CN101181001B - Crackling egg ice cream and preparation method thereof - Google Patents
Crackling egg ice cream and preparation method thereof Download PDFInfo
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- CN101181001B CN101181001B CN200710195607XA CN200710195607A CN101181001B CN 101181001 B CN101181001 B CN 101181001B CN 200710195607X A CN200710195607X A CN 200710195607XA CN 200710195607 A CN200710195607 A CN 200710195607A CN 101181001 B CN101181001 B CN 101181001B
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Abstract
The invention relates to an ice cream and a preparation method thereof, in particular to a crackling egg ice cream and a preparation method thereof, and belongs to the technical field of cold drink products; wherein, the chocolate crackling of the egg ice cream of the invention is covered with fresh milk taste congelation material and egg yolk congelation material, and the weight percentage of the ingredients is: 10-30:15-55:20-60. The invented product has good aftertaste, and general feel of the product is evaluated to be excellent.
Description
Technical field
The present invention relates to a kind of ice cream and preparation method thereof, especially relate to a kind of crackling egg ice cream and preparation method thereof.The technical field that belongs to cold drink product.
Background technology
China resident's meals, nutrition condition had had obvious improvement in recent years, but still faced the double challenge of nutritional deficiency and nutrient imbalance.Milk can provide the adequate proteins of favorable rates as the high food of a kind of nutritive value.Cold drink product is an indispensable part during people live as a kind of deep processed product of milk, cold drink product in the market, also do not have a kind of material that congeals to be filled into the congeal product of the double-colored material that congeals in the material of another kind, most products is that a kind of material that congeals is filled into sclerosis together in the material that does not congeal of taking out shell.
Summary of the invention
Purpose of the present invention: the purpose of this invention is to provide a kind of production method that is coated with the production technology of hanging ice cream and products thereof.
The inventor tests by a large amount of, and to adopting a large amount of comparative studies of different process, finally finishes the present invention.The cold drink product that is us is made up of several parts, white ice cream material, and yellow ice cream material (sneaking into particles such as fibert or Honeyed Peanuts), the cross section is preferably egg shape, and the outside is coated with the extension particle.
A kind of crackling egg ice cream of the present invention wherein, is coated with fresh milk taste congeal material and the yolk material that congeals in the crisp chocolate coating, the weight portion ratio of described component is: 10-30: 15-55: 20-60.
The weight portion ratio of above-mentioned component is: 20: 35: 40.
Above-mentioned yolk contains conventional ice cream particle in congealing and expecting, described particle is preferably: fibert particle, roasted peanut particle, chocolate crisp beans, sugar-coat peanut particle, cookie grain etc.
The congeal component and the part by weight of material of above-mentioned white is: sugared 1 8-28 gram, milk powder 3-8 gram, vegetable oil 2-8 gram, dextrin 2-4 gram, stabilizing agent 0.3-0.7 gram, milk flavour 0.1-0.2 gram.
The congeal component and the part by weight of material of above-mentioned white is: granulated sugar 10-15 gram, milk powder 3-8 gram, vegetable oil 2-8 gram, maltose 8-13 gram, dextrin 2-4 gram, monoglyceride 0.1-0.3 gram, melon glue 0.1-0.2 gram, CMC 0.1-0.2 gram, milk flavour 0.1-0.2 gram.
The congeal component and the part by weight of material of above-mentioned yolk is: sugared 13-25 gram, milk powder 3-8 gram, vegetable oil 4-10 gram, yolk powder 0.5-2, flour 2-5, stabilizing agent 0.35-0.8 gram, pigment 0.002 7-0.007 gram, milk flavour 0.1-0.2 gram.
The congeal component and the part by weight of material of above-mentioned yolk is: granulated sugar 10-15 gram, milk powder 3-8 gram, vegetable oil 4-10 gram, maltose 3-10 gram, yolk powder 0.5-2, flour 2-5, monoglyceride 0.1-0.3 gram, melon glue 0.1-0.2 gram, CMC 0.1-0.2 gram, xanthans 0.05-0.1 gram, lemon yellow 0.002-0.004 gram, sunset yellow 0.0007-0.003 gram, milk flavour 0.1-0.2 gram.
Production procedure:
Congeal: two kinds of ice cream material congeal through the continous way freezing machine, and the outlet temperature-3 ℃ of control freezing machine is standby;
Can: the white ice cream material of getting well congealing is filled to and hardens in the mould, and 20-60 is injected into yellow ice cream material (behind the hybrid particles) in the white ice cream material after second (preferred 30 seconds).
