CN106417875A - Moon cake ice cream and manufacturing method thereof - Google Patents
Moon cake ice cream and manufacturing method thereof Download PDFInfo
- Publication number
- CN106417875A CN106417875A CN201610947664.8A CN201610947664A CN106417875A CN 106417875 A CN106417875 A CN 106417875A CN 201610947664 A CN201610947664 A CN 201610947664A CN 106417875 A CN106417875 A CN 106417875A
- Authority
- CN
- China
- Prior art keywords
- moon cake
- popsicle
- ice cream
- skin material
- stuffing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/14—Continuous production
-
- 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
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- 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
- A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a moon cake ice cream. According to the interior composition of the moon cake ice cream, the moon cake ice cream is divided into a two-layer moon cake ice cream composed of a stuffing material and a wrapper material, and a three-layer moon cake ice cream composed of a core material, a stuffing material and a wrapper material. The patterns/characters and appearance of the moon cake ice cream are directly formed by a mold. The moon cake ice cream has the similar interior composition to the traditional Guangdong moon cake, and is composed of three layers from inside to outside. The moon cake ice cream can be divided into fruit moon cake ice cream, nut moon cake ice cream and coarse grain moon cake ice cream according to the main raw materials of the stuffing. Compared with the moon cake in the market, the moon cake ice cream has the patterns/characters and appearance of the traditional moon cake, and also has the wrapper, stuffing and core of the traditional moon cake. Compared with the traditional Guangdong lotus nut paste/yolk moon cake, the core in the moon cake ice cream can be especially similar to the yolk; however, the moon cake ice cream is free of any preservative and contains less oil; the moon cake ice cream can be preserved in the low-temperature state in normal times; people can not easily suffer from excessive internal heat after eating the moon cake ice cream; and the moon cake ice cream can be easily digested, has the advantages of long preservation time and less waste, provides an option for people to purchase in the mid-autumn festival, and adds vitality to the existing moon cake market.
Description
Technical field：
The invention belongs to newborn cooled-food scope, more particularly, to moon cake popsicle and preparation method thereof.
Background technology：
When every Mid-autumn Festival arrives, moon cake is a kind of this red-letter day requisite product, and moon cake is now not only
As food, still carry China's culture of thousand of years, be a kind of Mid-autumn Festival requisite gift, but in present society
In meeting, because traditional mooncake has interpolation preservative, the shelf-life is short, the problems such as greasy, overeat and easily gets angry, nondigestible, no
The problems such as eat waste, moon cake ice cream currently on the market, moon cake popsicle, compare with traditional moon cake, no matter from taste or
Shape all makes a big difference with traditional mooncake.
Content of the invention：
In order to solve the deficiency in above-mentioned moon cake, invent brand-new moon cake popsicle and preparation method thereof it is characterised in that institute
State moon cake popsicle similar to traditional guang-type moon cake profile, be divided into two kinds according to the number of plies of filling, one kind is made up of skin material and stuffing material, letter
Claim two-layer moon cake popsicle, according to mass percent proportioning, skin material 15-20%, stuffing material 80-85%, another kind is by skin material and stuffing material
And core material composition, referred to as three layers moon cake popsicle, mass percent proportioning skin material 15-20%, stuffing material 50-60%, core material is 25-
30%, described moon cake popsicle can be divided into fruits moon cake popsicle, nutses moon cake popsicle, the miscellaneous grain crops class moon according to the primary raw material of filling
Cake popsicle, described moon cake popsicle adopts deepfreeze mode, without preservative.
