CN106107008B - A kind of cold product of small gram weight and its processing technology - Google Patents
A kind of cold product of small gram weight and its processing technology Download PDFInfo
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- CN106107008B CN106107008B CN201610525209.9A CN201610525209A CN106107008B CN 106107008 B CN106107008 B CN 106107008B CN 201610525209 A CN201610525209 A CN 201610525209A CN 106107008 B CN106107008 B CN 106107008B
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- 238000012545 processing Methods 0.000 title claims abstract description 13
- 238000005516 engineering process Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 45
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 32
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000002562 thickening agent Substances 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 239000006071 cream Substances 0.000 claims abstract description 5
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
- 235000019204 saccharin Nutrition 0.000 claims abstract description 5
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229940081974 saccharin Drugs 0.000 claims abstract description 5
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims abstract description 5
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 5
- 235000008939 whole milk Nutrition 0.000 claims abstract description 5
- 108010011485 Aspartame Proteins 0.000 claims abstract description 4
- 239000000605 aspartame Substances 0.000 claims abstract description 4
- 235000010357 aspartame Nutrition 0.000 claims abstract description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 4
- 229960003438 aspartame Drugs 0.000 claims abstract description 4
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims description 28
- 150000001875 compounds Chemical class 0.000 claims description 14
- 239000000839 emulsion Substances 0.000 claims description 14
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 10
- 235000013736 caramel Nutrition 0.000 claims description 10
- 239000003086 colorant Substances 0.000 claims description 10
- 235000015243 ice cream Nutrition 0.000 claims description 10
- 230000015572 biosynthetic process Effects 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000019987 cider Nutrition 0.000 claims description 7
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 235000019219 chocolate Nutrition 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 240000001592 Amaranthus caudatus Species 0.000 claims description 2
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- 235000012735 amaranth Nutrition 0.000 claims description 2
- 239000004178 amaranth Substances 0.000 claims description 2
- 235000011475 lollipops Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 241000220317 Rosa Species 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000001804 emulsifying effect Effects 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 55
- 239000002932 luster Substances 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000010412 perfusion Effects 0.000 description 5
- 239000000049 pigment Substances 0.000 description 5
- 230000008719 thickening Effects 0.000 description 4
- 244000290333 Vanilla fragrans Species 0.000 description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 3
- 239000012043 crude product Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000008447 perception Effects 0.000 description 2
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 1
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000021615 conjugation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000020097 white wine 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
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)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of small cold product of gram weight and its processing technology, belong to frozen sweet technical field.It is made up of aniseed, small powder and water, described aniseed includes white granulated sugar, malt syrup, fructose syrup, whole milk powder, skimmed milk power, maltodextrin, edible vegetable oil and cream, described small powder include honey element, Aspartame, saccharin, composite emulsifying thickener and flavoring essence, above-mentioned material carry out successively dispensing → sterilization it is → filling → freeze → demoulding formed finished product.The application is applied to the processing of the cold product of small gram weight, has the advantages that grammes per square metre controllability is strong, taste is changeable.
Description
Technical field
The present invention relates to a kind of small cold product of gram weight and its processing technology, belong to frozen sweet technical field.
Background technology
Cold product, mainly including slush, ice cream, ice cream, ice cream etc., is generally all more than 50g bulk or big packaging,
For single below branch 30g small gram weight, because its machining accuracy and difficulty of processing are harsher, therefore fresh rare city.
Based on this, the application is made.
The content of the invention
In order to overcome drawbacks described above present in existing cold product processing, the application provides a kind of small gram weight cold system first
Product.
To achieve the above object, the technical scheme that the application takes is as follows：
A kind of cold product of small gram weight, is made up of aniseed, small powder and water, described aniseed include white granulated sugar, malt syrup,
Fructose syrup, whole milk powder, skimmed milk power, maltodextrin, edible vegetable oil and cream, described small powder include honey element, Ah
This Ba Tian, saccharin and flavoring essence, the quality proportioning of above-mentioned each material is：In every 1 ton of cold product, white granulated sugar 10-200kg, wheat
Bud syrup 5-50kg, fructose syrup 1-30kg, whole milk powder 1-60kg, skimmed milk power 1-50kg, maltodextrin 10-50kg, food
With vegetable oil 1-50kg, cream 1-50kg, honey element 0.1-0.65kg, Aspartame 0.1-1kg, saccharin 0.01-0.105kg,
Flavoring essence is additive capacity, and remainder is supplied with water.
