CN108967646A - A kind of preparation method of chocolate flavor crispy cone ice cream - Google Patents
A kind of preparation method of chocolate flavor crispy cone ice cream Download PDFInfo
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- CN108967646A CN108967646A CN201810572599.4A CN201810572599A CN108967646A CN 108967646 A CN108967646 A CN 108967646A CN 201810572599 A CN201810572599 A CN 201810572599A CN 108967646 A CN108967646 A CN 108967646A
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- ice cream
- crispy cone
- preparation
- chocolate
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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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products 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
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
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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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of preparation methods of chocolate flavor crispy cone ice cream to be contained based on ice cream raw material described in 100 parts by weight: 30-50 parts of cocoa power, 20-40 parts of substitute of cocoa fat chocolate, 5-10 parts of konjaku flour, 10-20 parts of whole-fat milk powder, 10-20 parts of vegetable fat powder, 6-10 parts of starch, 4-8 parts of malt syrup, 4-6 parts of maltodextrin, 5-10 parts of vegetable oil, 4-8 parts of corn flour, 2-4 parts of powdered glucose, 4-10 parts of white granulated sugar, 4-6 parts of honey, 1-3 parts of salt, 250-350 parts of pure water.This chocolate flavor crispy cone ice cream is pleasant to the palate, and flavor is aromatic, lefts a lingering fragrance in one's mouth, and mixes crisp crispy cone, and the crisp and refreshing mouth of ice is suitable for people of all ages.
Description
Technical field
The invention belongs to frozen manufacture field more particularly to a kind of preparation methods of chocolate flavor crispy cone ice cream.
Background technique
Ice cream is with drinking water, cow's milk, milk powder, cream (or vegetable fat), sugar etc. for primary raw material, and appropriate food is added
Product additive, the frozen through volume expansion made of mixing, sterilizing, homogeneous, the techniques such as aging, congeal, harden, is relieving summer-heat
Good merchantable brand.
Chocolate is using cocoa slurry and cocoa butter as a kind of sweet food made of primary raw material.Not only delicate mouthfeel is sweet for it,
But also there is one strong fragrance.Chocolate can directly be eaten, and can also be used to production cake, ice cream etc..Chalk
Power ice cream is with rich flavor, is quite liked by people, but choc-ice is not good enough at present, needs process modification.
Summary of the invention
To solve problems of the prior art, the preparation side of a kind of chocolate flavor crispy cone ice cream proposed by the present invention
Method, be capable of providing it is a kind of it is pleasant to the palate, refresh oneself and drop the ice cream of the high vanilla oral of heat, nutritive value.
To achieve the above object, a kind of preparation method of chocolate flavor crispy cone ice cream of the present invention is based on 100 parts by weight
The ice cream raw material, contains: 30-50 parts of cocoa power, 20-40 parts of substitute of cocoa fat chocolate, and 5-10 parts of konjaku flour, rich milk
10-20 parts of powder, 10-20 parts of vegetable fat powder, 6-10 parts of starch, 4-8 parts of malt syrup, 4-6 parts of maltodextrin, 5-10 parts of vegetable oil,
4-8 parts of corn flour, 2-4 parts of powdered glucose, 4-10 parts of white granulated sugar, 4-6 parts of honey, 1-3 parts of salt, 250-350 parts of pure water；It should
Ice cream be in accordance with the following methods made of, the method comprising the steps of:
A, raw material cocoa power, substitute of cocoa fat chocolate, konjaku flour, whole-fat milk powder, vegetable fat powder, starch, malt syrup, malt are pasted
Essence, vegetable oil, corn flour, powdered glucose, white granulated sugar, honey, salt, pure water are weighed and are mixed by weight；
B, mixture in a is heated, infusion 10-30 minutes at a temperature of 75-85 DEG C, is cooled to room temperature；
C, the mixture of step b is subjected to homogeneous；
D, the mixture after step c homogeneous is sterilized, is cooled to room temperature；
E, crispy cone is put into mold, crispy cone is made to be close to mould inner wall；
F, the raw material after sterilization is circulated into mold；
G, freezing hardening；
H, it demoulds；
I, finished product packing.
The vegetable oil is produced by soybean oil, coconut oil, palm oil by 1:1:1 mixing.
Processing condition in the step c are as follows: 70-85 DEG C of homogenizing temperature, homogenization pressure 25MPa~30MPa, time 10-25
Minute.
Sterilization temperature is 90-110 DEG C in the step d, time 20-30s.
The step f is bonded mold with crispy cone by pressurizing unit, squeeze pressure 30-35MPA.
The crispy cone is produced by wheat flour, vegetable oil, white granulated sugar, sodium bicarbonate.
The temperature of the step g freezing hardening is -35 DEG C -- 28 DEG C, cooling time 20-30 minutes.
