CN106387245A - Sprayed chocolate within crisp tubes and application thereof - Google Patents
Sprayed chocolate within crisp tubes and application thereof Download PDFInfo
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- CN106387245A CN106387245A CN201610773799.7A CN201610773799A CN106387245A CN 106387245 A CN106387245 A CN 106387245A CN 201610773799 A CN201610773799 A CN 201610773799A CN 106387245 A CN106387245 A CN 106387245A
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- Prior art keywords
- chocolate
- crispy cone
- crisp
- tubes
- ice cream
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/10—Products with special structure with a supported structure
- A23G2220/14—Products with special structure with a supported structure being an edible support, e.g. a cornet
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses sprayed chocolate within crisp tubes and an application thereof. The sprayed chocolate within crisp tubes consist of the following raw materials: 25-35 parts by weight of white granulated sugar, 10-20 parts by weight of whole milk powder, 35-55 parts by weight of vegetable oil, 9-15 parts by weight of cocoa powder, 0.5-1.5 parts by weight of phospholipids and 0.1 part by weight of an essence. A sliding melting point of the vegetable oil is 27 plus or minus 2 DEG C. The sprayed chocolate within the crisp tubes is good in mouth melting, can be effectively coagulated before ice cream perfusion, is good in an atomization effect after the spraying, evenly and comprehensively covers the inner surface of the crisp tubes, is good in water blocking effect, and can effectively ensure the crispness of the crisp tubes. By using the sprayed chocolate within the crisp tubes to conduct the inner spraying within the crisp tubes, the prepared ice cream with the crisp tubes are good in mouthfeel and excellent in quality.
Description
Technical field
The present invention relates to spray chocolate and its application in crispy cone.
Background technology
There are a lot of ice cream crispy cone products in the market, but product quality is widely different.Impact crispy cone ice cream product
Qualitative factor has a lot, is exactly the most directly no longer crisp or even change skin after crispy cone water suction.If finding one kind can make crispy cone
Crisp method, crispy cone quality of ice cream will greatly promote.
However, still have to be strengthened currently for the research ensureing the crisp aspect of crispy cone.
Content of the invention
It is contemplated that at least solving one of technical problem present in prior art.For this reason, one object of the present invention
It is to propose a kind of means that ensure that crispy cone is crisp.
It should be noted that the present invention is following discovery based on inventor and work and completes：
The not crisp main cause of crispy cone is that ice cream dissociates because temperature fluctuation leads to ice cream to produce in the process of circulation
Water, crispy cone absorbs a part of free water, thus causing crispy cone no longer crisp.Mainly pass through in crispy cone inner surface in producing at present
Chocolate-sprayed, make chocolate uniform fold in crispy cone inner surface, form a kind of membranaceous protective layer, intercept crispy cone and connect with ice cream
Touch, thus at utmost ensureing that crispy cone is crisp；However, it is found by the inventors that, existing interior spray chocolate can not irrigate in ice cream
Front solidification, or the spray phenomenon such as chocolate melting property of mouth is bad in occurring, and poor, no for chocolate atomizing effect during crispy cone spraying
Crispy cone inner surface can be completely covered, block-water effect is poor, crispy cone crispiness is poor.
Inventor, after a series of research and experimental exploring, is surprised to find：
1st, existing interior spray chocolate can not solidify before ice cream perfusion, or it is bad interior spray chocolate melting property of mouth
The reason etc. phenomenon, essentially consists in：Using Petiolus Trachycarpi oil, Oleum Cocois or other plant oil, do not take into full account vegetable oil fusing point and production
The potential relation of ambient temperature.And use the vegetable oil that slip point is 27 ± 2 DEG C, ensure that in crispy cone, spray chocolate is in ice
River in Henan Province effectively solidifies before drenching perfusion, and melting property of mouth is good.
2nd, existing interior spray chocolate atomizing effect difference it is impossible to crispy cone inner surface is completely covered, block-water effect difference former
Because essentially consisting in：In current conventional crispy cone, spray chocolate does not have particular/special requirement to fineness, does not have area with being coated with crackling chocolate
Do not require.And when the fineness of chocolate is not more than 20 microns, that is, ensure that spray chocolate atomization in spraying in crispy cone
Effect is good, crispy cone inner surface is covered uniformly, comprehensively, block-water effect is good.
