CN102406046A - Double-section ice cream cone and production method thereof - Google Patents
Double-section ice cream cone and production method thereof Download PDFInfo
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- CN102406046A CN102406046A CN2011103926499A CN201110392649A CN102406046A CN 102406046 A CN102406046 A CN 102406046A CN 2011103926499 A CN2011103926499 A CN 2011103926499A CN 201110392649 A CN201110392649 A CN 201110392649A CN 102406046 A CN102406046 A CN 102406046A
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- crisp tube
- binodal
- crisp
- tube
- waffle
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
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- Polymers & Plastics (AREA)
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Abstract
The invention provides a double-section ice cream cone and a production method thereof. The double-section ice cream cone at least comprises a coiled ice cream cone and a wafer ice cream cone. The advantages of the coiled ice cream cone and the advantages of the wafer ice cream cone are combined, i.e. white granulated sugar, whole milk powder and malto dextrin added in the coiled ice cream cone can accelerate the taste and the color of the coiled ice cream cone to be better. The wafer ice cream cone is used for preventing the taste and the flavor of the double-section ice cream cone from going bad after moisture absorption, the ice cream cone which enables people to enjoy two tastes on one product can be provided, and stronger novelty is provided for consumers.
Description
Technical field
The invention belongs to the drink field, be specifically related to crisp tube type drink and production method thereof, crisp tube of particularly a kind of binodal and production method thereof.
Background technology
At present, the frozen of supplying on the market of a great variety, crisp tube series products is bigger in a frozen branch, crisp tube has attracted a lot of consumers with its palatable crisp.The general prescription of crisp tube is in the prior art: white granulated sugar: 15% to 20%, and wheat flour: 15% to 25%, salad oil: 10% to 15%; Starch: 5% to 8%, maltodextrin: 5% to 10%, whole milk powder: 5% to 10%; Salt: 0.3% to 0.6%, surplus is a water.
CN102067937A discloses a kind of crisp tube prescription that contains red bean powder, wherein wheat flour 25-35%; White granulated sugar 8-12%; Egg 3-7%; Salad oil 10-20%; Red bean powder 2-6%; Leavening agent 0.05-0.12%; Salt: 0.1-0.4%; Sweetener 0.01-0.05%; Surplus is a water.CN201088114Y and CN201398408Y disclose the change through crisp barrel structure, keep the fragility of crisp tube, reach effect moistureproof and the crisp mouthfeel of maintenance.
But for a long time, the variation on crisp tube taste, do not have brand-new face,, be necessary the direction of the combining form of crisp tube as research and development.
Summary of the invention
The invention provides crisp tube of a kind of binodal and production method thereof.Two parts up and down of the crisp tube of this binodal design and different production methods through different prescriptions, and obtain different mouthfeels.Wherein the latter half of the crisp tube of this binodal is for rolling crisp tube, and mouthfeel is a palatable crisp; The first half of the crisp tube of this binodal is the crisp tube of waffle, and mouthfeel is that waffle is crisp.
The invention provides the crisp tube of a kind of binodal, the crisp tube of this binodal comprises at least and rolls crisp tube and crisp of waffle.
According to concrete technical scheme of the present invention,, saidly roll crisp tube and account for 1/3rd to 2/3rds of the crisp tube of said binodal wherein at the vertical direction of the crisp tube of said binodal; At the vertical direction of the crisp tube of said binodal, the crisp tube of said waffle accounts for 1/3rd to 2/3rds of the crisp tube of said binodal, and the crisp tube of waffle exposes and highly accounts for 1/4th to 1/3rd of the crisp tube of said binodal.
According to concrete technical scheme of the present invention, the wherein said bottom that rolls crisp tube for the crisp tube of said binodal; The top that the crisp tube of said waffle is the crisp tube of said binodal.
According to concrete technical scheme of the present invention, wherein, saidly roll crisp tube and process, by weight percentage by following feed liquid; The feed liquid that rolls crisp tube based on 100%, white granulated sugar: 15% to 20%, wheat flour: 15% to 20%; Salad oil: 10% to 15%, starch: 5% to 8%, maltodextrin: 5% to 10%; Whole milk powder: 5% to 10%, salt: 0.3% to 0.6%, surplus is a water.
