CN109170111A - Frozen and preparation method thereof - Google Patents
Frozen and preparation method thereof Download PDFInfo
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- CN109170111A CN109170111A CN201811004969.0A CN201811004969A CN109170111A CN 109170111 A CN109170111 A CN 109170111A CN 201811004969 A CN201811004969 A CN 201811004969A CN 109170111 A CN109170111 A CN 109170111A
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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
- A23G9/40—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
- A23G9/32—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
- A23G9/327—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
- A23G9/42—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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses frozens and preparation method thereof.The frozen includes: the white granulated sugar of 150~170 parts by weight；The skimmed milk power of 85~95 parts by weight；The whey powder of 19~21 parts by weight；The anhydrous butter oil of 6~8 parts by weight；The cocoa class raw material of 28~32 parts by weight；The solid malt extract of 24~26 parts by weight；And 2~5 parts by weight stabilizer.The fat content of the frozen is not higher than 3g/100g, and property is stable, flavor taste is splendid.
Description
Technical field
The present invention relates to field of food, specifically, the present invention relates to frozens and preparation method thereof.
Background technique
Frozen be added with drinking water, dairy products, sweetening material, edible oil and fat etc. for primary raw material suitable fragrance,
Toner, stabilizer, emulsifier etc. through ingredient, the processes such as sterilize, congeal, pack and manufactured product, including ice cream, ice cream,
Slush, ice lolly, edible ice, sweet taste ice etc..
However, current frozen and preparation method thereof still have it is to be developed.
Summary of the invention
The present invention is to be proposed based on inventor to following problems and true discovery:
In recent years, with health, health concept it is universal, more and more consumers all can more incline in current consumption
To the product for meeting health idea in selection, the product of many types also all starts to draw close to the concept of health and health preserving.For cold
Freeze drink industry, for the development of more permanent health, it is imperative to release low-fat frozen drink.Currently, GB/T 31114-2014
In define ice cream frozen by fatty type can be divided into full milk rouge ice cream, half butterfat ice cream and plant rouge ice river in Henan Province
Leaching, wherein half butterfat ice cream and plant the fat content of rouge ice cream and be generally not less than 5g/100g, and the rouge of full milk rouge ice cream
Fat is up to 8g/100g, it is seen then that fat content is higher in existing ice-cream product, it is difficult to meet consumer to address product
It is required that.
In consideration of it, the present invention proposes frozen and preparation method thereof.The fat content of the frozen is not higher than 3g/
100g, and property is stable, flavor taste is splendid.
In one aspect of the invention, the present invention proposes a kind of frozen.According to an embodiment of the invention, the freezing is drunk
Product include: the white granulated sugar of 150~170 parts by weight；The skimmed milk power of 85~95 parts by weight；The whey powder of 19~21 parts by weight；6~
The anhydrous butter oil of 8 parts by weight；The cocoa class raw material of 28~32 parts by weight；The solid malt extract of 24~26 parts by weight；And 2~5 weight
Measure the stabilizer of part.
Inventor has found there is complicated phase interaction between frozen each component in the research to low-fat frozen drink
With relationship, especially wherein the ratio of Oil content and Protein content should be controlled in a certain range, just can guarantee product globality
The stabilization of matter.With the reduction of fat content in product, protein content is correspondingly increased, this will seriously affect product system
Stability.Thus, the fat content that the preparation of low-fat frozen drink not simply reduces in raw material can be realized.In turn, it sends out
Bright people has found through a large number of experiments, and using above-mentioned raw materials and the frozen of proportion, " low fat-high protein system " therein can
It is with good stability, and fat content in product is made to be not higher than 3g/100g.In addition, the groups such as cocoa class raw material, solid malt extract
Flavor and taste salubrious, fine and smooth, that fragrance is strong can also be provided for frozen by dividing.
In addition, frozen according to the above embodiment of the present invention can also have the following additional technical features:
In some embodiments of the invention, the cocoa class raw material includes cocoa power and cocoa liquor.It as a result, can be into one
Step improves the flavor and taste of frozen.
In some embodiments of the invention, the weight ratio of the cocoa power and the cocoa liquor is (0.5~1.5):
1.It can further improve the flavor and taste of frozen as a result,.
In some embodiments of the invention, the stabilizer includes thickener and emulsifier.It as a result, can be further advantageous
In the stabilization for maintaining product system.
