CN108271899B - Composite frozen beverage and preparation method thereof - Google Patents
Composite frozen beverage and preparation method thereof Download PDFInfo
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- CN108271899B CN108271899B CN201711444880.1A CN201711444880A CN108271899B CN 108271899 B CN108271899 B CN 108271899B CN 201711444880 A CN201711444880 A CN 201711444880A CN 108271899 B CN108271899 B CN 108271899B
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
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Abstract
The invention discloses a composite frozen drink and a preparation method thereof. The composite frozen drink selects the first base material and the second base material, the content of each raw material in the first base material and the content of each raw material in the second base material are reasonably configured, the fact that the first base material is poured into the second base material or the second base material is poured into the first base material is found, the two kinds of liquid in the finally prepared composite frozen drink are distinct in layer and free of mixing phenomenon, and the composite frozen drink is free of shrinkage and collapse phenomenon. Meanwhile, the anti-melting property and the shape retention property of the composite frozen drink are good, and the anti-melting time of the composite frozen drink can reach more than 80min at the temperature of 25 ℃ and the humidity of 55 percent through tests; the model can simulate the transportation and transportation environment, and 100 products can be extracted from the environment, and the shape retention of the product can reach more than 97%.
Description
Technical Field
The invention belongs to the technical field of frozen drink preparation, particularly relates to a composite frozen drink and a preparation method thereof, and particularly relates to a cup-packed composite frozen drink and a preparation method thereof.
Background
The frozen beverage is prepared by using drinking water, dairy products, sweeteners or edible oil and fat as main raw materials, adding a proper amount of spices, colorants, stabilizers or emulsifiers and the like, and performing the working procedures of batching, sterilizing, freezing, packaging and the like. The common types of ice cream include ice cream, ice cream bar, slush, ice sucker, edible ice, sweet ice, and the like.
In order to enrich the appearance of the frozen drink, technicians can pour various pattern structures on the surface of the frozen drink or pour various patterns on the periphery of the frozen drink through a flower drawing device. In order to further improve the variety and structure of the frozen beverage, the prior art attempts to pour two kinds of liquid materials into one kind of liquid material, so as to pour the liquid material into the other kind of liquid material, thereby forming a corresponding configuration inside the composite frozen beverage, for example, chinese patent document CN101095453A discloses a production process of a frozen beverage containing chocolate particles inside. The technology is characterized in that liquid chocolate is poured into a cooled frozen drink material liquid, and a mixture of the material liquid and chocolate particles is formed after cooling; then pouring the mixture into a mould to freeze; finally, demoulding to obtain the frozen drink.
In the technology, the liquid chocolate is easy to aggregate and solidify into particles in the liquid of the frozen drink, so that uniform and continuous stripe patterns are difficult to form between the two liquid, and the product has unclear gradation; meanwhile, chocolate in the product is easy to melt in the storage, transportation and sale links, so that the product is collapsed and mixed, and the melting resistance and shape retention of the product are affected.
Disclosure of Invention
Therefore, the invention aims to overcome the defects that two kinds of liquid in the existing composite frozen beverage are not clear in level, are easy to mix and have poor melting resistance and shape retention, and further provides the composite frozen beverage which is clear in level, not easy to mix and has good melting resistance and shape retention and the preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the composite frozen beverage provided by the invention comprises a second base material, and the second base material comprises the following raw materials in percentage by total weight:
further, the adhesive also comprises a first base material, and the first base material comprises the following raw materials by weight:
further, the total solid content in the first base material is 34.3-36.4 wt%; and/or the presence of a gas in the gas,
the total solid content in the second base material is 60.3-64.8 wt%.
Further, the first base material also comprises,
4-7 wt% of sweetening agent
3-5wt% of maltodextrin.
Further, the second base material also comprises,
22-30 wt% of sweetening agent
3-5wt% of maltodextrin.
Further, the second base material also comprises,
7-13 wt% of food toner.
Further, the food toner is at least one of chocolate, cocoa, caramel color or carotene.
Further, the food toner is prepared from the following components in percentage by mass (5-8): (2-5) cocoa butter replacer chocolate and cocoa powder.
Further, the first compound stabilizer comprises the following raw materials in parts by weight:
further, the second compound stabilizer comprises the following raw materials in parts by weight:
further, the edible sugar is white granulated sugar;
the dairy product is at least one of whole milk powder, skimmed milk powder, whey protein powder, condensed milk and cream;
the vegetable oil is at least one of peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil, coconut oil or palm oil.
In addition, the invention also provides a preparation method of the composite frozen drink, which comprises the following steps:
preparation of the first base stock: mixing specific amount of edible sugar, dairy products and vegetable oil to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a first base material;
preparation of the second base material: mixing specific amount of edible sugar, dairy products and vegetable oil to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material;
the first base material is poured into the second base material, or,
and pouring the second base material into the first base material to prepare the composite frozen beverage.
