CN104431281B - A kind of cup ice cream and preparation method thereof - Google Patents
A kind of cup ice cream and preparation method thereof Download PDFInfo
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- CN104431281B CN104431281B CN201310413799.2A CN201310413799A CN104431281B CN 104431281 B CN104431281 B CN 104431281B CN 201310413799 A CN201310413799 A CN 201310413799A CN 104431281 B CN104431281 B CN 104431281B
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Abstract
The present invention relates to a kind of cup ice cream and preparation method thereof.The cup ice cream is made of ice cream milk material and chocolate material, and chocolate material forms a circular chocolate tablet on the top of ice cream milk material, so as in the concentric circles of the upper surface formation rule of ice cream milk material.Present invention also offers the preparation method of above-mentioned cup ice cream, it comprises the following steps：Ice cream milk material and chocolate material is prepared；Ice cream milk material is congealed, filling cup is carried out using rotating discharge mouth, a recessed circle of circle is centrally formed in cup, chocolate material is filled into and forms chocolate tablet in circular recessed circle and makes its solidification, process of passing through tunnel quickly freezing obtains cup ice cream.The characteristics of present invention easily forms " concave portions " using cup ice-cream product centre of surface position, the cup product that chocolate is combined with milk material, a kind of new structure of concentric circles is formed, while also solves the problems such as " concave portions " influence product appearance.
Description
Technical field
The present invention relates to a kind of cup ice cream and preparation method thereof, belong to cold drink preparing technical field.
Background technology
In Beverage Market, cup ice-cream product is a feast for the eyes, but the cup product of all not garlands has one altogether
The characteristics of same, ice cream material centre of surface position easily form one irregular " concave portions ", and this largely influences
Product it is attractive in appearance, simultaneously as " concave portions " are irregularly, product grammes per square metre is unstable, especially for small grammes per square metre cup product,
Easily there is defective work.The cup product combined for chocolate with milk material, because chocolate is crisp, easy fracture, institute
Occur with the structure type that chocolate mainly with ice cream material garland, is drenched between petal, or note core in chocolate
Structure type.
In consideration of it, the characteristics of how easily forming " concave portions " using cup ice-cream product centre of surface position, will be recessed
Shape is partially stabilized to obtain the cup product that chocolate is combined with milk material for regular shape, improves a kind of new structure shape
Formula, while it is one of this area urgent problem to be solved for the adverse effect of cup ice-cream product to solve concave portions.
The content of the invention
In order to solve the above technical problems, it is an object of the invention to provide a kind of cup ice cream, by cup ice river in Henan Province
A piece of circular chocolate tablet is formed at the top of leaching, obtains a kind of cup ice cream with new structure, also, the cup ice
River in Henan Province leaching will not form " concave portions " at middle part, solve the problems, such as thus to bring well.
The present invention also aims to provide the preparation method of above-mentioned cup ice cream.
To reach above-mentioned purpose, the invention provides a kind of cup ice cream, and it is by ice cream milk material and chocolate material
It is manufactured, also, the chocolate material forms a circular chocolate tablet on the top of ice cream milk material, so as in ice cream
The concentric circles of the upper surface formation rule of milk material.
" sunk part " that cup ice cream provided by the present invention easily forms cup ice cream material centre of surface position
Diameter and " the circular recessed circle " of depth rule are stabilized to, then the perfusion chocolate in " the circular recessed circle " of rule, reaches
Form the structure type of concentric circles.Circular chocolate tablet is located at the top of ice cream milk material, and the upper surface of the two is concordant, such as schemes
Shown in 1, it is the upper surface schematic diagram of cup ice cream, from the appearance, chocolate tablet 2 and the shape of ice cream milk material 1 of surrounding
Concentrically round shape.
In above-mentioned cup ice cream provided by the invention, the raw material using routine can not ensure that ice cream milk material is passing through
Expanded perfusion of congealing can be molded well afterwards, it is possible to can lead to not form the recessed of perfusion chocolate material after the priming
Circle, therefore, to ensure mouldability, it is preferable that the dry matter content of ice cream milk material is more than 35%；Also, with ice cream milk material
Gross weight meter, the thickener employed in the ice cream milk material includes locust bean gum 0.05-0.07wt%, single glycerol stearate
Ester 0.1-0.12wt%, xanthans 0.04-0.06wt%, gelatin 0.18-0.22wt%.