In some embodiments of the invention, the thickener be selected from locust bean gum, xanthan gum, carragheen, guar gum,
At least one of sodium carboxymethylcellulose, konjac glucomannan and gellan gum；It is sweet that the emulsifier is selected from glycerin monostearate, single oleic acid
Grease, glyceryl monolaurate, sorbitan mono-oleic acid ester, sorbitan monostearate and sorbitanmonolaureate
At least one.It can further be conducive to maintain the stabilization of product system as a result,.
In some embodiments of the invention, the frozen further comprises: essence for food.It as a result, can be into one
Step improves the flavor and taste of frozen.
In another aspect of this invention, a kind of method that the present invention proposes frozen for preparing above-described embodiment.According to
The embodiment of the present invention, this method comprises: solid malt extract is mixed and is filtered with water, to obtain malt extract slurry；By institute
It states malt extract slurry, white granulated sugar, skimmed milk power, whey powder and cocoa class raw material to be mixed, to obtain the first mixing；It will be anhydrous
Cream is mixed with stabilizer, to obtain the second mixing；First mixing and second mixing are mixed and use water constant volume
To predetermined quality, homogeneous, sterilization and freezing processing are carried out, to obtain the frozen.
As a result, it is according to an embodiment of the present invention prepare the preparation-obtained frozen of frozen can have it is good steady
It is qualitative, and fat content is not higher than 3g/100g in product, while having flavor and taste salubrious, fine and smooth, that fragrance is strong.
In addition, the method according to the above embodiment of the present invention for preparing frozen can also have following additional technology
Feature:
In some embodiments of the invention, by the solid malt extract with the water according to mass ratio 1:(4~6) mix
Afterwards, gained mixing is filtered using 80 mesh screens.
In some embodiments of the invention, the freezing processing includes: cooling, aging and processing of congealing.
In some embodiments of the invention, after the completion of the aging, essence for food is added into material and is adjusted
It is fragrant.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Specific embodiment
The embodiment of the present invention is described below in detail.The embodiments described below is exemplary, and is only used for explaining this hair
It is bright, and be not considered as limiting the invention.Particular technique or condition are not specified in embodiment, according to text in the art
It offers described technology or conditions or is carried out according to product description.Reagents or instruments used without specified manufacturer,
For can be with conventional products that are commercially available.
In addition, term " first ", " second " are used for descriptive purposes only and cannot be understood as indicating or suggesting relative importance
Or implicitly indicate the quantity of indicated technical characteristic.Define " first " as a result, the feature of " second " can be expressed or
Implicitly include at least one this feature.
In one aspect of the invention, the present invention proposes a kind of frozen.According to an embodiment of the invention, the freezing is drunk
Product include: the white granulated sugar of 150~170 parts by weight；The skimmed milk power of 85~95 parts by weight；The whey powder of 19~21 parts by weight；6~
The anhydrous butter oil of 8 parts by weight；The cocoa class raw material of 28~32 parts by weight；The solid malt extract of 24~26 parts by weight；And 2~5 weight
Measure the stabilizer of part.
Inventor has found there is complicated phase interaction between frozen each component in the research to low-fat frozen drink
With relationship, especially wherein the ratio of Oil content and Protein content should be controlled in a certain range, just can guarantee product globality
The stabilization of matter.With the reduction of fat content in product, protein content is correspondingly increased, this will seriously affect product system
Stability.Thus, the fat content that the preparation of low-fat frozen drink not simply reduces in raw material can be realized.In turn, it sends out
Bright people has found through a large number of experiments, and using above-mentioned raw materials and the frozen of proportion, " low fat-high protein system " therein can
It is with good stability, and fat content in product is made to be not higher than 3g/100g.In addition, the groups such as cocoa class raw material, solid malt extract
Flavor and taste salubrious, fine and smooth, that fragrance is strong can also be provided for frozen by dividing.
According to an embodiment of the invention, cocoa class raw material includes cocoa power and cocoa liquor.Cocoa class is used by above-mentioned
Raw material can provide good chocolate flavor for frozen.In traditional concept, chocolate flavor frozen product generally all has
There is the drawbacks of high oil, high heat.And frozen of the invention has both good chocolate mouth while having the advantages that low fat
Taste has the stronger market competitiveness.According to an embodiment of the invention, may include the cocoa of 28~32 parts by weight in frozen
Class raw material, and inventor has found in an experiment, when in frozen only including the cocoa class raw material of above-mentioned content, product is not
There can be good chocolate flavouring；And the solid malt extract by the way that 24~26 parts by weight are added into formula, in above-mentioned content
Under the synergistic effect of solid malt extract and cocoa power class raw material, product can obtain strong chocolate flavouring, to have stronger
The market competitiveness.
