CN102406046B - 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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- CN102406046B CN102406046B CN201110392649.9A CN201110392649A CN102406046B CN 102406046 B CN102406046 B CN 102406046B CN 201110392649 A CN201110392649 A CN 201110392649A CN 102406046 B CN102406046 B CN 102406046B
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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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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 drink field, be specifically related to crisp cylinder class drink and production method, particularly a kind of Double-section ice cream cone and production method thereof.
Background technology
At present, the frozen of supplying on market of a great variety, crisp cylinder series products is a branch larger in frozen, crisp cylinder has attracted a lot of consumers with its palatable crisp.In prior art, the general formula of crisp cylinder is: 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 water.
CN102067937A discloses a kind of crisp cylinder formula 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 water.CN201088114Y and CN201398408Y disclose the change by crisp barrel structure, keep the fragility of crisp cylinder, reach effect moistureproof and the crisp mouthfeel of maintenance.
But for a long time, the variation on crisp cylinder taste, there is no brand-new face, a direction using the combining form of crisp cylinder as research and development, is necessary.
Summary of the invention
The invention provides a kind of Double-section ice cream cone and production method thereof.Two parts up and down of this Double-section ice cream cone are by different formula Designs and different production methods, and obtain different mouthfeels.Wherein the latter half of this Double-section ice cream cone is for rolling crisp cylinder, and mouthfeel is palatable crisp; The first half of this Double-section ice cream cone is the crisp cylinder of waffle, and mouthfeel is that waffle is crisp.
The invention provides a kind of Double-section ice cream cone, this Double-section ice cream cone at least comprises and rolls crisp of crisp cylinder and waffle.
According to concrete technical scheme of the present invention, wherein at the vertical direction of described Double-section ice cream cone, described in roll crisp cylinder and account for 1/3rd to 2/3rds of described Double-section ice cream cone; At the vertical direction of described Double-section ice cream cone, the crisp cylinder of described waffle accounts for 1/3rd to 2/3rds of described Double-section ice cream cone, and the crisp cylinder of waffle exposes and highly accounts for 1/4th to 1/3rd of described Double-section ice cream cone.
According to concrete technical scheme of the present invention, wherein saidly roll the bottom that crisp cylinder is described Double-section ice cream cone; The crisp cylinder of described waffle is the top of described Double-section ice cream cone.
According to concrete technical scheme of the present invention, wherein, described in roll crisp cylinder and made by following feed liquid, by weight percentage, based on 100% the feed liquid that rolls crisp cylinder, 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 water.
According to concrete technical scheme of the present invention, wherein, the crisp cylinder of described waffle is made by following feed liquid, by weight percentage, the feed liquid of the crisp cylinder of 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 water.
According to concrete technical scheme of the present invention, wherein, described Double-section ice cream cone internal spray chocolate.
According to concrete technical scheme of the present invention, wherein, under described Double-section ice cream cone, the chocolate thickness of part is greater than the chocolate thickness of part.
The present invention also provides the production method of above-mentioned Double-section ice cream cone, wherein, first with rolling egg-biscuit-roll machine, makes and rolls crisp cylinder part; Then the crisp cylinder part that rolls of making is put into matched moulds baking egg braceing machine, with matched moulds, toast egg braceing machine and make the crisp cylinder of waffle part.
According to concrete technical scheme of the present invention, wherein, the matched moulds baking temperature of matched moulds baking egg braceing machine is that 190 ℃ to 210 ℃, upper/lower die spacing are that 2 millimeters to 2.5 millimeters, time are 55 seconds to 59 seconds.
According to concrete technical scheme of the present invention, wherein, the matched moulds baking temperature of matched moulds baking egg braceing machine is that 205 ℃, upper/lower die spacing are that 2.4 millimeters, time are 59 seconds.
The Double-section ice cream cone of producing by production method of the present invention is applied in crisp cylinder series products, can make to enjoy the crisp cylinder of two kinds of mouthfeels on a product simultaneously, gives the stronger novelty of consumer.
Accompanying drawing explanation
The following drawings is only intended to the present invention to schematically illustrate and explain, not delimit the scope of the invention.Wherein:
Fig. 1 is Double-section ice cream cone schematic diagram;
Fig. 2 is the baking schematic diagram that upper die and lower die separate.
Drawing reference numeral explanation:
1, Double-section ice cream cone; 2, roll crisp cylinder; 3, the crisp cylinder of waffle; 4, patrix; 5, counterdie; L1, Double-section ice cream cone height; L2, roll crisp cylinder height; L3, the crisp cylinder height of waffle; L4, the crisp cylinder of waffle expose height.
The specific embodiment
The latter half of Double-section ice cream cone 1 is for rolling crisp cylinder 2 forms, and mouthfeel is very crisp, when making, utilizes and rolls egg-biscuit-roll machine.The first half of Double-section ice cream cone 1 is the crisp cylinder of waffle 3 forms, and mouthfeel waffle is fluffy, utilizes matched moulds baking egg braceing machine when making.Rolling egg-biscuit-roll machine, matched moulds baking egg braceing machine is all existing former.The difference that rolls the crisp cylinder 3 of crisp cylinder 2 and waffle is to be very different in mouthfeel, raw material difference used in component design.
