Transparent water-based coating ice cream and preparation method thereof

Abstract

The invention discloses transparent water-based coating ice cream and a preparation method thereof, and relates to the technical field of cold drinks. The preparation method of the transparent water-based coating ice cream comprises the following steps: sequentially carrying out first liquid nitrogen dip-coating, jam coating, second liquid nitrogen dip-coating, pure water coating and third liquid nitrogen dip-coating on a frozen and formed ice cream matrix. According to the preparation method of the transparent water-based coating ice cream provided by the invention, the transparent pure water ice shell is coated on the surface of the sliced product, so that on one hand, the color structure of the product can be kept to the greatest extent, and the product is bright in appearance and rich in appetite; and on the other hand, the chemical resistance of the product can be fundamentally improved, and the change of shape, taste and flavor of the product caused by thawing and refreezing in the freight process is avoided. The prepared transparent ice cream with the water-based coating is bright in appearance, rich in appetite and excellent in chemical resistance.

Description

Technical Field

[0001] This invention relates to the field of frozen beverage technology, and more specifically, to a transparent water-based coated ice cream and its preparation method. Background Technology

[0002] With the development of the cold drink industry, consumers have higher and higher requirements for product quality. They not only demand that the taste and texture be better than other similar products on the market, but also that the appearance be attractive and appealing to attract consumers' appetite and generate their desire to buy.

[0003] In pursuit of aesthetic appeal, traditional frozen beverage products typically employ a slicing process to design the shape of the dispensing nozzle, achieving diverse appearances. However, these products face a significant industry challenge: poor shape retention and chemical resistance. Particularly during distribution, temperature fluctuations in freezers cause surface melting and deformation, severely impacting the initial design. Common solutions include optimizing ingredients, experimenting with superior base materials, emulsifiers, and stabilizers; and adding trays for packaging protection. However, these approaches fail to address the root cause and increase costs. Therefore, improving chemical resistance while maintaining aesthetic appeal is a pressing issue for the frozen beverage industry.

[0004] In view of this, the present invention is proposed. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing transparent water-based coated ice cream and transparent water-based coated ice cream.

[0006] This invention is implemented as follows:

[0007] In a first aspect, the present invention provides a method for preparing transparent water-based coated ice cream, comprising: sequentially subjecting a frozen ice cream substrate to a first immersion coating with liquid nitrogen, coating with jam, a second immersion coating with liquid nitrogen, coating with pure water, and a third immersion coating with liquid nitrogen.

[0008] In an optional embodiment, the coating with pure water includes immersing the ice cream base, which has undergone the second liquid nitrogen coating, in pure water for 2-4 times, with each coating process involving immersion in pure water for 1-3 seconds and lifting it out for 1-3 seconds.

[0009] In an optional embodiment, when applying pure water, the amount of pure water applied is 2.7-10g.

[0010] In an optional embodiment, when applying pure water, the amount of pure water applied is 4.2-10g.

[0011] In an optional embodiment, the temperature of the pure water is maintained at 0-4°C during the application of the coating.

[0012] In an optional embodiment, the first, second, and third liquid nitrogen coatings each involve immersing the ice cream base in liquid nitrogen for 1-3 seconds.

[0013] In an optional embodiment, the temperature of the jam used for coating is 10-20°C.

[0014] In an optional embodiment, the jam comprises 10.5-11.5% white sugar, 3.5-4.5% glucose syrup, 1.5-2.5% high fructose corn syrup, 26-30% strawberry jam, 0.1-0.3% stabilizer, 0.05-0.15% food flavoring, and the balance being water.

[0015] In an optional embodiment, the frozen-formed ice cream base is obtained by freezing an ice cream base at a temperature below -35°C.

[0016] Secondly, the present invention provides a transparent water-based coated ice cream, which is prepared by the method for preparing transparent water-based coated ice cream as described in any of the foregoing embodiments.