According to an embodiment of the invention, the weight ratio of cocoa power and cocoa liquor can be (0.5~1.5): 1, as a result, may be used
Further increase the flavor and taste of frozen.The weight of preferred embodiment in accordance with the present invention, cocoa power and cocoa liquor
Than for 1:1, the flavor and taste of frozen are more preferably as a result,.
Preferred embodiment in accordance with the present invention includes solid malt extract, 14~16 weights of 24~26 parts by weight in frozen
Measure the cocoa power of part and the cocoa liquor of 14~16 parts by weight.Inventors have found that above-mentioned adding proportion can further be conducive to admittedly
Body malt extract promotes the release of cocoa flavor, so that frozen be made to have more preferably flavor.
According to an embodiment of the invention, stabilizer includes thickener and emulsifier.It can further be conducive to maintain to produce as a result,
The stabilization of product system.It should be noted that inventor has found in an experiment, " low fat-high protein system " of frozen it is steady
It surely is to be realized under the synergistic effect of stabilizer and other components, only by the way that stabilizer is added, without considering stabilizer and its
Component is in type and what is matched influencing each other for he, can not effectively maintain the stabilization of product system.
According to an embodiment of the invention, thickener can be for selected from locust bean gum, xanthan gum, carragheen, guar gum, carboxylic
At least one of sodium carboxymethylcellulose pyce, konjac glucomannan and gellan gum；Emulsifier can be sweet selected from glycerin monostearate, single oleic acid
Grease, glyceryl monolaurate, sorbitan mono-oleic acid ester, sorbitan monostearate and sorbitanmonolaureate
At least one.
Preferred embodiment in accordance with the present invention, thickener are locust bean gum, and emulsifier is glycerin monostearate.Inventor
Preferably, find using locust bean gum as thickener, monostearate by type of many experiments to thickener and emulsifier
Glyceride can be further improved the stability of frozen " low fat-high protein system " as emulsifier.Meanwhile in order to
Other components in frozen play better synergistic effect, and the dosage of locust bean gum can be controlled in 1~2 parts by weight, single hard
The dosage of glycerol can be controlled in 2~3 parts by weight.The dosage of more preferred embodiment according to the present invention, locust bean gum is
1.5 parts by weight, the dosage of glycerin monostearate are 2.0 parts by weight, can further be conducive to maintain the steady of product system as a result,
It is fixed.
It, can also be into one in frozen according to an embodiment of the invention, the proportion based on other components in frozen
Step includes 1~1.5 essence for food.The type of essence for food is not particularly restricted, if can effectively to product into
Row seasoning and adjusting incense.Specific example according to the present invention, essence for food can use cocoa chocolate essence and dilute cream
Essence.Meanwhile the proportion based on other components in frozen, the dosage of essence for food can be cocoa chocolate essence 1
Parts by weight, 0.2 parts by weight of dilute cream.
In another aspect of this invention, a kind of method that the present invention proposes frozen for preparing above-described embodiment.According to
The embodiment of the present invention, this method comprises: solid malt extract is mixed and is filtered with water, to obtain malt extract slurry；By institute
It states malt extract slurry, white granulated sugar, skimmed milk power, whey powder and cocoa class raw material to be mixed, to obtain the first mixing；It will be anhydrous
Cream is mixed with stabilizer, to obtain the second mixing；First mixing and second mixing are mixed and use water constant volume
To predetermined quality, homogeneous, sterilization and freezing processing are carried out, to obtain the frozen.
As a result, it is according to an embodiment of the present invention prepare the preparation-obtained frozen of frozen can have it is good steady
It is qualitative, and fat content is not higher than 3g/100g in product, while having flavor and taste salubrious, fine and smooth, that fragrance is strong.It needs
It is noted that being equally applicable to the above-mentioned side for preparing frozen described previously for feature and advantage described in frozen
Method, this is no longer going to repeat them.
