CN109043111A - Peppery taste ice cream of one kind and preparation method thereof - Google Patents
Peppery taste ice cream of one kind and preparation method thereof Download PDFInfo
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- CN109043111A CN109043111A CN201811299397.3A CN201811299397A CN109043111A CN 109043111 A CN109043111 A CN 109043111A CN 201811299397 A CN201811299397 A CN 201811299397A CN 109043111 A CN109043111 A CN 109043111A
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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
Abstract
The invention discloses a kind of peppery taste ice creams and preparation method thereof, according to parts by weight, it is prepared from the following components: full-cream plain chocolate 400-600 parts, peppery 80-120 parts, 20-30 parts of skimmed milk power, 40-60 parts of white granulated sugar, 0.06-0.08 parts of steviol glycoside, 20-30 parts of oligofructose, 15-25 parts of glucose, 40-60 parts of glucose syrup, 150-180 parts of whipping cream, 50-70 parts of pasteurize egg yolk liquid, 1.5-3 parts of edible salt, 2-4 parts of additive, the preparation method comprises the following steps: peppery item and full-cream plain chocolate are carried out defibrination process；Skimmed milk power, additive and white granulated sugar, glucose, oligofructose, the mixed mixture of steviol glycoside, glucose syrup, edible salt, whipping cream, pasteurize egg yolk liquid are sequentially added, is stirred evenly；Homogeneous；Pasteurize；Aging；It congeals processing；Tank cup packaging；Fast frozen；It saves.The present invention has unique peppery flavor, free from extraneous odour, free from admixture, no granular sensation.
Description
Technical field
The present invention relates to steel band manufacturing technology fields, more particularly to a kind of peppery taste ice cream and preparation method thereof.
Background technique
Ice cream is with drinking water, milk, milk powder, cream (or vegetable fat), sugar etc. for primary raw material, is added suitable
Measure food additives, through mixing, sterilizing, homogeneous, techniques and the manufactured volume expansion such as aging, congeal, harden frozen food,
It is delicate mouthfeel, soft and smooth, refrigerant.
The mouthfeel of the pungent enjoyable taste of peppery item and chewiness flexible meets child or even popular taste very much, and this is
The most fine the tip of the tongue of countless childhoods after 90s after 80s is recalled, the not just peppery item eaten, and young taste, and society is increasingly emerging in recent years
Prosperous demand greatly have stimulated the development of the Freeing drinks industries such as ice cream, and quality, quality and the quantity of ice cream have greatly
Raising.
Currently, ice river in Henan Province taste is numerous in the market, mainstream taste includes vanilla, chocolate, cow's milk, mango etc., is also never gone out
Peppery taste ice cream is now crossed, how to realize that peppery item combines the ice cream for making a peppery taste with ice cream, it has also become is current
One of important research direction.
Summary of the invention
The shortcomings that the purpose of the present invention is to solve the ice creams that peppery taste is not present in the prior art, and propose
Peppery taste ice cream of one kind and preparation method thereof.
To achieve the goals above, present invention employs following technical solutions:
The invention discloses peppery taste ice creams of one kind to be prepared from the following components according to parts by weight: full-cream pure ox
400-600 parts of milk, peppery 80-120 parts, it is 20-30 parts of skimmed milk power, 40-60 parts of white granulated sugar, 0.06-0.08 parts of steviol glycoside, low
20-30 parts of Fructooligosaccharides, 15-25 parts of glucose, 40-60 parts of glucose syrup, 150-180 parts of whipping cream, pasteurize egg yolk liquid 50-
70 parts, 1.5-3 parts of edible salt, 2-4 parts of additive.
Preferably, the invention discloses a kind of peppery taste ice creams, according to parts by weight, by following components preparation
At: 500 parts of full-cream plain chocolate, 100 parts of peppery item, 25 parts of skimmed milk power, 50 parts of white granulated sugar, 0.07 part of steviol glycoside, oligofructose
25 parts, 20 parts of glucose, 50 parts of glucose syrup, 160 parts of whipping cream, 60 parts of pasteurize egg yolk liquid, 2 parts of edible salt, additive 3
Part.