According to concrete technical scheme of the present invention, wherein, the crisp tube of said waffle is processed by following feed liquid, by weight percentage; The feed liquid of the crisp tube of the waffle based on 100%, wheat flour: 25% to 30%, salad oil: 2% to 5%; Starch: 15% to 20%, egg: 2% to 5%, edible NaHCO
3: 0.2% to 0.3%, salt: 0.3% to 0.5%, surplus is a water.
According to concrete technical scheme of the present invention, wherein, the crisp tube of said binodal internal spray is chocolate.
According to concrete technical scheme of the present invention, wherein, the chocolate thickness of the crisp tube of said binodal lower part is greater than the chocolate thickness on top.
The present invention also provides the production method of the crisp tube of above-mentioned binodal, wherein, makes and rolls crisp part with rolling egg-biscuit-roll machine earlier; The crisp tube part that rolls that to make is then put into matched moulds baking egg braceing machine, makes the crisp tube of waffle part with matched moulds baking egg braceing machine.
According to concrete technical scheme of the present invention, wherein, the matched moulds baking temperature of matched moulds baking egg braceing machine is 190 ℃ to 210 ℃, mold interval is that 2 millimeters to 2.5 millimeters, time are 55 seconds to 59 seconds up and down.
According to concrete technical scheme of the present invention, wherein, the matched moulds baking temperature of matched moulds baking egg braceing machine is 205 ℃, mold interval is that 2.4 millimeters, time are 59 seconds up and down.
The crisp tube of producing through production method of the present invention of binodal is applied in the crisp tube series products, can make the crisp tube of on a product, enjoying two kinds of mouthfeels simultaneously, gives the stronger novelty of consumer.
Description of drawings
Following accompanying drawing only is intended to the present invention is done schematic illustration and explanation, not delimit the scope of the invention.Wherein:
Fig. 1 is the crisp tube of a binodal sketch map;
The baking sketch map that Fig. 2 separates for upper die and lower die.
The drawing reference numeral explanation:
1, the crisp tube of binodal; 2, roll crisp tube; 3, the crisp tube of waffle; 4, patrix; 5, counterdie; L1, the crisp tube height of binodal; L2, roll crisp tube height; L3, the crisp tube height of waffle; L4, the crisp tube of waffle expose height.
The specific embodiment
The latter half of the crisp tube 1 of binodal is for rolling crisp tube 2 forms, and mouthfeel is very crisp, when making, utilizes to roll egg-biscuit-roll machine.The first half of the crisp tube 1 of binodal is the crisp tube of waffle 3 forms, and the mouthfeel waffle is fluffy, when making, utilizes matched moulds baking egg braceing machine.Rolling egg-biscuit-roll machine, matched moulds baking egg braceing machine all is existing former.The difference that rolls crisp tube 2 and the crisp tube 3 of waffle is to be very different on the mouthfeel, and raw material used in component design is different.
At the vertical direction of the crisp tube of binodal, roll crisp tube height L2 and account for 1/3rd to 2/3rds of the crisp tube height of binodal L1; At the vertical direction of the crisp tube of binodal, the crisp tube height of waffle L3 accounts for 1/3rd to 2/3rds of the crisp tube height of binodal L1, and the crisp tube of waffle exposes height L4 and accounts for 1/4th to 1/3rd of the crisp tube height of said binodal L1.
The crisp tube of waffle exposes and is meant that highly the crisp tube of waffle is at the height that rolls outside the crisp tube.
Usually roll crisp tube 2 and process by following feed liquid, by weight percentage, the feed liquid that rolls crisp tube based on 100%; White granulated sugar: 15% to 20%, wheat flour: 15% to 20%, salad oil: 10% to 15%; Starch: 5% to 8%, maltodextrin: 5% to 10%, whole milk powder: 5% to 10%; Salt: 0.3% to 0.6%, surplus is a water.
