CN101999428A - Preparation method of expanded granules acting as hangers on crisp coating of ice lolly - Google Patents
Preparation method of expanded granules acting as hangers on crisp coating of ice lolly Download PDFInfo
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- CN101999428A CN101999428A CN 201010526869 CN201010526869A CN101999428A CN 101999428 A CN101999428 A CN 101999428A CN 201010526869 CN201010526869 CN 201010526869 CN 201010526869 A CN201010526869 A CN 201010526869A CN 101999428 A CN101999428 A CN 101999428A
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Abstract
The invention discloses a preparation method of expanded granules acting as hangers on a crisp coating of an ice lolly. The expanded granules are prepared from the following raw materials: 700-900 portions of flour, 2-7 portions of grease, 0.2-1.7 portions of salt, 4-7 portions of sodium bicarbonate, 1-3 portions of essence, 1-3 portions of vanillin, 1-3 portions of citric acid, 150-400 portions of white sugar and 20-70 portions of water. The preparation method comprises the following steps of: correctly weighing the raw materials, uniformly blending in a blender, extruding and expanding in an extrusion and expanding machine, granulating by rotary cutting, drying in an oven, screening with a screening machine, and packing and warehousing the finished granule product. The invention has the advantages of crisp mouth feel and unique taste and is simple to manufacture. The crisp coating-mated hanger can be used as an individual product for manufacturing and can be used for substituting the formerly-used product leftovers. Thus, the crisp coating has a better mouth feel, and the overall mouth feel of the lolly is better. Simultaneously, the product can be also used as an additive to various icy products such as shaved ice, ice cream and the like, and the mouth feel is fine as well.
Description
Technical field
The present invention relates to the preparation method of the plug-in thing of a kind of food crackling, especially relate to a kind of preparation method of the swelling granular as the plug-in thing of ice cream crackling.
Background technology
The ice cream outside that now a lot of factories release all is coated with crackling, outside crackling adds that the cake body of inner soft glutinous various tastes makes the whole mouthfeel of ice cream better, especially hang with multiple granule outside going back on the crackling of numerous species, make cheap and good-quality ice cream realize qualitative leap now.At present mainly be with broken biscuit, egg tube particle etc. as the plug-in thing on the crackling, mouthfeel is subjected to very big influence.
Summary of the invention
The object of the present invention is to provide that a kind of mouthfeel is good, the preparation method as the swelling granular of the plug-in thing of ice cream crackling of low cost of manufacture.
For achieving the above object, the present invention can take following technical proposals:
The preparation method of the swelling granular as the plug-in thing of ice cream crackling of the present invention, it is to be prepared from according to the following weight parts proportioning by raw flour, grease, salt, sodium bicarbonate, essence, vanillic aldehyde, citric acid, white sugar and water:
Proportioning: 700～900 parts in flour; 2～7 parts of greases; 0.2～1.7 part of salt; 4～7 parts in sodium bicarbonate; 1～3 part in essence; 1～3 part of vanillic aldehyde; 1～3 part of citric acid; 150～400 parts of white sugar; 20～70 parts in water;
Preparation: mix putting into batch mixer after the accurate weighing of above-mentioned raw materials, go into that extruder pushes, behind expanded, the rotary-cut granulating, send into the baking box inner drying, through the screening machine screening, finished particle is packed warehouse-in and is got final product.
The III district outlet temperature of described extruder and IV district outlet temperature are 120～140 ℃.
The temperature of described baking box is set at 100 ℃, and stoving time is 10～15 minutes.
Described finished particle is irregular, and particle diameter is 2～6mm.
The invention has the advantages that and make simple, crisp, the special taste of mouthfeel, with the crackling companion---plug-in thing is made as an independent product, in order to used product leftover bits and pieces before substituting, not only make the mouthfeel of crackling better, make that also the whole mouthfeel of ice cream is better.Simultaneously, this product can also be as the additive of various Ices such as ice congee, ice cream, and mouthfeel is also fine.
The specific embodiment
The preparation method of the swelling granular as the plug-in thing of ice cream crackling of the present invention, it is to be prepared from according to the following weight parts proportioning by raw flour, grease, salt, sodium bicarbonate, essence, vanillic aldehyde, citric acid, white sugar and water:
Proportioning: 700～900 parts in flour; 2～7 parts of greases; 0.2～1.7 part of salt; 4～7 parts in sodium bicarbonate; 1～3 part in essence; 1～3 part of vanillic aldehyde; 1～3 part of citric acid; 150～400 parts of white sugar; 20～70 parts in water;
Preparation: mix with putting into batch mixer after the accurate weighing of above-mentioned raw materials, go into extruder push, expanded, the III district outlet temperature of extruder and IV district outlet temperature all are set at 120～140 ℃, be peeled into the irregular particle of particle diameter 2～6mm through cutting knife after, send into the baking box inner drying, oven temperature is set at 100 ℃, and stoving time is 10～5 minutes, through the screening machine screening, finished particle is packed warehouse-in get final product then.
During actual fabrication, raw materials used weight portion proportioning can be 700 parts in flour; 2 parts of palm fibre oil; 0.2 part of salt; 4 parts in sodium bicarbonate; 1 part of egg oil essence; 1 part of vanillic aldehyde; 1 part of citric acid; 150 parts of white sugar; 20 parts in water.
Raw materials used weight portion proportioning can also be 840 parts in flour; 2 parts of palm fibre oil, 3 parts in anhydrous butter; 1 part of salt; 5 parts in sodium bicarbonate; 1.5 parts of egg oil essences, 1 part of chocolate essence; 2 parts of vanillic aldehydes; 2 parts of citric acids; 235 parts of white sugar; 35 parts in water.