Preferably, the invention discloses a kind of peppery taste ice creams, according to parts by weight, by following components preparation
At: 400 parts of full-cream plain chocolate, 120 parts of peppery item, 20 parts of skimmed milk power, 60 parts of white granulated sugar, 0.06 part of steviol glycoside, oligofructose
30 parts, 15 parts of glucose, 60 parts of glucose syrup, 150 parts of whipping cream, 70 parts of pasteurize egg yolk liquid, 1.5 parts of edible salt, addition
4 parts of agent.
Preferably, the invention discloses a kind of peppery taste ice creams, according to parts by weight, by following components preparation
At: 600 parts of full-cream plain chocolate, 80 parts of peppery item, 30 parts of skimmed milk power, 40 parts of white granulated sugar, 0.08 part of steviol glycoside, oligofructose 20
Part, 25 parts of glucose, 40 parts of glucose syrup, 180 parts of whipping cream, 50 parts of pasteurize egg yolk liquid, 3 parts of edible salt, additive 2
Part.
Preferably, the additive is prepared by the component of following parts by weight: it is 30-45 parts of guar gum, single, it is double
20-35 parts of fatty acid glyceride, 15-30 parts of sodium carboxymethylcellulose, 14-28 parts of stearoyl lactate, 12-25 parts of xanthan gum,
10-18 parts of gelatin, 8-15 parts of locust bean gum.
Preferably, the invention also discloses the preparation methods of above-mentioned peppery taste ice cream, the specific steps are as follows:
(1), peppery item is cut into scissors or pulper machine is twisted into the fritter of 1-2cm；
(2), peppery item is put into full-cream plain chocolate and is impregnated 1-4 hours；
(3), after the completion of impregnating, peppery item and full-cream plain chocolate is carried out by defibrination process using fiberizer and obtain feed liquid, is controlled
Fiberizer discharges particle diameter less than 1mm；
(4), feed liquid is poured into tripod pendulum type batch centrifugal, centrifugal treating 3-15 minutes under conditions of revolving speed 800-3000r/min,
Mesh number is used to be filtered for the wire screen of 80-200 mesh；
(5), the feed liquid for completing filtering is placed in 0-6 DEG C of freezer and is saved for use, no longer than 48 hours；
(6), additive is uniformly mixed to obtain mixture with white granulated sugar, glucose, oligofructose, steviol glycoside；
(7), feed liquid is put into material-compound tank, is heated to 55-65 DEG C, high-speed stirring is carried out under conditions of 800-5000r/min
It mixes；High-speed stirred is kept, sequentially adds skimmed milk power, additive is mixed with white granulated sugar, glucose, oligofructose, steviol glycoside
Mixture, glucose syrup, edible salt, whipping cream, pasteurize egg yolk liquid afterwards, until stirring evenly, duration 20-60min；
(8), homogeneous is carried out using homogenizer, at 55-65 DEG C, homogenization pressure is controlled in 15-20MPa, homogeneous for temperature control
Time 5-20min；
(9), the feed liquid for completing homogeneous carries out TRANSIENT HIGH TEMPERATURE sterilizing by plate heat exchanger, and temperature is 80-95 DEG C, and the time is
Feed liquid is rapidly cooled to 30 DEG C hereinafter, continuously squeezing into ageing can later, thus completion bar by plate heat exchanger by 30-40s
Family name's sterilization；
(10), it completes cooling feed liquid and is further cooled to 2-6 DEG C in ageing can, ageing time is 6-24 hours；
(11), the feed liquid for completing aging is subjected to processing of congealing, expansion rate is controlled in 30%-50%, material liquid outlet temperature
Lower than -3 DEG C；
(12), the feed liquid after congealing will be completed and carries out tank cup packaging；
(13), by product under conditions of-30-- 35 DEG C fast frozen, duration 30-50 minutes；
(14), quick-frozen ice cream will be completed and be placed in preservation in -18 DEG C of freezers below.