The demoulding: product carries out the demoulding after freezing well.The temperature of the demoulding is controlled at 10-35 ℃;
Be coated with extension: the product after the demoulding is coated with extension, and chocolate temperature is controlled at 30-50 ℃;
Packing: the product that is coated with extension will be packed at once, and delivers to the freezer storage rapidly; The preparation process of white ice cream material:
System material: following by weight ratio: granulated sugar 10-15, milk powder 3-8, vegetable oil 2-8, maltose 8-13, dextrin 2-4, monoglyceride 0.1-0.3, melon glue 0.1-0.2, CMC 0.1-0.2 at room temperature with after water fully mixes, carries out sterilization process;
Crust kills: adopt 95 ℃ ± 3 sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 150-170bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out at least 4 hours at 1-4 ℃;
The blending look: congeal previous hour according to the prescription requirement carry out the blending look, standby;
The preparation process of yellow ice cream material:
The system material: vegetable oil is heated to 100-115 ℃, joins in oil and stirring with the flour mixing yolk powder, be heated to 100-115 ℃, and be incubated 10-30 minute, 90 ℃ of coolings are standby down naturally.By following weight portion with granulated sugar 10-15, milk powder 3-8,, maltose 3-10, monoglyceride 0.1-0.3, melon glue 0.1-0.2, CMC 0.1-0.2, mixed oil, flour, yolk powder and other raw material at room temperature with after water fully mixes, carry out sterilization process;
Crust kills: adopt 95 ℃ ± 3 sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 150-170bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out at least 4 hours at 1-4 ℃;
The blending look: congeal previous hour according to the prescription requirement carry out the blending look, standby;
The specific embodiment
Embodiment 1
White ice cream material formula: 15 kilograms of granulated sugar, 13 kilograms of maltoses, 10 kilograms of cocounut oil, 8 kilograms of milk powder, 4 kilograms of dextrine powders, 0.3 kilogram of monoglyceride, 0.2 kilogram in melon glue, 0.2 kilogram of CMC, 0.2 kilogram of milk flavour.
Yellow ice cream material formula: 15 kilograms of granulated sugar, 10 kilograms of maltoses, 10 kilograms of cocounut oil, 8 kilograms of milk powder, 2 kilograms of yolk powders, 5 kilograms in flour, 0.3 kilogram of monoglyceride, 0.2 kilogram in melon glue, 0.2 kilogram of CMC, lemon yellow 0.004 kilogram, 0.003 kilogram of sunset yellow, 0.2 kilogram of milk flavour.
Technology point:
The preparation of white ice cream material
System material:, at room temperature, carry out sterilization process with after water fully mixes according to above-mentioned ratio;
Crust kills: adopt 98 ℃ of sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 170bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out 6 hours at 4 ℃;
The blending look: carry out blending according to the requirement of prescription in previous hour congealing, add milk flavour, standby;
Congeal: white ice cream material congeals through the continous way freezing machine, and the outlet temperature-3 ℃ of control freezing machine is standby;
The preparation of yellow ice cream material
The system material: the ratio batching according to above-mentioned, wherein cocounut oil is heated to 115 ℃ by jacketed pan, join in oil and stirring with the flour mixing yolk powder, be heated to 115 ℃, and be incubated 15 minutes.All raw materials at room temperature with after water fully mixes, are carried out sterilization process;
Crust kills: adopt 98 ℃ of sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 170bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out at least 4 hours at 8 ℃;
The blending look: carry out blending according to the requirement of prescription in previous hour congealing, add milk flavour, standby;
Congeal: yellow ice cream material congeals through the continous way freezing machine, and the outlet temperature-3 ℃ of control freezing machine is standby;
Can: the white ice cream material of getting well congealing is poured into and hardens in the mould, after 30 seconds, yellow ice cream material (behind the hybrid particles) is injected in the white ice cream material.
The demoulding: product carries out the demoulding after freezing well.The temperature of the demoulding is controlled at 35 ℃;
Be coated with extension: the product after the demoulding is coated with extension, and chocolate temperature is controlled at 50 ℃;
Packing: the product that is coated with extension will be packed at once, and delivers to the freezer storage rapidly; Embodiment 2
White ice cream material formula: 10 kilograms of granulated sugar, 8 kilograms of maltoses, 2 kilograms of cocounut oil, 3 kilograms of milk powder, 2 kilograms of dextrine powders, 0.1 kilogram of monoglyceride, 0.1 kilogram in melon glue, CMC0.1 kilogram, 0.2 kilogram of milk flavour.