Further, the homogenization temperature is 65-75 ℃, and the homogenization pressure is 130-150 bar;
the sterilization adopts traditional sterilization or pasteurization;
the traditional sterilization temperature is 80-85 ℃, and the heat preservation time is 10-15 min;
the pasteurization temperature is 90-105 ℃, and the heat preservation time is 30-90 s;
the aging temperature is 0-4 ℃ and the aging time is 2-48 h.
Further, before the perfusion, the method also comprises the step of freezing the first base material and the second base material at-2 to-5 ℃;
the perfusion is rotary perfusion.
Further comprising the step of adding the sweetener and maltodextrin to the first base; and/or the presence of a gas in the gas,
further comprising the step of adding said sweetener, maltodextrin and food color to said second binder.
Further, before the first compound stabilizer is added into the first base material, the method also comprises the steps of taking a proper amount of sugar from the edible sugar and uniformly mixing the sugar with the sodium alginate in the first compound stabilizer, ensuring that the mass of the edible sugar is more than 10 times of that of the sodium alginate, adding a proper amount of water, and stirring for more than 1 hour at the temperature of 40-50 ℃, so that the stabilizing and emulsifying effects of the sodium alginate can be fully exerted;
and adding the rest of the stabilizer in the first compound stabilizer into the vegetable oil, and uniformly mixing.
Further, before the second compound stabilizer is added into the second base material, the method also comprises the steps of taking a proper amount of sugar from the edible sugar and uniformly mixing the sugar with the sodium alginate in the second compound stabilizer, ensuring that the mass of the edible sugar is more than 10 times of that of the sodium alginate, adding a proper amount of water, and stirring for more than 1 hour at the temperature of 40-50 ℃, so that the stabilizing and emulsifying effects of the sodium alginate can be fully exerted;
and adding the rest of the second compound stabilizer into the vegetable oil, and uniformly mixing.
Further comprising the step of adding the sweetener and maltodextrin to the first base; and/or the presence of a gas in the gas,
further comprising the step of adding said sweetener, maltodextrin and food color to said second binder.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the composite frozen beverage provided by the invention, the edible sugar, the dairy product, the vegetable oil and the second compound stabilizer are selected, the mixture ratio among the raw materials is reasonably configured, and the dairy product, the vegetable oil and the second compound stabilizer are added, so that the second base material has good fluidity and high stability, and therefore, when the composite frozen beverage is mixed and poured with other feed liquid, the two feed liquids have distinct layers and are not easy to mix, and meanwhile, the melting resistance and the shape retention are good.
(2) According to the composite frozen beverage provided by the invention, the first base material and the second base material are selected, the content of each raw material in the first base material and the content of each raw material in the second base material are reasonably configured, and the fact that the first base material is poured into the second base material or the second base material is poured into the first base material is found out, so that the two kinds of material liquid in the finally prepared composite frozen beverage are distinct in layer and free from material mixing phenomenon, and the composite frozen beverage is free from shrinkage and collapse phenomenon. Meanwhile, the anti-melting property and the shape retention property of the composite frozen drink are good, and the anti-melting time of the composite frozen drink can reach more than 80min at the temperature of 25 ℃ and the humidity of 55 percent through tests; the model can simulate the transportation and transportation environment, and 100 products can be extracted from the environment, and the shape retention of the product can reach more than 97%.
(3) According to the composite frozen drink provided by the invention, the sweetening agent and the maltodextrin are added into the first base material, and the sweetening agent and the maltodextrin are added into the second base material, so that the sweetening agent is utilized to improve the taste of the composite frozen drink, and the maltodextrin is utilized to promote the product to be better shaped and stabilize the function of the sweetening agent. The color of the product can be enriched by adding the food toner into the second base material, and the structure with different colors and alternate stripes is obtained.
(4) According to the composite frozen beverage provided by the invention, the type and composition of each raw material in the first compound stabilizer and the type and composition of each raw material in the second compound stabilizer are optimized, so that the first compound stabilizer is better matched with the first base material, the second compound stabilizer is better matched with the second base material, and the first base material is better matched with the second base material, the stability of the composite frozen beverage is improved, and the melting resistance and the shape retention of the composite frozen beverage are improved.