The present invention has the advantage that compared with prior art
The peppery taste ice cream that the present invention is prepared has unique peppery flavor, free from extraneous odour, free from admixture, in light yellow
To crocus, it is visible by naked eyes ice crystal, delicate mouthfeel is soft, also without granular sensation, and by adding a variety of harmless material components,
Both purpose full of nutrition had been realized, and harmless, be suitable for edible extensively.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
The invention discloses peppery taste ice creams of one kind to be prepared from the following components according to parts by weight: full-cream pure ox
500 parts of milk, 100 parts of peppery item, 25 parts of skimmed milk power, 50 parts of white granulated sugar, 0.07 part of steviol glycoside, 25 parts of oligofructose, glucose
20 parts, 50 parts of glucose syrup, 160 parts of whipping cream, 60 parts of pasteurize egg yolk liquid, 2 parts of edible salt, 3 parts of additive.
The additive is prepared by the component of following parts by weight: 30-45 parts of guar gum, single, diglycerine fatty
25 parts of acid esters, 20 parts of sodium carboxymethylcellulose, 18 parts of stearoyl lactate, 20 parts of xanthan gum, 14 parts of gelatin, locust bean gum 12
Part.
The invention also discloses the preparation methods of above-mentioned peppery taste ice cream, the specific steps are as follows:
(1), peppery item is cut into scissors or pulper machine is twisted into the fritter of 1.5cm；
(2), peppery item is put into full-cream plain chocolate and is impregnated 3 hours；
(3), after the completion of impregnating, peppery item and full-cream plain chocolate is carried out by defibrination process using fiberizer and obtain feed liquid, is controlled
Fiberizer discharges particle diameter as 0.5mm；
(4), feed liquid is poured into tripod pendulum type batch centrifugal, the centrifugal treating 9 minutes under conditions of revolving speed 2900r/min, using mesh
Number is that the wire screen of 140 mesh is filtered；
(5), the feed liquid for completing filtering is placed in 3 DEG C of freezer and is saved for use, no longer than 48 hours；
(6), additive is uniformly mixed to obtain mixture with white granulated sugar, glucose, oligofructose, steviol glycoside；
(7), feed liquid is put into material-compound tank, is heated to 60 DEG C, high-speed stirred is carried out under conditions of 4000r/min；It keeps
High-speed stirred, sequentially adds that skimmed milk power, additive and white granulated sugar, glucose, oligofructose, steviol glycoside is mixed mixes
Object, glucose syrup, edible salt, whipping cream, pasteurize egg yolk liquid, until stirring evenly, duration 40min；
(8), homogeneous is carried out using homogenizer, at 60 DEG C, homogenization pressure is controlled in 18MPa, homogenizing time for temperature control
18min；
(9), the feed liquid for completing homogeneous carries out TRANSIENT HIGH TEMPERATURE sterilizing by plate heat exchanger, and temperature is 90 DEG C, and the time is
Feed liquid is rapidly cooled to 28 DEG C by plate heat exchanger, continuously squeezed into ageing can later, to complete pasteurize by 35s；
(10), it completes cooling feed liquid and is further cooled to 4 DEG C in ageing can, ageing time is 7 hours；
(11), the feed liquid for completing aging is subjected to processing of congealing, 35%, material liquid outlet temperature is -4 for expansion rate control
℃；
(12), the feed liquid after congealing will be completed and carries out tank cup packaging；
(13), by product under conditions of -32 DEG C fast frozen, duration 40 minutes；
(14), quick-frozen ice cream will be completed and is placed in preservation in -16 DEG C of freezer.
Embodiment 2
The invention discloses peppery taste ice creams of one kind to be prepared from the following components according to parts by weight: full-cream pure ox
400 parts of milk, 120 parts of peppery item, 20 parts of skimmed milk power, 60 parts of white granulated sugar, 0.06 part of steviol glycoside, 30 parts of oligofructose, glucose
15 parts, 60 parts of glucose syrup, 150 parts of whipping cream, 70 parts of pasteurize egg yolk liquid, 1.5 parts of edible salt, 4 parts of additive.