Raw materials used weight portion proportioning also can be 900 parts in flour; 7 parts in anhydrous butter; 1.7 parts of salt; 7 parts in sodium bicarbonate; 3 parts of chocolate essences; 3 parts of vanillic aldehydes; 3 parts of citric acids; 400 parts of white sugar; 70 parts in water.
Claims (4)
1. preparation method as the swelling granular of the plug-in thing of ice cream crackling, it is characterized in that: it is to be prepared from according to the following weight parts proportioning by raw flour, grease, salt, sodium bicarbonate, essence, vanillic aldehyde, citric acid, white sugar and water:
Proportioning: 700～900 parts in flour; 2～7 parts of greases; 0.2～1.7 part of salt; 4～7 parts in sodium bicarbonate; 1～3 part in essence; 1～3 part of vanillic aldehyde; 1～3 part of citric acid; 150～400 parts of white sugar; 20～70 parts in water;
Preparation: mix putting into batch mixer after the accurate weighing of above-mentioned raw materials, go into that extruder pushes, behind expanded, the rotary-cut granulating, send into the baking box inner drying, through the screening machine screening, finished particle is packed warehouse-in and is got final product.
2. the preparation method of the swelling granular as the plug-in thing of ice cream crackling according to claim 1, it is characterized in that: the III district outlet temperature of described extruder and IV district outlet temperature are 120～140 ℃.
3. the preparation method of the swelling granular as the plug-in thing of ice cream crackling according to claim 1, it is characterized in that: the temperature of described baking box is set at 100 ℃, and stoving time is 10～15 minutes.
4. according to the preparation method of claim 1,2 or 3 described swelling granulars as the plug-in thing of ice cream crackling, it is characterized in that: described finished particle is an irregular body, and particle diameter is 2～6mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105268691A CN101999428B (en) | 2010-11-01 | 2010-11-01 | Preparation method of expanded granules acting as hangers on crisp coating of ice lolly |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105268691A CN101999428B (en) | 2010-11-01 | 2010-11-01 | Preparation method of expanded granules acting as hangers on crisp coating of ice lolly |
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| Publication Number | Publication Date |
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| CN101999428A true CN101999428A (en) | 2011-04-06 |
| CN101999428B CN101999428B (en) | 2012-04-25 |
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| CN2010105268691A Active CN101999428B (en) | 2010-11-01 | 2010-11-01 | Preparation method of expanded granules acting as hangers on crisp coating of ice lolly |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511632A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Particles suitable for being coated to frozen drinks |
| CN105145775A (en) * | 2015-10-10 | 2015-12-16 | 郑州荣利达食品有限公司 | Crispy biscuit and making method thereof |
| CN106359509A (en) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | Chocolate-flavored puffed granules as well as preparation method and application thereof |
| CN112825890A (en) * | 2019-11-25 | 2021-05-25 | 内蒙古伊利实业集团股份有限公司 | Production method of cold-drinking biscuits |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156548A (en) * | 1996-12-24 | 1997-08-13 | 威特瑞(天津)食品有限公司 | Process for preparing frozen food-ice cream |
| CN101511200A (en) * | 2006-09-06 | 2009-08-19 | 不二制油株式会社 | Plastic water-in-oil emulsion for layered wheat flour puffed food |
-
2010
- 2010-11-01 CN CN2010105268691A patent/CN101999428B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156548A (en) * | 1996-12-24 | 1997-08-13 | 威特瑞(天津)食品有限公司 | Process for preparing frozen food-ice cream |
| CN101511200A (en) * | 2006-09-06 | 2009-08-19 | 不二制油株式会社 | Plastic water-in-oil emulsion for layered wheat flour puffed food |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511632A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Particles suitable for being coated to frozen drinks |
| CN105145775A (en) * | 2015-10-10 | 2015-12-16 | 郑州荣利达食品有限公司 | Crispy biscuit and making method thereof |
| CN106359509A (en) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | Chocolate-flavored puffed granules as well as preparation method and application thereof |
| CN112825890A (en) * | 2019-11-25 | 2021-05-25 | 内蒙古伊利实业集团股份有限公司 | Production method of cold-drinking biscuits |
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| Publication number | Publication date |
|---|---|
| CN101999428B (en) | 2012-04-25 |
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Address after: 450064, No. 88, Beltway Road, 27 walled Economic Development Zone, Zhengzhou District, Henan Patentee after: ZHENGZHOU RONGLIDA BIOLOGICAL TECHNOLOGY CO., LTD. Address before: 450064, No. 88, Beltway Road, 27 walled Economic Development Zone, Zhengzhou District, Henan Patentee before: Zhengzhou Ronglida Food Co., Ltd. |
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Address after: 450000 Henan city of Zhengzhou province high tech Zone Business Park 7 West Fourth Ring Road No. 02 Patentee after: ZHENGZHOU RONGLIDA BIOLOGICAL TECHNOLOGY CO., LTD. Address before: 450064, No. 88, Beltway Road, 27 walled Economic Development Zone, Zhengzhou District, Henan Patentee before: ZHENGZHOU RONGLIDA BIOLOGICAL TECHNOLOGY CO., LTD. |
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Effective date of registration: 20220311 Address after: 450000 No.02, building 7, enterprise park, West Fourth Ring Road, high tech Zone, Zhengzhou City, Henan Province Patentee after: ZHENGZHOU RONGLIDA BIOTECHNOLOGY CO.,LTD. Patentee after: Jiaozuo Ronglida Food Co., Ltd Address before: 450000 No.02, building 7, enterprise park, West Fourth Ring Road, high tech Zone, Zhengzhou City, Henan Province Patentee before: ZHENGZHOU RONGLIDA BIOTECHNOLOGY CO.,LTD. |
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