group, when the solid content is 30%-35%, the product has a rough taste, a single flavor, and a hard texture; when the solid content is 35%-40%, the product has a delicate taste, a full flavor, and a soft texture; when the solid content is 40%-45%, the product has a sticky taste, a sweet flavor, and a hard texture. When the size of the ice particles is 0mm-2mm, the ice particles have a delicate taste, but lack the ice-cold feeling; when the size of the ice particles is 2mm-5mm, the ice particles have a delicate and ice-cold taste; when the size of the ice particles is 5mm-10mm, the ice particles are rough and hard, and the flavor is diluted.

[0037] The ice freshness is derived from the melting of ice particles in the oral cavity to absorb heat and thus take away the heat in the oral cavity, forming a cooling sensation. The particle sensation is derived from the texture difference between the ice particles and the second slurry. Therefore, when using ice particles with a size of 0 mm-2 mm, the small-sized ice particles have a large specific surface area, which can rapidly absorb heat and melt after contacting the oral mucosa, and almost cannot form a sustained "cold stimulation", thereby causing the lack of ice freshness. At the same time, due to the rapid melting of the ice particles to release water, the overall taste is closer to the uniform and smooth traditional ice cream, lacking the contrast of "ice + milk" dual texture. When using ice particles with a size of 2 mm-5 mm, the ice particle size always allows sufficient cold release without rapid melting, so that during the chewing process, the ice particles gradually melt to continuously release cold sensation, forming a sustained ice freshness stimulation. At the same time, the ice particles slowly melt in the mouth and do not instantaneously dilute the milk flavor, but alternately release the "rich milk flavor + refreshing ice particle" composite taste. When using ice particles with a size of 5 mm-10 mm, the large-sized ice particles melt slowly, causing the cold sensation to last and thus causing discomfort due to the local overcooling in the oral cavity. At the same time, the large ice particles are difficult to chew or crush easily in the mouth, easily causing "jaw pain" or "hard block sensation", affecting the eating experience, and the large ice particles release a large amount of water when melting, locally diluting the milk slurry, causing the "water feeling strong and milk flavor weak", and the overall flavor imbalance. Therefore, based on the above analysis and the sensory evaluation of the product, the optimal size of the ice particles is 2 mm-5 mm; When the mass ratio of the second slurry to the ice particles is 1:1, the product flavor is diluted and the powder feeling is heavy; when the mass ratio of the second slurry to the ice particles is 2:1, the product has a delicate and flowing ice freshness; when the mass ratio of the second slurry to the ice particles is 3:1, the product has a delicate taste and lacks ice freshness.

[0038] Further, according to the sensory performance of the samples, the optimal parameters are confirmed as follows: the solid content range is 35%-40%, the size of the ice particles is 2 mm-5 mm, and the mass ratio of the second slurry to the ice particles is 2:1, thereby forming a delicate taste with a chewing taste and a flowing property of rapid melting, and finally forming a unique experience of rich flavor superimposed with ice freshness.

[0039] Further, in order to form the above-mentioned ice particle size, a corresponding ice crushing device and a slurry formula for inhibiting the growth of the added ice particles are required. The ice crushing device is described in detail as follows.

[0040] The ice crushing device (not added with the drawings, its specific structure is the same as the conventional ice crushing device, only matched with a special preparation process) specifically includes a high-speed rotating impeller, a cutting assembly, and a collecting hopper. After the ice block raw material is poured in, it is sent to the cutting assembly position by the high-speed rotating impeller through centrifugal force. The cutting assembly is composed of multiple vertical cutters. The impeller pushes the ice block to move clockwise. After the ice block enters the gap between the cutters, it is cut to form particles of a specified size. The particle size is controlled by the cutter spacing. The ice particles are separated by centrifugal force and collected through the collecting hopper and then added to the pre-frozen ice cream slurry to achieve a specific ratio of mixing.

[0041] Further, the first slurry is formulated to include, by mass, fresh milk 45-60%, frozen whipping cream 20-30%, white granulated sugar 10-15%, whole milk powder 5-10%, mono / diglyceride fatty acid ester 1.0-2.0%, locust bean gum 1.1-1.6%, guar gum 0.1-0.5%, and carrageenan 0.2-0.5%. The fresh milk is a high-quality raw material rich in protein, calcium, and other nutrients, providing a rich milk flavor for the ice cream. The frozen whipping cream can increase the delicate taste and rich taste levels of the ice cream. The white granulated sugar is the main source of sweetness. The whole milk powder further increases the milk flavor and solid content. The mono / diglyceride fatty acid ester, locust bean gum, guar gum, and carrageenan act as emulsifiers and thickeners, helping to improve the stability and taste of the ice cream. The raw materials here can also have some alternative choices, such as fresh milk can be partially replaced by skimmed milk to reduce fat content; white granulated sugar can be replaced by sugar substitutes such as xylitol to meet the needs of some consumers who have requirements for sugar intake.