The baking dies of bushing machine is put down; Face cake after the words that batter viscosity is low are toasted hardens and is not easy roll-forming; So roll in the crisp tube prescription of rolling of egg-biscuit-roll machine production, can add the raw material that white granulated sugar, maltodextrin, whole milk powder etc. increase batter viscosity, when producing, help operation.And the Maillard reaction that white granulated sugar and protein ingredient take place is given and is rolled the distinctive yellowish-brown of crisp tube.The baking dies of bushing machine is put down; The principle of baking molding is to lean on the heat conduction of mould up and down; Mold shape is exactly the shape of face cake; Do not have waffle so big extrusion pressure of crisp when baking tube, needn't worry to destroy gluten so can add grease to be used for promoting mouthfeel, taste influences moulding more; So on the addition of salad oil, rolling crisp tube can be more than salad oil addition in the prescription of the crisp tube of waffle.
Usually the crisp tube of waffle 3 is processed by following feed liquid, by weight percentage, and the feed liquid of the crisp tube of the waffle based on 100%; Wheat flour: 25% to 30%, salad oil: 2% to 5%, starch: 15% to 20%; Egg: 2% to 5%; Edible NaHCO3:0.2% to 0.3%, salt: 0.3% to 0.5%, surplus is a water.
The mould of the crisp tube of waffle is taper; The principle of baking molding is that mould compressive plane paste is expanded about leaning on, and is if the batter viscosity height can adhere to die surface, expanded stressed just inhomogeneous; Also just be unfavorable for the moulding of the crisp tube of waffle; So in the crisp tube prescription of the waffle that the matched moulds baking is produced, do not add the raw material that white granulated sugar, maltodextrin, whole milk powder etc. increase batter viscosity as far as possible, purpose is to prevent when producing, to be unfavorable for operation.The interpolation of oil can destroy the formation of gluten, and is stressed very big when batter is expanded, if gluten strength inadequately can be loose; Can form the hole after the baking; The crisp tube of waffle also just is unfavorable for the moulding of the crisp tube of waffle, so on the addition of salad oil, can lack a lot than rolling crisp tube addition.But in prescription, to add egg and edible NaHCO
3, play the effect of leavening agent, make the mouthfeel of the crisp tube of waffle bulk crisp.
Because the difference of these two kinds crisp tube prescriptions design, ultimogenitary crisp tube has very big difference on mouthfeel, be applied in same the product, and very strong novelty is arranged.In addition because the difference of these two kinds of crisp nozzle senses, in the industry of cold drink because produced, the temperature fluctuation of transportation, sales section, crisp tube more or less can the moisture absorption.Mouthfeel after the crisp tube moisture absorption of these two kinds of mouthfeels also has very big difference.Generally, because the difference of these two kinds of crisp barrel structures, the mouthfeel after the crisp tube of the waffle moisture absorption will be superior to rolling crisp tube greatly.Through the crisp tube of waffle, roll the mouthfeel experiment after the crisp tube moisture absorption, two kinds of samples are put in the water are simultaneously fully done taste tests after the suction, experimental result is that 90% people thinks that the crisp nozzle sense of waffle wants better.The chocolate-sprayed hydrophobic substance of Denging all will be carried out in the crisp tube of binodal inside when deisgn product, extenuates the speed of the crisp tube of the binodal moisture absorption.When in carrying out, spraying chocolate technology, the chocolate thickness of the crisp tube of binodal lower part is greater than top.So even after the crisp tube of the binodal moisture absorption, because the protection of the couverture of lower part also has crisp mouthfeel, even the top moisture absorption, the mouthfeel of the crisp tube of waffle is also fine, this also is the superiority of the crisp barrel structure of this kind binodal.