Thus, in a first aspect of the present invention, the invention provides spray chocolate in a kind of crispy cone.According to the present invention's
Embodiment, its raw material consists of：
The white sugar of 25-35 weight portion；
The whole milk powder of 10-20 weight portion；
The vegetable oil of 35-55 weight portion；
The cocoa powder of 9-15 weight portion；
The phospholipid of 0.5-1.5 weight portion；And
The essence of 0.1 weight portion,
Wherein, the slip point of described vegetable oil is 27 ± 2 DEG C.
It is surprisingly found by the inventors that, the use of slip point is 27 ± 2 DEG C of vegetable oil, ensure that spray chalk in crispy cone
Power effectively solidifies before ice cream perfusion, and melting property of mouth is good；When slip point is less than 27 ± 2 DEG C, chocolate sprays to crispy cone
Can not solidify it is impossible to be sufficiently formed protection film layer during inner surface at once, lead to crispy cone in simulation circulation refrigeration test process, still
So there is a small amount of water suction, final crispy cone ice cream occurs not crisp phenomenon；When slip point is higher than 27 ± 2 DEG C although crispy cone is crisp
Degree keeps good, but in order to ensure that crispy cone inner surface covers by chocolate completely, remains crispy cone point 2-3cm length in spraying process
A part of chocolate of degree, mouthfeel pomade, melting property of mouth is poor.Thus, select slip point to be 27 ± 2 DEG C in the formula of the present invention
Vegetable oil.
And then, according to embodiments of the invention, spray chocolate in the crispy cone of the present invention, melting property of mouth is good, can be in ice river in Henan Province
Effectively solidify before drenching perfusion, and when being used for spraying, atomizing effect be good, crispy cone inner surface is covered uniformly, comprehensively, block-water effect is good,
Can effectively ensure that the crisp of crispy cone, and then carry out what spray in crispy cone prepared with chocolate using spray in the crispy cone of the present invention
Crispy cone ice cream is in good taste, good quality.
According to embodiments of the invention, the present invention, the species of vegetable oil adopting and acquisition pattern are unrestricted, Ke Yishi
The miscella that certain single product vegetable oil or various plants oil product kind are formulated, can voluntarily prepare it is also possible to directly
By city available from, as long as ensure that gained vegetable oil slip point be 27 ± 2 DEG C.Some according to the present invention are real
Apply example, described vegetable oil can be closed with selector and state the commercial plant oil product of slip point requirement, such as AAK oils and fatss need
Illustrate, AAK oils and fatss have many moneys to be formulated by different proportion vegetable oil, meet the product of 27 ± 2 DEG C of requirements of slip point.
According to some specific examples of the present invention, described vegetable oil is selected from following any one：
AAK oils and fatss TF-21, slip point 25.8-27.6 DEG C；
AAK oils and fatss TF-22, slip point 26.6-28.3 DEG C；
AAK oils and fatss TF-23, slip point 27.2-28.6 DEG C；
AAK oils and fatss TF-25, slip point 26.1-28.8 DEG C.
Slip point thereby, it is possible to effectively ensure that vegetable oil is 27 ± 2 DEG C, thus ensureing spray chocolate in crispy cone
Melting property of mouth is good, and can effectively solidify before ice cream perfusion.
It is not more than 20 microns according to the fineness of spray chocolate in embodiments of the invention, described crispy cone.This is because, send out
A person of good sense finds, when the fineness of chocolate is not more than 20 microns, ensure that spray chocolate atomizing effect in spraying in crispy cone
Good, crispy cone inner surface is covered uniformly, comprehensively, block-water effect is good；When the fineness of chocolate is more than 20 microns, contact angle'
Not affect atomizing effect it is impossible to make chocolate be totally coated with crispy cone inner surface, thus protection film layer cannot be sufficiently formed,
Ultimately result in the crisp degree of crispy cone substantially to weaken.
In addition it is also necessary to explanation, in the guarantee crispy cone of the present invention, the preparation method of spray chocolate is not especially limited
System, prepares according to existing routine techniquess, for example, it is possible to prepare according to following flow processs：
Raw material receives → checks raw material standard → material → premix, sterilization → fine grinding → inspection.
Wherein, the expression way " contact angle' " herein adopting and " fineness of spray chocolate in crispy cone " are all
Refer to the product chocolate that all raw materials of spray chocolate in the crispy cone of the present invention are obtained through a series of preparation flows
Fineness.