[0017] The present invention has the following beneficial effects:

[0018] The method for preparing transparent water-based coated ice cream provided by this invention involves dipping the ice cream substrate in liquid nitrogen before and after coating with jam and pure water. This ensures that the ice cream substrate is at an extremely low temperature before coating with jam and pure water, facilitating the coating process. The subsequent dipping in liquid nitrogen ensures that the coated jam and pure water are rapidly frozen and adhere quickly to the surface of the ice cream substrate, while maintaining a certain degree of hardness. Simultaneously, by coating the sliced ​​product with a transparent pure water ice shell, the product's original color and structure can be preserved to the greatest extent possible, resulting in a bright and appetizing appearance. Furthermore, the product's chemical resistance is fundamentally improved, preventing changes in shape, texture, and flavor caused by melting and refreezing during transportation. The resulting transparent water-based coated ice cream has a bright and appetizing appearance and excellent chemical resistance. Attached Figure Description

[0019] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1This is a schematic diagram illustrating the following conditions in the evaluation criteria of this invention: slight cracks (A), numerous cracks (B), breakage (C), and peeling (D) on the surface of a transparent water-based coated ice cream.

[0021] Figure 2 This is a schematic diagram showing the color (A), weight (B), and transition color (C) of the transparent water-based coated ice cream in the evaluation criteria of this invention;

[0022] Figure 3 This is a schematic diagram illustrating the appearance of bubbles (A), frozen water droplets (B), and fruit pulp with seeds (C) on the surface of a transparent water-based coated ice cream in the evaluation criteria of this invention.

[0023] Figure 4 This is a schematic diagram of the transparent water-based coating ice cream in Comparative Example 1 of the present invention;

[0024] Figure 5 This is a schematic diagram of the transparent water-based coating ice cream in Comparative Example 2 of the present invention;

[0025] Figure 6 This is a schematic diagram of the transparent water-based coating ice cream in Comparative Example 3 of the present invention;

[0026] Figure 7 This is a schematic diagram of the transparent water-based coating ice cream in Comparative Example 4 of the present invention;

[0027] Figure 8 This is a schematic diagram of the transparent water-based coating ice cream in Comparative Example 5 of the present invention;

[0028] Figure 9 The graph shows the performance test results of the transparent water-based coated ice cream with a thin ice shell in different examples in Experimental Example 1 of this invention;

[0029] Figure 10 The graph shows the performance test results of the transparent water-based coated ice cream with different ice shell thicknesses in Experimental Example 1 of this invention. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0031] This invention provides a method for preparing transparent water-based coated ice cream, which includes: subjecting a frozen ice cream base to a first immersion in liquid nitrogen, coating with jam, a second immersion in liquid nitrogen, coating with pure water, and a third immersion in liquid nitrogen in sequence.

[0032] In this invention, a transparent water-based ice shell is formed on the surface of the jam-coated ice cream base by coating it with pure water. The formation of the water-based ice shell can greatly improve the chemical resistance of the product, save costs, and improve the appearance quality of the product, fundamentally solving the sensory risks caused by the jam coating.

[0033] Because the surface is coated with pure water, the expansion of the ice crystals during the formation of the transparent water-based ice shell will create natural cracks. Therefore, the product of this invention is allowed to have slight cracks. However, controlling the generation of a large number of cracks is also a challenge of this invention.

[0034] Therefore, the present invention strictly controls the number of times pure water is applied, the application time, the amount of pure water applied, and the temperature of the pure water.

[0035] Specifically, the pure water coating process involves immersing the ice cream base, after a second liquid nitrogen coating, into pure water at 0-4°C for 2-4 coats, with each coat consisting of immersion in pure water for 1-3 seconds and lifting for 1-3 seconds. The amount of pure water used for coating is 2.7-10g, preferably 4.2-10g.

[0036] By controlling the temperature of pure water, the ice cream base can be quickly coated after immersion in pure water. If the temperature is too high, the film formed by the second coating of liquid nitrogen on the ice cream base will easily crack. Furthermore, this invention controls the amount of coating by controlling the immersion time, lifting time, and number of coating cycles. If the immersion time in pure water is too long, the jam coating on the surface of the ice cream base may soften. Also, if there are too many coating cycles, the coating amount will increase, resulting in a thicker ice shell layer and preventing the achievement of a thin and crisp texture.

[0037] It should be understood that the temperature of the pure water needs to be strictly controlled during the coating process. Control methods include, but are not limited to, detecting the temperature of the pure water and circulating water at a specific temperature to adjust the temperature of the pure water.

[0038] It is important to note that the coating material in this invention must be pure water, also known as high-purity water, and cannot be other types of water, such as distilled water, mineral water, or natural water. Furthermore, no other additives can be added to the pure water to form a mixture. Using pure water in this invention ensures the transparency of the water-based ice shell, thereby avoiding any impact on the color of the coated jam.