Its technical scheme is as follows：
Moon cake popsicle and preparation method thereof it is characterised in that described moon cake popsicle is similar to traditional guang-type moon cake profile, institute
State moon cake popsicle and be divided into two kinds according to the number of plies of filling, one kind is made up of skin material and stuffing material, and abbreviation two-layer moon cake popsicle, according to quality
Percentage ratio proportioning, skin material 15-20%, stuffing material 80-85%, another kind is made up of skin material and stuffing material and core material, referred to as three layers moon cake
Popsicle, mass percent proportioning skin material 15-20%, stuffing material 50-60%, core material is 25-30%, and described moon cake popsicle is according to filling
Primary raw material can be divided into fruits moon cake popsicle, nutses moon cake popsicle, miscellaneous grain crops class moon cake popsicle, and described skin material is by drinking
Water, white sugar, syrup, milk powder, butter, food additive are passed through mix and blend-heating-homogenizing-cooling-aging and are processed, institute
It is different according to the species of stuffing material for stating stuffing material, and two kinds of processing technique can be divided into be made, a kind of be fruits stuffing material, by drinking
Passed through mixed with water, white sugar, syrup, milk powder, butter, food additive and the puree according to formulary requirements selection, fruit powder, fruit juice
Conjunction-stirring-heating-cooling-aging processes, and one kind is nutses and miscellaneous grain crops class stuffing material, by drinking water, white sugar, syrup, milk
Powder, butter, food additive are passed through mix and blend-heating-cooling-aging and are processed, and described filler is the kind according to filler
Class is different, and two kinds of processing technique can be divided into be made, a kind of be fruits filler, passed through by the fruits stuffing material processing
Toning is aging to be formed, and one kind is nutses and miscellaneous grain crops class stuffing material, mixed after parch-cooling according to formulation selection nut and miscellaneous grain crops
Aging after closing nutses and the mixing of miscellaneous grain crops class stuffing material form, described mix and blend be various materials are placed on inside a vat logical
Cross stirring fully to merge, described heating is that the material merging is heated to 100 degree of effects reaching sterilization, institute
Stating homogenizing is to the You Heshui inside material more fully combine together, making the product made finer and smoother and soft, institute
Stating cooling is that skin material is cooled to 5-10 degree, continues to ensure the liquid state of skin material, described aging be the environment in 4-8 degree for the skin material
In continuous stirring a period of time, reach various materials and merge further, so that skin material is more coordinated in color and fragrance, described skin
Material, stuffing material, core material are all that liquid state is stand-by after weathering, and described moon cake popsicle adopts deepfreeze mode, without anti-corrosion
Agent.
Described two-layer moon cake popsicle is it is characterised in that the manufacture method of two-layer moon cake popsicle：Produced using effect yarn, dress
Join moon cake popsicle and produce mould used, pour into aging good skin material, quick-freezing is circulated by hypothermic saline, allow mould inside surface
Form one layer of skin material freezing, extract the middle skin material not freezed, add aging good stuffing material, add after whole stuffing material have frozen
Enter skin material, allow stuffing material all to wrap in skin material, insert stainless drill rod by after skin material surface treatment smooth-going in moon cake popsicle, work as moon cake
Popsicle carries out the demoulding after all quick-freezing is freezed, and is packaged into finished product in the box putting into corresponding taste after the demoulding, in encapsulation mouth spraying
Date of manufacture, finished product is put in Low temp. refrigerator and is preserved, the thickness of the skin material of the described moon cake popsicle time by control freezing
To adjust with temperature, its mouth of described mould big 1 millimeter than bottom, conveniently stripped, mold bottom is carved with pattern and word,
After finished product is produced, its surface shows pattern and word.
The manufacture method of described three layers of moon cake popsicle is it is characterised in that production procedure is as follows：Produced using effect yarn, dress
Join moon cake popsicle and produce mould used, pour into aging good skin material, quick-freezing is circulated by hypothermic saline, allow mould inside surface
Form one layer of skin material freezing, extract the middle skin material not freezed, pour into aging good stuffing material, allow stuffing material in skin material surface element
Divide and freeze, extract the middle stuffing material not freezed, pour into aging good core material, core material freezes to add afterwards completely stuffing material, core material quilt
Bag, inside stuffing material, adds skin material, allows stuffing material all to wrap in skin material, inserts after skin material surface treatment smooth-going in moon cake popsicle
Enter stainless drill rod, the rear demoulding is freezed in quick-freezing, be packaged in the box putting into corresponding taste after the demoulding, in encapsulation mouth spraying produces day
Phase, product is put in Low temp. refrigerator and is preserved, the described skin material of moon cake popsicle and the thickness of the stuffing material time by control freezing
To adjust with temperature, described mould is the same with two-layer popsicle Mooncake die.
The invention has the beneficial effects as follows：It is primarily due to the mode of production of our employings, the moon cake popsicle made is with market
Moon cake is compared, and has pattern and character and the shape of traditional mooncake, has the skin of traditional mooncake, filling, core, with traditional Cantonese lotus seed paste egg yolk
Moon cake is compared, and our core is properly termed as egg yolk this when, but the moon cake popsicle that we make is without preservative, few
Oil, preserves under low temperature state at ordinary times, when edible, is difficult to get angry, and non-greasy easily digests, and the holding time is long, wastes
Few, when the Mid-autumn Festival, when everybody chooses, a kind of how selection, add new vitality to present moon cake market.