Beneficial effect
The present invention provides a kind of preparation method of chocolate flavor crispy cone ice cream for defect existing for existing ice cream.Flavor
It is aromatic, it lefts a lingering fragrance in one's mouth, mixes crisp crispy cone, the crisp and refreshing mouth of ice is suitable for people of all ages.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
The ice cream formula of the present embodiment are as follows:
30 parts of cocoa power, 20 parts of substitute of cocoa fat chocolate, 5 parts of konjaku flour, 10 parts of whole-fat milk powder, 10 parts of vegetable fat powder, 6 parts of starch,
4 parts of malt syrup, 4 parts of maltodextrin, 5 parts of vegetable oil, 4 parts of corn flour, 2 parts of powdered glucose, 4 parts of white granulated sugar, 4 parts of honey, food
1 part of salt, 250 parts of pure water.
The method comprising the steps of:
A, raw material cocoa power, substitute of cocoa fat chocolate, konjaku flour, whole-fat milk powder, vegetable fat powder, starch, malt syrup, malt are pasted
Essence, vegetable oil, corn flour, powdered glucose, white granulated sugar, honey, salt, pure water are weighed and are mixed by weight；
B, mixture in a is heated, infusion 10 minutes, is cooled to room temperature at a temperature of 75 DEG C；
C, the mixture of step b is subjected to homogeneous, 70 DEG C of homogenizing temperature, homogenization pressure 25MPa, the time 10 minutes；
D, the mixture after step c homogeneous is sterilized, sterilization temperature is 90 DEG C, and time 20s is cooled to room temperature；
E, crispy cone is put into mold, is bonded mold with crispy cone by pressurizing unit, squeeze pressure 30MPA keeps crispy cone tight
Paste mould inner wall；
F, the raw material after sterilization is circulated into mold；
G, freezing hardening, temperature are -35 DEG C, cooling time 20 minutes；
H, it demoulds；
I, finished product packing.
The vegetable oil is produced by soybean oil, coconut oil, palm oil by 2:1:1 mixing.
The crispy cone is produced by wheat flour, vegetable oil, white granulated sugar, sodium bicarbonate.
Embodiment 2
The ice cream formula of the present embodiment are as follows:
50 parts of cocoa power, 40 parts of substitute of cocoa fat chocolate, 10 parts of konjaku flour, 20 parts of whole-fat milk powder, 20 parts of vegetable fat powder, starch 10
Part, 8 parts of malt syrup, 6 parts of maltodextrin, 10 parts of vegetable oil, 8 parts of corn flour, 4 parts of powdered glucose, 10 parts of white granulated sugar, honey 6
Part, 3 parts of salt, 350 parts of pure water.
The method comprising the steps of:
A, raw material cocoa power, substitute of cocoa fat chocolate, konjaku flour, whole-fat milk powder, vegetable fat powder, starch, malt syrup, malt are pasted
Essence, vegetable oil, corn flour, powdered glucose, white granulated sugar, honey, salt, pure water are weighed and are mixed by weight；
B, mixture in a is heated, infusion 20 minutes, is cooled to room temperature at a temperature of 80 DEG C；
C, the mixture of step b is subjected to homogeneous, 85 DEG C of homogenizing temperature, homogenization pressure 30MPa, the time 25 minutes；
D, the mixture after step c homogeneous is sterilized, sterilization temperature is 110 DEG C, and time 30s is cooled to room temperature；
E, crispy cone is put into mold, is bonded mold with crispy cone by pressurizing unit, squeeze pressure 35MPA keeps crispy cone tight
Paste mould inner wall；
F, the raw material after sterilization is circulated into mold；
G, freezing hardening, temperature are -28 DEG C, cooling time 30 minutes；
H, it demoulds；
I, finished product packing.
The vegetable oil is produced by soybean oil, coconut oil, palm oil by 1:1:1 mixing.
Embodiment 3
The ice cream formula of the present embodiment are as follows:
40 parts of cocoa power, 30 parts of substitute of cocoa fat chocolate, 7 parts of konjaku flour, 15 parts of whole-fat milk powder, 15 parts of vegetable fat powder, 7 parts of starch,
6 parts of malt syrup, 5 parts of maltodextrin, 8 parts of vegetable oil, 5 parts of corn flour, 3 parts of powdered glucose, 6 parts of white granulated sugar, 5 parts of honey, food
2 parts of salt, 300 parts of pure water.
The method comprising the steps of:
A, raw material cocoa power, substitute of cocoa fat chocolate, konjaku flour, whole-fat milk powder, vegetable fat powder, starch, malt syrup, malt are pasted
Essence, vegetable oil, corn flour, powdered glucose, white granulated sugar, honey, salt, pure water are weighed and are mixed by weight；
B, mixture in a is heated, infusion 20 minutes, is cooled to room temperature at a temperature of 80 DEG C；
C, the mixture of step b is subjected to homogeneous, 80 DEG C of homogenizing temperature, homogenization pressure 27MPa, the time 20 minutes；
D, the mixture after step c homogeneous is sterilized, sterilization temperature is 100 DEG C, and time 25s is cooled to room temperature；
E, crispy cone is put into mold, is bonded mold with crispy cone by pressurizing unit, squeeze pressure 32MPA keeps crispy cone tight
Paste mould inner wall；
F, the raw material after sterilization is circulated into mold；
G, freezing hardening, temperature are -30 DEG C, cooling time 25 minutes；
H, it demoulds；
I, finished product packing.