In a second aspect of the present invention, present invention also offers a kind of method preparing crispy cone ice cream.According to the present invention
Embodiment, the method carries out in crispy cone spray using spray in foregoing crispy cone with chocolate.Thus, chocolate can be in ice
River in Henan Province effectively solidifies before drenching perfusion, and melting property of mouth is good, and spraying atomizing effect is good, crispy cone inner surface is covered uniformly, comprehensively, block-water effect
Good, the crispy cone ice cream preparing is in good taste, good quality.
In a third aspect of the present invention, present invention also offers a kind of crispy cone ice cream.According to embodiments of the invention, it is
Prepared by the method for foregoing preparation crispy cone ice cream.Inventor finds, the crispy cone ice cream of the present invention is crisp
Cylinder is crisp, and chocolate the melting property of mouth covering inside crispy cone is good namely in good taste, good quality.
The additional aspect of the present invention and advantage will be set forth in part in the description, and partly will become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Specific embodiment
Below in conjunction with embodiment, the solution of the present invention is explained.It will be understood to those of skill in the art that it is following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted particular technique or bar in embodiment
Part, carry out according to the technology described by document in the art or condition or according to product description.Agents useful for same or instrument
The unreceipted production firm person of device, be can by city available from conventional products.
Embodiment 1
Ice cream recipe：White sugar：150kg, defatted milk powder：100kg, dilute cream：150kg, Oleum Cocois：60kg, stable
Agent：5kg, vanilla：1.0kg, other are water.
Chocolate formula：White sugar：280kg, vegetable oil (slip point 26.6-28.3 °, AAK oils and fatss TF-22)：
430kg, whole milk powder：170kg, cocoa powder：119kg, phospholipid：0.9 mass %, essence：0.1 mass %.
1st, in crispy cone prepared by spray chocolate
Prepare spray chocolate in the crispy cone of the present invention according to following technological process：
Raw material receives → checks raw material standard → material → premix, sterilization → fine grinding → inspection.
Wherein：
Material：Solid oil lipid is melted in advance.
Premix, sterilization：By raw material (except cocoa powder) mix homogeneously, heat up 70 ± 2 DEG C, insulation 10-15min sterilization.
Fine grinding：It is cooled to 50 DEG C (comprising) after sterilization below, adds cocoa powder, start fine grinding, if fine grinding temperature is 45 ± 5
DEG C, carried out using CCS2 refiner, add about 30% lecithin after starting fine grinding 2-3 hour, after continuing fine grinding 5-8 hour
Again remaining about 70% lecithin is added.Fine grinding amounts to 12-22 hour.
Thus, the qualified chocolate semi-finished product of inspection, 18 microns of fineness are obtained.
2nd, crispy cone ice cream preparation
Prepare spray chocolate in the crispy cone of the present invention according to following technological process：
Raw material standard → sterilization → homogenizing → cooling → aging → paper the set that congeals → place, crispy cone → chocolate spraying →
Ice cream perfusion → place lid → ice cream gland → quick-freezing → packaging → warehouse-in.
Wherein,
Sterilization：Using conventional antimicrobial technique, temperature 80-85 DEG C, it is incubated 10-15min；Using pasteurization process, temperature
90-105 DEG C, it is incubated 20-60s.
Homogenizing：Homogenizing temperature is 65-75 DEG C, homogenization pressure 130-150bar, and first class pressure accounts for 80% (104-120bar),
Secondary pressure accounts for 20% (24-30bar).
Aging：0-4 DEG C of aging temperature, ageing time 2-48 hour.
Congeal：Make the continuous freezing machine of 1000L or 2000L, -2～-5 DEG C of freezing machine outlet temperature.
Quick-freezing：Using 688 or 800 or 1250 tunnels, tunnel temperature≤- 35 DEG C.
Thus, obtain finished ice cream.
The formula being provided according to the present embodiment, by above-mentioned production technology, through simulation circulation refrigeration test, you can obtain
Obtain a kind of crispy cone crispy in taste, the fine and smooth soft and smooth crispy cone ice cream of ice cream.
Embodiment 2
Ice cream recipe：With embodiment 1.
Chocolate formula：White sugar：300kg, vegetable oil (slip point 25.8-27.6 °, AAK oils and fatss TF-21)：
400kg, whole milk powder：200kg, cocoa powder：99.1kg, phospholipid：0.8%th, essence：0.1%.