Further, as preferred：
Described cold product is milk flavor or vanilla flavored, and additive lemon yellow is added with small powder.
Described cold product is fruity, also includes cider in its aniseed, cider content (refers to every 1 for 10-30kg
The weight of cider in the cold product of ton)；Also include citric acid 0.1-3kg in its small powder and (refer to citric acid in every 1 ton of cold product
Quality), malic acid 0.1-3kg (weight for referring to malic acid in every 1 ton of cold product) and additive are carmine, sunset is red, temptation
Red, amaranth, light blue, lemon yellow etc.；Described flavoring essence is edible fruits essence.
Described cold product is chocolate flavoured, and cocoa power 1-30kg is also included in its aniseed, and (referring to can in every 1 ton of cold product
Can powder quality), include caramel colorant 0.1-2kg (quality for referring to caramel colorant in every 1 ton of cold product) in small powder.
Described cold product is caf, and also including ground coffee 1-30kg in its aniseed (refers to coffee in every 1 ton of cold product
The quality of powder), include caramel colorant 0.1-2kg (quality for referring to caramel colorant in every 1 ton of cold product) in small powder.
Described cold product is vinosity, and also including wine 10-50kg in its aniseed (refers to the matter of wine in every 1 ton of cold product
Amount), include caramel colorant 0.1-2kg (quality for referring to caramel colorant in every 1 ton of cold product) in small powder.
Described cold product is slush, ice lolly class, ice cream class, ice cream, and compound emulsion thickening is included in its small powder
Agent, for emulsifying and thickening, the mixture viscosity and conjugation of regulation aniseed, small powder and water.
Meanwhile, present invention also provides a kind of processing technology of the small cold product of gram weight, it is followed successively by dispensing → sterilization → filling
→ demoulding is filled → freezed, aniseed, small powder and water slurry is mixed to form, slurry carries out sterilized, 80-90 DEG C of sterilization temperature, sterilized
Time 10-30s, by the slurry after sterilization through filling formation crude product, crude product freezes to be molded for 10-50 minutes at -20 DEG C~-30 DEG C
Afterwards, in demoulding formation ramuscule at 15-25 DEG C, the weight of single ramuscule is 10-30g.
Further, as preferred：
It is described it is sterilized with it is filling between also include homogeneous process, 60-80 DEG C of homogenizing temperature, homogenization pressure 1-20MPa.
Homogenizing temperature and homogenization pressure are controlled, there must not be pointer to run around on sinister errands phenomenon, it is ensured that it is stable.
Include packaging after described demoulding, the cold product of processing gained is placed in container after can individually packing, also can be direct
It is placed in container；In packaging gained finished product, cold product in the form of multiple ramuscules to be fitted into cup, in bag or box, bucket etc. are similar
In container.
The cold product of the small gram weight of the application is mainly made up of aniseed, small powder and water, for the cold product processing of small gram weight
Particularity, input of the application through studying and testing for many years explores its cooperation each other, it is ensured that small gram weight shaping will
While asking, it is ensured that color and luster and taste, the Aggregate Feeding Error of aniseed must not exceed 500g, and small powder Aggregate Feeding Error must not exceed 1%, color
Plain error is no more than 0.1g.Wherein, in aniseed, compound emulsion thickener primarily serves the effect of thickening and emulsification, its addition
To reach that corresponding types formed product is defined；Small powder is defined by adjusting taste and color and luster, different types of product, to color and luster, taste
The factor such as road and perception can all be deviated, but the seasoning dosage of the application meets shaping and taste, the generality of color and luster
It is required that.
Embodiment
Embodiment 1：Milk flavor/vanilla flavored base-material (1000g)
The formula of the present embodiment milk flavor/cold product of the small gram weight of vanilla flavored is shown in Table 1.