The method according to an embodiment of the present invention for preparing frozen is described in detail further below:
According to an embodiment of the invention, before preparing frozen, according to cleaning process shown in table 1 to production equipment
Pipeline, container (including raw material standardization to the processes such as congeal) are standardized cleaning:
1 production equipment pipeline of table, container standard cleaning step
| Step | Clean the frequency | Concentration | Temperature/DEG C | Time/min |
| Warm water | Before each ingredient | / | 45~55 | 5~10 |
| Lye | Before each ingredient | 1.5~2.0% | 70~80 | 15~20 |
| Warm water | Before each ingredient | / | 45~55 | 5~10 |
| Hot water | Before each ingredient | / | 90~95 | 10~15 |
In table 1, lye can be used well known to those skilled in the art for carrying out the lye of equipment pipeline-cleaning.
Specifically, every time carry out ingredient before, pipeline, freezing machine, bottle placer that feed liquid will be flowed through etc. it is all with it is former
The container and pipeline for expecting contact are cleaned, and can only carry out liftout with water after feed liquid punishment in advance, cannot use other feed liquid tops
Material, while guaranteeing to be mixed into production equipment without other feed liquids in process of production.It can effectively avoid fat content in product as a result,
Increase.
According to an embodiment of the invention, by solid malt extract with water according to mass ratio 1:(4~6) mix after, utilize 80 meshes
Net is filtered gained mixing.Inventors have found that can effectively be removed after by the way that solid malt extract to be filtered under the above conditions
Some impurity in solid malt extract are removed, avoid occurring stain impurity in product.
According to an embodiment of the invention, the cocoa liquor in cocoa class raw material can first dissolve in 65~75 DEG C of warm water
Afterwards, then with other raw materials it is mixed.
According to an embodiment of the invention, above-mentioned homogenizing temperature is 70 ± 5 DEG C, homogeneous 100~150bar of gross pressure, second level pressure
Power setting range is 20~30bar.Above-mentioned sterilization uses pasteurization, and temperature is 87 ± 2 DEG C, and soaking time is 45 ± 15s.
Wherein, the soaking time of sterilization processing can be calculated with reference to following formula: sterilizing time=heat preservation pipe range/(flow/heat preservation tube section
Product)=pipe range/flow velocity.
According to an embodiment of the invention, above-mentioned freezing processing includes: cooling, aging and processing of congealing.It should be noted that
Term " freezing processing " used in the present invention should broadly understood, as long as include by the obtained material of homogenization into
The cooling step of row may be regarded as freezing processing.For different types of frozen, related freezing processing mode is different.
According to an embodiment of the invention, the freezing processing includes: cooling, aging and processing of congealing.Specific implementation according to the present invention
Example, cooling, aging temperature can be 0~6 DEG C, ageing time 2h.Thereby, it is possible to obtain fat content is low, stability is strong,
The splendid frozen of flavor taste.
According to an embodiment of the invention, essence for food is added into material and carries out blending after the completion of aging process.By
This, can further improve the flavor of frozen.
Below with reference to specific embodiment, present invention is described, it should be noted that these embodiments are only to describe
Property, without limiting the invention in any way.
Embodiment 1
Frozen is prepared in following manner:
It is formulated (1000kg): white granulated sugar 160kg, skimmed milk power 90kg, cocoa power 15kg, cocoa liquor 15kg, solid wheat
Smart 25kg, whey powder 20kg, anhydrous butter oil 7kg, locust bean gum 1.5kg, single stearic acid glycerine lipoprotein 2.0kg, essence for food are suitable
Amount, moisturizing constant volume to 1000kg.