Wherein, chocolate semi-finished product fineness requirement is 16 microns.
In crispy cone, the preparation technology of spray chocolate and crispy cone ice cream is with embodiment 1.
The formula being provided according to the present embodiment, by above-mentioned production technology, through simulation circulation refrigeration test, you can obtain
Obtain a kind of crispy cone crispy in taste, the fine and smooth soft and smooth crispy cone ice cream of ice cream.
Embodiment 3
Ice cream recipe：With embodiment 1.
Chocolate formula：White sugar：260kg, vegetable oil (slip point 27.2-28.6 °, AAK oils and fatss TF-23)：
470kg, whole milk powder：150kg, cocoa powder：108.7kg, phospholipid：1.2%th, essence：0.1%
Wherein, chocolate semi-finished product fineness requirement is 19 microns.
In crispy cone, the preparation technology of spray chocolate and crispy cone ice cream is with embodiment 1.
The formula being provided according to the present embodiment, by above-mentioned production technology, through simulation circulation refrigeration test, you can obtain
Obtain a kind of crispy cone crispy in taste, the fine and smooth soft and smooth crispy cone ice cream of ice cream.
Embodiment 4
Ice cream recipe：With embodiment 1.
Chocolate formula：White sugar：320kg, vegetable oil (slip point 26.1-28.8 °, AAK oils and fatss TF-25)：
420kg, whole milk powder：120kg, cocoa powder：138.7kg, phospholipid：1.2%th, essence：0.1%.
Wherein, chocolate semi-finished product fineness requirement is 17 microns.
In crispy cone, the preparation technology of spray chocolate and crispy cone ice cream is with embodiment 1.
The formula being provided according to the present embodiment, by above-mentioned production technology, through simulation circulation refrigeration test, you can obtain
Obtain a kind of crispy cone crispy in taste, the fine and smooth soft and smooth crispy cone ice cream of ice cream.
Comparative example 1
Ice cream recipe：With embodiment 1
Chocolate formula, with embodiment 4, differs only in and has used the different vegetable oil of slip point instead, and Ju Ti Pei Fang is：
White sugar：320kg, vegetable oil (slip point 23.7-24.8 °, AAK oils and fatss TF-15)：420kg, whole milk powder：120kg, can
Can powder：138.7kg, phospholipid：1.2%th, essence：0.1%.
Wherein, chocolate semi-finished product fineness requirement is 17 microns.
In crispy cone, the preparation technology of spray chocolate and crispy cone ice cream is with embodiment 1.
The formula being provided according to the present embodiment, by above-mentioned production technology, through simulation circulation refrigeration test, finds crisp
The crisp degree of cylinder substantially weakens, and through test of many times, analysis it may be possible to vegetable oil fusing point is relatively low, chocolate sprays to table in crispy cone
Can not solidify it is impossible to be sufficiently formed protection film layer during face at once, lead to crispy cone in simulation circulation refrigeration test process, still have
A small amount of water suction, there is not crisp phenomenon in final crispy cone ice cream.
Comparative example 2
Ice cream recipe：With embodiment 1.
Chocolate formula, with embodiment 4, differs only in and has used the different vegetable oil of slip point instead, and Ju Ti Pei Fang is：
White sugar：320kg, vegetable oil (slip point 29.1-32.3 °, AAK oils and fatss TF-31)：420kg, whole milk powder：120kg, can
Can powder：138.7kg, phospholipid：1.2%th, essence：0.1%.
Wherein, chocolate semi-finished product fineness requirement is 17 microns.
In crispy cone, the preparation technology of spray chocolate and crispy cone ice cream is with embodiment 1.
The formula being provided according to the present embodiment, by above-mentioned production technology, through simulation circulation refrigeration test, finds crisp
The crisp degree of cylinder keeps good.Through tasting, crispy cone ice cream mouthfeel has certain drawback.Due to complete in order to ensure crispy cone inner surface
Covered by chocolate, in spraying process, understand the length that some chocolate remains crispy cone point 2-3cm, this part chocolate mouth
Sense pomade, melting property of mouth is poor.Analysis reason is probably that vegetable oil fusing point is higher, and trial test ice cream oral temperature is low, chalk
Power is melted slower.
Comparative example 3
Ice cream recipe：With embodiment 1.
