CN106107007A - High garland ice cream cone and preparation method thereof - Google Patents
High garland ice cream cone and preparation method thereof Download PDFInfo
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- CN106107007A CN106107007A CN201610494599.8A CN201610494599A CN106107007A CN 106107007 A CN106107007 A CN 106107007A CN 201610494599 A CN201610494599 A CN 201610494599A CN 106107007 A CN106107007 A CN 106107007A
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- ice cream
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- garland
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 42
- 235000013336 milk Nutrition 0.000 claims abstract description 33
- 239000008267 milk Substances 0.000 claims abstract description 33
- 210000004080 milk Anatomy 0.000 claims abstract description 33
- 230000032683 aging Effects 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 25
- 235000019219 chocolate Nutrition 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000008939 whole milk Nutrition 0.000 claims abstract description 20
- 239000003381 stabilizer Substances 0.000 claims abstract description 19
- 239000000839 emulsion Substances 0.000 claims abstract description 18
- 239000000049 pigment Substances 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 14
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 13
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 20
- 239000000194 fatty acid Substances 0.000 claims description 20
- 229930195729 fatty acid Natural products 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 18
- 238000000465 moulding Methods 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- -1 diglycerine fatty acid ester Chemical class 0.000 claims description 10
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 6
- 150000004665 fatty acids Chemical class 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 239000000711 locust bean gum Substances 0.000 claims description 6
- 235000010420 locust bean gum Nutrition 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims 1
- 239000013078 crystal Substances 0.000 abstract description 4
- 238000005461 lubrication Methods 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000005457 optimization Methods 0.000 abstract description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 239000000679 carrageenan Substances 0.000 description 5
- 235000010418 carrageenan Nutrition 0.000 description 5
- 229920001525 carrageenan Polymers 0.000 description 5
- 229940113118 carrageenan Drugs 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 5
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 239000002671 adjuvant Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 1
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
Classifications
-
- 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
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/322—Products for covering, coating, finishing, decorating
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
A kind of high garland ice cream cone, including the ice cream in crispy cone and described crispy cone, the raw materials by weight of described ice cream includes 12.5～the emulsion stabilizer of the maltose of the maltodextrin of the edible oil of the whole milk powder of the white sugar of 15%, 8.75～10.0%, 7.5～8.5%, 1.5～2.5%, 3.75～5.0%, 6～8%, appropriate essence and pigment and the pure water of surplus.The invention allows for the preparation method of above-mentioned high garland ice cream cone, mainly include step: dispensing；Constant volume；Homogenizing；Sterilization；Cooling；Aging；Add essence, pigment, stir；Congeal；Filling formation；Cover and transparent mould lid；Hardening；Vanning, finished product warehouse-in.The high garland ice cream cone that the present invention proposes, by feedstock optimization proportioning and fastidious technique, makes that ice cream and chocolate are double-colored to wave, the folded colored effect no less than 6 layers can be pulled out, flower pattern is full, stereoregular, freezes solid, in crispy cone, material enriches, without weak, ungauged regions phenomenon, tissue exquisiteness lubrication, milk material does not haves ice crystal, in good taste.
Description
Technical field
The present invention relates to cold drink technical field, particularly relate to a kind of high garland ice cream cone and preparation method thereof.
Background technology
Hot summer, people like eating refrigerant tasty and refreshing ice cream cone and carry out expelling summer-heat, and current ice cream cone is broadly divided into two classes, a kind of
It is to be constituted ice cream cylinder by the crispy cone of outer painting chocolate, and fills popsicle material above, popsicle material drenches chocolate or fruit jam etc.
Other adjuvants and constitute, another kind is to be cooked ice cream cylinder by waffle cylinder, and fills popsicle material above, then on popsicle material drench
Other adjuvants such as chocolate or fruit jam and constitute.
Which kind of ice cream cone the most above-mentioned, due to raw material composition and the problem of cooperation, in the most easily there is crispy cone, ice cream is inadequate
Substantial, weak phenomenon, finally affects the mouthfeel of product.
Summary of the invention
In view of above-mentioned condition, it is necessary to provide a kind of ice cream enough to enrich, without high garland ice cream cone weak, in good taste and
Its preparation method.
An aspect of of the present present invention provides a kind of high garland ice cream cone, and it includes the ice cream in crispy cone and described crispy cone, and it is special
Levying and be, the raw materials by weight of described ice cream includes 12.5～the whole milk of the white sugar of 15%, 8.75～10.0%
The stable emulsifying of the maltose of the maltodextrin of the edible oil of powder, 7.5～8.5%, 1.5～2.5%, 3.75～5.0%, 6～8%
Agent, appropriate essence and pigment and the pure water of surplus.