The technological process of the crisp tube 1 of binodal is:
(1) makes and to roll crisp tube 2 → (2) and will roll crisp tube 2 and put into the crisp tube of matched moulds baking egg braceing machine → (3) can waffle feed liquid → (4) and put down patrix 4, matched moulds baking → (5) stoving time, check → (9), vanning → (8), selection → (7), baking temperature compacted under → (6) warehouse-in in routine
In above-mentioned technological process (1), roll crisp tube 2 rolls egg-biscuit-roll machine according to routine operation production;
In above-mentioned technological process (2), in formwork, roll crisp tube 2 outer walls and egg braceing machine counterdie 5 inwalls and match;
In above-mentioned technological process (4); Behind the upper and lower mould matched moulds, roll crisp tube 2, occupied the space because the latter half has been placed; The crisp tube of waffle feed liquid is expressed in the slit of the first half by patrix 4; Crisp tube is inner also to have few part feed liquid though the latter half rolls, because the spacing of upper and lower mould is especially little, only very thin one deck can be arranged from the teeth outwards.Because patrix also has very high temperature, roll the crisp tube layer of the inner very thin waffle of crisp tube and also can toast maturation so be distributed in.
With the mode of specific embodiment the present invention is described below, but the present invention never only limits to the following example.
Table 1 rolls result of the test and the conclusion of the embodiment of crisp tube
Result of the test and the conclusion of the embodiment of the crisp tube of table 2 waffle
Matched moulds baking egg braceing machine upper and lower mould spacing is exactly the thickness of crisp tube.
The operating condition that above-mentioned table 1 shows each composition addition of rolling crisp tube, roll egg-biscuit-roll machine is to rolling the influence of crisp tube taste, color and luster.When the white sugar content that rolls crisp tube is that 17% weight, wheat flour content are that 18% weight, salad oil content are that 13% weight, content of starch are that 7% weight, maltodextrin content are that 8% weight, whole milk powder content are that 8% weight, salt content are 0.4% weight; The upper and lower mould disc molding temperature that adjusting rolls egg-biscuit-roll machine is 190-200 ℃; Upper and lower mould disc molding spacing is 2mm; 14000/hour of rotating speeds, it is best to obtain rolling crisp tube taste color and luster effect, can satisfy design demand.
Each composition addition, matched moulds that above-mentioned table 2 shows the crisp tube of waffle toast the influence of parameter to the crisp tube of waffle taste, color and luster.When the wheat flour content of the crisp tube of waffle is that 28% weight, salad oil content are that 3% weight, content of starch are that 17% weight, egg content are 4% weight, edible NaHCO
3Content is that 0.2% weight, salt content are that 0.4% weight, matched moulds baking temperature are 205 ℃, mold interval is 2.4 millimeters up and down, the time, it was best to obtain the crisp tube of waffle taste color and luster effect, can satisfy design demand when being 59 seconds.
The crisp tube of making through the present invention of binodal will roll the advantage of crisp tube and the advantages of the crisp tube of waffle; Taste, color and luster that white granulated sugar, whole milk powder, the maltodextrin that promptly in rolling crisp tube, increases can promote to roll crisp tube are good more; The existence of the crisp tube of waffle is in order to prevent the crisp tube of binodal taste, mouthfeel variation after the moisture absorption; Can make the crisp tube of on a product, enjoying two kinds of mouthfeels simultaneously, give the stronger novelty of consumer.The crisp tube of binodal of the present invention has comparatively vast market prospect.
Claims (10)
1. the crisp tube of a binodal, the crisp tube of this binodal comprise at least and roll crisp tube and crisp of waffle.
2. the crisp tube of binodal as claimed in claim 1 wherein at the vertical direction of the crisp tube of said binodal, saidly rolls crisp tube and accounts for 1/3rd to 2/3rds of the crisp tube of said binodal; At the vertical direction of the crisp tube of said binodal, the crisp tube of said waffle accounts for 1/3rd to 2/3rds of the crisp tube of said binodal, and the crisp tube of waffle exposes and highly accounts for 1/4th to 1/3rd of the crisp tube of said binodal.
3. the crisp tube of binodal as claimed in claim 1, the wherein said bottom that rolls crisp tube for the crisp tube of said binodal; The top that the crisp tube of said waffle is the crisp tube of said binodal.