Production technology:
1, equipment cleaning before producing
According to cleaning process shown in table 1 to production equipment pipeline, container (including raw material standardization to the processes such as congeal)
Be standardized cleaning, every time carry out ingredient before, pipeline, freezing machine, bottle placer that feed liquid will be flowed through etc. it is all with it is former
The container and pipeline for expecting contact are cleaned, and can only carry out liftout with water after feed liquid punishment in advance, cannot use other feed liquid tops
Material, while guaranteeing to be mixed into production equipment without other feed liquids in process of production
2, mixing
A. solid malt extract and water being mixed according to 1:5 ratio, water temperature controls 65~75 DEG C, with 80 mesh net filtrations,
The self-contained impurity of material is removed, batch mixer is put into；
B. white granulated sugar, skimmed milk power, cocoa power, whey powder according to additive amount put into batch mixer, 55~70 DEG C of mixture temperature；
C. cocoa liquor dissolves in 65~75 DEG C of warm water, puts into batch mixer；
E. the above material starts timing after all putting into mixing pot, can turn sequence after time >=5min；
G. after anhydrous butter oil being melted, locust bean gum, single stearic acid glycerine lipoprotein is uniformly dispersed and are melted into anhydrous butter oil, thrown
Enter batch mixer, sequence can be turned after mixing time >=3min；
3, constant volume
Material is carried out according to product formula amount to add water constant volume (paying attention to reserved essence for food blending water consumption), control is stirred
Mixing revolving speed is 50~100r/min, 15 ± 5min of mixing time；
Feed liquid temperature requirement after constant volume: 55~70 DEG C, temporary storage time≤4h；
4, preheating, homogeneous
The operation standard of the equipment such as sterilization machine, the homogenizer of corresponding model is executed, homogenizing temperature: 70 ± 5 DEG C, homogeneous stagnation pressure
100~150bar of power, secondary pressure setting range are 20~30bar；
5, it sterilizes
It is sterilized using pasteurization system, temperature is 87 ± 2 DEG C, and soaking time is 45 ± 15s；
6, cooling, aging
0~6 DEG C of cool aging temperature, ageing time 2h；
7, blending
Appropriate essence for food is added and carries out blending
8, it congeals, is canned
Execute the operation standard of the equipment such as the freezing machine of corresponding model, canning line: -5~-3 DEG C；Canning line tunnel temperature
≤-30℃；
9, it packs, store
Obtain frozen product.
Embodiment 2
Frozen is prepared according to method substantially the same manner as Example 1, difference is, the formula of frozen are as follows:
It is formulated (1000kg): white granulated sugar 170kg, skimmed milk power 95kg, cocoa power 16kg, cocoa liquor 16kg, solid wheat
Smart 26kg, whey powder 21kg, anhydrous butter oil 8kg, locust bean gum 1.5kg, single stearic acid glycerine lipoprotein 2.0kg, essence for food are suitable
Amount, moisturizing constant volume to 1000kg.
Embodiment 3
Frozen is prepared according to method substantially the same manner as Example 1, difference is, the formula of frozen are as follows:
It is formulated (1000kg) white granulated sugar 150kg, skimmed milk power 85kg, cocoa power 14kg, cocoa liquor 14kg, solid malt extract
24kg, whey powder 19kg, anhydrous butter oil 6kg, locust bean gum 1.5kg, single stearic acid glycerine lipoprotein 2.0kg, appropriate essence for food,
Moisturizing constant volume is to 1000kg.
Comparative example 1
Frozen is prepared according to method substantially the same manner as Example 1, difference is, the formula of frozen are as follows:
It is formulated (1000kg): white granulated sugar 140kg, skimmed milk power 80kg, cocoa power 13kg, cocoa liquor 13kg, solid wheat
Smart 23kg, whey powder 18kg, anhydrous butter oil 5kg, locust bean gum 1.5kg, single stearic acid glycerine lipoprotein 2.0kg, essence for food are suitable
Amount, moisturizing constant volume to 1000kg.
Comparative example 2
Frozen is prepared according to method substantially the same manner as Example 1, difference is, the formula of frozen are as follows:
It is formulated (1000kg): white granulated sugar 180kg, skimmed milk power 100kg, cocoa power 17kg, cocoa liquor 17kg, solid wheat
Smart 27kg, whey powder 22kg, anhydrous butter oil 9kg, locust bean gum 1.5kg, single stearic acid glycerine lipoprotein 2.0kg, essence for food are suitable
Amount, moisturizing constant volume to 1000kg.
Comparative example 3
Frozen is prepared according to method substantially the same manner as Example 1, difference is, the mixing step of production technology
In, solid malt extract is not mixed and is filtered with water, and stain impurity occurs in canned rear product.
Comparative example 4
Frozen is prepared according to method substantially the same manner as Example 1, difference is, in blending process after punishment in advance
Liftout is carried out without water, and uses conventional feed liquid liftout, products obtained therefrom fat content is exceeded, is higher than 3g/100g.
Comparative example 5
Frozen is prepared according to method substantially the same manner as Example 1, difference is, before each ingredient, does not press
Equipment pipeline, container are cleaned according to the cleaning process of table 1, cause feed liquid muddy, every physical and chemical index does not meet product and sets
Count index.