Another aspect of the present invention provides the preparation method of above-mentioned high garland ice cream cone, comprises the following steps:
1) dispensing: in the white sugar of described ratio, whole milk powder, edible oil, maltodextrin, maltose, emulsion stabilizer mixing
Dispensing, obtains compound；
2) constant volume: add pure water constant volume in described compound, stir；
3) homogenizing；
4) sterilization；
5) cooling: the slurry after sterilization is cooled to 6 DEG C；
6) aging: the slurry after cooling to be injected in aging tank, stirs under the speed of 35～65 revs/min, work as temperature
When being down to 0～3 DEG C, stop stirring, carry out aging, ageing time 6～8 hours；
7) add essence, pigment, stir；
8) congealing: the slurry in step 7 pumps into freezing machine, be simultaneously introduced clean air Quick freezing, frozen temperatures is-5
DEG C～-10 DEG C；
9) filling formation: can-type icecream is entered molding in crispy cone；
10) cover and transparent mould lid；
11) hardening；
12) vanning, finished product warehouse-in.
High garland ice cream cone that the present invention proposes and preparation method thereof, by feedstock optimization proportioning and fastidious technique, makes ice
Swashing and insult wave double-colored with chocolate, it is possible to the pull-out folded colored effect no less than 6 layers, flower pattern is full, stereoregular, freezes solid,
In crispy cone, material enriches, and without weak, ungauged regions phenomenon, tissue exquisiteness lubrication, milk material does not haves ice crystal, in good taste.
Above-mentioned high garland ice cream cone, wherein, described emulsion stabilizer include xanthan gum, carrageenan, guar gum, locust bean gum,
Fatty acid monoglyceride and diglycerine fatty acid ester.
Above-mentioned high garland ice cream cone, wherein, described whole milk powder includes Rhizoma et radix valerianae milk material and Rhizoma Steudnerae Henryanae milk material.
Above-mentioned high garland ice cream cone, wherein, the ratio of described Rhizoma et radix valerianae milk material and described Rhizoma Steudnerae Henryanae milk material respectively accounts for half.
Above-mentioned high garland ice cream cone, wherein, the percentage by weight of described essence is 0.05～0.16%, the weight of described pigment
Percentage ratio is 0.001～0.04%.
The preparation method of above-mentioned high garland ice cream cone, wherein, in step 3, the pressure of homogenizing is 16～18Mpa.
The preparation method of above-mentioned high garland ice cream cone, wherein, in step 4, the condition of sterilization is: sterilize 30 seconds at 85 DEG C.
The preparation method of above-mentioned high garland ice cream cone, wherein, drenches chocolate between petal while step 9 filling formation.
The preparation method of above-mentioned high garland ice cream cone, wherein, the hardening temperature in step 11 is-40 DEG C.
Detailed description of the invention
For the ease of understanding the present invention, some embodiment is given below, the present invention is described more fully.But,
The present invention can realize in many different forms, however it is not limited to embodiment described herein.On the contrary, provide these
The purpose of embodiment is to make to the disclosure more thoroughly comprehensively.
It should be noted that when element is referred to as " being fixedly arranged on " another element, and it can be directly on another element
Or element placed in the middle can also be there is.When an element is considered as " connection " another element, and it can be to be directly connected to
To another element or may be simultaneously present centering elements.Term as used herein " vertical ", " level ", " left ",
" right " and similar statement are for illustrative purposes only.
Unless otherwise defined, all of technology used herein and scientific terminology and the technical field belonging to the present invention
The implication that technical staff is generally understood that is identical.The term used the most in the description of the invention is intended merely to describe tool
The purpose of the embodiment of body, it is not intended that in limiting the present invention.Term as used herein " and/or " include one or more phase
Arbitrary and all of combination of the Listed Items closed.
On the one hand embodiments of the present invention provide a kind of high garland ice cream cone, and it includes the ice in crispy cone and described crispy cone
Swash insult, the raw materials by weight of described ice cream include 12.5～the whole milk powder of the white sugar of 15%, 8.75～10.0%,
7.5～the emulsion stabilizer of the maltose of the maltodextrin of the edible oil of 8.5%, 1.5～2.5%, 3.75～5.0%, 6～8%,
Appropriate essence and pigment and the pure water of surplus, wherein, white sugar, whole milk powder, edible oil, maltodextrin, maltose and emulsifying
Stabilizer is main raw and auxiliary material.
