CN109953173A - Frozen and preparation method thereof - Google Patents
Frozen and preparation method thereof Download PDFInfo
- Publication number
- CN109953173A CN109953173A CN201711342550.1A CN201711342550A CN109953173A CN 109953173 A CN109953173 A CN 109953173A CN 201711342550 A CN201711342550 A CN 201711342550A CN 109953173 A CN109953173 A CN 109953173A
- Authority
- CN
- China
- Prior art keywords
- frozen
- parts
- weight
- processing
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 14
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 14
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 14
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 14
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 25
- 238000012545 processing Methods 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 16
- 230000032683 aging Effects 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000000265 homogenisation Methods 0.000 claims description 10
- 238000005360 mashing Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 235000019197 fats Nutrition 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 229920000159 gelatin Polymers 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000005862 Whey Substances 0.000 claims description 6
- 102000007544 Whey Proteins Human genes 0.000 claims description 6
- 108010046377 Whey Proteins Proteins 0.000 claims description 6
- 239000003240 coconut oil Substances 0.000 claims description 6
- 235000019864 coconut oil Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000010420 locust bean gum Nutrition 0.000 claims description 5
- 239000000711 locust bean gum Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 4
- 235000013365 dairy product Nutrition 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000001771 mentha piperita Substances 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 235000008939 whole milk Nutrition 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 235000020186 condensed milk Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 239000004384 Neotame Substances 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 230000000845 anti-microbial effect Effects 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 238000005429 filling process Methods 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 235000019412 neotame Nutrition 0.000 claims description 2
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 2
- 108010070257 neotame Proteins 0.000 claims description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 2
- 229920000053 polysorbate 80 Polymers 0.000 claims description 2
- 239000001508 potassium citrate Substances 0.000 claims description 2
- 229960002635 potassium citrate Drugs 0.000 claims description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 2
- 235000011082 potassium citrates Nutrition 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- -1 sucrose ester Chemical class 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 239000000605 aspartame Substances 0.000 claims 1
- 235000010357 aspartame Nutrition 0.000 claims 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims 1
- 229960003438 aspartame Drugs 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 229940112822 chewing gum Drugs 0.000 abstract description 11
- 235000015218 chewing gum Nutrition 0.000 abstract description 11
- 230000002045 lasting effect Effects 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000015243 ice cream Nutrition 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 235000020429 malt syrup Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000206575 Chondrus crispus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—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
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
The invention discloses frozens and preparation method thereof, wherein the total weight based on the frozen, the raw material composition of the frozen include: peppermint slurry 1-5 parts by weight；Sweetening material 10-30 parts by weight；At least one of milk and milk products 0-60 parts by weight；Edible oil and fat 0-15 parts by weight；3-5 parts of glutinous rice flour；1-2 parts of dietary fiber；Stabilizer 0.1-1 parts by weight；And acidity regulator 0.1-0.8 parts by weight.Frozen mouthfeel of the invention eats high resilience similar to chewing gum, and chewiness is good, and profusely lasting, breath freshening are suitble to children to eat after eating, without worrying that children eat by mistake.
Description
Technical field
The present invention relates to field of food.In particular it relates to frozen and preparation method thereof.
Background technique
In recent years, with the continuous improvement of people's living standard and the level of consumption, the demand to frozen is higher, and quality is more
Well, taste is more diversified, function is more, becomes new demand.
However, frozen and preparation method thereof still has much room for improvement at present.
Summary of the invention
The present invention is directed at least solve one of the technical problems existing in the prior art.For this purpose, one object of the present invention
It is to propose that a kind of taste is special and has the frozen of new function.
It should be noted that the present invention is following discovery based on inventor and work and completes:
Inventors have found that chewing gum is liked by consumer's especially Children and teenager deeply, to find out its cause, nothing more than mouth
Feel, and being capable of fresh breath.And if can develop a kind of mouthfeel similar to chewing gum and it is edible after be capable of fresh breath
Frozen, surely can be popular.Traditional frozen does not have the effect of breath freshening, frozen currently on the market
Although varied, the frozen of said effect can be realized not yet.For this purpose, it is an object of the present invention to
A kind of mouthfeel is developed similar to chewing gum, the frozen of fresh breath is capable of after edible.
Thus, inventor has carried out a series of theory study of science, formula design and experimental verification.Finally, inventor
It surprisingly has found most suitable beverage formulation, and has prepared mouthfeel similar to chewing gum and be capable of the freezing drink of fresh breath
Product.
