CN102511642A - Stereoscopic frozen drink and preparation method thereof - Google Patents
Stereoscopic frozen drink and preparation method thereof Download PDFInfo
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- CN102511642A CN102511642A CN2011104501458A CN201110450145A CN102511642A CN 102511642 A CN102511642 A CN 102511642A CN 2011104501458 A CN2011104501458 A CN 2011104501458A CN 201110450145 A CN201110450145 A CN 201110450145A CN 102511642 A CN102511642 A CN 102511642A
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Abstract
The invention relates to the field of frozen drink preparation, in particular to a stereoscopic frozen drink and a preparation method thereof. The preparation method of the frozen drink comprises the steps of mounting patterns on the surface of the frozen drink after the frozen drink is molded and rapidly freezing the patterns. Liquid used for mounting the patterns is fruit jam, ice cream puffed milk or chocolate. If the liquid is the fruit jam, the pattern mounting temperature is 0 DEG C to 10 DEG C and the content of dry matters in the jam is 45 percent to 60 percent; if the liquid is the chocolate, the pattern mounting temperature is 15 DEG C to 25 DEG C; and if the liquid is the ice cream puffed milk, the pattern mounting temperature is negative 4 to negative 6 DEG C and the puffing rate of the puffed milk is 20 percent to 40 percent. The invention has the advantages that the novel process improves the production process of a slicing line and the defects that the sliced products are simple and the shapes of the products are single are overcome. The invention provides a novel production method for stereoscopic ice cream, improves the structures of the existing products which lack of stereoscopic sensation, and develops an innovative concept for new products.
Description
Technical field
The present invention relates to the frozen preparation field, particularly, the present invention relates to a kind of three-dimensional frozen and preparation method thereof.
Background technology
In field of frozen, with respect to the product of effect yarn, sliced type freezing beverage always with its fluffy mouthfeel extremely the consumer like; But this type of slicing product is in view of the restriction of technology, and simple in structure, moulding is more inflexible relatively; Simultaneously, since cutting technique to material matter expansion rate and requirement, the especially jam of formability and the material of chocolate-like; Viscosity greatly can not air inlet, can not add to more in the section series products, has limited the taste of section series products greatly.Though there is the frozen of coating and suspending chocolate in the market, this series products surface remains flat, does not have three-dimensional contouring.
Summary of the invention
The objective of the invention is to provides a kind of three-dimensional frozen in order to overcome the problems referred to above.
A purpose more of the present invention is in order to overcome the problems referred to above a kind of preparation method of three-dimensional frozen to be provided.
According to three-dimensional frozen of the present invention, the preparation method of said frozen comprises that said mounting spends the feed liquid of using to be jam, the expanded milk material of ice cream or chocolate with mounting step colored, quick-frozen on its surface after the frozen moulding;
When said feed liquid was jam, mounting colored temperature was 0～10 ℃, and dry matter content is 45%～60% in the said jam;
When said feed liquid was chocolate, mounting colored temperature was 15～25 ℃;
When said feed liquid was the expanded material of ice cream, mounting colored temperature was-4～-6 ℃, and the expansion rate of said expanded material is 20～40%.
According to three-dimensional frozen of the present invention, flower is mounted on inherent its surface the time of 5～20s after the said frozen moulding, mounts and spends back 30s to carry out quick-frozen with interior.
According to three-dimensional frozen of the present invention; The weight percentage of said jam is: white granulated sugar: 20-30%, HFCS or starch syrup: 10-20%, fruit juice: 10-20%, stabilizing agent and essence; As preferably, the weight percentage of said jam is: white granulated sugar: 25%, HFCS or starch syrup: fruit juice 10%: 20%, stabilizing agent and essence.
The present invention also provides a kind of preparation method of three-dimensional frozen, and said method comprises that said mounting spends the feed liquid of using to be jam, the expanded milk material of ice cream or chocolate with mounting step colored, quick-frozen on its surface after the frozen moulding;
When said feed liquid was jam, mounting colored temperature was 0～10 ℃, and dry matter content is 45%～60% in the said jam;
When said feed liquid was chocolate, mounting colored temperature was 15～25 ℃;
When said feed liquid was the expanded material of ice cream, mounting colored temperature was-4～-6 ℃, and the expansion rate of said expanded material is 20～40%.