Yellow ice cream material formula: 10 kilograms of granulated sugar, 3 kilograms of maltoses, 4 kilograms of cocounut oil, 3 kilograms of milk powder, 0.5 kilogram of yolk powder, 2 kilograms in flour, 0.1 kilogram of monoglyceride, 0.1 kilogram in melon glue, 0.1 kilogram of CMC, lemon yellow 0.002 kilogram, 0.0007 kilogram of sunset yellow, 0.1 kilogram of milk flavour.
Technology point:
The preparation of white ice cream material
System material:, at room temperature, carry out sterilization process with after water fully mixes according to above-mentioned ratio;
Crust kills: adopt 92 ℃ of sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 150bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out 4 hours at 1 ℃;
The blending look: carry out blending according to the requirement of prescription in previous hour congealing, add milk flavour, standby;
Congeal: white ice cream material congeals through the continous way freezing machine, and the outlet temperature-3 ℃ of control freezing machine is standby;
The preparation of yellow ice cream material
The system material: the ratio batching according to above-mentioned, wherein cocounut oil is heated to 100 ℃ by jacketed pan, join in oil and stirring with the flour mixing yolk powder, be heated to 100 ℃, and be incubated 15 minutes.All raw materials at room temperature with after water fully mixes, are carried out sterilization process;
Crust kills: adopt 92 ℃ of sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 150bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out 4 hours at 1 ℃;
The blending look: carry out blending according to the requirement of prescription in previous hour congealing, add milk flavour, standby;
Congeal: yellow ice cream material congeals through the continous way freezing machine, and the outlet temperature-3 ℃ of control freezing machine is standby;
Can: the white ice cream material of getting well congealing is poured into and hardens in the mould, after 30 seconds, yellow ice cream material (behind the hybrid particles) is injected in the white ice cream material.
The demoulding: product carries out the demoulding after freezing well.The temperature of the demoulding is controlled at 10 ℃;
Be coated with extension: the product after the demoulding is coated with extension, and chocolate temperature is controlled at 30 ℃;
Packing: the product that is coated with extension will be packed at once, and delivers to the freezer storage rapidly;
Embodiment 3
White ice cream material formula: 12 kilograms of granulated sugar, 10 kilograms of maltoses, 5 kilograms of cocounut oil, 5 kilograms of milk powder, 3 kilograms of dextrine powders, 0.15 kilogram of monoglyceride, 0.15 kilogram in melon glue, CMC0.15 kilogram, 0.15 kilogram of milk flavour.
Yellow ice cream material formula: 12 kilograms of granulated sugar, 6 kilograms of maltoses, 6 kilograms of cocounut oil, 3 kilograms of milk powder, 1.5 kilograms of yolk powders, 3 kilograms in flour, 0.2 kilogram of monoglyceride, 0.2 kilogram in melon glue, 0.15 kilogram of CMC, lemon yellow 0.001 kilogram, 0.0009 kilogram of sunset yellow, 0.15 kilogram of milk flavour.
Technology point:
The preparation of white ice cream material
System material:, at room temperature, carry out sterilization process with after water fully mixes according to above-mentioned ratio;
Crust kills: adopt 95 ℃ of sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 160bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out 7 hours at 2 ℃;
The blending look: carry out blending according to the requirement of prescription in previous hour congealing, add milk flavour, standby;
Congeal: white ice cream material congeals through the continous way freezing machine, and the outlet temperature-3 ℃ of control freezing machine is standby;
The preparation of yellow ice cream material
The system material: the ratio batching according to above-mentioned, wherein cocounut oil is heated to 110 ℃ by jacketed pan, join in oil and stirring with the flour mixing yolk powder, be heated to 110 ℃, and be incubated 15 minutes.All raw materials at room temperature with after water fully mixes, are carried out sterilization process;
Crust kills: adopt 95 ℃ ± 3 sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 160bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out 7 hours at 3 ℃;
The blending look: carry out blending according to the requirement of prescription in previous hour congealing, add milk flavour, standby;
Congeal: yellow ice cream material congeals through the continous way freezing machine, and the outlet temperature-3 ℃ of control freezing machine is standby;
Can: the white ice cream material of getting well congealing is poured into and hardens in the mould, after 30 seconds, yellow ice cream material (behind the hybrid particles) is injected in the white ice cream material.
The demoulding: product carries out the demoulding after freezing well.The temperature of the demoulding is controlled at 25 ℃;
Be coated with extension: the product after the demoulding is coated with extension, and chocolate temperature is controlled at 40 ℃;
Packing: the product that is coated with extension will be packed at once, and delivers to the freezer storage rapidly;
Embodiment 4
White ice cream material formula: 15 kilograms of granulated sugar, 8 kilograms of maltoses, 2 kilograms of cocounut oil, 5 kilograms of milk powder, 2 kilograms of dextrine powders, 0.2 kilogram of monoglyceride, 0.1 kilogram in melon glue, CMC0.2 kilogram, 0.2 kilogram of milk flavour.