In turn, in the first aspect of the present invention, the present invention provides a kind of frozens.According to an embodiment of the invention,
Based on the total weight of the frozen, the raw material composition of the frozen includes: peppermint slurry 1-5 parts by weight；Sweetening material 10-
30 parts by weight；At least one of milk and milk products 0-60 parts by weight；Edible oil and fat 0-15 parts by weight；3-5 parts of glutinous rice flour；Diet is fine
1-2 parts of dimension；Stabilizer 0.1-1 parts by weight；And acidity regulator 0.1-0.8 parts by weight.According to an embodiment of the invention, of the invention
Frozen mouthfeel similar to chewing gum, eat high resilience, chewiness is good, and profusely lasting, breath freshening are suitble to youngster after eating
Child is edible, without worrying that children eat by mistake.
According to an embodiment of the invention, peppermint slurry is prepared by following step: by dried peppermint leaf and water into
Row mashing processing；Mashing processing product is subjected to shear treatment.Inventors have found that being starched by the peppermint that this method prepares equal
Even, in turn, the frozen mouthfeel prepared eats more high resilience similar to chewing gum, and chewiness is more preferable, full after eating
Mouth lasting, breath freshening are suitble to children edible, without worrying that children eat by mistake.
According to an embodiment of the invention, water temperature is 55 DEG C in the mashing processing.Inventors have found that carrying out under this condition
Mashing processing can make the peppermint prepared slurry more uniform, and in turn, the frozen mouthfeel prepared is similar to mouth perfume
Sugar eats more high resilience, and chewiness is more preferable, and profusely lasting, breath freshening are suitble to children to eat after eating, and does not have to worry
Children eat by mistake.
According to an embodiment of the invention, the mass ratio of dried peppermint leaf and water is 1:3 in the mashing processing.Inventors have found that
Mashing processing is carried out under this condition, and the peppermint prepared slurry can be made more uniform, in turn, the frozen prepared
Mouthfeel eats more high resilience similar to chewing gum, and chewiness is more preferable, and profusely lasting, breath freshening are suitble to children to eat after eating
With without worrying that children eat by mistake.
It should be noted that the present invention does not make considered critical for the type of sweetening material.According to an embodiment of the invention, institute
Stating sweetening material is selected from sucrose, fructose and its syrup, maltose and its syrup, glucose and its syrup, lactose, honey, sugar alcohol
At least one of with synthetic sweetener.According to an embodiment of the invention, the synthetic sweetener is selected from honey element, A Siba
At least one of sweet tea, Sucralose, acesulfame potassium and neotame.Frozen according to an embodiment of the present invention has richer as a result,
Nutritional ingredient, preferable flavor taste and stronger stability.
Inventor has found in numerous dairy products, whole milk powder, skimmed milk power, whey powder, PURE WHEY, condensed milk and milk
Oil can not only improve the nutritive value of frozen, can also impart to frozen fine and smooth, smooth mouthfeel and pleasant
Milk fragrance.At the same time it can also improve the emulsifying effectiveness of mixed liquor, assign the good expansion rate of frozen, and have preferable
Water retention property increases feed liquid viscosity, improves thawing resistance.Thus, frozen of the invention selects above-mentioned dairy sources preparation.
In turn, according to an embodiment of the invention, the dairy products be selected from whole milk powder, skimmed milk power, whey powder, PURE WHEY,
At least one of condensed milk and cream.As a result, frozen according to an embodiment of the present invention have richer nutritional ingredient, preferably
Flavor taste.
Inventor has found that coconut oil, palm oil and corn oil can not only improve frozen in numerous edible oil and fat
Nutritive value, but also be the carrier of many flavor substances and liposoluble vitamin, product special aroma and wind can be assigned
Taste and good structural state and quality.Thus, frozen of the invention selects above-mentioned edible oil and fat preparation.In turn, root
According to the embodiment of the present invention, the edible oil and fat are selected from least one of coconut oil, palm oil and corn oil.Basis as a result,
The frozen of the embodiment of the present invention has richer nutritional ingredient, preferable flavor taste and stronger stability.
It should be noted that the present invention does not make considered critical for the type of stabilizer, as long as water conservation, guarantor's type can be played
Effect, delays product moisture to be precipitated to form ice crystal, and the effect for keeping product-forming to complete.Implementation according to the present invention
Example, the stabilizer are locust bean gum, xanthan gum, carragheen, guar gum, sodium carboxymethylcellulose, gellan gum, monostearate
At least one of glyceride, Tween 80, sucrose ester, agar powder and gelatin.Thereby, it is possible to assign the uniform quality of frozen,
Good thawing resistance, splendid flavor taste and stability.