Sensory evaluation is carried out to the frozen that Examples 1 to 3, comparative example 1~2 are prepared.Score is made using 5 points,
Score value is higher, and product is more excellent.Analyses Methods for Sensory Evaluation Results is as shown in table 2:
2 Analyses Methods for Sensory Evaluation Results of table
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiment or examples.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (10)
1. a kind of frozen characterized by comprising
The white granulated sugar of 150~170 parts by weight；The skimmed milk power of 85~95 parts by weight；The whey powder of 19~21 parts by weight；6~8 weights
Measure the anhydrous butter oil of part；The cocoa class raw material of 28~32 parts by weight；The solid malt extract of 24~26 parts by weight；And 2~5 parts by weight
Stabilizer.
2. frozen according to claim 1, which is characterized in that the cocoa class raw material includes cocoa power and cocoa liq-uor
Block.
3. according to the method described in claim 2, it is characterized in that, the weight ratio of the cocoa power and the cocoa liquor is
(0.5~1.5): 1.
4. frozen according to claim 1, which is characterized in that the stabilizer includes thickener and emulsifier.
5. frozen according to claim 4, which is characterized in that the thickener is selected from locust bean gum, xanthan gum, card
Draw at least one of glue, guar gum, sodium carboxymethylcellulose, konjac glucomannan and gellan gum；The emulsifier is selected from monostearate
Glyceride, glyceryl monooleate, glyceryl monolaurate, sorbitan mono-oleic acid ester, sorbitan monostearate and sorb
At least one of alcohol acid anhydride monolaurate.
6. described in any item frozens according to claim 1~5, which is characterized in that further comprise: essence for food.
7. a kind of method for preparing the described in any item frozens of claim 1~6 characterized by comprising
By solid malt extract and water according to 1:(4~6) ratio mixing, 65-75 degrees Celsius of water temperature control, excessively 80 mesh plug net mistakes
Filter removes the self-contained impurity of material, to obtain malt extract slurry；
The malt extract slurry, white granulated sugar, skimmed milk power, whey powder and cocoa class raw material are mixed, it is mixed to obtain first
Material；
Anhydrous butter oil is mixed with stabilizer, to obtain the second mixing；
After first mixing and second mixing are mixed and are settled to predetermined quality with water, homogeneous, sterilization and cold are carried out
Jelly processing, to obtain the frozen.
8. the method according to the description of claim 7 is characterized in that by the solid malt extract and the water according to mass ratio 1:(4
~6) after mixing, gained mixing is filtered using 80 mesh screens.
9. the method according to the description of claim 7 is characterized in that the freezing processing includes: cooling, aging and place of congealing
Reason.
10. according to the method described in claim 9, it is characterized in that, food being added into material and uses after the completion of the aging
Essence carries out blending.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811004969.0A CN109170111B (en) | 2018-08-30 | 2018-08-30 | Frozen beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811004969.0A CN109170111B (en) | 2018-08-30 | 2018-08-30 | Frozen beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN109170111A true CN109170111A (en) | 2019-01-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113439795A (en) * | 2020-03-27 | 2021-09-28 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage and preparation method thereof |
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| US5185175A (en) * | 1991-08-20 | 1993-02-09 | Kraft General Foods, Inc. | Process for making a micromilled cocoa composition and a micromilled cocoa composition |
| US5190786A (en) * | 1992-02-20 | 1993-03-02 | Kraft General Foods, Inc. | Food modifier and process for making same low fat chocolaty chip with hydrated micro particles of cocoa |
| CN1113688A (en) * | 1994-06-22 | 1995-12-27 | 夏睦友 | Instant solid system tea with milk and preparing method |
| CN107114551A (en) * | 2017-05-19 | 2017-09-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Add frozen of high milk content and preparation method thereof |
| KR20170102610A (en) * | 2016-03-02 | 2017-09-12 | 주식회사 비엘엔에프 | Method for manufacturing ice cream |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5185175A (en) * | 1991-08-20 | 1993-02-09 | Kraft General Foods, Inc. | Process for making a micromilled cocoa composition and a micromilled cocoa composition |
| US5190786A (en) * | 1992-02-20 | 1993-03-02 | Kraft General Foods, Inc. | Food modifier and process for making same low fat chocolaty chip with hydrated micro particles of cocoa |
| CN1113688A (en) * | 1994-06-22 | 1995-12-27 | 夏睦友 | Instant solid system tea with milk and preparing method |
| KR20170102610A (en) * | 2016-03-02 | 2017-09-12 | 주식회사 비엘엔에프 | Method for manufacturing ice cream |
| CN107114551A (en) * | 2017-05-19 | 2017-09-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Add frozen of high milk content and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113439795A (en) * | 2020-03-27 | 2021-09-28 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage and preparation method thereof |
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