(5) The preparation method of the composite frozen drink provided by the invention comprises the following steps: mixing specific amount of edible sugar, dairy products and vegetable oil to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a first base material; preparation of the second base material: mixing specific amount of edible sugar, dairy products and vegetable oil to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; and (3) pouring the first base material into the second base material, or pouring the second base material into the first base material to prepare the composite frozen beverage, wherein the two kinds of material liquid in the product have clear layers and no material mixing phenomenon, and the product has no shrinkage and collapse phenomenon. Meanwhile, the melt resistance and the shape retention are better.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 12kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 8 kg; 8kg of vegetable oil-coconut oil; the first compound stabilizer is: 0.21kg of mono-diglycerol fatty acid ester, 0.05kg of tween 800.05 kg, 0.05kg of sodium alginate, 0.06kg of locust bean, 0.06kg of xanthan gum, 0.05kg of guar gum and 0.04kg of sodium carboxymethylcellulose; sweetener-maltose syrup 5 kg; 3kg of maltodextrin; the balance of drinking water; the total solid content in the first base material is 35 wt%;
the second base material contains 11kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 5 kg; 4kg of vegetable oil-palm oil; the second compound stabilizer is: 0.18kg of mono-diglycerol fatty acid ester, 0.05kg of sodium alginate, 0.06kg of xanthan gum, 0.06kg of guar gum and 0.04kg of sodium carboxymethylcellulose; the sweetener is 20kg of maltose syrup and 5kg of high fructose corn syrup; 3kg of maltodextrin; the food toner is: 5kg of cocoa butter replacer chocolate and 3kg of cocoa powder; the balance of drinking water; the total solid content in the second base material is 62 wt%;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 70 ℃, and the homogenizing pressure is 140 bar; sterilizing at 82 deg.C for 13 min; the aging temperature is 2 ℃ and the aging time is 15 h;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 140 bar; sterilizing at 83 deg.C for 12 min; the aging temperature is 3 ℃ and the aging time is 14 h;
3) the second base material was rotary poured into the first base material, which formed a continuous stripe in the first base material that spiraled upward, producing a composite frozen drink, designated a 1.
Example 2
The embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 11kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 7 kg; 7kg of vegetable oil-peanut oil; the first compound stabilizer is: 0.2kg of mono-diglycerol fatty acid ester, 800.04 kg of tween, 0.04kg of sodium alginate, 0.05kg of locust bean, 0.05kg of xanthan gum, 0.04kg of guar gum and 0.04kg of sodium carboxymethylcellulose; sweetener-maltose syrup 4 kg; 4kg of maltodextrin; the balance of drinking water; the total solid content in the first base material is 34.3 wt%;
the second base material contains 9kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 6 kg; 3kg of vegetable oil-coconut oil; the second compound stabilizer is: 0.16kg of mono-diglycerol fatty acid ester, 0.08kg of sodium alginate, 0.04kg of xanthan gum, 0.06kg of guar gum and 0.03kg of sodium carboxymethylcellulose; the sweetener is 23kg of maltose syrup and 4kg of high fructose corn syrup; 5kg of maltodextrin; the food toner is: 8kg of cocoa butter replacer chocolate and 2kg of cocoa powder; the balance of drinking water; the total solid content in the second base material is 63.5 wt%;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 65 ℃ and the homogenizing pressure is 150 bar; sterilizing at 85 deg.C for 10 min; aging at 0 deg.C for 36 hr;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenizing temperature is 75 deg.C, and the homogenizing pressure is 130 bar; sterilizing at 80 deg.C for 15 min; aging at 4 deg.C for 5 hr;
3) the second base material was rotary poured into the first base material, which formed a continuous stripe in the first base material that spiraled upward, producing a composite frozen drink, designated a 2.
Example 3
The embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 13kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 9 kg; vegetable oil-rapeseed oil 9 kg; the first compound stabilizer is: 0.22kg of mono-diglycerol fatty acid ester, 800.06 kg of tween, 0.06kg of sodium alginate, 0.07kg of locust bean, 0.07kg of xanthan gum, 0.06kg of guar gum and 0.05kg of sodium carboxymethylcellulose; sweetener-maltose syrup 6 kg; 4kg of maltodextrin; the balance of drinking water; the total solid content in the first base material is 36.4 wt%;
the second base material contains 12kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 3 kg; 6kg of vegetable oil-palm oil; the second compound stabilizer is: 0.24kg of mono-diglycerol fatty acid ester, 0.05kg of sodium alginate, 0.07kg of xanthan gum, 0.04kg of guar gum and 0.05kg of sodium carboxymethylcellulose; the sweetener is 18kg of maltose syrup and 7kg of high fructose corn syrup; 4kg of maltodextrin; the food toner is: 5kg of cocoa butter replacer chocolate and 5kg of cocoa powder; the balance of drinking water; the total solid content in the second base material is 60.3 wt%;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 75 ℃, and the homogenizing pressure is 130 bar; the sterilization is pasteurization, the pasteurization temperature is 100 ℃, and the heat preservation time is 60 s; the aging temperature is 3 ℃ and the aging time is 9 h;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenizing temperature is 65 deg.C, and the homogenizing pressure is 150 bar; sterilizing at 85 deg.C for 10 min; aging at 2 deg.C for 40 h;
3) the second base material was rotary poured into the first base material, which formed a continuous stripe in the first base material that spiraled upward, producing a composite frozen drink, designated a 3.