Some specific examples according to the present invention, the stabilizer are preferably the mixture of agar powder and gelatin.Root as a result,
According to the frozen flavor taste of the embodiment of the present invention is good, stability is good and homogeneous, is rich in elasticity, chewiness is good.
According to an embodiment of the invention, the acidity regulator be selected from citric acid, malic acid, lactic acid, sodium citrate and
At least one of potassium citrate.Frozen flavor taste according to an embodiment of the present invention is good as a result, stability is strong.
In the second aspect of the present invention, the present invention also provides a kind of methods for preparing frozen noted earlier.According to
The embodiment of the present invention carries out each raw material at mixing method includes the following steps: the raw material according to frozen forms
Reason, to obtain mixture；And the mixture is successively carried out sterilization processing, homogenization, cooling treatment, at aging
It manages, processing of congealing, filling process and fast frozen, to obtain the frozen.According to an embodiment of the invention, utilizing
The frozen that this method is prepared has at least one of following advantages: rich in nutrition content, flavor taste be good, stability
By force, and mouthfeel is similar to chewing gum, eats high resilience, and chewiness is good, and profusely lasting, breath freshening are suitble to children to eat after eating
With without worrying that children eat by mistake.
According to an embodiment of the invention, any one using following method carries out the sterilization processing: being killed using tradition
Bacterium method carries out sterilization processing 30~60 seconds at 80-85 DEG C；Or pasteurization is utilized, it is sterilized at 90-105 DEG C
Handle 20-60s.Bactericidal effect is good as a result, i.e., can not only kill harmful bacteria with this condition, can also avoid freezing as far as possible
The nutrient component damages and mouthfeel of drink reduce.
According to an embodiment of the invention, the temperature of the homogenization be 65~75 DEG C, homogeneous gross pressure be 130~
150bar, wherein level-one homogenization pressure is 104~120bar, and double-stage homogenization pressure is 24~30bar；The cooling treatment be by
The product of the sterilization processing is cooled to 0-4 DEG C；The temperature of the aging process is 0~4 DEG C, and the time is 2~48 hours.It is described
Processing of congealing is carried out in freezing machine, and the outlet temperature of the freezing machine is -2~-5 DEG C；The fast frozen is in speed
It is carried out in jelly tunnel, the tunnel temperature is no more than -35 DEG C.Not will cause as a result, the nutritional ingredient of frozen, mouthfeel and
Stability reduces, the frozen rich in nutrition content being prepared, and eats high resilience, and chewiness is good, and it is edible after profusely
Lasting, breath freshening.
In addition it is also necessary to, it is emphasized that above-mentioned specific process conditions, it is best to be that inventor obtains by many experiments
Condition, specifically:
For above-mentioned homogenization condition, enable to this condition each material uniformly, refinement, to assign freezing drink
The uniform texture of product, it is delicate mouthfeel, soft and moist, smooth.
For above-mentioned cooling treatment condition, there is fat floating, acidity in the feed liquid after capable of preventing homogeneous with this condition
Phenomenon is increased, aging temperature is quickly entered by plate-type heat-exchange unit, enters feed liquid ageing process as early as possible.
It for above-mentioned aging process condition, can make fat cooling with this condition and crystallization, make protein, emulsifier and steady
Determine agent and be sufficiently formed hydrate, reduce or inhibit the growth of ice crystal to greatest extent during storage, prevents product contraction from collapsing,
And it is easy to control expansion rate, but time longer microorganism easily breeds, cause feed liquid rotten, therefore maximum duration is 48h.
For above-mentioned treatment conditions of congealing, enable to frozen that there is 80~120% expansion rate with this condition,
Organize it is excellent with body, it is delicate mouthfeel, soft and moist and soft, and thawing resistance is preferable.
For above-mentioned fast frozen condition, frozen hardness is suitable for that thawing resistance is preferable with this condition.
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 solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Particular technique or item are not specified in embodiment
Part, it described technology or conditions or is carried out according to the literature in the art according to product description.Agents useful for same or instrument
Production firm person is not specified in device, and being can be with conventional products that are commercially available.
Embodiment 1
In this embodiment, the method according to the present invention for preparing frozen, prepares ice cream according to following process:
Raw material (1000kg) is as follows:
White granulated sugar: 125kg, fructose syrup (F42) 30kg, skimmed milk power: 110kg, dilute cream: 100kg, anhydrous butter oil:
40kg, coconut oil: 30kg, glutinous rice flour: 50kg, peppermint slurry: 20kg, dietary fiber: 15kg, locust bean gum: 1.5kg, agar powder:
1.0kg, gelatin: 0.2kg, glycerin monostearate: 1.5kg, essence, appropriate pigment, remaining is drinking water.