In embodiment of the present invention, described emulsion stabilizer includes xanthan gum, carrageenan, guar gum, locust bean gum, glycerol
Fatty acid ester, described fatty acid glyceride includes fatty acid monoglyceride and diglycerine fatty acid ester.
In embodiment of the present invention, described whole milk powder includes Rhizoma et radix valerianae milk material and Rhizoma Steudnerae Henryanae milk material, described Rhizoma et radix valerianae milk material and institute
The ratio stating Rhizoma Steudnerae Henryanae milk material respectively accounts for half.
In embodiment of the present invention, the percentage by weight of described essence is 0.05～0.16%, the weight hundred of described pigment
Proportion by subtraction is 0.001～0.04%.
The another aspect of embodiments of the present invention provides the preparation method of above-mentioned high garland ice cream cone, including following step
Rapid:
1) dispensing: in the white sugar of described ratio, whole milk powder, edible oil, maltodextrin, maltose, emulsion stabilizer mixing
Dispensing, obtains compound；
2) constant volume: add pure water constant volume in described compound, stir；
3) homogenizing；
4) sterilization；
5) cooling: the slurry after sterilization is cooled to 6 DEG C；
6) aging: the slurry after cooling to be injected in aging tank, stirs under the speed of 35～65 revs/min, work as temperature
When being down to 0～3 DEG C, stop stirring, carry out aging, ageing time 6～8 hours；
7) add essence, pigment, stir；
8) congealing: the slurry in step 7 pumps into freezing machine, be simultaneously introduced clean air Quick freezing, frozen temperatures is-5
DEG C～-10 DEG C；
9) filling formation: can-type icecream is entered molding in crispy cone；
10) cover and transparent mould lid；
11) hardening；
12) vanning, finished product warehouse-in.
In embodiment of the present invention, also need to raw material is tested before step 1, it is ensured that the quality of raw material.
In embodiment of the present invention, in step 3, the pressure of homogenizing is 16～18Mpa.
In embodiment of the present invention, in step 4, the condition of sterilization is: sterilize 30 seconds at 85 DEG C.
In embodiment of the present invention, between petal, while step 9 filling formation, drench chocolate.
In embodiment of the present invention, the hardening temperature in step 11 is-40 DEG C.
Divide multiple embodiment that the embodiment of the present invention is further detailed below.The embodiment of the present invention be not limited to
Under specific embodiment.In the range of constant principal right, carrying out change that can be suitable is implemented.
Embodiment one
A kind of high garland ice cream cone, it includes the ice cream in crispy cone and described crispy cone, and the raw material of described ice cream is by weight
Percentage ratio include 12.5% white sugar, the whole milk powder of 9%, the edible oil of 8.5%, the maltodextrin of 1.5%, the maltosemalt sugar of 3.75%
Sugar, the emulsion stabilizer of 6%, the essence of 0.1%, 0.02% pigment and the pure water of 58.63%.
In the present embodiment, described emulsion stabilizer includes xanthan gum, carrageenan, guar gum, locust bean gum, glycerine fatty acid
Ester, described fatty acid glyceride includes that fatty acid monoglyceride and diglycerine fatty acid ester, described whole milk powder include Rhizoma et radix valerianae milk
Material and Rhizoma Steudnerae Henryanae milk material, the ratio of described Rhizoma et radix valerianae milk material and described Rhizoma Steudnerae Henryanae milk material respectively accounts for half.
The preparation method of the high garland ice cream cone of the present embodiment, comprises the following steps:
1) dispensing: in the white sugar of described ratio, whole milk powder, edible oil, maltodextrin, maltose, emulsion stabilizer mixing
Raw material (is tested before dispensing) by dispensing, obtains compound；
2) constant volume: add pure water constant volume in described compound, stir；
3) homogenizing: homogenization pressure is 16Mpa；
4) sterilization: sterilize 30 seconds at 85 DEG C；
5) cooling: the slurry after sterilization is cooled to 6 DEG C；
6) aging: the slurry after cooling to be injected in aging tank, stirs under the speed of 35 revs/min, when temperature is down to 0
～when 3 DEG C, stop stirring, carry out aging, ageing time 8 hours；
7) add essence, pigment, stir；
8) congealing: the slurry in step 7 pumps into freezing machine, be simultaneously introduced clean air Quick freezing, frozen temperatures is-5
℃；
9) filling formation: can-type icecream enters molding in crispy cone, drenches chocolate between petal while filling formation；
10) cover and transparent mould lid；
11) hardening: hardening temperature is-40 DEG C；
12) vanning, finished product warehouse-in.