According to specific embodiments of the present invention, it is preferable that of the present invention with the gross weight meter of ice cream milk material
Ice cream milk material has following component composition：White granulated sugar 12-13wt%, skimmed milk powder 11-13wt%, glucose syrup 4-6wt%, milk
Oily 7-9wt%, maltodextrin 3-5wt%, locust bean gum 0.05-0.07wt%, single stearine 0.1-0.12wt%, xanthans
0.04-0.06wt%, gelatin 0.18-0.22wt%, appropriate flavoring essence, surplus are water.The ice formed by using mentioned component
River in Henan Province leaching material, can solve the problem that the problem of milk material is yielding during ice cream material after the expanded perfusion of freezing machine, and make to be formed is " circular recessed
Circle " is more regular.
In above-mentioned cup ice cream provided by the invention, the chocolate material using routine can not also ensure that chocolate material exists
The effect that can be molded and be held round well after perfusion, in order to avoid chocolate material flows after the priming, cause skilful
Gram force shaping is poor, does not reach the effect of circle, it is preferable that with the gross weight meter of chocolate material, chocolate of the present invention
Material has following component composition：White granulated sugar 33-37wt%, whole-fat milk powder 9-11wt%, coconut oil 23-25wt%, liquid milk anhydrous butter oil
3-5wt%, cocoa power 4-6wt%, natural cocoa butter 9-11wt%, cocoa liquor 8-10wt%, emulsifying agent 2.5-3.5wt%, each component
Percentage by weight sum is 100wt%；Mentioned emulsifier is polyglycerol polyricinoleate and/or lecithin etc..The dispensing of chocolate material
Mode can be by the way of conventional.
In above-mentioned cup ice cream provided by the invention, in order to be diameter and depth by cup ice cream material surface-stable
" the circular recessed circle " of rule, makes the size of perfusion chocolate tablet and grammes per square metre certain, and in order to ensure that chocolate tablet can fast rapid hardening
Gu the size of chocolate tablet, the grammes per square metre of perfusion chocolate can determine according to the size of packaging cup, it is preferable that the thickness of chocolate tablet
It is 4-5 grams to spend for 3-5mm, a diameter of 25-30mm, grammes per square metre.In material filling, it for 25-30mm, internal diameter is 8-10mm's to use external diameter
Material filling mouth, surface location 3-5mm of the material filling mouth less than cup finished ice cream is located during perfusion, rotation material filling mouth material filling.
Present invention also offers the preparation method of above-mentioned cup ice cream, it comprises the following steps：
Various raw materials are mixed ice cream milk material and chocolate material are prepared respectively；
Ice cream milk material is congealed, filling cup is then carried out using rotating discharge mouth, at cup center while cup is filled
A recessed circle of circle is formed, chocolate material is filled into circular recessed circle and forms chocolate tablet（It is circular）And make its solidification, pass through
Tunnel quickly freezing obtains the cup ice cream.
In above-mentioned preparation method, it is preferable that when carrying out the filling cup of ice cream milk material, rotating discharge mouth is dropped to low
Irrigated at cup finished ice cream surface location 3-5mm（I.e. the height of rotating discharge mouth will be less than to prepare and complete to obtain afterwards
Finished product cup ice cream milk material surface 3-5mm）.It can reach stable chocolate tablet thickness by using this reperfusion mode
Effect.
In above-mentioned preparation method, it is preferable that the drop temperature to congeal is -6 DEG C to -4.5 DEG C, the temperature of freeze tunnel
For -46 DEG C.
In above-mentioned preparation method, it is preferable that the temperature of chocolate material is 26-30 DEG C during perfusion chocolate material.
In above-mentioned preparation method, it is preferable that the setting time of chocolate tablet is 40-45s, and setting temperature is 20 DEG C.It is logical
Cross the time of solidification and temperature control in above range, and coordinate the raw material of chocolate material provided by the present invention to form, can
So that chocolate material interior solidification at a fixed time, makes the shape of chocolate tablet more regular.