Frozen production technology:
→ filling → quick-frozen → packaging that raw material standard (raw material mixing) → sterilization → homogeneous → cooling → aging → congeals
→ storage
Wherein:
Sterilization: conventional antimicrobial technique is used, 80-85 DEG C of temperature, keeps the temperature 10-15min；Use pasteurization process, temperature
90-105 DEG C, keep the temperature 20-60s.
Homogeneous: homogenizing temperature is 65-75 DEG C, homogenization pressure 130-150bar, and first class pressure accounts for 80% (104-120bar),
Secondary pressure accounts for 20% (24-30bar)
It is cooling: to be changed with ice water by plate and feed liquid is cooled to 4 DEG C or so.
Aging: 0-4 DEG C of aging temperature, ageing time 2-48 hours.
It congeals: making the continuous freezing machine of 1000L or 2000L, -2~-5 DEG C of freezing machine outlet temperature.
It is quick-frozen: to use 688 or 800 or 1250 tunnels, tunnel temperature≤- 35 DEG C.
Products obtained therefrom: total solid: 36.7%, non-fat solid: 10.5%, protein content: 3.6%, fat content:
10.3%
Ice cream of the invention can be obtained by above-mentioned production technology according to product formula provided by the present embodiment,
The ice cream rich in nutrition content, flavor taste is good, stability is strong, and mouthfeel eats high resilience, chewiness similar to chewing gum
Good, profusely lasting, breath freshening are suitble to children to eat after eating, without worrying that children eat by mistake.
Embodiment 2
Ice cream is prepared according to the method for embodiment 1, and difference is, raw material (1000kg) is as follows:
White granulated sugar: 130kg, malt syrup: 60kg, whole milk powder: 80kg, coconut oil: 80kg, glutinous rice flour: 50kg, peppermint
Slurry: 20kg, dietary fiber: 15kg, locust bean gum: 1.5kg, agar powder: 1.0kg, gelatin: 0.2kg, glycerin monostearate:
1.5kg, essence, appropriate pigment, remaining is drinking water.
Products obtained therefrom: total solids content: 34.5%, protein content: 2.2%, fat content: 10.2%.
Ice cream of the invention can be obtained by above-mentioned production technology according to product formula provided by the present embodiment, it should
Ice cream rich in nutrition content, flavor taste are good, stability is strong, and mouthfeel eats high resilience similar to chewing gum, and chewiness is good,
Profusely lasting, breath freshening are suitble to children to eat after edible, without worrying that children eat by mistake.
Embodiment 3
Slush is prepared according to the method for embodiment 1, and difference is, raw material (1000kg) is as follows:
White granulated sugar: 150kg, fructose syrup (F42): 80kg, malt syrup: 60kg, skimmed milk power: 10kg, coconut oil:
10kg, peppermint slurry: 35kg, glutinous rice flour: 50kg, dietary fiber: 15kg, locust bean gum: 1.5kg, agar powder: 1.0kg, gelatin:
0.2kg, glycerin monostearate: 1.5kg, citric acid: 1.6kg, lactic acid: 1.0kg, malic acid: 0.5kg, essence, pigment are suitable
Amount, remaining is drinking water.
Products obtained therefrom: total solid 29.7%, total sugar content (in terms of sucrose): 25.8%
Slush of the invention can be obtained by above-mentioned production technology according to product formula provided by the present embodiment, it should
Slush rich in nutrition content, flavor taste are good, stability is strong, eat high resilience, and chewiness is good, profusely lasting after eating, mouth
Gas is pure and fresh, is suitble to children edible, without worrying that children eat by mistake.
Comparative example 1
Ice cream is prepared according to the method for embodiment 1, and difference is only that, does not add peppermint slurry.
As a result, products obtained therefrom fragrance is insufficient, do not have the effect of fresh breath.
Comparative example 2
Ice cream is prepared according to the method for embodiment 1, and difference is only that, the additive amount of peppermint slurry is 0.5 parts by weight.
As a result, products obtained therefrom fragrance is insufficient, the effect of fresh breath is poor.
Comparative example 3
Ice cream is prepared according to the method for embodiment 1, and difference is only that, the additive amount of peppermint slurry is 6 parts by weight.
As a result, products obtained therefrom fragrance overrich, mouthfeel is relatively stimulated, and easily eater is made not feel good.
Comparative example 4
Ice cream is prepared according to the method for embodiment 1, and difference is only that, does not add glutinous rice flour, agar powder and gelatin.