[0042] Further, the second slurry is formulated to include, by mass, fresh milk 40-60%, white granulated sugar 10-15%, vegetable oil 6-10%, malt syrup 6-10%, sugar egg yolk 1-1.5%, frozen whipping cream 1-5%, mono / diglyceride fatty acid ester 1.0-2.0%, locust bean gum 1.1-1.6%, guar gum 0.1-0.5%, and carrageenan 0.2-0.5%. The vegetable oil can provide a source of fat and can adjust the taste and texture of the ice cream. The malt syrup increases the sweetness and viscosity. The sugar egg yolk can make the ice cream taste more mellow. When preparing the expanded material, the viscosity is 15-20%, the expansion rate is 5-10%, and the discharge temperature is -3°C to -5°C, which can make the second slurry form a uniform micro-bubble structure, further reduce the heat exchange between the second slurry and the ice particles, and slow down the repeated freezing and growth of ice crystals. The vegetable oil here can be replaced by other oils such as coconut oil, and the malt syrup can be replaced by other syrup substances.

[0043] The implementation principle of the embodiment is that: through the different solid content, bulking rate, and size and proportion setting of ice particles of the first slurry and the second slurry, a unique heat preservation structure is formed. The first slurry has high solid content, the ice shell formed has low water content and low thermal conductivity, and the heat conduction to the inside is delayed; the second slurry has relatively low solid content, the inner core has high water content and large specific heat capacity, and the temperature fluctuation range of the inner core is reduced. At the same time, the tiny bubble structure inside the bulking material made of the second slurry also reduces heat exchange. These factors work together to make the ice particles stable in size during production and storage, and can have both the granular texture of chewing and the instant melting pleasure when eaten, which has been significantly improved and upgraded compared with the prior art.

[0044] To prepare the ice cream stick mentioned above, the application further discloses a preparation method of the ice cream stick, which refers to Figure 2 , and specific steps of the preparation method include: S1, rapidly freezing the first slurry to form an ice shell 1; S2, pre-freezing the second slurry, and mixing the second slurry with the ice particles through a heat preservation ice mixing tank to form an ice material mixture 2; S3, injecting the ice material mixture 2 into the ice shell 1, inserting a stick, and then injecting the first slurry to seal the bottom and freeze to form a complete stick.

[0045] Specifically, in step S1, the first slurry is injected into a mold for short-time rapid freezing, and the excess slurry is removed after the rapid freezing to form an ice shell 1. In this process, the mold used can be of various shapes to meet the needs of different consumers. The rapid freezing equipment can use liquid nitrogen rapid freezing equipment or low-temperature freezing tunnels, etc. These devices can quickly lower the temperature of the first slurry, so that the ice shell 1 is quickly formed.

[0046] Specifically, in step S2, the second slurry is pre-frozen with a viscosity of 15-20% and a bulking rate of 5-10% at-3℃ to-5℃. The specific preparation steps of the ice particles are as follows: the ice block raw material is put into a crushed ice device, the impeller in the crushed ice device uses centrifugal force to push the ice block clockwise to the cutting assembly of the crushed ice device; the cutter spacing in the cutting assembly is adjusted to adapt to the size of the ice particles, 2-5mm, and the ice block is cut into the target particle size after entering the gap between the cutting edges of the cutting assembly; after being sorted by the sorting device of the crushed ice device, it is collected and introduced online to the heat preservation ice mixing tank. The heat preservation ice mixing tank can ensure that the ice particles do not melt excessively during the mixing process. The heat preservation ice mixing tank is a conventional heat preservation ice mixing tank, and its specific structure will not be described here.

[0047] In step S3, the ice mixture 2 is injected into the ice shell 1, the stick is inserted and then the first slurry is injected to freeze the complete stick. The whole process is carried out in a freezing device for 10-20 minutes to completely form the ice cream stick. When injecting the ice mixture 2, attention should be paid to not exceed the height of the ice shell 1 (the ice shell 1 has a specific structure of a cuboid with one side not sealed. After injecting the ice mixture 2 and inserting the stick, the stick is frozen for 10-20 minutes, and then the first slurry is injected again at the gap to seal the ice shell 1, thus forming a complete stick.