According to the preparation method of three-dimensional frozen of the present invention, the present invention has designed a kind of novel process, and what on the production technology of common slice, increase post forming mounts the worker employed in a plant nursery position, has solved the simple shortcoming of slicing product moulding plane and taste.
Common slice production technology:
Ice cream material discharging mouth moulding → cutting → insert chopsticks → quick-frozen → be coated with extension → packing → warehouse-in
Novel slice production technology:
Ice cream material discharging mouth moulding → cutting → post forming → insert chopsticks → quick-frozen → be coated with extension → packing → warehouse-in
According to the preparation method of three-dimensional frozen of the present invention, post forming of the present invention mount flower process mainly by following key point:
1, post forming can adopt garland discharging mouth to mount flower on the ice-cream surface of one-shot forming, and colored mouth is mounted in design as requested, thereby its flower type can be selected with the quantity of flower.
A. 5-20s carries out post forming after the one-shot forming, and the time is less than the 5s difficult technique with realization, if but can cause the long-time exposure of product at room temperature above 20s, influence the ratio of briquetting of product;
B. 0-30s entering freeze tunnel carries out quick-frozen after the post forming, if do not carry out quick-frozen for a long time, carries out moulding because colored mode is mounted in the employing of two defective materials, and softening and metaboly can take place the ice cream material, thereby influence the outward appearance of integral product;
2, the material of post forming use can be expanded milk material of various jam, ice cream or chocolate;
If A. the material of post forming adopts jam, requiring its serviceability temperature is 0-10 ℃, if temperature is too low, and jam discharging mouth easy blocking, temperature is too high can destroy one-time formed ice cream biscuit.
If B. the material of post forming adopts chocolately, chocolate has the characteristic of rapid solidification, thus temperature compare jam can be higher; Requiring its serviceability temperature is 15-25 ℃; If temperature is too low, chocolate discharging mouth easy blocking, temperature is too high can destroy one-time formed ice cream biscuit.
If C. the material of post forming adopts the expanded material of ice cream, the outlet temperature of freezing machine is-4～-6 ℃, and the drop temperature of common high bulking milk material is-2～-4 ℃.Require the drop temperature of this technology low relatively, to guarantee the moulding of integral product.
The invention has the advantages that this novel process has improved the production technology of slice, it is simple to have solved slicing product, the shortcoming that product-forming is dull.This patented invention a kind of novel manufacturing method of three-dimensional ice cream, improved existing product and lacked relief structure, opened up opening one's minds of new product.
The specific embodiment
The preparation of preparation embodiment 1, three-dimensional frozen
Be example with the ice cream among the present invention, to its preparation and mount flower process and do further explanation.
Ice cream prescription: white granulated sugar: 5-15%, HFCS (starch syrup): 2-5%, milk powder: 2-10%, grease: 5-10%, yolk powder: 0.2-0.5%, stabilizing agent: moderate, flavoring essence: an amount of; Optimization formula: white granulated sugar: HFCS (starch syrup) 12%: milk powder 2%: grease 8%: yolk powder 6%: stabilizing agent 0.5%: moderate, flavoring essence: an amount of;
Said grease comprises: coconut oil, palm oil, soybean salad oil, anhydrous butter oil etc.;
Said stabilizing agent comprises: carragheen, xanthans, molecule monoglyceride, locust bean gum, sodium carboxymethylcellulose, melon glue etc.;
Jam formulations: white granulated sugar: 20-30%, HFCS (starch syrup): 10-20%, fruit juice: 10-20%, stabilizing agent: moderate, flavoring essence is an amount of; Optimization formula: white granulated sugar: HFCS (starch syrup) 25%: fruit juice 10%: stabilizing agent 20%: moderate, flavoring essence is an amount of;
Preparation process:
Ice cream material discharging mouth moulding (one-shot forming) → cutting → post forming → insert chopsticks → quick-frozen → be coated with extension → packing → warehouse-in
Embodiment 1
The present invention also investigated different material carry out secondary processes mount worker employed in a plant nursery's preface the time condition, the result is shown in table 1～3.