[0039] In this invention, the freezing temperature is below -35°C. The preparation process of the ice cream base can refer to conventional processes. After the base is prepared, it is sliced ​​and frozen. Freezing can give the sliced ​​ice cream a certain hardness, which is convenient for subsequent operations.

[0040] The frozen ice cream base undergoes a series of treatments: first dipping in liquid nitrogen, then coating with jam, then dipping in liquid nitrogen again, then coating with pure water, and finally dipping in liquid nitrogen a third time.

[0041] The first, second, and third liquid nitrogen coating processes involve immersing the ice cream base in liquid nitrogen for 1-3 seconds. Liquid nitrogen coating accelerates the freezing of the ice cream, which helps improve its texture.

[0042] When applying jam, the temperature of the jam should be 10-20℃. When applying the jam, slide it down slowly to reduce air bubbles. By setting the temperature of the jam at 10-20℃, the jam will have good fluidity and be easy to apply.

[0043] The choice of jam for coating can be adjusted according to actual conditions. This invention provides a typical but non-limiting example, such as a red strawberry jam. The jam's ingredients include 10.5-11.5% white sugar, 3.5-4.5% glucose syrup, 1.5-2.5% high-fructose corn syrup, 26-30% strawberry jam, 0.1-0.3% stabilizer, 0.05-0.15% food flavoring, and the balance being water. When the jam's ingredient content is lower than the above requirements, the color will be light and the texture rough. Conversely, when the jam's ingredient content is higher than the above requirements, the color will be vibrant but the taste will be overly sweet. Therefore, selecting specific jam ingredients and quantities can ensure a vibrant color while maintaining a smooth and non-overly sweet taste.

[0044] In this invention, by dipping the ice cream substrate in liquid nitrogen before and after coating with jam and pure water, the ice cream substrate is kept at an extremely low temperature before coating with jam and pure water, facilitating coating. The subsequent dipping in liquid nitrogen ensures that the coated jam and pure water are rapidly frozen and adhere quickly to the surface of the ice cream substrate, while also maintaining a certain degree of hardness. The method for preparing transparent water-based coated ice cream provided by this invention allows for the application of a transparent pure water ice shell to the surface of sliced ​​products through a special liquid nitrogen dipping process. This maximizes the preservation of the product's original color and structure, resulting in a bright and appetizing appearance. Furthermore, it fundamentally improves the product's chemical resistance, preventing changes in shape, texture, and flavor caused by melting and refreezing during transportation. The resulting transparent water-based coated ice cream has a bright and appetizing appearance and excellent chemical resistance.

[0045] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0046] The appearance evaluation criteria of the embodiments and comparative examples of the present invention rely on the operator's visual observation and judgment based on the description of the benchmark testing standard and the standard pictures. Specifically:

[0047] (1) The surface of transparent water-based coated ice cream is allowed to have the following characteristics: Figure 1 The slight crack shown in (A) is acceptable, but it must not be present. Figure 1 The numerous cracks shown in (B) indicate that the surface of the transparent water-based coated ice cream allows for ice shell formation similar to those seen in image (B). Figure 1 The fracturing pattern shown in (C) allows the ice shell to exhibit characteristics such as... Figure 1 The detachment shown in (D) indicates a situation where no more than two pieces have detached;

[0048] (2) The weight and color of transparent water-based coated ice cream should remain normal. The evaluation criteria for color are as follows: Figure 2 As shown in (A), the weight should meet the requirements, where, as Figure 2 If the ice shell shown in (B) is thin and fragile, it does not meet the requirements. For transparent water-based coated ice cream, a transition color is allowed at the overlap of the two colored liquids, and the width should be ≤15mm, as shown in (C) of 2.

[0049] (3) For transparent water-based coated ice cream, the number of large air bubbles with a diameter greater than 4mm should be ≤3. Dense air bubbles are not allowed, but scattered small air bubbles are permitted. See the image below for an example of an air bubble image. Figure 3 As shown in (A); frozen water droplets are allowed to appear on the head of the transparent water-based coated ice cream, and the standard for frozen water droplets is as follows: Figure 3 As shown in (B); the surface of the transparent water-based coating ice cream allows for the presence of strawberry pulp with its own seeds, such as... Figure 3 As shown in (C).