Yellow ice cream material formula: 15 kilograms of granulated sugar, 3 kilograms of maltoses, 6 kilograms of cocounut oil, 3 kilograms of milk powder, 0.5 kilogram of yolk powder, 2 kilograms in flour, 0.1 kilogram of monoglyceride, 0.1 kilogram in melon glue, 0.1 kilogram of CMC, lemon yellow 0.0015 kilogram, 0.0008 kilogram of sunset yellow, 0.1 kilogram of milk flavour.
Technology point:
The preparation of white ice cream material
System material:, at room temperature, carry out sterilization process with after water fully mixes according to above-mentioned ratio;
Crust kills: adopt 95 ℃ of sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 160bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out 4 hours at 1 ℃;
The blending look: carry out blending according to the requirement of prescription in previous hour congealing, add milk flavour, standby;
Congeal: white ice cream material congeals through the continous way freezing machine, and the outlet temperature-3 ℃ of control freezing machine is standby;
The preparation of yellow ice cream material
The system material: the ratio batching according to above-mentioned, wherein cocounut oil is heated to 115 ℃ by jacketed pan, join in oil and stirring with the flour mixing yolk powder, be heated to 100 ℃, and be incubated 15 minutes.All raw materials at room temperature with after water fully mixes, are carried out sterilization process;
Crust kills: adopt 95 ℃ of sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 160bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out 4 hours at 1 ℃;
The blending look: carry out blending according to the requirement of prescription in previous hour congealing, add milk flavour, standby;
Congeal: yellow ice cream material congeals through the continous way freezing machine, and the outlet temperature-3 ℃ of control freezing machine is standby;
Can: the white ice cream material of getting well congealing is poured into and hardens in the mould, after 30 seconds, yellow ice cream material (behind the hybrid particles) is injected in the white ice cream material.
The demoulding: product carries out the demoulding after freezing well.The temperature of the demoulding is controlled at 35 ℃;
Be coated with extension: the product after the demoulding is coated with extension, and chocolate temperature is controlled at 38 ℃;
Packing: the product that is coated with extension will be packed at once, and delivers to the freezer storage rapidly;
Embodiment 5
White ice cream material formula: 14 kilograms of granulated sugar, 12 kilograms of maltoses, 5 kilograms of cocounut oil, 3 kilograms of milk powder, 2 kilograms of dextrine powders, 0.15 kilogram of monoglyceride, 0.1 kilogram in melon glue, CMC0.15 kilogram, 0.2 kilogram of milk flavour.
Yellow ice cream material formula: 11 kilograms of granulated sugar, 3 kilograms of maltoses, 4 kilograms of cocounut oil, 3 kilograms of milk powder, 0.8 kilogram of yolk powder, 5 kilograms in flour, 0.1 kilogram of monoglyceride, 0.1 kilogram in melon glue, 0.1 kilogram of CMC, lemon yellow 0.002 kilogram, 0.0007 kilogram of sunset yellow, 0.1 kilogram of milk flavour.
Technology point:
The preparation of white ice cream material
System material:, at room temperature, carry out sterilization process with after water fully mixes according to above-mentioned ratio;
Crust kills: adopt 96 ℃ of sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 170bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out 8 hours at 4 ℃;
The blending look: carry out blending according to the requirement of prescription in previous hour congealing, add milk flavour, standby;
Congeal: white ice cream material congeals through the continous way freezing machine, and the outlet temperature-3 ℃ of control freezing machine is standby;
The preparation of yellow ice cream material
The system material: the ratio batching according to above-mentioned, wherein cocounut oil is heated to 115 ℃ by jacketed pan, join in oil and stirring with the flour mixing yolk powder, be heated to 100 ℃, and be incubated 15 minutes.All raw materials at room temperature with after water fully mixes, are carried out sterilization process;
Crust kills: adopt 95 ℃ of sterilizations, sterilizing time: 300 seconds, be cooled to 70 ℃ and carry out homogeneous;
Homogeneous: homogenization pressure is 170bar;
Cooling: the feed liquid chilling temperature is 4 ℃;
Aging: as to wear out 4 hours at 1 ℃;
The blending look: carry out blending according to the requirement of prescription in previous hour congealing, add milk flavour, standby;
Congeal: yellow ice cream material congeals through the continous way freezing machine, and the outlet temperature-3 ℃ of control freezing machine is standby;
Can: the white ice cream material of getting well congealing is poured into and hardens in the mould, after 30 seconds, yellow ice cream material (behind the hybrid particles) is injected in the white ice cream material.