Table 1 select for use jam carry out secondary processes mount worker employed in a plant nursery's preface the time condition
Data from above table draw, and are not that all jam all is suitable for the flower process of mounting of the present invention, and selecting dry matter content in the present invention for use is 45%～60% jam; Only its viscosity just is fit to mount flower process in this scope; Dry matter content is too low, and it is clear inadequately and third dimension is not strong that it mounts colored effect, if but dry matter content is too high; Its viscosity is too big, discharging mouth easy blocking.
In addition, except the selection of jam, it mounts colored effect also with to mount colored process conditions closely related, and wherein mount colored temperature and select 0～10 ℃ for use, if temperature is too low, jam discharging mouth easy blocking, temperature is too high can destroy one-time formed ice cream biscuit.Therefore, have only the content of jam dry and mount colored temperature in the scope that the present invention gave, could obtain good effect.
Table 2 select for use chocolate carry out secondary processes mount worker employed in a plant nursery's preface the time condition
In the present invention, select for use chocolate to mount when colored, it is mounted colored temperature and is controlled between 15-25 ℃; This temperature is all lower than temperature in other technologies; To its objective is in order obtaining and to mount colored effect and ratio of briquetting preferably, when temperature is lower than 15 ℃, chocolate discharging mouth easy blocking; When temperature was higher than 25 ℃, then chocolate meeting destroyed one-time formed ice cream biscuit.
Table 3 select for use the expanded material of ice cream carry out secondary processes mount worker employed in a plant nursery's preface the time condition
In the present invention, select for use the expanded material of ice cream to mount when colored, this expanded material is not the conventional ice-cream milk material of preparation; The expansion rate of preparation ice cream milk material is generally about 60%; And the expansion rate that is used as the milk material of mounting flower process in the present invention is 20～40%, and its expansion rate can influence mounts the colored third dimension and the definition of moulding, in addition; Obtain the good colored effect of mounting, also must strictly control the colored temperature of mounting of this expanded material.Can find out that from above table when the expansion rate of milk material is 20～40%, temperature has good effect when be-4～-6 ℃, it is strong and clear that gained is mounted colored third dimension, and the while ratio of briquetting of its finished product is also higher.
Claims (6)
1. a three-dimensional frozen is characterized in that, the preparation method of said frozen comprises that said mounting spends the feed liquid of using to be jam, the expanded milk material of ice cream or chocolate with mounting step colored, quick-frozen on its surface after the frozen moulding;
When said feed liquid was jam, mounting colored temperature was 0～10 ℃, and dry matter content is 45%～60% in the said jam;
When said feed liquid was chocolate, mounting colored temperature was 15～25 ℃;
When said feed liquid was the expanded material of ice cream, mounting colored temperature was-4～-6 ℃, and the expansion rate of said expanded material is 20～40%.
2. three-dimensional frozen according to claim 1 is characterized in that, flower is mounted on inherent its surface the time of 5～20s after the said frozen moulding, mounts and spends back 30s to carry out quick-frozen with interior.
3. three-dimensional frozen according to claim 1 is characterized in that, the weight percentage of said jam is: white granulated sugar: 20-30%, HFCS or starch syrup: 10-20%, fruit juice: 10-20%, stabilizing agent and essence.
4. three-dimensional frozen according to claim 3 is characterized in that, the weight percentage of said jam is: white granulated sugar: 25%, HFCS or starch syrup: fruit juice 10%: 20%, stabilizing agent and essence.
5. the preparation method of a three-dimensional frozen is characterized in that, said method comprises that said mounting spends the feed liquid of using to be jam, the expanded milk material of ice cream or chocolate with mounting step colored, quick-frozen on its surface after the frozen moulding;
When said feed liquid was jam, mounting colored temperature was 0～10 ℃, and dry matter content is 45%～60% in the said jam;
When said feed liquid was chocolate, mounting colored temperature was 15～25 ℃;
When said feed liquid was the expanded material of ice cream, mounting colored temperature was-4～-6 ℃, and the expansion rate of said expanded material is 20～40%.