Chocolate formula, with embodiment 4, differs only in：Chocolate semi-finished product fineness requirement is 21 microns.
In crispy cone, the preparation technology of spray chocolate and crispy cone ice cream is with embodiment 1.
The formula being provided according to the present embodiment, by above-mentioned production technology, through simulation circulation refrigeration test, finds crisp
The crisp degree of cylinder substantially weakens, and through test of many times, analysis, possible contact angle' not affects atomizing effect it is impossible to abundant shape
Become protection film layer, lead to crispy cone in simulation circulation refrigeration test process, still have a small amount of water suction, final crispy cone ice cream occurs
Not crisp phenomenon.
Comparative example 4
Ice cream recipe：With embodiment 1.
Chocolate formula, with embodiment 4, differs only in：Chocolate semi-finished product fineness requirement is 30 microns.
In crispy cone, the preparation technology of spray chocolate and crispy cone ice cream is with embodiment 1.
The formula being provided according to the present embodiment, by above-mentioned production technology, finds crispy cone inner surface during chocolate spraying
There is obvious non-Spray Application, observe and find that contact angle' not, has a strong impact on atomization process, leads to this failure of an experiment, terminate
Experiment.
In the description of this specification, reference term " embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy describing with reference to this embodiment or example
Point is contained at least one embodiment or the example of the present invention.In this manual, to the schematic representation of above-mentioned term not
Necessarily refer to identical embodiment or example.And, the specific features of description, structure, material or feature can be any
One or more embodiments or example in combine in an appropriate manner.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that：Not
Multiple changes, modification, replacement and modification can be carried out to these embodiments in the case of the principle of the disengaging present invention and objective, this
The scope of invention is limited by claim and its equivalent.
Claims (5)
1. in a kind of crispy cone spray chocolate it is characterised in that raw material consists of：
The white sugar of 25-35 weight portion；
The whole milk powder of 10-20 weight portion；
The vegetable oil of 35-55 weight portion；
The cocoa powder of 9-15 weight portion；
The phospholipid of 0.5-1.5 weight portion；And
The essence of 0.1 weight portion,
Wherein, the slip point of described vegetable oil is 27 ± 2 DEG C.
2. in crispy cone according to claim 1 spray chocolate it is characterised in that described vegetable oil is to appoint selected from following
Meaning is a kind of：
AAK oils and fatss TF-21, slip point 25.8-27.6 DEG C；
AAK oils and fatss TF-22, slip point 26.6-28.3 DEG C；
AAK oils and fatss TF-23, slip point 27.2-28.6 DEG C；
AAK oils and fatss TF-25, slip point 26.1-28.8 DEG C.
3. in crispy cone according to claim 1 spray chocolate it is characterised in that the interior spray chocolate of described crispy cone thin
Degree is not more than 20 microns.
4. a kind of method preparing crispy cone ice cream is it is characterised in that spray using in the crispy cone described in any one of claim 1-3
Carry out spray in crispy cone with chocolate.
5. a kind of crispy cone ice cream, it is to be prepared by the method described in claim 4.
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| CN108967646A (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 chocolate flavor crispy cone ice cream |
| CN109527185A (en) * | 2018-12-27 | 2019-03-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of frozen stabilizer, puff and preparation method containing frozen |
| CN112602809A (en) * | 2020-12-09 | 2021-04-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sucrose-free chocolate composition for spraying into crispy cone and preparation method and application thereof |
| CN112715740A (en) * | 2020-12-29 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Crispy cone frozen beverage and preparation method thereof |
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| CN107772045A (en) * | 2017-10-24 | 2018-03-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream notes core sauce and its application |
| CN108967646A (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 chocolate flavor crispy cone ice cream |
| CN109527185A (en) * | 2018-12-27 | 2019-03-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of frozen stabilizer, puff and preparation method containing frozen |
| CN112602809A (en) * | 2020-12-09 | 2021-04-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sucrose-free chocolate composition for spraying into crispy cone and preparation method and application thereof |
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| CN112715740B (en) * | 2020-12-29 | 2023-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Crispy cone frozen beverage and preparation method thereof |
| CN116158454A (en) * | 2021-11-25 | 2023-05-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen drink crispy cone and preparation method thereof |
| CN116158454B (en) * | 2021-11-25 | 2024-03-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen drink crispy cone and preparation method thereof |
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