Example 4
The embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 14kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 9 kg; 10kg of vegetable oil-castor oil; the first compound stabilizer is: 0.21kg of mono-and di-oil fatty acid ester, 800.05 kg of tween, 0.05kg of sodium alginate, 0.06kg of locust bean, 0.06kg of xanthan gum, 0.05kg of guar gum and 0.04kg of sodium carboxymethylcellulose; sweetener-maltose syrup 4 kg; 4kg of maltodextrin; the balance of drinking water; the total solid content in the first base material is 36.1 wt%;
the second base material contains 10kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 4 kg; 5kg of vegetable oil-palm oil; the second compound stabilizer is: 0.17kg of mono-diglycerol fatty acid ester, 0.06kg of sodium alginate, 0.05kg of xanthan gum, 0.04kg of guar gum and 0.03kg of sodium carboxymethylcellulose; the sweetener is 18kg of maltose syrup and 4kg of high fructose corn syrup; 4kg of maltodextrin; the food toner is: 8kg of cocoa butter replacer chocolate and 5kg of cocoa powder; the balance of drinking water; the total solid content in the second base material is 64.5 wt%;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 75 ℃, and the homogenizing pressure is 130 bar; the sterilization is pasteurization, the pasteurization temperature is 105 ℃, and the heat preservation time is 30 s; the aging temperature is 1 ℃ and the aging time is 43 hours;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenization temperature is 67 ℃, and the homogenization pressure is 142 bar; the sterilization is pasteurization, the pasteurization temperature is 90 ℃, and the heat preservation time is 90 s; the aging temperature is 3 ℃ and the aging time is 29 h;
3) the second base material was rotary poured into the first base material, which formed a continuous stripe in the first base material that spiraled upward, producing a composite frozen drink, designated a 4.
Example 5
The embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 13kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 7 kg; 8kg of vegetable oil-soybean oil; the first compound stabilizer is: 0.2kg of mono-diglycerol fatty acid ester, 800.04 kg of tween, 0.04kg of sodium alginate, 0.05kg of locust bean, 0.05kg of xanthan gum, 0.04kg of guar gum and 0.04kg of sodium carboxymethylcellulose; sweetener-maltose syrup 6 kg; 4kg of maltodextrin; the balance of drinking water; the total solid content in the first base material is 35.7 wt%;
the second base material contains 12kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 4 kg; 5kg of vegetable oil-peanut oil; the second compound stabilizer is: 0.20kg of mono-diglycerol fatty acid ester, 0.06kg of sodium alginate, 0.05kg of xanthan gum, 0.04kg of guar gum and 0.03kg of sodium carboxymethylcellulose; the sweetener is 23kg of maltose syrup and 7kg of high fructose corn syrup; 4kg of maltodextrin; the food toner is: 5kg of cocoa butter replacer chocolate and 2kg of cocoa powder; the balance of drinking water; the total solid content in the second base material is 63.4 wt%;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 71 ℃, and the homogenizing pressure is 133 bar; sterilizing at 82 deg.C for 12 min; the aging temperature is 2 ℃ and the aging time is 15 h;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenization temperature is 73 ℃, and the homogenization pressure is 139 bar; the sterilization is pasteurization, the pasteurization temperature is 98 ℃, and the heat preservation time is 65 s; aging at 0 deg.C for 48 hr;
3) the second base material was rotary poured into the first base material, which formed a continuous stripe in the first base material that spiraled upward, producing a composite frozen drink, designated a 5.