In the present embodiment, can-type icecream being entered in crispy cone before molding, first prepare crispy cone, specifically include and put plastics
Enclose → put the crispy cone of paper set → put coating and suspending chocolate.
When specifically making, ice cream starts milk material from crispy cone paper running-on and folds the number of plies >=6 layer, and upper pouring chocolate is uniformly poured into a mould
In petal gap, uniform flow, chocolate does not flows out outside paper set；Garland top does not contacts with moulding lid, and head is opened from paper running-on
Beginning garland height >=4cm, and garland top is to the distance≤1cm moulding lid；Upper edge crosscutting popsicle head, cross section is overlapped from paper
Diameter >=5.0cm, crosscutting popsicle head at paper set top edge 2.5cm, cross-sectional diameter >=4.0cm；Crispy cone garland head is inclined
20 ° it are not more than from center.
Embodiment two
A kind of high garland ice cream cone, it includes the ice cream in crispy cone and described crispy cone, and the raw material of described ice cream is by weight
Percentage ratio include 13.5% white sugar, the whole milk powder of 8.75%, the edible oil of 7.5%, the maltodextrin of 2.5%, 4.5%
Maltose, the emulsion stabilizer of 8%, the essence of 0.05%, 0.001% pigment and the pure water of 55.199%.
In the present embodiment, described emulsion stabilizer includes xanthan gum, carrageenan, guar gum, locust bean gum, glycerin fatty
Acid esters, described fatty acid glyceride includes that fatty acid monoglyceride and diglycerine fatty acid ester, described whole milk powder include Rhizoma et radix valerianae
Milk material and Rhizoma Steudnerae Henryanae milk material, the ratio of described Rhizoma et radix valerianae milk material and described Rhizoma Steudnerae Henryanae milk material respectively accounts for half.
The preparation method of the high garland ice cream cone of the present embodiment, comprises the following steps:
1) dispensing: in the white sugar of described ratio, whole milk powder, edible oil, maltodextrin, maltose, emulsion stabilizer mixing
Raw material (is tested before dispensing) by dispensing, obtains compound；
2) constant volume: add pure water constant volume in described compound, stir；
3) homogenizing: homogenization pressure is 17Mpa；
4) sterilization: sterilize 30 seconds at 85 DEG C；
5) cooling: the slurry after sterilization is cooled to 6 DEG C；
6) aging: the slurry after cooling to be injected in aging tank, stirs under the speed of 50 revs/min, when temperature is down to 0
～when 3 DEG C, stop stirring, carry out aging, ageing time 7 hours；
7) add essence, pigment, stir；
8) congealing: the slurry in step 7 pumps into freezing machine, be simultaneously introduced clean air Quick freezing, frozen temperatures is-8
℃；
9) filling formation: can-type icecream enters molding in crispy cone, drenches chocolate between petal while filling formation；
10) cover and transparent mould lid；
11) hardening: hardening temperature is-40 DEG C；
12) vanning, finished product warehouse-in.
In the present embodiment, can-type icecream being entered in crispy cone before molding, first prepare crispy cone, specifically include and put plastics
Enclose → put the crispy cone of paper set → put coating and suspending chocolate.
When specifically making, ice cream starts milk material from crispy cone paper running-on and folds the number of plies >=6 layer, and upper pouring chocolate is uniformly poured into a mould
In petal gap, uniform flow, chocolate does not flows out outside paper set；Garland top does not contacts with moulding lid, and head is opened from paper running-on
Beginning garland height >=4cm, and garland top is to the distance≤1cm moulding lid；Upper edge crosscutting popsicle head, cross section is overlapped from paper
Diameter >=5.0cm, crosscutting popsicle head at paper set top edge 2.5cm, cross-sectional diameter >=4.0cm；Crispy cone garland head is inclined
20 ° it are not more than from center.
Embodiment three
A kind of high garland ice cream cone, it includes the ice cream in crispy cone and described crispy cone, and the raw material of described ice cream is by weight
Percentage ratio include 15% white sugar, the whole milk powder of 10%, the edible oil of 8%, the maltodextrin of 2%, the maltose of 5.0%, 7%
Emulsion stabilizer, the essence of 0.16%, 0.04% pigment and the pure water of 52.8%.