At the vertical direction of Double-section ice cream cone, roll crisp cylinder height L2 and account for 1/3rd to 2/3rds of Double-section ice cream cone height L1; At the vertical direction of Double-section ice cream cone, the crisp cylinder height of waffle L3 accounts for 1/3rd to 2/3rds of Double-section ice cream cone height L1, and the crisp cylinder of waffle exposes height L4 and accounts for 1/4th to 1/3rd of described Double-section ice cream cone height L1.
The crisp cylinder of waffle exposes and highly refers to that the crisp cylinder of waffle is at the height rolling outside crisp cylinder.
Conventionally rolling crisp cylinder 2 is made by following feed liquid, by weight percentage, based on 100% the feed liquid that rolls crisp cylinder, 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 water.
The baking dies of bushing machine is flat, face cake after the words that batter viscosity is low are toasted hardens and is not easy roll-forming, so roll in the crisp cylinder formula of rolling of egg-biscuit-roll machine production, can add white granulated sugar, maltodextrin, whole milk powder etc. and increase the raw material of batter viscosity, when producing, be conducive to operate.And the Maillard reaction that white granulated sugar and protein ingredient occur, gives and rolls the distinctive yellowish-brown of crisp cylinder.The baking dies of bushing machine is flat, the principle of baking molding is the heat conduction of top bed die, mold shape is exactly the shape of face cake, there is no waffle so large extrusion pressure of crisp when baking cylinder, so can add grease to be used for promoting mouthfeel, taste, needn't worry to destroy gluten affects moulding more; So on the addition of salad oil, rolling crisp cylinder can be more than salad oil addition in the formula of the crisp cylinder of waffle.
Conventionally the crisp cylinder 3 of waffle is made by following feed liquid, by weight percentage, the feed liquid of the crisp cylinder of 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 water.
The mould of the crisp cylinder of waffle is taper, the principle of baking molding is that top bed die extruding batter is expanded, if batter viscosity height can adhere to die surface, expanded stressed just inhomogeneous, also be just unfavorable for the moulding of the crisp cylinder of waffle, so in the crisp cylinder formula of the waffle that matched moulds baking is produced, do not add white granulated sugar, maltodextrin, whole milk powder etc. and increase the raw material of batter viscosity as far as possible, object is to prevent from being unfavorable for operation when producing.The interpolation of oil can destroy the formation of gluten, stressed very large when batter is expanded, if gluten strength not can be loose, after baking, can form hole, also be just unfavorable for the moulding of the crisp cylinder of waffle, so on the addition of salad oil, the crisp cylinder of waffle can be few more a lot of than rolling crisp cylinder addition.But in formula, to add egg and edible NaHCO
3, play the effect of leavening agent, make the mouthfeel of the crisp cylinder of waffle bulk crisp.
Due to the difference of these two kinds crisp cylinder formula Designs, ultimogenitary crisp cylinder has very big difference in mouthfeel, is applied in same product, has very strong novelty.In addition, due to the difference of these two kinds of crisp nozzle senses, in the industry of cold drink, owing to being subject to the temperature fluctuation of production, transportation, sales section, crisp cylinder more or less can the moisture absorption.Mouthfeel after the crisp cylinder moisture absorption of these two kinds of mouthfeels also has very large difference.Under normal circumstances, due to the difference of these two kinds of crisp barrel structures, the mouthfeel after the crisp cylinder of the waffle moisture absorption will be better than rolling crisp cylinder greatly.By the crisp cylinder of waffle, roll the mouthfeel experiment after the crisp cylinder moisture absorption, two kinds of samples are put in water simultaneously and fully after water suction, are done taste tests, experimental result is that 90% people thinks that the crisp nozzle sense of waffle wants better.When deisgn product, the chocolate-sprayed hydrophobic substance of Denging all will be carried out in Double-section ice cream cone inside, extenuates the speed of the Double-section ice cream cone moisture absorption.When carrying out the chocolate technique of interior spray, under Double-section ice cream cone, the chocolate thickness of part is greater than part.So, even after the Double-section ice cream cone moisture absorption, due to the protection of the couverture of lower part, also have crisp mouthfeel, even the upper part moisture absorption, the mouthfeel of the crisp cylinder of waffle is also fine, this is also the superiority of this kind of Double-section ice cream cone structure.