[0050] Example 1

[0051] This embodiment provides a method for preparing a transparent water-based coated ice cream, which includes slicing an ice cream base, freezing the sliced ​​ice cream base at -35°C or below, then immersing it in liquid nitrogen for a first coating of 2 seconds, and then immersing it in 15°C jam for coating. The jam formula includes: 11% white sugar, 4% glucose syrup, 2% fructose syrup, 28% strawberry jam, 0.2% stabilizer, 0.1% food flavoring, and the balance water. After the jam coating is completed, the ice cream is immersed in liquid nitrogen again for a second coating of 2 seconds, followed by coating with pure water. During the pure water coating process, immersion in 2°C pure water for 2.8 seconds and lifting for 2.8 seconds constitutes one coating, and the coating is repeated three times. The amount of pure water coated is 5.11g. After the pure water coating is completed, the ice cream is immersed in liquid nitrogen for a third coating of 2 seconds. The resulting transparent water-based coated ice cream has a thick, brittle ice shell with short cracks, and the overall color is bright and the texture is delicate.

[0052] Example 2

[0053] This embodiment provides a method for preparing a transparent water-based coated ice cream, which includes slicing an ice cream matrix, freeze-forming the sliced ice cream matrix below -35°C, then immersing it in liquid nitrogen for the first dip coating in liquid nitrogen for 1 s, lifting it out of the liquid nitrogen and then entering a jam at 10°C for jam coating. The formula of the jam includes: 10.5% white granulated sugar, 3.5% glucose syrup, 1.5% fructose syrup, 26% strawberry jam, 0.1% stabilizer, 0.05% food flavor and the balance water. After the jam coating is completed, it enters the liquid nitrogen again for the second dip coating in liquid nitrogen for 1 s, and then pure water is coated. During the process of coating pure water, it is immersed in 2°C pure water for 2.8 s and lifted for 2.8 s as one coating, and the coating is repeated three times in total. At this time, the coating amount of pure water is 5.04 g. After the pure water coating is completed, it is immersed in liquid nitrogen for the third dip coating in liquid nitrogen for 1 s. The obtained transparent water-based coated ice cream has a thick, brittle and short cracked ice shell. At the same time, the overall color of the transparent water-based coated ice cream is lighter and the taste is more delicate.

[0054] Example 3

[0055] This embodiment provides a method for preparing a transparent water-based coated ice cream, which includes slicing an ice cream matrix, freeze-forming the sliced ice cream matrix below -35°C, then immersing it in liquid nitrogen for the first dip coating in liquid nitrogen for 3 s, lifting it out of the liquid nitrogen and then entering a jam at 20°C for jam coating. The formula of the jam includes: 11.5% white granulated sugar, 4.5% glucose syrup, 2.5% fructose syrup, 30% strawberry jam, 0.3% stabilizer, 0.15% food flavor and the balance water. After the jam coating is completed, it enters the liquid nitrogen again for the second dip coating in liquid nitrogen for 3 s, and then pure water is coated. During the process of coating pure water, it is immersed in 2°C pure water for 2.8 s and lifted for 2.8 s as one coating, and the coating is repeated three times in total. At this time, the coating amount of pure water is 5.32 g. After the pure water coating is completed, it is immersed in liquid nitrogen for the third dip coating in liquid nitrogen for 3 s. The obtained transparent water-based coated ice cream has a thick, brittle and short cracked ice shell. At the same time, the overall color of the transparent water-based coated ice cream is bright and the taste is more delicate.

[0056] Example 4

[0057] Based on Example 1, this embodiment changes the temperature of the pure water and the duration of each dip coating when coating pure water in Example 1. For the product results, please refer to the following table. Among them, an ice shell with a coating amount between 2.7 - 5 g is a thin and brittle ice shell, an ice shell with a coating amount between 5 - 10 g is a thick and brittle ice shell. When the crack length on the ice shell is greater than 3.5 cm, it is called a long crack, when the crack length on the ice shell is less than 3.5 cm, it is called a short crack, and when the ice shell is completely broken in its thickness direction, it is called cracking. Among them, both the thin and brittle short cracks and the thick and brittle short cracks are qualified products.