Example 6
The embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 12kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 8 kg; 8kg of vegetable oil-coconut oil; the first compound stabilizer is: 0.21kg of mono-diglycerol fatty acid ester, 0.05kg of tween 800.05 kg, 0.05kg of sodium alginate, 0.06kg of locust bean, 0.06kg of xanthan gum, 0.05kg of guar gum and 0.04kg of sodium carboxymethylcellulose; sweetener-maltose syrup 5 kg; 3kg of maltodextrin; the balance of drinking water; the total solid content in the first base material is 35 wt%;
the second base material contains 11kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 5 kg; 4kg of vegetable oil-palm oil; the second compound stabilizer is: 0.18kg of mono-diglycerol fatty acid ester, 0.05kg of sodium alginate, 0.06kg of xanthan gum, 0.06kg of guar gum and 0.04kg of sodium carboxymethylcellulose; the sweetener is 20kg of maltose syrup and 5kg of high fructose corn syrup; 3kg of maltodextrin; the food toner is: 5kg of cocoa butter replacer chocolate and 3kg of cocoa powder; the balance of drinking water; the total solid content in the second base material is 62 wt%;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing 11.5kg of edible sugar, dairy products, vegetable oil, sweetening agents and maltodextrin to obtain a mixture; then 0.5kg of edible sugar is taken to be uniformly mixed with the sodium alginate in the first compound stabilizer, and a proper amount of water is added to be stirred for 1h at the temperature of 40 ℃; finally, adding the mixture, the rest stabilizer in the first compound stabilizer and the rest water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 70 ℃, and the homogenizing pressure is 140 bar; sterilizing at 82 deg.C for 13 min; the aging temperature is 2 ℃ and the aging time is 15 h;
2) mixing 10kg of the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; then 1kg of edible sugar is taken to be uniformly mixed with the sodium alginate in the second compound stabilizer, and a proper amount of water is added to be stirred for 2 hours at 50 ℃; finally, adding the mixture, the rest stabilizer in the second compound stabilizer and the rest water into the mixture, and sequentially homogenizing, sterilizing and aging to prepare a second base material; wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 140 bar; sterilizing at 83 deg.C for 12 min; the aging temperature is 3 ℃ and the aging time is 14 h;
3) the second base material was rotary poured into the first base material, which formed a continuous stripe in the first base material that spiraled upward, producing a composite frozen drink, designated a 6.
Example 7
The embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 11kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-skimmed milk powder 7 kg; 7kg of vegetable oil-peanut oil; the first compound stabilizer is: 0.2kg of mono-diglycerol fatty acid ester, 800.04 kg of tween, 0.04kg of sodium alginate, 0.05kg of locust bean, 0.05kg of xanthan gum, 0.04kg of guar gum and 0.04kg of sodium carboxymethylcellulose; the balance of drinking water; the total solid content in the first base material is 34.4 wt%;
the second base material contains 9kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-condensed milk 6 kg; 3kg of vegetable oil-coconut oil; the second compound stabilizer is: 0.16kg of mono-diglycerol fatty acid ester, 0.08kg of sodium alginate, 0.04kg of xanthan gum, 0.06kg of guar gum and 0.03kg of sodium carboxymethylcellulose; the balance of drinking water; the total solid content in the second base material is 60.5 wt%;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product and the vegetable oil to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 65 ℃ and the homogenizing pressure is 150 bar; sterilizing at 85 deg.C for 10 min; aging at 0 deg.C for 36 hr;
2) mixing the edible sugar, the dairy product and the vegetable oil to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenizing temperature is 75 deg.C, and the homogenizing pressure is 130 bar; sterilizing at 80 deg.C for 15 min; aging at 4 deg.C for 5 hr;
3) the second base material was rotary poured into the first base material, which formed a continuous stripe in the first base material that spiraled upward, producing a composite frozen drink, designated a 7.
Example 8
The embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 13kg of edible sugar-white granulated sugar counted by 100 kg; 9kg of whey protein powder serving as a dairy product; vegetable oil-linseed oil 9 kg; the first compound stabilizer is: 0.22kg of mono-diglycerol fatty acid ester, 800.06 kg of tween, 0.06kg of sodium alginate, 0.07kg of locust bean, 0.07kg of xanthan gum, 0.06kg of guar gum and 0.05kg of sodium carboxymethylcellulose; sweetener-maltose syrup 6 kg; 4kg of maltodextrin; the balance of drinking water; the total solid content in the first base material is 36.4 wt%;
the second base material contains 12kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 3 kg; 6kg of vegetable oil-palm oil; the second compound stabilizer is: 0.24kg of mono-diglycerol fatty acid ester, 0.05kg of sodium alginate, 0.07kg of xanthan gum, 0.04kg of guar gum and 0.05kg of sodium carboxymethylcellulose; the sweetener is malt syrup 25 kg; 4kg of maltodextrin; the food toner is: 8kg of carotene; the balance of drinking water; the total solid content in the second base material is 60.8 wt%;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 75 ℃, and the homogenizing pressure is 130 bar; the sterilization is pasteurization, the pasteurization temperature is 100 ℃, and the heat preservation time is 60 s; the aging temperature is 3 ℃ and the aging time is 9 h;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenizing temperature is 65 deg.C, and the homogenizing pressure is 150 bar; sterilizing at 85 deg.C for 10 min; aging at 2 deg.C for 40 h;
3) the second base material was rotary poured into the first base material, which formed a continuous stripe in the first base material that spiraled upward, producing a composite frozen drink, designated A8.