The formula of the cold product of the small gram weight of the present embodiment of table 1
Wherein, compound emulsion thickener uses the compound emulsion thickener FD109 of Hangzhou Fu Di Food Co., Ltd.
Above-mentioned aniseed, small powder and water are mixed to form slurry, wherein, the Aggregate Feeding Error of aniseed must not exceed 500g, small powder
Aggregate Feeding Error must not exceed 1%, and pigment error is no more than 0.1g；Slurry 21s moments second at 85 DEG C kill；Control homogenizing temperature and
Pressure stability, makes slurry homogeneous under 60 DEG C, 10MPa；Slurry perfusion (is poured in the He of Patent No. 201310528838.3
Carried out in 201320680897.8 equipment)；Control freezing temperature, freezes 30 minutes at -26 DEG C；Strict control demoulding water
Temperature, the demoulding at 15 DEG C, the ramuscule grammes per square metre of formation is 15g；Packed according to cup series productses, 5-20 or so are entered per cup
Ramuscule, packaging forms 15-250g/ glasss of finished product；Preserved at -18 DEG C, keep storehouse temperature stable；Removed during product.
Embodiment 2：Fruity base-material (1000g)
The formula of the cold product of the small gram weight of the present embodiment fruity is shown in Table 2.
The formula of the cold product of the small gram weight of the present embodiment of table 2
Wherein, compound emulsion thickener uses the compound emulsion thickener FD109 of Hangzhou Fu Di Food Co., Ltd.
Above-mentioned aniseed, small powder and water are mixed to form slurry, wherein, the Aggregate Feeding Error of aniseed must not exceed 500g, small powder
Aggregate Feeding Error must not exceed 1%, and pigment error is no more than 0.1g；Slurry 21s moments second at 83 DEG C kill；Control homogenizing temperature and
Pressure stability, makes slurry homogeneous under 70 DEG C, 15MPa；It is sweet orange taste when slurry is yellow, is honeydew melon when slurry is fruit green
Taste, slurry red is strawberry flavor, and perfusion (is poured in the He of Patent No. 201310528838.3 to the material of three color three simultaneously in proportion
Carried out in 201320680897.8 equipment)；Control freezing temperature, freezes 30 minutes at -26 DEG C；Strict control demoulding water
Temperature, the demoulding at 15 DEG C, the ramuscule grammes per square metre of formation is 15g；Packed according to cup series productses, 5-20 or so are entered per cup
Ramuscule, packaging forms 15-250g/ glasss of finished product；Preserved at -18 DEG C, keep storehouse temperature stable；Removed during product.
Embodiment 3：Chocolate flavoured base-material (1000g)
The formula of the chocolate flavoured small cold product of gram weight of the present embodiment is shown in Table 3.
The formula of the cold product of the small gram weight of the present embodiment of table 3
Wherein, compound emulsion thickener uses the compound emulsion thickener FD109 of Hangzhou Fu Di Food Co., Ltd.
Above-mentioned aniseed, small powder and water are mixed to form slurry, wherein, the Aggregate Feeding Error of aniseed must not exceed 500g, small powder
Aggregate Feeding Error must not exceed 1%, and pigment error is no more than 0.1g；Slurry is killed for 21s seconds at 85 DEG C；Control homogenizing temperature and pressure
It is stable, make slurry homogeneous under 70 DEG C, 15MPa；Slurry perfusion (Patent No. 201310528838.3 is poured in,
Carried out in 201320680897.8 and 201320680904.4 equipment)；Control freezing temperature, freezes 30 minutes at -26 DEG C；
The temperature of strict control demoulding water, the demoulding at 25 DEG C, the ramuscule grammes per square metre of formation is 15g；Packed according to cup series productses, often
Cup enters the ramuscule of 5-20 or so, and packaging forms 15-250g/ glasss of finished product；Preserved at -18 DEG C, keep storehouse temperature stable；Go out
Removed during product.Embodiment 4：Caf base-material (1000g)
The formula of the cold product of the small gram weight of the present embodiment caf is shown in Table 4.