[0058]

[0059]

[0060] Example 5

[0061] This embodiment differs from Example 1 in its jam formulation. In this comparative example, the jam formulation includes: 10% white sugar, 5% glucose syrup, 3% high-fructose corn syrup, 24% strawberry jam, 0.2% stabilizer, 0.1% food flavoring, and the balance being water. The resulting transparent water-based coated ice cream has a thin, brittle ice shell with short cracks, and its overall color is light, with a coarser texture.

[0062] Example 6

[0063] This embodiment differs from Example 1 in its jam formulation. In this comparative example, the jam formulation includes: 12% white sugar, 3% glucose syrup, 1% high-fructose corn syrup, 32% strawberry jam, 0.2% stabilizer, 0.1% food flavoring, and the balance being water. The resulting transparent water-based coated ice cream has a thin, brittle ice shell with short cracks, and also exhibits a vibrant color and a sweeter, more cloying taste.

[0064] Comparative Example 1

[0065] This comparative example is essentially the same as Example 1, except that the pure water in Example 1 is replaced with distilled water. For the obtained transparent water-based coated ice cream, please refer to... Figure 4 ,from Figure 4 It can be seen that the ice shell of the transparent water-based coated ice cream in Comparative Example 1 is thin and brittle with short cracks. At the same time, the overall color of the transparent water-based coated ice cream is more vibrant and the texture is more delicate.

[0066] Comparative Example 2

[0067] This comparative example is essentially the same as Example 1, except that 21.5% sugar and 0.4% stabilizer (LBG) were added to the pure water in Example 1. Please refer to the product diagram for details. Figure 5 ,from Figure 5 It can be seen that the ice shell of the obtained water-based coated ice cream is thick and without cracks, but it is not transparent. At the same time, the overall color of the water-based coated ice cream is hazy and the texture is hard.

[0068] Comparative Example 3

[0069] This comparative example is basically the same as Example 1, except that in this comparative example, during the coating process with pure water, immersion in 2°C pure water for 2 seconds and lifting for 2 seconds constitutes one coating cycle, which is repeated a total of six times. Please refer to [link to relevant documentation]. Figure 6 ,from Figure 6It can be seen that the coating amount of pure water at this time is 8.38g. The resulting transparent water-based coated ice cream has a thick ice shell without cracks, but the overall color of the transparent water-based coated ice cream is slightly dark and the texture is coarse.

[0070] Comparative Example 4

[0071] This comparative example is essentially the same as Example 1, except that in this comparative example, during the coating process with pure water, the water was immersed in 2°C pure water for 3.5 seconds and then lifted for 3.5 seconds, resulting in a coating amount of 5.64g of pure water. Please refer to [link / reference]. Figure 7 ,from Figure 7 It can be seen that the obtained transparent water-based coated ice cream has a brittle and short ice shell with cracks, while the overall color is bright and the texture is delicate. However, due to the slowdown of the main unit, a machine stoppage occurred during the production process.

[0072] Comparative Example 5

[0073] This comparative example is essentially the same as Example 1, except that in this comparative example, the temperature of the pure water was 6°C during the coating process, and the amount of pure water coated was 3.83g. Please refer to [link / reference]. Figure 8 ,from Figure 8 It can be seen that the obtained transparent water-based coated ice cream has a thin, brittle ice shell with long cracks, while the overall color of the transparent water-based coated ice cream is bright and the texture is delicate.

[0074] As can be seen from Examples 1-3 and Examples 5-6 of this application, the jam formula has a significant impact on the color and flavor of the product. Example 1 has a relatively moderate color and flavor. The other formulas, mainly due to differences in the amount of jam added, result in significant variations in overall color, flavor, and flavor. Examples 2 and 3 also exhibit superior flavor. Examples 1 and 4 show that different coating temperatures and times lead to differences in coating amount, thus altering sensory effects. Examples 5 and 6 have colors that are either too light or too bright, and flavors that are either too coarse or too sweet, making them unsuitable for mass production. However, jam is expensive, requiring comprehensive consideration. The addition of sugar and syrup is also to satisfy the flavor and flavor of the jam, adjusting the overall sweet-sour ratio and solids content to ensure quality stability throughout the supply chain and shelf life.

[0075] Comparative Example 1 shows that using distilled water for coating results in an incompletely transparent ice layer due to the volatile components in the water, affecting the appearance and color of the transparent water-based coating ice cream. Comparative Example 2 shows that adding other ingredients to pure water causes fogging and opacity. Comparative Example 3 shows that excessive coating times and amounts result in a darker color and a harder texture. Comparative Example 4 shows that prolonged coating in a single operation leads to problems with the packaging machine and its operation, causing downtime during production. Comparative Example 5 shows that excessively high pure water temperatures result in thin, brittle ice cream with long cracks.