Example 9
The embodiment provides a composite frozen drink and a preparation method thereof. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 12kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 8 kg; 8kg of vegetable oil-coconut oil; the first compound stabilizer is: 0.15kg of mono-diglycerol fatty acid ester, 800.07 kg of tween, 0.09kg of sodium alginate, 0.06kg of locust bean, 0.06kg of xanthan gum, 0.07kg of guar gum and 0.04kg of sodium carboxymethylcellulose; sweetener-maltose syrup 5 kg; 3kg of maltodextrin; the balance of drinking water; the total solid content in the first base material is 34 wt%;
the second base material contains 11kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 5 kg; 4kg of vegetable oil-palm oil; the second compound stabilizer is: 0.25kg of mono-diglycerol fatty acid ester, 0.04kg of sodium alginate, 0.08kg of xanthan gum, 0.02kg of guar gum and 0.04kg of sodium carboxymethylcellulose; the sweetener is 20kg of maltose syrup and 5kg of high fructose corn syrup; 3kg of maltodextrin; the food toner is: 5kg of cocoa butter replacer chocolate and 3kg of cocoa powder; the balance of drinking water; the total solid content in the second base material is 61 wt%;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 70 ℃, and the homogenizing pressure is 140 bar; sterilizing at 82 deg.C for 13 min; the aging temperature is 2 ℃ and the aging time is 15 h;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 140 bar; sterilizing at 83 deg.C for 12 min; the aging temperature is 3 ℃ and the aging time is 14 h;
3) the second base material was rotary poured into the first base material, which formed a continuous stripe in the first base material that spiraled upward, producing a composite frozen drink, designated a 9.
Comparative example 1
The present comparative example provides a composite frozen beverage and a method of making the same. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 8kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 6 kg; 6kg of vegetable oil-coconut oil; the first compound stabilizer is: 0.21kg of mono-diglycerol fatty acid ester, 0.05kg of tween 800.05 kg, 0.05kg of sodium alginate, 0.06kg of locust bean, 0.06kg of xanthan gum, 0.05kg of guar gum and 0.04kg of sodium carboxymethylcellulose; sweetener-maltose syrup 3 kg; 6kg of maltodextrin; the balance of drinking water;
the second base material contains 8kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 7 kg; 7kg of vegetable oil-palm oil; the second compound stabilizer is: 0.18kg of mono-diglycerol fatty acid ester, 0.05kg of sodium alginate, 0.06kg of xanthan gum, 0.06kg of guar gum and 0.04kg of sodium carboxymethylcellulose; the sweetener is 20kg of maltose syrup and 5kg of high fructose corn syrup; 2kg of maltodextrin; the food toner is: 9kg of cocoa butter replacer chocolate and 6kg of cocoa powder; the balance of drinking water;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 70 ℃, and the homogenizing pressure is 140 bar; sterilizing at 82 deg.C for 13 min; the aging temperature is 2 ℃ and the aging time is 15 h;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 140 bar; sterilizing at 83 deg.C for 12 min; the aging temperature is 3 ℃ and the aging time is 14 h;
3) the second base material was rotary poured into the first base material to make a composite frozen drink, denoted as D1.
Comparative example 2
The present comparative example provides a composite frozen beverage and a method of making the same. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 15kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 10 kg; 10kg of vegetable oil-coconut oil; the first compound stabilizer is: 0.21kg of mono-diglycerol fatty acid ester, 0.05kg of tween 800.05 kg, 0.05kg of sodium alginate, 0.06kg of locust bean, 0.06kg of xanthan gum, 0.05kg of guar gum and 0.04kg of sodium carboxymethylcellulose; sweetener-maltose syrup 8 kg; 2kg of maltodextrin; the balance of drinking water;
the second base material contains 8kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 7 kg; 7kg of vegetable oil-palm oil; the second compound stabilizer is: 0.18kg of mono-diglycerol fatty acid ester, 0.05kg of sodium alginate, 0.06kg of xanthan gum, 0.06kg of guar gum and 0.04kg of sodium carboxymethylcellulose; the sweetener is 20kg of maltose syrup and 5kg of high fructose corn syrup; 2kg of maltodextrin; the food toner is: 9kg of cocoa butter replacer chocolate and 6kg of cocoa powder; the balance of drinking water;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 70 ℃, and the homogenizing pressure is 140 bar; sterilizing at 82 deg.C for 13 min; the aging temperature is 2 ℃ and the aging time is 15 h;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 140 bar; sterilizing at 83 deg.C for 12 min; the aging temperature is 3 ℃ and the aging time is 14 h;
3) the second base material was rotary poured into the first base material to make a composite frozen drink, denoted as D2.