The formula of the cold product of the small gram weight of the present embodiment of table 4
Wherein, compound emulsion thickener uses the compound emulsion thickener FD109 of Hangzhou Fu Di Food Co., Ltd.
Above-mentioned aniseed, small powder and water are mixed to form slurry, wherein, the Aggregate Feeding Error of aniseed must not exceed 500g, small powder
Aggregate Feeding Error must not exceed 1%, and pigment error is no more than 0.1g；Slurry is killed for 21s seconds at 80 DEG C；Control homogenizing temperature and pressure
It is stable, make slurry homogeneous under 70 DEG C, 15MPa；Slurry perfusion (is poured in the He of Patent No. 201310528838.3
Carried out in 201320680897.8 equipment)；Control freezing temperature, freezes 30 minutes at -26 DEG C；Strict control demoulding water
Temperature, the demoulding at 25 DEG C, the ramuscule grammes per square metre of formation is 15g；Packed according to cup series productses, 5-20 or so are entered per cup
Ramuscule, packaging forms 15-250g/ glasss of finished product；Preserved at -18 DEG C, keep storehouse temperature stable；Removed during product.
Embodiment 5：Vinosity base-material (1000g)
The formula of the cold product of the small gram weight of the present embodiment vinosity is shown in Table 5.
The formula of the cold product of the small gram weight of the present embodiment of table 5
Wherein, in table 5, wine can be the various wine product such as yellow rice wine, white wine, red wine, grape wine, depending on taste requirements；It is multiple
The compound emulsion thickener FD109 of Hangzhou Fu Di Food Co., Ltd is used with emulsifing thickener.
Above-mentioned aniseed, small powder and water are mixed to form slurry, wherein, the Aggregate Feeding Error of aniseed must not exceed 500g, small powder
Aggregate Feeding Error must not exceed 1%, and pigment error is no more than 0.1g；Slurry 21s moments second at 83 DEG C kill；Control homogenizing temperature and
Pressure stability, makes slurry homogeneous under 70 DEG C, 15MPa；Slurry perfusion (is poured in the He of Patent No. 201310528838.3
Carried out in 201320680897.8 equipment)；Control freezing temperature, freezes 30 minutes at -26 DEG C；Strict control demoulding water
Temperature, the demoulding at 15 DEG C, the ramuscule grammes per square metre of formation is 15g；Packed according to cup series productses, 5-20 or so are entered per cup
Ramuscule, packaging forms 15-250g/ glasss of finished product；Preserved at -18 DEG C, keep storehouse temperature stable；Removed during product.
The cold product of the small gram weight of the application is mainly made up of aniseed, small powder and water, for the cold product processing of small gram weight
Particularity, while small gram weight forming requirements are ensured, it is ensured that color and luster and taste.Wherein, in aniseed, compound emulsion thickener
The effect of thickening and emulsification is primarily served, its addition is to reach that corresponding types formed product is defined；Small powder with adjust taste and
Color and luster is defined, different types of product, and the factors such as color and luster, taste and perception can be all deviated, but the tune of the application
Taste dosage meets shaping and taste, the generality requirement of color and luster.
Above example carries out the explanation of technical scheme so that ice-cream stick is processed as an example, when carrying out ice cream and ice cream processing,
The compound emulsion thickener that can be changed in small powder, and the progress of remaining small powder is suitably adjusted.Above content is to combine this hair
The further description that the preferred embodiment of bright creation is made to provided technical scheme, it is impossible to assert that the invention has
Body is implemented to be confined to these above-mentioned explanations, for the invention person of an ordinary skill in the technical field, not
On the premise of departing from the invention design, some simple deduction or replace can also be made, the present invention should be all considered as belonging to
The protection domain of creation.