[0076] Experimental Example - Chemical Resistance and Shock Resistance

[0077] A batch of qualified products with a thin, brittle, short-cracked coating of 4.23g prepared in Example 4 were subjected to chemical resistance and impact resistance tests. Temperature changes during transportation and storage were simulated during the tests. The test results are as follows:

[0078]

[0079]

[0080] As can be seen from the table above, the thin, brittle, short-cracked product provided by the embodiments of the present invention has good chemical resistance under normal transportation conditions, and also has good impact resistance under human damage.

[0081] A batch of qualified products with a thickness of 4.81g and thick, brittle, short cracks prepared in Example 4 were subjected to chemical resistance and impact resistance tests. Temperature changes during transportation and storage were simulated during the tests. The test results are as follows:

[0082]

[0083] As can be seen from the table above, the thin, brittle, short-cracked product provided by the embodiments of the present invention has good chemical resistance under normal transportation conditions, and also has good impact resistance under human damage.

[0084] It can be seen that the present invention exhibits good chemical resistance and impact resistance at normal freezing temperatures of -18℃. Even when placed at room temperature to below -10℃, it still retains certain chemical resistance and impact resistance. In summary, the method for preparing transparent water-based coated ice cream provided by the present invention, by dipping in liquid nitrogen before and after coating with jam and pure water, ensures that the ice cream substrate is at an extremely low temperature before coating with jam and pure water, facilitating coating. The subsequent dipping in liquid nitrogen ensures that the coated jam and pure water freeze rapidly, quickly adhering to the surface of the ice cream substrate, and possessing a certain degree of hardness. Simultaneously, by coating the surface of the sliced ​​product with a transparent pure water ice shell, the product's color and structure can be preserved to the greatest extent possible, resulting in a bright and appetizing appearance. Furthermore, the product's chemical resistance is fundamentally improved, preventing changes in shape, texture, and flavor caused by melting and refreezing during transportation. The resulting transparent water-based coated ice cream has a bright and appetizing appearance and excellent chemical resistance.

[0085] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for preparing a transparent water-based coated ice cream, characterized in that, It includes: The frozen ice cream base is subjected to a series of processes: first dipping in liquid nitrogen, then coating with jam, then dipping in liquid nitrogen again, then coating with pure water, and finally dipping in liquid nitrogen a third time.

2. The method for preparing transparent water-based coated ice cream according to claim 1, characterized in that, The process of coating with pure water involves immersing the ice cream base, which has undergone the second liquid nitrogen coating, into pure water for 2-4 coating cycles, with each coating cycle involving immersion in pure water for 1-3 seconds and lifting it out for 1-3 seconds.

3. The method for preparing transparent water-based coated ice cream according to claim 2, characterized in that, When applying pure water, the amount of pure water applied is 2.7-10g.

4. The method for preparing transparent water-based coated ice cream according to claim 2, characterized in that, When applying pure water, the amount of pure water applied is 4.2-10g.

5. The method for preparing transparent water-based coated ice cream according to claim 2, characterized in that, When applying pure water, the temperature of the pure water is maintained between 0-4℃.

6. The method for preparing transparent water-based coated ice cream according to claim 1, characterized in that, The first, second, and third liquid nitrogen coatings each involve immersing the ice cream base in liquid nitrogen for 1-3 seconds.

7. The method for preparing transparent water-based coated ice cream according to claim 1, characterized in that, The temperature of the jam used for coating is 10-20℃.

8. The method for preparing transparent water-based coated ice cream according to claim 7, characterized in that, The jam comprises 10.5-11.5% white sugar, 3.5-4.5% glucose syrup, 1.5-2.5% high fructose syrup, 26-30% strawberry jam, 0.1-0.3% stabilizer, 0.05-0.15% food flavoring, and the balance being water.

9. The method for preparing transparent water-based coated ice cream according to claim 1, characterized in that, The frozen-formed ice cream base is obtained by freezing an ice cream base at a temperature below -35°C.

10. A transparent water-based coated ice cream, characterized in that, It is prepared using the method for preparing transparent water-based coated ice cream as described in any one of claims 1-9.

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