The additive is prepared by the component of following parts by weight: 30 parts of guar gum, single, diglycerine fatty acid ester
35 parts, 15 parts of sodium carboxymethylcellulose, 28 parts of stearoyl lactate, 12 parts of xanthan gum, 18 parts of gelatin, 8 parts of locust bean gum.
The invention also discloses the preparation methods of above-mentioned peppery taste ice cream, the specific steps are as follows:
(1), peppery item is cut into scissors or pulper machine is twisted into the fritter of 1cm；
(2), peppery item is put into full-cream plain chocolate and is impregnated 1 hour；
(3), after the completion of impregnating, peppery item and full-cream plain chocolate is carried out by defibrination process using fiberizer and obtain feed liquid, is controlled
Fiberizer discharges particle diameter as 0.8mm；
(4), feed liquid is poured into tripod pendulum type batch centrifugal, the centrifugal treating 3 minutes under conditions of revolving speed 800r/min, using mesh number
Wire screen for 80 mesh is filtered；
(5), the feed liquid for completing filtering is placed in 0 DEG C of freezer and is saved for use, no longer than 48 hours；
(6), additive is uniformly mixed to obtain mixture with white granulated sugar, glucose, oligofructose, steviol glycoside；
(7), feed liquid is put into material-compound tank, is heated to 55 DEG C, high-speed stirred is carried out under conditions of 800r/min；Keep high
Speed stirring, sequentially adds that skimmed milk power, additive and white granulated sugar, glucose, oligofructose, steviol glycoside is mixed mixes
Object, glucose syrup, edible salt, whipping cream, pasteurize egg yolk liquid, until stirring evenly, duration 20min；
(8), homogeneous is carried out using homogenizer, at 55 DEG C, homogenization pressure is controlled in 15MPa, homogenizing time for temperature control
5min；
(9), the feed liquid for completing homogeneous carries out TRANSIENT HIGH TEMPERATURE sterilizing by plate heat exchanger, and temperature is 80 DEG C, and the time is
Feed liquid is rapidly cooled to 27 DEG C by plate heat exchanger, continuously squeezed into ageing can later, to complete pasteurize by 30s；
(10), it completes cooling feed liquid and is further cooled to 2 DEG C in ageing can, ageing time is 6 hours；
(11), the feed liquid for completing aging is subjected to processing of congealing, 30%, material liquid outlet temperature is lower than -3 for expansion rate control
℃；
(12), the feed liquid after congealing will be completed and carries out tank cup packaging；
(13), by product under conditions of -30 DEG C fast frozen, duration 30 minutes；
(14), quick-frozen ice cream will be completed and is placed in preservation in -19 DEG C of freezer.
Embodiment 3
The invention discloses peppery taste ice creams of one kind to be prepared from the following components according to parts by weight: full-cream pure ox
600 parts of milk, 80 parts of peppery item, 30 parts of skimmed milk power, 40 parts of white granulated sugar, 0.08 part of steviol glycoside, 20 parts of oligofructose, glucose 25
Part, 40 parts of glucose syrup, 180 parts of whipping cream, 50 parts of pasteurize egg yolk liquid, 3 parts of edible salt, 2 parts of additive.
The additive is prepared by the component of following parts by weight: 45 parts of guar gum, single, diglycerine fatty acid ester
20 parts, 30 parts of sodium carboxymethylcellulose, 14 parts of stearoyl lactate, 25 parts of xanthan gum, 10 parts of gelatin, 15 parts of locust bean gum.