The technological process of Double-section ice cream cone 1 is:
(1) make and roll crisp cylinder 2 → (2) and will roll crisp cylinder 2 and put into the crisp cylinder of matched moulds baking egg braceing machine → (3) filling waffle feed liquid → (4) and put down patrix 4, matched moulds baking → (5) at conventional baking time, check → (9), vanning → (8), selection → (7), baking temperature compacted under → (6) warehouse-in
In above-mentioned technological process (1), roll crisp 2 operation production that rolls egg-biscuit-roll machine according to routine;
In above-mentioned technological process (2), in formwork, roll crisp cylinder 2 outer walls and egg braceing machine counterdie 5 inwalls and match;
In above-mentioned technological process (4), after upper and lower mould matched moulds, because the latter half has been placed and has been rolled crisp cylinder 2, occupied space, the crisp cylinder of waffle feed liquid is expressed to by patrix 4 in the gap of the first half, although the latter half rolls, crisp cylinder is inner also small part feed liquid, because the spacing of upper and lower mould is especially little, only can have from the teeth outwards very thin one deck.Because patrix also has very high temperature, so be distributed in, roll the crisp cylinder layer of waffle that crisp cylinder is inner very thin and also can toast maturation.
In 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 cylinder
Result of the test and the conclusion of the embodiment of the crisp cylinder of table 2 waffle
Matched moulds baking egg braceing machine upper and lower mould spacing is exactly the thickness of crisp cylinder.
Above-mentioned table 1 show roll crisp cylinder each composition addition, roll egg-biscuit-roll machine operating condition on rolling the impact of crisp cylinder taste, color and luster.When the white sugar content that rolls crisp cylinder 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, crisp cylinder taste color and luster effect can be obtained rolling best, design needs can be met.
Above-mentioned table 2 shows each composition addition, the impact of matched moulds Flue curing parameter on the crisp cylinder of waffle taste, color and luster of the crisp cylinder of waffle.When the wheat flour content of the crisp cylinder 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 that 205 ℃, upper/lower die spacing are 2.4 millimeters, time while being 59 seconds, can obtain the crisp cylinder of waffle taste color and luster effect best, can meet design needs.
The Double-section ice cream cone of making by the present invention will roll the advantage of crisp cylinder and the advantages of the crisp cylinder of waffle, rolling the white granulated sugar, whole milk powder, the maltodextrin that increase in crisp cylinder, can to promote to roll taste, the color and luster of crisp cylinder better, the existence of the crisp cylinder of waffle is in order to prevent Double-section ice cream cone taste, mouthfeel variation after the moisture absorption, can make to enjoy the crisp cylinder of two kinds of mouthfeels simultaneously on a product, give the stronger novelty of consumer.Double-section ice cream cone of the present invention has comparatively wide market prospects.
Claims (3)
1. a Double-section ice cream cone, is characterized in that, this Double-section ice cream cone at least comprises and rolls crisp of crisp cylinder and waffle;
Wherein at the vertical direction of described Double-section ice cream cone, described in roll crisp cylinder and account for 1/3rd to 2/3rds of described Double-section ice cream cone; At the vertical direction of described Double-section ice cream cone, the crisp cylinder of described waffle accounts for 1/3rd to 2/3rds of described Double-section ice cream cone, and the crisp cylinder of waffle exposes and highly accounts for 1/4th to 1/3rd of described Double-section ice cream cone;
Producing by the following method of described Double-section ice cream cone: first roll crisp cylinder part with rolling egg-biscuit-roll machine making; Then the crisp cylinder part that rolls of making is put into matched moulds baking egg braceing machine, with matched moulds, toast egg braceing machine and make the crisp cylinder of waffle part;
Wherein, the matched moulds baking temperature of matched moulds baking egg braceing machine is that 190 ℃ to 210 ℃, upper/lower die spacing are that 2 millimeters to 2.5 millimeters, time are 55 seconds to 59 seconds;
Describedly roll the bottom that crisp cylinder is described Double-section ice cream cone; The crisp cylinder of described waffle is the top of described Double-section ice cream cone;
Describedly roll crisp cylinder and made by following feed liquid, by weight percentage, based on 100% the feed liquid that rolls crisp cylinder, 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 water;
The crisp cylinder of described waffle is made by following feed liquid, by weight percentage, the feed liquid of the crisp cylinder of 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 water;
Described Double-section ice cream cone internal spray chocolate;
Under described Double-section ice cream cone, the chocolate thickness of part is greater than the chocolate thickness of part.
2. the production method of Double-section ice cream cone claimed in claim 1, it comprises the following steps: first with rolling egg-biscuit-roll machine making, roll crisp cylinder part; Then the crisp cylinder part that rolls of making is put into matched moulds baking egg braceing machine, with matched moulds, toast egg braceing machine and make the crisp cylinder of waffle part; Wherein, the matched moulds baking temperature of matched moulds baking egg braceing machine is that 190 ℃ to 210 ℃, upper/lower die spacing are that 2 millimeters to 2.5 millimeters, time are 55 seconds to 59 seconds.
3. the production method of Double-section ice cream cone as claimed in claim 2, wherein, the matched moulds baking temperature of matched moulds baking egg braceing machine is that 205 ℃, upper/lower die spacing are that 2.4 millimeters, time are 59 seconds.
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Cited By (1)
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|---|---|---|---|---|
| US9993007B1 (en) | 2014-11-06 | 2018-06-12 | Alix Rose Podbelsek | Three-part ice cream cones |
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| 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 |
| 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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