The vegetable oil is produced by soybean oil, coconut oil, palm oil by 1:1:1 mixing.
Chocolate flavor crispy cone ice cream of the invention passes through the crisp of the strong aromatic collocation crispy cone of chocolate, in good taste,
It is suitable for people of all ages.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (7)
1. a kind of preparation method of chocolate flavor crispy cone ice cream, it is characterised in that: based on the original of ice cream described in 100 parts by weight
Material, contains: 30-50 parts of cocoa power, 20-40 parts of substitute of cocoa fat chocolate, 5-10 parts of konjaku flour, 10-20 parts of whole-fat milk powder, planting
10-20 parts of rouge end, 6-10 parts of starch, 4-8 parts of malt syrup, 4-6 parts of maltodextrin, 5-10 parts of vegetable oil, 4-8 parts of corn flour,
2-4 parts of powdered glucose, 4-10 parts of white granulated sugar, 4-6 parts of honey, 1-3 parts of salt, 250-350 parts of pure water；The ice cream be according to
Made of the method for lower section, the method comprising the steps of:
A, raw material cocoa power, substitute of cocoa fat chocolate, konjaku flour, whole-fat milk powder, vegetable fat powder, starch, malt syrup, malt are pasted
Essence, vegetable oil, corn flour, powdered glucose, white granulated sugar, honey, salt, pure water are weighed and are mixed by weight；
B, mixture in a is heated, infusion 10-30 minutes at a temperature of 75-85 DEG C, is cooled to room temperature；
C, the mixture of step b is subjected to homogeneous；
D, the mixture after step c homogeneous is sterilized, is cooled to room temperature；
E, crispy cone is put into mold, crispy cone is made to be close to mould inner wall；
F, the raw material after sterilization is circulated into mold；
G, freezing hardening；
H, it demoulds；
I, finished product packing.
2. a kind of preparation method of chocolate flavor crispy cone ice cream according to claim 1, it is characterised in that: the plant
Oil is produced by soybean oil, coconut oil, palm oil by 1:1:1 mixing.
3. a kind of preparation method of chocolate flavor crispy cone ice cream according to claim 1, it is characterised in that: the step
Processing condition in c are as follows: 70-85 DEG C of homogenizing temperature, homogenization pressure 25MPa~30MPa, time 10-25 minute.
4. a kind of preparation method of chocolate flavor crispy cone ice cream according to claim 1, it is characterised in that: the step
Sterilization temperature is 90-110 DEG C in d, time 20-30s.
5. a kind of preparation method of chocolate flavor crispy cone ice cream according to claim 1, it is characterised in that: the step
F is bonded mold with crispy cone by pressurizing unit, squeeze pressure 30-35MPA.
6. a kind of preparation method of chocolate flavor crispy cone ice cream according to claim 1, it is characterised in that: the crispy cone
It is produced by wheat flour, vegetable oil, white granulated sugar, sodium bicarbonate.
7. a kind of preparation method of chocolate flavor crispy cone ice cream according to claim 1, it is characterised in that: the step
The temperature of g freezing hardening is -35 DEG C -- 28 DEG C, cooling time 20-30 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810572599.4A CN108967646A (en) | 2018-06-06 | 2018-06-06 | A kind of preparation method of chocolate flavor crispy cone ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810572599.4A CN108967646A (en) | 2018-06-06 | 2018-06-06 | A kind of preparation method of chocolate flavor crispy cone ice cream |
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| CN108967646A true CN108967646A (en) | 2018-12-11 |
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| CN201810572599.4A Pending CN108967646A (en) | 2018-06-06 | 2018-06-06 | A kind of preparation method of chocolate flavor crispy cone ice cream |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040151816A1 (en) * | 2003-01-31 | 2004-08-05 | Ravi Nana | Soft serve ice cream and method for preparation |
| CN102258115A (en) * | 2010-05-31 | 2011-11-30 | 焦作市怡园冷食有限公司 | Corn ice cream |
| CN106359783A (en) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | Chocolate powder, chocolate-flavored ice cream and preparation method |
| CN106387245A (en) * | 2016-08-30 | 2017-02-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sprayed chocolate within crisp tubes and application thereof |
-
2018
- 2018-06-06 CN CN201810572599.4A patent/CN108967646A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040151816A1 (en) * | 2003-01-31 | 2004-08-05 | Ravi Nana | Soft serve ice cream and method for preparation |
| CN102258115A (en) * | 2010-05-31 | 2011-11-30 | 焦作市怡园冷食有限公司 | Corn ice cream |
| CN106359783A (en) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | Chocolate powder, chocolate-flavored ice cream and preparation method |
| CN106387245A (en) * | 2016-08-30 | 2017-02-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sprayed chocolate within crisp tubes and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李基洪等主编: "《饮料和冷饮配方1800例》", 30 April 2004, 北京：中国轻工业出版社 * |
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Application publication date: 20181211 |