In the present embodiment, described emulsion stabilizer includes xanthan gum, carrageenan, guar gum, locust bean gum, glycerine fatty acid
Ester, described fatty acid glyceride includes that fatty acid monoglyceride and diglycerine fatty acid ester, described whole milk powder include Rhizoma et radix valerianae milk
Material and Rhizoma Steudnerae Henryanae milk material, the ratio of described Rhizoma et radix valerianae milk material and described Rhizoma Steudnerae Henryanae milk material respectively accounts for half.
The preparation method of the high garland ice cream cone of the present embodiment, comprises the following steps:
1) dispensing: in the white sugar of described ratio, whole milk powder, edible oil, maltodextrin, maltose, emulsion stabilizer mixing
Raw material (is tested before dispensing) by dispensing, obtains compound；
2) constant volume: add pure water constant volume in described compound, stir；
3) homogenizing: homogenization pressure is 18Mpa；
4) sterilization: sterilize 30 seconds at 85 DEG C；
5) cooling: the slurry after sterilization is cooled to 6 DEG C；
6) aging: the slurry after cooling to be injected in aging tank, stirs under the speed of 65 revs/min, when temperature is down to 0
～when 3 DEG C, stop stirring, carry out aging, ageing time 6 hours；
7) add essence, pigment, stir；
8) congealing: the slurry in step 7 pumps into freezing machine, be simultaneously introduced clean air Quick freezing, frozen temperatures is-10
℃；
9) filling formation: can-type icecream enters molding in crispy cone, drenches chocolate between petal while filling formation；
10) cover and transparent mould lid；
11) hardening: hardening temperature is-40 DEG C；
12) vanning, finished product warehouse-in.
In the present embodiment, can-type icecream being entered in crispy cone before molding, first prepare crispy cone, specifically include and put plastics
Enclose → put the crispy cone of paper set → put coating and suspending chocolate.
When specifically making, ice cream starts milk material from crispy cone paper running-on and folds the number of plies >=6 layer, and upper pouring chocolate is uniformly poured into a mould
In petal gap, uniform flow, chocolate does not flows out outside paper set；Garland top does not contacts with moulding lid, and head is opened from paper running-on
Beginning garland height >=4cm, and garland top is to the distance≤1cm moulding lid；Upper edge crosscutting popsicle head, cross section is overlapped from paper
Diameter >=5.0cm, crosscutting popsicle head at paper set top edge 2.5cm, cross-sectional diameter >=4.0cm；Crispy cone garland head is inclined
20 ° it are not more than from center.
According to component, proportioning and the preparation method of the various embodiments described above, the high garland ice cream cone made, it is respectively provided with following spy
Point:
(1) shape and structural state: shape is complete, freezes solid, and milk material does not haves ice crystal, in crispy cone, material enriches,
Without weak, ungauged regions phenomenon, tissue exquisiteness lubrication；
(2) color and luster: the inside and outside coating and suspending chocolate of crispy cone is brown, crispy cone is yellowish-brown, and Rhizoma et radix valerianae milk material is white, Rhizoma Steudnerae Henryanae milk
Material is purple, and drenching chocolate between petal is brown.
High garland ice cream cone that the present invention proposes and preparation method thereof, by feedstock optimization proportioning and fastidious technique, makes ice
Swash and insult wave double-colored with chocolate, it is possible to the pull-out folded colored effect no less than 6 layers, and be capable of multiple by the change of component
Taste, including vanilla flavored, honeydew melon taste, banana flavor, Rhizoma et radix valerianae+Rhizoma Steudnerae Henryanae taste etc., flower pattern is full, stereoregular, freezes solid, in crispy cone
Material enriches, and without weak, ungauged regions phenomenon, tissue exquisiteness lubrication, milk material does not haves ice crystal, in good taste, it is achieved that high garland
Sugar candy cylinder is science balance in the smooth mouthfeel of thawing resistance, shape-retaining ability and exquisiteness, is the breakthrough in industry.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. a high garland ice cream cone, including the ice cream in crispy cone and described crispy cone, it is characterised in that the raw material of described ice cream
Include by weight percentage 12.5～the edible oil of the whole milk powder of the white sugar of 15%, 8.75～10.0%, 7.5～8.5%,
1.5～the emulsion stabilizer of the maltose of the maltodextrin of 2.5%, 3.75～5.0%, 6～8%, appropriate essence and pigment and
The pure water of surplus.
High garland ice cream cone the most according to claim 1, it is characterised in that described emulsion stabilizer includes xanthan gum, OK a karaoke club
Glue, guar gum, locust bean gum, fatty acid monoglyceride and diglycerine fatty acid ester.