The demoulding: product carries out the demoulding after freezing well.The temperature of the demoulding is controlled at 28 ℃;
Be coated with extension: the product after the demoulding is coated with extension, and chocolate temperature is controlled at 45 ℃;
Packing: the product that is coated with extension will be packed at once, and delivers to the freezer storage rapidly; The result of invention
The trial test mode: adopt the mode of blank marking to carry out, the trial test number is 50 people.The full marks of milk fragrance, sugariness, aftertaste, yolk fragrance, 5 indexs of whole sensation are 10 minutes, and mark is high more, and the expression effect is good more, carry out statistical analysis to tasting the result, and the result is as follows:
Claims (5)
1. crackling egg ice cream, it is characterized in that: be coated with fresh milk taste congeal material and the yolk material that congeals in the crisp chocolate coating, crisp chocolate coating, fresh milk taste congeal and expect and the yolk weight portion ratio of expecting of congealing is: (10-30): (15-55): (20-60);
Wherein, the congeal component and the part by weight of material of described fresh milk taste is: sugared 18-28 gram, milk powder 3-8 gram, vegetable oil 2-8 gram, dextrin 2-4 gram, stabilizing agent 0.3-0.7 gram, milk flavour 0.1-0.2 gram;
Wherein, the congeal component and the part by weight of material of described yolk is: granulated sugar 10-15 gram, milk powder 3-8 gram, vegetable oil 4-10 gram, maltose 3-10 gram, yolk powder 0.5-2 gram, flour 2-5 gram, monoglyceride 0.1-0.3 gram, melon glue 0.1-0.2 gram, CMC 0.1-0.2 gram, xanthans 0.05-0.1 gram, lemon yellow 0.002-0.004 gram, sunset yellow 0.0007-0.003 gram, milk flavour 0.1-0.2 gram;
Wherein, processing step is as follows:
At first carry out the preparation of white fresh milk flavor popsicle material and yellow yolk ice cream material, congeal, once pour into the white fresh milk taste material that congeals then, the yellow yolk that secondary pouring the contains particle material that congeals, the demoulding is coated with extension, packs at last and promptly obtains crackling egg ice cream.
2. crackling egg ice cream as claimed in claim 1 is characterized in that: the weight portion ratio of described component is: 20: 35: 40.
3. crackling egg ice cream as claimed in claim 1 or 2 is characterized in that: described yolk contains conventional ice cream particle in congealing and expecting.
4. crackling egg ice cream as claimed in claim 3 is characterized in that: described particle is: fibert particle, roasted peanut particle, chocolate crisp beans, sugar-coat peanut particle, cookie grain.
5. crackling egg ice cream as claimed in claim 1, it is characterized in that: the congeal component and the part by weight of material of described fresh milk taste is: granulated sugar 10-15 gram, milk powder 3-8 gram, vegetable oil 2-8 gram, maltose 8-13 gram, dextrin 2-4 gram, monoglyceride 0.1-0.3 gram, melon glue 0.1-0.2 gram, CMC 0.1-0.2 gram, milk flavour 0.1-0.2 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN200710195607XA CN101181001B (en) | 2007-12-04 | 2007-12-04 | Crackling egg ice cream and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200710195607XA CN101181001B (en) | 2007-12-04 | 2007-12-04 | Crackling egg ice cream and preparation method thereof |
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| CN101181001A CN101181001A (en) | 2008-05-21 |
| CN101181001B true CN101181001B (en) | 2011-07-20 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108426473A (en) * | 2017-02-13 | 2018-08-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Food heat-exchanger rig and the process for making sandwich ice-cream |
| CN108684917A (en) * | 2017-04-08 | 2018-10-23 | 沈阳德氏冷饮食品有限公司 | Egg ice cream formula and preparation method thereof |
| CN108271899B (en) * | 2017-12-27 | 2021-02-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Composite frozen beverage and preparation method thereof |
| CN108967644A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of crisp chocolate coating ice cream |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156550A (en) * | 1996-12-24 | 1997-08-13 | 威特瑞(天津)食品有限公司 | Process for preparing 3 in 1 soft core coffee ice cream |
| CN101069540A (en) * | 2007-06-21 | 2007-11-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Crispy peeled ice cream and producing method |
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2007
- 2007-12-04 CN CN200710195607XA patent/CN101181001B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156550A (en) * | 1996-12-24 | 1997-08-13 | 威特瑞(天津)食品有限公司 | Process for preparing 3 in 1 soft core coffee ice cream |
| CN101069540A (en) * | 2007-06-21 | 2007-11-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Crispy peeled ice cream and producing method |
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