The characteristics of present invention easily forms " concave portions " using cup ice-cream product centre of surface position, by chocolate system
The cup product that product are combined with milk material, a kind of new structure of concentric circles is formed, while also solve " concave portions " shadow
The problems such as ringing product appearance.
Brief description of the drawings
Fig. 1 is the structural representation of cup ice cream provided by the invention.
Embodiment
In order to which technical characteristic, purpose and the beneficial effect of the present invention is more clearly understood, now to the skill of the present invention
Art scheme carry out it is described further below, but it is not intended that to the present invention can practical range restriction.
Embodiment
A kind of cup ice cream is present embodiments provided, it is made up of ice cream material 1 and circular chocolate tablet 2（Such as
Shown in Fig. 1）, wherein：
By weight percentage, ice cream milk material has consisting of：White granulated sugar 12wt%, skimmed milk powder 12wt%, grape
Syrup 5wt%, cream 8wt%, maltodextrin 4wt%, locust bean gum 0.06wt%, single stearine（It is sweet to distill monostearate
Grease）0.1wt%, xanthans 0.05wt%, gelatin 0.20wt%, appropriate flavoring essence, excess water；
By weight percentage, chocolate material has consisting of：White granulated sugar 35wt%, whole-fat milk powder 10wt%, coconut oil
24wt%, liquid milk anhydrous butter oil 4wt%, cocoa power 5wt%, natural cocoa butter 10wt%, cocoa liquor 9wt%, emulsifying agent 3wt%.
The present embodiment provide cup ice cream through the following steps that prepare：
Various raw materials are mixed ice cream milk material and chocolate material are prepared respectively；
Ice cream milk material is congealed, freezing machine drop temperature is -5 DEG C or so；
Filling cup is carried out using rotating discharge mouth（Discharging gate is dropped into cup finished ice cream surface level position when filling cup
It is irrigated at following 5mm）, a recessed circle of circle is centrally formed in cup while cup is filled,
Chocolate material is filled into and forms chocolate tablet in circular recessed circle and makes its solidification, the temperature for filling chocolate is 30
DEG C, the setting time of chocolate tablet is 40s, a diameter of 28mm of circular chocolate tablet, thickness 4mm, and the grammes per square metre of chocolate is
4.5 gram；
Process of passing through tunnel is quick-frozen（Freeze tunnel temperature is -46 DEG C or so）Be packaged to be cup ice cream.
Claims (7)
1. a kind of cup ice cream, it is made of ice cream milk material and chocolate material, also, the chocolate material is in ice river in Henan Province
One circular chocolate tablet is formed at the top for drenching milk material, so as in the concentric circles of the upper surface formation rule of ice cream milk material；
Wherein, the dry matter content of the ice cream milk material is more than 35%；Also, with the gross weight of the ice cream milk material
Count, the thickener employed in the ice cream milk material includes locust bean gum 0.05-0.07wt%, single stearine 0.1-
0.12wt%, xanthans 0.04-0.06wt%, gelatin 0.18-0.22wt%；
With the gross weight meter of the chocolate material, the chocolate material has following component composition：White granulated sugar 33-37wt%, entirely
Fat milk powder 9-11wt%, coconut oil 23-25wt%, liquid milk anhydrous butter oil 3-5wt%, cocoa power 4-6wt%, natural cocoa butter 9-
11wt%, cocoa liquor 8-10wt%, emulsifying agent 2.5-3.5wt%, each component percentage by weight sum are 100wt%；It is described
Emulsifying agent is polyglycerol polyricinoleate and/or lecithin；
The cup ice cream through the following steps that prepare：
Various raw materials are mixed ice cream milk material and chocolate material are prepared respectively；
Ice cream milk material is congealed, filling cup is then carried out using rotating discharge mouth, is centrally formed while cup is filled in cup
One recessed circle of circle, chocolate material is filled into and forms chocolate tablet in circular recessed circle and makes its solidification, process of passing through tunnel it is quick-frozen and
The cup ice cream is packaged to be, wherein, when carrying out the filling cup of ice cream milk material, rotating discharge mouth is dropped below into cup
Fill and irrigated at the surface location 3-5mm of finished ice cream.