The invention also discloses the preparation methods of above-mentioned peppery taste ice cream, the specific steps are as follows:
(1), peppery item is cut into scissors or pulper machine is twisted into the fritter of 2cm；
(2), peppery item is put into full-cream plain chocolate and is impregnated 4 hours；
(3), after the completion of impregnating, peppery item and full-cream plain chocolate is carried out by defibrination process using fiberizer and obtain feed liquid, is controlled
Fiberizer discharges particle diameter less than 1mm；
(4), feed liquid is poured into tripod pendulum type batch centrifugal, the centrifugal treating 15 minutes under conditions of revolving speed 3000r/min, using mesh
Number is that the wire screen of 200 mesh is filtered；
(5), the feed liquid for completing filtering is placed in 6 DEG C of freezer and is saved for use, no longer than 48 hours；
(6), additive is uniformly mixed to obtain mixture with white granulated sugar, glucose, oligofructose, steviol glycoside；
(7), feed liquid is put into material-compound tank, is heated to 65 DEG C, high-speed stirred is carried out under conditions of 5000r/min；It keeps
High-speed stirred, sequentially adds that skimmed milk power, additive and white granulated sugar, glucose, oligofructose, steviol glycoside is mixed mixes
Object, glucose syrup, edible salt, whipping cream, pasteurize egg yolk liquid, until stirring evenly, duration 60min；
(8), homogeneous is carried out using homogenizer, at 65 DEG C, homogenization pressure is controlled in 20MPa, homogenizing time for temperature control
20min；
(9), the feed liquid for completing homogeneous carries out TRANSIENT HIGH TEMPERATURE sterilizing by plate heat exchanger, and temperature is 95 DEG C, and the time is
Feed liquid is rapidly cooled to 30 DEG C hereinafter, continuously squeezing into ageing can later, to complete Pasteur by plate heat exchanger by 40s
Sterilization；
(10), it completes cooling feed liquid and is further cooled to 6 DEG C in ageing can, ageing time is 8 hours；
(11), the feed liquid for completing aging is subjected to processing of congealing, 50%, material liquid outlet temperature is lower than -3 for expansion rate control
℃；
(12), the feed liquid after congealing will be completed and carries out tank cup packaging；
(13), by product under conditions of -35 DEG C fast frozen, duration 50 minutes；
(14), quick-frozen ice cream will be completed and be placed in preservation in -18 DEG C of freezers below.
Under normal temperature conditions, the sanitary index of embodiment 1-3 peppery taste ice cream being prepared is tested, is tested
The results are shown in Table 1.
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Total plate count (CFU/g) | < 10000 | < 11000 | < 10500 |
| Coliform (CFU/g) | < 100 | < 110 | < 115 |
| Pathogenic bacteria | It is not detected | It is not detected | It is not detected |
As shown in Table 1, the sanitary index for the peppery taste ice cream that the present invention is prepared is more excellent, harmless,
And embodiment 1 is optimal selection.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (7)
1. a kind of peppery taste ice cream, it is characterised in that: according to parts by weight, be prepared from the following components: full-cream plain chocolate
400-600 parts, peppery 80-120 parts, it is 20-30 parts of skimmed milk power, 40-60 parts of white granulated sugar, 0.06-0.08 parts of steviol glycoside, oligomeric
20-30 parts of fructose, 15-25 parts of glucose, 40-60 parts of glucose syrup, 150-180 parts of whipping cream, pasteurize egg yolk liquid 50-70
Part, 1.5-3 parts of edible salt, 2-4 parts of additive.
2. peppery taste ice cream of one kind according to claim 1, it is characterised in that: according to parts by weight, by following components
It is prepared: 500 parts of full-cream plain chocolate, 100 parts of peppery item, 25 parts of skimmed milk power, 50 parts of white granulated sugar, 0.07 part of steviol glycoside, low
25 parts of Fructooligosaccharides, 20 parts of glucose, 50 parts of glucose syrup, 160 parts of whipping cream, 60 parts of pasteurize egg yolk liquid, 2 parts of edible salt,
3 parts of additive.
3. peppery taste ice cream of one kind according to claim 1, it is characterised in that: according to parts by weight, by following components
It is prepared: 400 parts of full-cream plain chocolate, 120 parts of peppery item, 20 parts of skimmed milk power, 60 parts of white granulated sugar, 0.06 part of steviol glycoside, low
30 parts of Fructooligosaccharides, 15 parts of glucose, 60 parts of glucose syrup, 150 parts of whipping cream, 70 parts of pasteurize egg yolk liquid, edible salt 1.5
Part, 4 parts of additive.