6. the preparation method of three-dimensional frozen according to claim 5 is characterized in that, flower is mounted on inherent its surface the time of 5～20s after the said frozen moulding, mounts and spends back 30s to carry out quick-frozen with interior.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201110450145 CN102511642B (en) | 2011-12-29 | 2011-12-29 | Stereoscopic frozen drink and preparation method thereof |
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| CN 201110450145 CN102511642B (en) | 2011-12-29 | 2011-12-29 | Stereoscopic frozen drink and preparation method thereof |
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| CN102511642A true CN102511642A (en) | 2012-06-27 |
| CN102511642B CN102511642B (en) | 2013-09-25 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835613A (en) * | 2012-09-24 | 2012-12-26 | 江苏华桑食品科技有限公司 | Preparation method and application of jam capable of being puffed through beating |
| CN103843966A (en) * | 2012-12-05 | 2014-06-11 | 内蒙古伊利实业集团股份有限公司 | Jam sprayed on cold drink and preparation method thereof |
| CN105007753A (en) * | 2013-01-14 | 2015-10-28 | Cj第一制糖株式会社 | Composition for low fat ice cream, containing tagatose, low-fat ice cream using same, and preparation method therefor |
| CN105076657A (en) * | 2015-07-20 | 2015-11-25 | 东莞市天一食品科技有限公司 | High flower-shaped stabilizer and preparation method thereof |
| CN114903111A (en) * | 2021-02-08 | 2022-08-16 | 内蒙古伊利实业集团股份有限公司 | Low-expansion ice cream and preparation method thereof |
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| CN201160478Y (en) * | 2007-09-06 | 2008-12-10 | 李一宁 | Cold drink |
| CN201315827Y (en) * | 2008-12-12 | 2009-09-30 | 黄石东贝制冷有限公司 | Rainbow cream-patterned ice cream freezer |
| CN101933565A (en) * | 2010-07-13 | 2011-01-05 | 上海荣港工贸发展有限公司 | Upper jam for semi-solidified or solidified yoghurt |
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- 2011-12-29 CN CN 201110450145 patent/CN102511642B/en active Active
Patent Citations (3)
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| CN201160478Y (en) * | 2007-09-06 | 2008-12-10 | 李一宁 | Cold drink |
| CN201315827Y (en) * | 2008-12-12 | 2009-09-30 | 黄石东贝制冷有限公司 | Rainbow cream-patterned ice cream freezer |
| CN101933565A (en) * | 2010-07-13 | 2011-01-05 | 上海荣港工贸发展有限公司 | Upper jam for semi-solidified or solidified yoghurt |
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| 邹丽梅: "论冰点制作工艺", 《黑龙江科技信息》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835613A (en) * | 2012-09-24 | 2012-12-26 | 江苏华桑食品科技有限公司 | Preparation method and application of jam capable of being puffed through beating |
| CN102835613B (en) * | 2012-09-24 | 2013-07-31 | 江苏华桑食品科技有限公司 | Preparation method and application of jam capable of being puffed through beating |
| CN103843966A (en) * | 2012-12-05 | 2014-06-11 | 内蒙古伊利实业集团股份有限公司 | Jam sprayed on cold drink and preparation method thereof |
| CN103843966B (en) * | 2012-12-05 | 2016-04-27 | 内蒙古伊利实业集团股份有限公司 | A kind of cold drink pouring jam and preparation method thereof |
| CN105007753A (en) * | 2013-01-14 | 2015-10-28 | Cj第一制糖株式会社 | Composition for low fat ice cream, containing tagatose, low-fat ice cream using same, and preparation method therefor |
| CN105076657A (en) * | 2015-07-20 | 2015-11-25 | 东莞市天一食品科技有限公司 | High flower-shaped stabilizer and preparation method thereof |
| CN114903111A (en) * | 2021-02-08 | 2022-08-16 | 内蒙古伊利实业集团股份有限公司 | Low-expansion ice cream and preparation method thereof |
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| CN102511642B (en) | 2013-09-25 |
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