2. cup ice cream according to claim 1, wherein, with the gross weight meter of the ice cream milk material, the ice river in Henan Province
Leaching milk material has following component composition：White granulated sugar 12-13wt%, skimmed milk powder 11-13wt%, glucose syrup 4-6wt%, cream
7-9wt%, maltodextrin 3-5wt%, locust bean gum 0.05-0.07wt%, single stearine 0.1-0.12wt%, xanthan
Glue 0.04-0.06wt%, gelatin 0.18-0.22wt%, appropriate flavoring essence, surplus are water.
3. cup ice cream according to claim 1, wherein, the thickness of the chocolate tablet is 3-5mm, external diameter 25-
30mm, grammes per square metre are 4-5 grams.
4. the preparation method of the cup ice cream described in claim any one of 1-3, it comprises the following steps：
Various raw materials are mixed ice cream milk material and chocolate material are prepared respectively；
Ice cream milk material is congealed, filling cup is then carried out using rotating discharge mouth, is centrally formed while cup is filled in cup
One recessed circle of circle, chocolate material is filled into and forms chocolate tablet in circular recessed circle and makes its solidification, process of passing through tunnel it is quick-frozen and
The cup ice cream is packaged to be, wherein, when carrying out the filling cup of ice cream milk material, rotating discharge mouth is dropped below into cup
Fill and irrigated at the surface location 3-5mm of finished ice cream.
5. preparation method according to claim 4, wherein, the drop temperature to congeal is -6 DEG C to -4.5 DEG C, described
The temperature of freeze tunnel is -46 DEG C.
6. preparation method according to claim 4, wherein, the temperature of chocolate material is 26-30 DEG C when irrigating chocolate material.
7. preparation method according to claim 4, wherein, the setting time of the chocolate tablet is 40-45s, solidification temperature
Spend for 20 DEG C.
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| CN201310413799.2A CN104431281B (en) | 2013-09-12 | 2013-09-12 | A kind of cup ice cream and preparation method thereof |
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| CN201310413799.2A CN104431281B (en) | 2013-09-12 | 2013-09-12 | A kind of cup ice cream and preparation method thereof |
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| CN104431281B true CN104431281B (en) | 2018-03-23 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108208302A (en) * | 2016-12-22 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | The pouring valve and its device for casting of ice cream sandwich |
| IT201700028398A1 (en) * | 2017-03-15 | 2018-09-15 | Montebianco S P A | Composition and method for preparing chocolate ice cream |
| CN108782938B (en) * | 2017-05-03 | 2022-11-11 | 内蒙古伊利实业集团股份有限公司 | Chocolate ice cream with stereoscopic impression and preparation method thereof |
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| CN1117802A (en) * | 1994-08-30 | 1996-03-06 | 徐利德 | Chocolate ice cream cone |
| CN1479580A (en) * | 2000-12-05 | 2004-03-03 | �Ʒ� | Process and device for applying patterned chocolate coating |
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| CN201957708U (en) * | 2010-12-29 | 2011-09-07 | 内蒙古伊利实业集团股份有限公司 | High flower-shaped ice cream structure |
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| CN1117802A (en) * | 1994-08-30 | 1996-03-06 | 徐利德 | Chocolate ice cream cone |
| CN1479580A (en) * | 2000-12-05 | 2004-03-03 | �Ʒ� | Process and device for applying patterned chocolate coating |
| CN201243598Y (en) * | 2008-07-22 | 2009-05-27 | 内蒙古伊利实业集团股份有限公司 | Rotary type ice-cream chocolate adding and shaping machine |
| CN101347173A (en) * | 2008-09-19 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing jumping candy and method for producing the same |
| CN202005231U (en) * | 2010-12-22 | 2011-10-12 | 吴金雷 | Egg ice cream/ice cream stick |
| CN201957708U (en) * | 2010-12-29 | 2011-09-07 | 内蒙古伊利实业集团股份有限公司 | High flower-shaped ice cream structure |
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