Brief description：
1st, Fig. 1 is the generalized section of two-layer moon cake popsicle of the present invention, and outer layer is skin material, and nexine is stuffing material.
2nd, Fig. 2 is the generalized section of three layers of moon cake popsicle of the present invention, and outer layer is skin material, and nexine is stuffing material, in
Layer is core material.
Specific embodiment：
Below in conjunction with the accompanying drawings moon cake popsicle of the present invention is further elaborated.With reference to Fig. 1,2, as these in figure institutes
Show, described moon cake popsicle is made according to the production technology of two-layer moon cake popsicle and three layers of moon cake, the three layer lotus seed paste moon are presented herein below
The making of cake popsicle
The making step of lotus seed paste mooncake popsicle is as follows：
First skin material, stuffing material, core material are completed stand-by, the making of skin material, by drinking water, white sugar, syrup, milk powder, milk
Oil, food additive are passed through mix and blend-heating-homogenizing-cooling-aging and are processed into stand-by, and the making of lotus seed paste stuffing material will be drunk
Pass through mix and blend-heating-cooling-aging processing system with water, lotus seed paste, white sugar, syrup, food additive according to certain ratio
Become stand-by, the making of lotus seed paste core material, by the lotus seed paste stuffing material processing pass through mix colours aging make stand-by, by lotus seed paste mooncake popsicle
After skin material, stuffing material, core material are ready to complete, produced using effect yarn, assembling lotus seed paste mooncake popsicle produces mould used, pour into old
The skin material changed, circulates quick-freezing by hypothermic saline, allows mould inside surface form one layer of skin material freezing, does not have in the middle of extraction
The skin material freezing, pours into aging good stuffing material, allows stuffing material to freeze in skin material surface portion, extracts the middle stuffing material not freezed,
Pour into aging good core material, core material freezes to add afterwards completely stuffing material, core material is enclosed in inside stuffing material, is eventually adding skin material, allow filling
Material all wraps in skin material, inserts stainless drill rod by after skin material surface treatment smooth-going, the rear demoulding is freezed in quick-freezing, takes off in moon cake popsicle
It is packaged in the box putting into lotus seed paste taste after mould, in the encapsulation mouth spraying date of manufacture, product is put in Low temp. refrigerator and preserved,
The thickness of the skin material of moon cake popsicle and stuffing material was adjusted by the time of control freezing and temperature, and its mouth of the mould of employing compares bottom
Big 1 millimeter, conveniently stripped, mold bottom is carved with pattern and word, after finished product is produced its surface show pattern and
Word, three producing layer lotus seed paste mooncake popsicle has pattern and character and the shape of traditional mooncake, has the skin of traditional mooncake, filling, core,
Compared with traditional Cantonese lotus seed paste yolk mooncake, our core is properly termed as egg yolk this when.
Claims (3)
1. moon cake popsicle and preparation method thereof is it is characterised in that described moon cake popsicle is similar to traditional guang-type moon cake profile, described
Moon cake popsicle is divided into two kinds according to the number of plies of filling, and one kind is made up of skin material and stuffing material, and abbreviation two-layer moon cake popsicle, according to quality hundred
Divide ratio proportioning, skin material 15-20%, stuffing material 80-85%, another kind is made up of skin material and stuffing material and core material, referred to as three layers moon cakes snow
Cake, mass percent proportioning skin material 15-20%, stuffing material 50-60%, core material is 25-30%, and described moon cake popsicle is according to the master of filling
Want raw material can be divided into fruits moon cake popsicle, nutses moon cake popsicle, miscellaneous grain crops class moon cake popsicle, described skin material be by drinking water,
White sugar, syrup, milk powder, butter, food additive are passed through mix and blend-heating-homogenizing-cooling-aging and are processed, described filling
Material is different according to the species of stuffing material, and two kinds of processing technique can be divided into be made, a kind of be fruits stuffing material, by drinking
Water, white sugar, syrup, milk powder, butter, food additive and according to formulary requirements select puree, fruit powder, fruit juice pass through mixing-
Stirring-heating-cooling-aging processes, and one kind is nutses and miscellaneous grain crops class stuffing material, by drinking water, white sugar, syrup, milk powder,
Butter, food additive are passed through mix and blend-heating-cooling-aging and are processed, described filler be species according to filler not
With, two kinds of processing technique can be divided into be made, a kind of be fruits filler, by the fruits stuffing material processing pass through toning
Aging form, one kind is nutses and miscellaneous grain crops class stuffing material, mixes heavily fortified point according to formulation selection nut and miscellaneous grain crops after parch-cooling
Fruit and miscellaneous grain crops class stuffing material mixing after aging form, described mix and blend be by various materials be placed on inside a vat pass through stir
Mix and fully merge, described heating is that the material merging is heated to 100 degree of effects reaching sterilization, described equal
Matter is to the You Heshui inside material more fully combine together, making the product made finer and smoother and soft, described cold
But be that skin material is cooled to 5-10 degree, continue to ensure the liquid state of skin material, described aging be skin material in the environment of 4-8 degree not
Disconnected stirring for a period of time, reaches various materials and merges further, so that skin material is more coordinated in color and fragrance, described skin material,
Stuffing material, core material are all that liquid state is stand-by after weathering, and described moon cake popsicle adopts deepfreeze mode, without preservative.