4. the crisp tube of binodal as claimed in claim 1 wherein, saidly rolls crisp tube and is processed by following feed liquid, by weight percentage; The feed liquid that rolls crisp tube based on 100%, white granulated sugar: 15% to 20%, wheat flour: 15% to 20%; Salad oil: 10% to 15%, starch: 5% to 8%, maltodextrin: 5% to 10%; Whole milk powder: 5% to 10%, salt: 0.3% to 0.6%, surplus is a water.
5. the crisp tube of binodal as claimed in claim 1, wherein, the crisp tube of said waffle is processed by following feed liquid, by weight percentage; The feed liquid of the crisp tube of the waffle based on 100%, wheat flour: 25% to 30%, salad oil: 2% to 5%; Starch: 15% to 20%, egg: 2% to 5%, edible NaHCO
3: 0.2% to 0.3%, salt: 0.3% to 0.5%, surplus is a water.
6. the crisp tube of binodal as claimed in claim 1, wherein, the crisp tube of said binodal internal spray is chocolate.
7. the crisp tube of binodal as claimed in claim 6, wherein, the chocolate thickness of the crisp tube of said binodal lower part is greater than the chocolate thickness on top.
8. the production method of the crisp tube of each described binodal of claim 1-7 wherein, rolls crisp tube part with rolling the egg-biscuit-roll machine making earlier; The crisp tube part that rolls that to make is then put into matched moulds baking egg braceing machine, makes the crisp tube of waffle part with matched moulds baking egg braceing machine.
9. the production method of the crisp tube of binodal as claimed in claim 8, wherein, the matched moulds baking temperature of matched moulds baking egg braceing machine is 190 ℃ to 210 ℃, mold interval is that 2 millimeters to 2.5 millimeters, time are 55 seconds to 59 seconds up and down.
10. the production method of the crisp tube of binodal as claimed in claim 8, wherein, the matched moulds baking temperature of matched moulds baking egg braceing machine is 205 ℃, mold interval is that 2.4 millimeters, time are 59 seconds up and down.
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CN103652306A (en) * | 2012-09-20 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Two-color crispy cone and preparation method thereof as well as filling device of crispy cone production line |
CN106689261A (en) * | 2015-08-06 | 2017-05-24 | 三纬国际立体列印科技股份有限公司 | Edible composition for food shaping machine |
CN106818985A (en) * | 2016-12-22 | 2017-06-13 | 河南飞天农业开发股份有限公司 | A kind of production technology of crispy cone tailored flour |
CN109123058A (en) * | 2018-09-21 | 2019-01-04 | 广西来宾滋乐美食品有限公司 | A kind of flavor crispy cone ice cream and preparation method thereof |
CN112715740A (en) * | 2020-12-29 | 2021-04-30 | 内蒙古蒙牛乳业(集团)股份有限公司 | Crispy cone frozen beverage and preparation method thereof |
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CN103652306A (en) * | 2012-09-20 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | Two-color crispy cone and preparation method thereof as well as filling device of crispy cone production line |
CN103652306B (en) * | 2012-09-20 | 2016-02-17 | 内蒙古伊利实业集团股份有限公司 | A kind of two-color crispy cone, crisp cylinder production line device for casting and preparation method thereof |
CN106689261A (en) * | 2015-08-06 | 2017-05-24 | 三纬国际立体列印科技股份有限公司 | Edible composition for food shaping machine |
CN106818985A (en) * | 2016-12-22 | 2017-06-13 | 河南飞天农业开发股份有限公司 | A kind of production technology of crispy cone tailored flour |
CN109123058A (en) * | 2018-09-21 | 2019-01-04 | 广西来宾滋乐美食品有限公司 | A kind of flavor crispy cone ice cream and preparation method thereof |
CN112715740A (en) * | 2020-12-29 | 2021-04-30 | 内蒙古蒙牛乳业(集团)股份有限公司 | Crispy cone frozen beverage and preparation method thereof |
CN112715740B (en) * | 2020-12-29 | 2023-04-07 | 内蒙古蒙牛乳业(集团)股份有限公司 | Crispy cone frozen beverage and preparation method thereof |
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