[0048] The implementation principle of the above-mentioned ice cream stick preparation method is that: through this preparation method, various parameters of the ice cream stick can be accurately controlled, including the formation of the ice shell, the pre-coagulation freezing parameters of the second slurry, the size and mixing ratio of the ice particles, etc. The ice cream stick prepared in this way can ensure that the ice particles are of appropriate size, stable in size during production and storage, and have multiple tastes. Compared with the preparation method of the prior art, the process is more delicate and scientific, and the quality and stability of the product are improved.

[0049] The above embodiments are only preferred embodiments of the present application, and cannot be used to limit the scope of protection of the present application. Any non-essential changes and substitutions made by those skilled in the art on the basis of the present application shall fall within the scope of protection of the present application.

Claims

1. An ice cream stick comprising an ice shell (1) and an ice mixture (2) poured into a space formed by the ice shell (1), characterized in that, The ice shell (1) is prepared from the first slurry. The ice mixture (2) includes the second slurry and ice particles. Before being poured into the ice shell (1), the second slurry is made into an expanded material by a freezing process. The size of the ice particles is 2-5 mm. The solids content of the first slurry is higher than that of the second slurry.

2. The ice cream stick holder according to claim 1, characterized in that, The viscosity of the expanded material is 15-20%, the expansion rate is 5-10%, and the discharge temperature of the expanded material is -3℃ to -5℃.

3. The ice cream stick holder according to claim 1, characterized in that, The first slurry has a solids content of 40-45 wt%, of which the protein content is 3.5-4.5 wt%, the fat content is 13-16 wt%, and the carbohydrate content is 18-25 wt%. The second slurry has a solids content of 35-40 wt%, of which the protein content is 2.5-4 wt%, the fat content is 8-15 wt%, and the carbohydrate content is 20-30 wt%.

4. The ice cream stick holder according to claim 2, characterized in that, The raw materials in the first slurry, by weight, include: 45-60% fresh milk, 20-30% frozen light cream, 10-15% white sugar, 5-10% whole milk powder, 1.0-2.0% mono / diglycerides of fatty acids, 1.1-1.6% locust bean gum, 0.1-0.5% guar gum, and 0.2-0.5% carrageenan; The ingredients in the second slurry, by weight, include: 40-60% fresh milk, 10-15% white sugar, 6-10% vegetable oil, 6-10% malt syrup, 1-1.5% sweetened egg yolks, 1-5% frozen light cream, 1.0-2.0% mono / diglycerides of fatty acids, 1.1-1.6% locust bean gum, 0.1-0.5% guar gum, and 0.2-0.5% carrageenan.

5. The ice cream stick holder according to claim 1, characterized in that, The mass ratio of the second slurry to the ice particles in the ice mixture (2) is 2:

1.

6. The ice cream stick holder according to claim 1, characterized in that, The expansion rate of the second slurry is higher than that of the first slurry.

7. A method for preparing an ice cream stick, characterized in that, The method for preparing the ice cream stick as described in any one of claims 1-6 comprises: The first slurry is quick-frozen to form the ice shell (1). The second slurry is pre-frozen, and the second slurry is mixed with the ice particles through an insulated ice mixing tank to form the ice mixture (2). The ice mixture (2) is injected into the ice shell (1), and after the rod is inserted and frozen and compacted, the first slurry is injected again to seal the bottom and freeze to form a complete rod support.

8. The method for preparing an ice cream stick according to claim 7, characterized in that, The specific steps for rapidly freezing the first slurry to form the ice shell (1) include: The first slurry is injected into a mold for short-term quick freezing. After quick freezing, the excess slurry is extracted to form the ice shell (1).

9. The method for preparing an ice cream stick according to claim 7, characterized in that, The specific preparation steps for the ice particles include: The ice raw material is fed into the ice crushing equipment. The impeller in the ice crushing equipment uses centrifugal force to push the ice to move clockwise to the cutting component of the ice crushing equipment. The blade spacing within the cutting assembly is adjusted to accommodate the ice particle size of 2-5mm. After the ice enters the blade gap of the cutting assembly, it is cut into the target particle size. After being sorted by the ice crushing equipment, the ice is collected and introduced online into the insulated ice mixing tank.

10. The method for preparing an ice cream stick according to claim 7, characterized in that, In the step of pre-freezing the second slurry, the second slurry is prepared with a combination of process parameters of 15-20% viscosity and 5-10% expansion rate at -3℃ to -5℃.

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