2. two-layer moon cake popsicle described in is it is characterised in that the manufacture method of two-layer moon cake popsicle：Produced using effect yarn, assembling
Moon cake popsicle produces mould used, pours into aging good skin material, circulates quick-freezing by hypothermic saline, allows mould inside surface shape
Become one layer of skin material freezing, extract the middle skin material not freezed, add aging good stuffing material, add after whole stuffing material have frozen
Skin material, allows stuffing material all to wrap in skin material, inserts stainless drill rod by after skin material surface treatment smooth-going, when moon cake snow in moon cake popsicle
Cake carries out the demoulding after all quick-freezing is freezed, and is packaged into finished product in the box putting into corresponding taste after the demoulding, in encapsulation mouth spraying life
Produce the date, finished product is put in Low temp. refrigerator and preserved, the thickness of the skin material of described moon cake popsicle pass through control freezing time and
Temperature adjusting, its mouth of described mould big 1 millimeter than bottom, conveniently stripped, mold bottom is carved with pattern and word, is becoming
After product are produced, its surface shows pattern and word.
3. the manufacture method of three layers of moon cake popsicle described in is it is characterised in that production procedure is as follows：Produced using effect yarn, assembling
Moon cake popsicle produces mould used, pours into aging good skin material, circulates quick-freezing by hypothermic saline, allows mould inside surface shape
Become one layer of skin material freezing, extract the middle skin material not freezed, pour into aging good stuffing material, allow stuffing material in skin material surface portion
Freeze, extract the middle stuffing material not freezed, pour into aging good core material, core material freezes to add afterwards completely stuffing material, core material is wrapped
Inside stuffing material, add skin material, allow stuffing material all to wrap in skin material, insert after skin material surface treatment smooth-going in moon cake popsicle
Stainless drill rod, the rear demoulding is freezed in quick-freezing, is packaged in the box putting into corresponding taste after the demoulding, in encapsulation mouth spraying produces day
Phase, product is put in Low temp. refrigerator and is preserved, the described skin material of moon cake popsicle and the thickness of the stuffing material time by control freezing
To adjust with temperature, described mould is the same with two-layer popsicle Mooncake die.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610947664.8A CN106417875A (en) | 2016-10-28 | 2016-10-28 | Moon cake ice cream and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610947664.8A CN106417875A (en) | 2016-10-28 | 2016-10-28 | Moon cake ice cream and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417875A true CN106417875A (en) | 2017-02-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610947664.8A Pending CN106417875A (en) | 2016-10-28 | 2016-10-28 | Moon cake ice cream and manufacturing method thereof |
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| Country | Link |
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| CN (1) | CN106417875A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480052A (en) * | 2018-11-26 | 2019-03-19 | 安徽双好食品有限公司 | A kind of mung bean taste ice cream preparation method |
| CN109480053A (en) * | 2018-11-26 | 2019-03-19 | 安徽双好食品有限公司 | One kind smearing tea flavour ice cream preparation method |
| TWI779239B (en) * | 2019-10-18 | 2022-10-01 | 統一企業股份有限公司 | Method of manufacturing frozen product with rich taste |
-
2016
- 2016-10-28 CN CN201610947664.8A patent/CN106417875A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480052A (en) * | 2018-11-26 | 2019-03-19 | 安徽双好食品有限公司 | A kind of mung bean taste ice cream preparation method |
| CN109480053A (en) * | 2018-11-26 | 2019-03-19 | 安徽双好食品有限公司 | One kind smearing tea flavour ice cream preparation method |
| TWI779239B (en) * | 2019-10-18 | 2022-10-01 | 統一企業股份有限公司 | Method of manufacturing frozen product with rich taste |
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Legal Events
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| C06 | Publication | ||
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Application publication date: 20170222 |