Claims (9)
1. a kind of cold product of small gram weight, it is characterised in that：Be made up of aniseed, small powder and water, described aniseed include white granulated sugar,
Malt syrup, fructose syrup, whole milk powder, skimmed milk power, maltodextrin, edible vegetable oil and cream, described small powder include
Honey element, Aspartame, saccharin and flavoring essence, the quality proportioning of above-mentioned each material is：In every 1 ton of cold product, white granulated sugar 10-
200kg, malt syrup 5-30kg, fructose syrup 1-30kg, whole milk powder 1-60kg, skimmed milk power 1-50kg, maltodextrin 10-
50kg, edible vegetable oil 10-50kg, cream 10-50kg, honey element 0.1-0.65kg, Aspartame 0.1-1kg, saccharin 0.01-
0.105kg, flavoring essence is additive capacity, and remainder is supplied with water；
Above-mentioned each material is followed successively by that dispensing → sterilization is → filling → to freeze → demoulding, and aniseed, small powder and water are mixed to form into slurry,
Slurry carries out sterilized, 80-90 DEG C of sterilization temperature, sterilizing time 10-30s, by the slurry after sterilization through filling formation product, -20
DEG C~-30 DEG C at freeze after shaping in 10-50 minutes, in demoulding formation ramuscule at 15-25 DEG C, the weight of single ramuscule is 10-
30g。
2. a kind of small cold product of gram weight as claimed in claim 1, it is characterised in that：Described cold product is milk flavor or perfume (or spice)
Also include cider in careless taste, its aniseed, cider content is 10-30kg；Lemon yellow is added with its small powder.
3. a kind of small cold product of gram weight as claimed in claim 1, it is characterised in that：Described cold product is fruity, its
Also include cider in aniseed, cider content is 10-30kg；Also include citric acid 0.1-3kg, malic acid in its small powder
0.1-3kg, caramel colorant 0.1-2kg and additive capacity famille rose, sunset is red, temptation is red, amaranth, light blue, lemon yellow；
Described flavoring essence is edible fruits essence.
4. a kind of small cold product of gram weight as claimed in claim 1, it is characterised in that：Described cold product to be chocolate flavoured,
Also include cocoa power 1-30kg in its aniseed；Include caramel colorant 0.1-2kg in small powder.
5. a kind of small cold product of gram weight as claimed in claim 1, it is characterised in that：Described cold product is caf, its
Also include in aniseed and include caramel colorant 0.1-2kg in ground coffee 10-30kg, small powder.
6. a kind of small cold product of gram weight as claimed in claim 1, it is characterised in that：Described cold product is vinosity, and its is big
Also include in material and include caramel colorant 0.1-2kg in wine 10-50kg, small powder.
7. a kind of small cold product of gram weight as described in claim any one of 1-6, it is characterised in that：Described cold product is snow
Include the compound emulsion thickener of additive capacity in mud, ice lolly class, ice cream class, ice cream, its small powder.
8. a kind of small cold product of gram weight as claimed in claim 1, it is characterised in that：It is described it is sterilized with it is filling between also wrap
Homogeneous process, 60-80 DEG C of homogenizing temperature, homogenization pressure 1-15MPa are included.
9. a kind of small cold product of gram weight as described in claim 1 or 8, it is characterised in that：Include after described demoulding
Dress, the cold product of processing gained is placed in container after can individually packing, and can be also placed directly within container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610525209.9A CN106107008B (en) | 2016-06-30 | 2016-06-30 | A kind of cold product of small gram weight and its processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610525209.9A CN106107008B (en) | 2016-06-30 | 2016-06-30 | A kind of cold product of small gram weight and its processing technology |
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| Publication Number | Publication Date |
|---|---|
| CN106107008A CN106107008A (en) | 2016-11-16 |
| CN106107008B true CN106107008B (en) | 2017-07-18 |
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| CN1863462A (en) * | 2003-10-07 | 2006-11-15 | 迪平多茨公司 | Method of manufacturing particulate ice cream for storage in conventional freezers |
| CN101057628A (en) * | 2007-05-28 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage containing isomalt oligosaccharide and its preparation method |
| CN104814243A (en) * | 2015-05-08 | 2015-08-05 | 陈珏 | Ice-cream blocks made of mein mein ice and preparation method of ice-cream blocks. |
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2016
- 2016-06-30 CN CN201610525209.9A patent/CN106107008B/en active Active
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| CN106107008A (en) | 2016-11-16 |
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