Comparative example 3
The present comparative example provides a composite frozen beverage and a method of making the same. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 8kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 6 kg; 10kg of vegetable oil-peanut oil; the first compound stabilizer is: 0.2kg of mono-diglycerol fatty acid ester, 800.04 kg of tween, 0.04kg of sodium alginate, 0.05kg of locust bean, 0.05kg of xanthan gum, 0.04kg of guar gum and 0.04kg of sodium carboxymethylcellulose; sweetener-maltose syrup 8 kg; 2kg of maltodextrin; the balance of drinking water;
the second base material contains 13kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 2 kg; vegetable oil-coconut oil 7 kg; the second compound stabilizer is: 0.16kg of mono-diglycerol fatty acid ester, 0.08kg of sodium alginate, 0.04kg of xanthan gum, 0.06kg of guar gum and 0.03kg of sodium carboxymethylcellulose; the sweetener is 23kg of maltose syrup and 4kg of high fructose corn syrup; 5kg of maltodextrin; the food toner is: 8kg of cocoa butter replacer chocolate and 2kg of cocoa powder; the balance of drinking water;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 65 ℃ and the homogenizing pressure is 150 bar; sterilizing at 85 deg.C for 10 min; aging at 0 deg.C for 36 hr;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenizing temperature is 75 deg.C, and the homogenizing pressure is 130 bar; sterilizing at 80 deg.C for 15 min; aging at 4 deg.C for 5 hr;
3) the second base material was rotary poured into the first base material to make a composite frozen drink, denoted as D3.
Comparative example 4
The present comparative example provides a composite frozen beverage and a method of making the same. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 7kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 5 kg; 10kg of vegetable oil-peanut oil; the first compound stabilizer is: 0.2kg of mono-diglycerol fatty acid ester, 800.07 kg of tween, 0.03kg of sodium alginate, 0.05kg of locust bean, 0.05kg of xanthan gum, 0.04kg of guar gum and 0.04kg of sodium carboxymethylcellulose; sweetener-maltose syrup 9 kg; 6kg of maltodextrin; the balance of drinking water;
the second base material contains 8kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 7 kg; 2kg of vegetable oil-coconut oil; the second compound stabilizer is: 0.16kg of mono-diglycerol fatty acid ester, 0.08kg of sodium alginate, 0.04kg of xanthan gum, 0.06kg of guar gum and 0.03kg of sodium carboxymethylcellulose; the sweetener is 23kg of maltose syrup and 4kg of high fructose corn syrup; 5kg of maltodextrin; the food toner is: 8kg of cocoa butter replacer chocolate and 2kg of cocoa powder; the balance of drinking water;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 65 ℃ and the homogenizing pressure is 150 bar; sterilizing at 85 deg.C for 10 min; aging at 0 deg.C for 36 hr;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenizing temperature is 75 deg.C, and the homogenizing pressure is 130 bar; sterilizing at 80 deg.C for 15 min; aging at 4 deg.C for 5 hr;
3) the second base material was rotary poured into the first base material to make a composite frozen drink, denoted as D4.
Comparative example 5
The present comparative example provides a composite frozen beverage and a method of making the same. The composite frozen drink consists of a first base material and a second base material,
the first base material contains 13kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 11 kg; vegetable oil-rapeseed oil 6 kg; the first compound stabilizer is: 0.22kg of mono-diglycerol fatty acid ester, 800.06 kg of tween, 0.06kg of sodium alginate, 0.07kg of locust bean, 0.07kg of xanthan gum, 0.06kg of guar gum and 0.05kg of sodium carboxymethylcellulose; sweetener-maltose syrup 3 kg; 6kg of maltodextrin; the balance of drinking water;
the second base material contains 12kg of edible sugar-white granulated sugar counted by 100 kg; dairy product-whole milk powder 3 kg; 6kg of vegetable oil-palm oil; the second compound stabilizer is: 0.24kg of mono-diglycerol fatty acid ester, 0.05kg of sodium alginate, 0.07kg of xanthan gum, 0.04kg of guar gum and 0.05kg of sodium carboxymethylcellulose; the sweetener is 18kg of maltose syrup and 7kg of high fructose corn syrup; 4kg of maltodextrin; the food toner is: 5kg of cocoa butter replacer chocolate and 5kg of cocoa powder; the balance of drinking water;
the preparation method of the composite frozen drink comprises the following steps:
1) mixing the edible sugar, the dairy product, the vegetable oil, the sweetening agent and the maltodextrin to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain the first base material, wherein the homogenizing temperature is 75 ℃, and the homogenizing pressure is 130 bar; the sterilization is pasteurization, the pasteurization temperature is 100 ℃, and the heat preservation time is 60 s; the aging temperature is 3 ℃ and the aging time is 9 h;
2) mixing the edible sugar, dairy products, vegetable oil, sweetening agents, maltodextrin, food color matching agents, cocoa butter replacers and cocoa powder to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material; wherein the homogenizing temperature is 65 deg.C, and the homogenizing pressure is 150 bar; sterilizing at 85 deg.C for 10 min; aging at 2 deg.C for 40 h;
3) the second base material was rotary poured into the first base material to make a composite frozen drink, denoted as D5.