High garland ice cream cone the most according to claim 1, it is characterised in that described whole milk powder includes Rhizoma et radix valerianae milk material and Rhizoma Steudnerae Henryanae
Milk material.
High garland ice cream cone the most according to claim 3, it is characterised in that described Rhizoma et radix valerianae milk material and the ratio of described Rhizoma Steudnerae Henryanae milk material
Example respectively accounts for half.
High garland ice cream cone the most according to claim 1, it is characterised in that the percentage by weight of described essence be 0.05～
0.16%, the percentage by weight of described pigment is 0.001～0.04%.
6. the preparation method of the high garland ice cream cone described in claim 1, it is characterised in that comprise the following steps:
1) dispensing: in the white sugar of described ratio, whole milk powder, edible oil, maltodextrin, maltose, emulsion stabilizer mix,
Obtain compound；
2) constant volume: add pure water constant volume in described compound, stir；
3) homogenizing；
4) sterilization；
5) cooling: the slurry after sterilization is cooled to 6 DEG C；
6) aging: the slurry after cooling to be injected in aging tank, stirs under the speed of 35～65 revs/min, when temperature is down to 0
～when 3 DEG C, stop stirring, carry out aging, ageing time 6～8 hours；
7) add essence, pigment, stir；
8) congeal: the slurry in step 7 pumps into freezing machine, be simultaneously introduced clean air Quick freezing, frozen temperatures be-5 DEG C～-
10℃；
9) filling formation: can-type icecream is entered molding in crispy cone；
10) cover and transparent mould lid；
11) hardening；
12) vanning, finished product warehouse-in.
The preparation method of high garland ice cream cone the most according to claim 6, it is characterised in that in step 3, the pressure of homogenizing is
16～18Mpa.
The preparation method of high garland ice cream cone the most according to claim 6, it is characterised in that in step 4, the condition of sterilization is:
Sterilize 30 seconds at 85 DEG C.
The preparation method of high garland ice cream cone the most according to claim 6, it is characterised in that while step 9 filling formation
Chocolate is drenched between petal.
The preparation method of high garland ice cream cone the most according to claim 6, it is characterised in that the hardening temperature in step 11
For-40 DEG C.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107927310A (en) * | 2017-11-20 | 2018-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Puffing material and preparation method thereof |
| CN108967647A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of honeydew melon crispy cone ice cream |
| 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 |
| CN109170114A (en) * | 2018-09-21 | 2019-01-11 | 广西来宾滋乐美食品有限公司 | A kind of crispy cone ice cream of grape pip taste and preparation method thereof |
| CN109864175A (en) * | 2017-12-04 | 2019-06-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of stabiliser compositions, ice cream and preparation method thereof |
| CN110583844A (en) * | 2019-10-09 | 2019-12-20 | 临夏壹清食品有限公司 | Preparation method of black ice cream |
| CN110786412A (en) * | 2019-11-04 | 2020-02-14 | 临夏壹清食品有限公司 | Method for making ice cream cake |
| CN111184122A (en) * | 2020-04-01 | 2020-05-22 | 江西康怡食品有限公司 | Production method and system of garland crisp cone |
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| CN101292702A (en) * | 2008-06-06 | 2008-10-29 | 内蒙古伊利实业集团股份有限公司 | Ice cream with sweet potato powder added in base |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107927310A (en) * | 2017-11-20 | 2018-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Puffing material and preparation method thereof |
| CN109864175A (en) * | 2017-12-04 | 2019-06-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of stabiliser compositions, ice cream and preparation method thereof |
| CN108967647A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of honeydew melon crispy cone ice cream |
| 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 |
| CN109170114A (en) * | 2018-09-21 | 2019-01-11 | 广西来宾滋乐美食品有限公司 | A kind of crispy cone ice cream of grape pip taste and preparation method thereof |
| CN110583844A (en) * | 2019-10-09 | 2019-12-20 | 临夏壹清食品有限公司 | Preparation method of black ice cream |
| CN110786412A (en) * | 2019-11-04 | 2020-02-14 | 临夏壹清食品有限公司 | Method for making ice cream cake |
| CN111184122A (en) * | 2020-04-01 | 2020-05-22 | 江西康怡食品有限公司 | Production method and system of garland crisp cone |
| CN111184122B (en) * | 2020-04-01 | 2023-04-14 | 江西康怡食品有限公司 | Production method of garland crisp cone |
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