4. peppery taste ice cream of one kind according to claim 1, it is characterised in that: according to parts by weight, by following components
It is prepared: 600 parts of full-cream plain chocolate, 80 parts of peppery item, 30 parts of skimmed milk power, 40 parts of white granulated sugar, 0.08 part of steviol glycoside, oligomeric
20 parts of fructose, 40 parts of glucose syrup, 180 parts of whipping cream, 50 parts of pasteurize egg yolk liquid, 3 parts of edible salt, adds 25 parts of glucose
Add 2 parts of agent.
5. -4 any a kind of peppery taste ice cream according to claim 1, it is characterised in that: the additive is by following
The component of parts by weight is prepared: it is 30-45 parts of guar gum, single, 20-35 parts of diglycerine fatty acid ester, and sodium carboxymethylcellulose
15-30 parts, 14-28 parts of stearoyl lactate, 12-25 parts of xanthan gum, 10-18 parts of gelatin, 8-15 parts of locust bean gum.
6. the preparation method of -4 any a kind of peppery taste ice creams according to claim 1, it is characterised in that: specific steps
It is as follows:
(1), peppery item is cut into scissors or pulper machine is twisted into the fritter of 1-2cm；
(2), peppery item is put into full-cream plain chocolate and is impregnated 1-4 hours；
(3), after the completion of impregnating, peppery item and full-cream plain chocolate is carried out by defibrination process using fiberizer and obtain feed liquid, controls defibrination
Machine discharges particle diameter less than 1mm；
(4), feed liquid is poured into tripod pendulum type batch centrifugal, centrifugal treating 3-15 minutes under conditions of revolving speed 800-3000r/min uses
Mesh number is that the wire screen of 80-200 mesh is filtered；
(5), the feed liquid for completing filtering is placed in 0-6 DEG C of freezer and is saved for use, no longer than 48 hours；
(6), additive is uniformly mixed to obtain mixture with white granulated sugar, glucose, oligofructose, steviol glycoside；
(7), feed liquid is put into material-compound tank, is heated to 55-65 DEG C, high-speed stirred is carried out under conditions of 800-5000r/min；It protects
High-speed stirred is held, it is mixed mixed to sequentially add skimmed milk power, additive and white granulated sugar, glucose, oligofructose, steviol glycoside
Object, glucose syrup, edible salt, whipping cream, pasteurize egg yolk liquid are closed, until stirring evenly, duration 20-60min；
(8), homogeneous is carried out using homogenizer；
(9), the feed liquid for completing homogeneous carries out TRANSIENT HIGH TEMPERATURE sterilizing by plate heat exchanger, and temperature is 80-95 DEG C, time 30-
Feed liquid is rapidly cooled to 30 DEG C hereinafter, continuously squeezing into ageing can later, to complete Pasteur by plate heat exchanger by 40s
Sterilization；
(10), it completes cooling feed liquid and is further cooled to 2-6 DEG C in ageing can, ageing time is 6-24 hours；
(11), the feed liquid for completing aging is subjected to processing of congealing, expansion rate control in 30%-50%, material liquid outlet temperature lower than-
3℃；
(12), the feed liquid after congealing will be completed and carries out tank cup packaging；
(13), by product under conditions of-30-- 35 DEG C fast frozen, duration 30-50 minutes；
(14), quick-frozen ice cream will be completed and be placed in preservation in -18 DEG C of freezers below.
7. the preparation method of peppery taste ice cream of one kind according to claim 6, it is characterised in that: the step (8)
In, during homogeneous, at 55-65 DEG C, homogenization pressure is controlled in 15-20MPa, homogenizing time 5-20min for temperature control.
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| CN109757599A (en) * | 2019-01-23 | 2019-05-17 | 可可家餐饮管理(四川)有限公司 | A kind of stirfried bean curd in hot sauce ice cream and preparation method thereof |
| CN112335774A (en) * | 2019-08-09 | 2021-02-09 | 刘敏 | Ice cream with pepper taste and preparation method thereof |
| CN116158503A (en) * | 2021-11-25 | 2023-05-26 | 内蒙古伊利实业集团股份有限公司 | Sterilization method and application thereof in cold drink batching system |
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| CN112335774A (en) * | 2019-08-09 | 2021-02-09 | 刘敏 | Ice cream with pepper taste and preparation method thereof |
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