Test example 1
The composite frozen drinks prepared in the above examples and comparative examples were subjected to a feed liquid continuity test, a product level observation test, an expansion rate test, a feed liquid continuity test, a melting resistance test, a shape retention test and a taste test, and accordingly the test scoring criteria are as shown in table 1 below:
TABLE 1 test Scoring criteria
The corresponding test results are shown in table 2 below:
TABLE 2 summary of test results
From table 2, it can be seen that: according to the invention, the first base material and the second base material are selected, the content of each raw material in the first base material and the content of each raw material in the second base material are reasonably configured, and the fact that the first base material is poured into the second base material or the second base material is poured into the first base material is found out, so that the prepared composite frozen drink has clear layers between two kinds of material liquid, has no mixing phenomenon, and has no shrinkage and collapse phenomena. Meanwhile, the anti-melting property and the shape retention property of the composite frozen drink are good, and the anti-melting time of the composite frozen drink can reach more than 80min at the temperature of 25 ℃ and the humidity of 55 percent through tests; the model can simulate the transportation and transportation environment, and 100 products can be extracted from the environment, and the shape retention of the product can reach more than 97%.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (9)
1. The composite frozen beverage comprises a first base material and a second base material, and is characterized in that the second base material comprises the following raw materials in percentage by total weight:
edible sugar 9-12wt%
3-6wt% of dairy product
3-6wt% of vegetable oil
0.32-0.5 wt% of second compound stabilizer
22-30 wt% of sweetening agent
Maltodextrin 3-5wt%
7-13 wt% of food toner;
the second compound stabilizer comprises the following raw materials in parts by weight:
0.16-0.24 part of mono-diglycerol fatty acid ester
Sodium alginate 0.05-0.08 part
0.04-0.07 part of xanthan gum
0.04 to 0.06 portion of guar gum
0.03-0.05 part of sodium carboxymethylcellulose;
the first base material comprises the following raw materials by weight:
10-14wt% of edible sugar
Dairy product 7-9wt%
7-10 wt% of vegetable oil
0.38-0.63 wt% of first compound stabilizer;
4-7 wt% of sweetening agent
3-5wt% of maltodextrin;
the first compound stabilizer comprises the following raw materials in parts by weight:
0.16-0.24 part of mono-diglycerol fatty acid ester
Tween 800.02-0.06 part
Sodium alginate 0.04-0.08 part
0.04-0.07 part of locust bean gum
0.04-0.07 part of xanthan gum
0.04 to 0.06 portion of guar gum
0.03-0.05 part of sodium carboxymethyl cellulose.
2. The composite frozen drink according to claim 1, wherein the total solid content in the first base is 34.3-36.4 wt%; and/or the presence of a gas in the gas,
the total solid content in the second base material is 60.3-64.8 wt%.
3. The composite frozen drink according to claim 2, wherein the food toning agent is at least one of chocolate, cocoa, caramel color or carotene.
4. The composite frozen drink according to claim 3, wherein the food toner is prepared from (5-8): (2-5) cocoa butter replacer chocolate and cocoa powder.
5. The composite frozen drink according to any one of claims 1 to 4, wherein the edible sugar is white granulated sugar;
the dairy product is at least one of whole milk powder, skimmed milk powder, whey protein powder, condensed milk and cream;
the vegetable oil is at least one of peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil, coconut oil or palm oil.
6. The method for preparing the composite frozen drink as claimed in any one of claims 1 to 5, which comprises the following steps:
preparation of the first base stock: mixing specific amount of edible sugar, dairy products and vegetable oil to obtain a mixture; adding the first compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a first base material;
preparation of the second base material: mixing specific amount of edible sugar, dairy products and vegetable oil to obtain a mixture; adding the second compound stabilizer and water into the mixture, and sequentially homogenizing, sterilizing and aging to obtain a second base material;
the first base material is poured into the second base material, or,
and pouring the second base material into the first base material to prepare the composite frozen beverage.
7. The method as claimed in claim 6, wherein the homogenization temperature is 65-75 ℃, and the homogenization pressure is 130-150 bar;
the sterilization adopts traditional sterilization or pasteurization;
the traditional sterilization temperature is 80-85 ℃, and the heat preservation time is 10-15 min;
the pasteurization temperature is 90-105 ℃, and the heat preservation time is 30-90 s;
the aging temperature is 0-4 ℃ and the aging time is 2-48 h.
8. The method of claim 6 or 7, further comprising, prior to said pouring, the step of freezing both said first base material and said second base material at-2 to-5 ℃;
the perfusion is rotary perfusion.
9. The method of claim 6 or 7, further comprising the step of adding the sweetener and maltodextrin to the first base; and/or the presence of a gas in the gas,
further comprising the step of adding said sweetener, maltodextrin and food color to said second binder.
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