As a result, products obtained therefrom poor flexibility, chewiness is insufficient, and quality is uneven, stability is bad.
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
Centainly refer to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be any
One or more embodiment or examples in can be combined in any suitable manner.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that: not
A variety of change, modification, replacement and modification can be carried out to these embodiments in the case where being detached from the principle of the present invention and objective, this
The range of invention is defined by the claims and their equivalents.
Claims (9)
1. a kind of frozen, which is characterized in that the total weight based on the frozen, the raw material composition of the frozen
Include:
Peppermint starches 1-5 parts by weight；
Sweetening material 10-30 parts by weight；
At least one of milk and milk products 0-60 parts by weight；
Edible oil and fat 0-15 parts by weight；
3-5 parts of glutinous rice flour；
1-2 parts of dietary fiber；
Stabilizer 0.1-1 parts by weight；And
Acidity regulator 0.1-0.8 parts by weight.
2. frozen according to claim 1, which is characterized in that the peppermint slurry is prepared by following step
:
Dried peppermint leaf and water are subjected to mashing processing；
Mashing processing product is subjected to shear treatment；
Preferably, water temperature is 55 DEG C in the mashing processing,
Preferably, the mass ratio of dried peppermint leaf and water is 1:3 in the mashing processing.
3. frozen according to claim 1, which is characterized in that the sweetening material is selected from sucrose, fructose and its sugar
At least one of slurry, maltose and its syrup, glucose and its syrup, lactose, honey, sugar alcohol and synthetic sweetener,
Optionally, the synthetic sweetener be selected from honey element, Aspartame, Sucralose, acesulfame potassium and neotame at least it
One.
4. frozen according to claim 1, which is characterized in that the dairy products are selected from whole milk powder, defatted milk
At least one of powder, whey powder, PURE WHEY, condensed milk and cream,
Optionally, the edible oil and fat are selected from least one of coconut oil, palm oil and corn oil.
5. frozen according to claim 1, which is characterized in that the stabilizer is locust bean gum, xanthan gum, OK a karaoke club
Glue, guar gum, sodium carboxymethylcellulose, gellan gum, glycerin monostearate, Tween 80, sucrose ester, agar powder and gelatin
At least one, the preferably mixture of agar powder and gelatin.
6. frozen according to claim 1, which is characterized in that the acidity regulator is selected from citric acid, apple
At least one of acid, lactic acid, sodium citrate and potassium citrate.
7. a kind of method for preparing any one of claim 1~6 frozen, which comprises the following steps:
It is formed according to the raw material of frozen, each raw material is subjected to mixed processing, to obtain mixture；And
The mixture is successively carried out to sterilization processing, homogenization, cooling treatment, aging process, processing of congealing, filling process
And fast frozen, to obtain the frozen.
8. the method according to the description of claim 7 is characterized in that any one using following method carries out at the sterilization
Reason:
Using conventional antimicrobial method, carried out sterilization processing 30~60 seconds at 80-85 DEG C；Or
Using pasteurization, sterilization processing 20-60s is carried out at 90-105 DEG C.
9. the method according to the description of claim 7 is characterized in that
The temperature of the homogenization is 65~75 DEG C, and homogeneous gross pressure is 130~150bar, and wherein level-one homogenization pressure is
104~120bar, double-stage homogenization pressure are 24~30bar；
Optionally, the cooling treatment is that the product of the sterilization processing is cooled to 0-4 DEG C；
Optionally, the temperature of the aging process is 0~4 DEG C, and the time is 2~48 hours；
Optionally, the processing of congealing is carried out in freezing machine, and the outlet temperature of the freezing machine is -2~-5 DEG C；
Optionally, the fast frozen is carried out in freeze tunnel, and the tunnel temperature is no more than -35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711342550.1A CN109953173A (en) | 2017-12-14 | 2017-12-14 | Frozen and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711342550.1A CN109953173A (en) | 2017-12-14 | 2017-12-14 | Frozen and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109953173A true CN109953173A (en) | 2019-07-02 |
Family
ID=67018352
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711342550.1A Pending CN109953173A (en) | 2017-12-14 | 2017-12-14 | Frozen and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109953173A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264674A (en) * | 2020-01-21 | 2020-06-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid for preventing glutinous rice from retrogradation and frozen zongzi beverage containing same |
| CN112753905A (en) * | 2019-10-21 | 2021-05-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Functional beverage and preparation method thereof |
| CN116138343A (en) * | 2021-11-23 | 2023-05-23 | 内蒙古伊利实业集团股份有限公司 | Ice cream formula design method, ice cream preparation method and ice cream |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953428A (en) * | 2009-07-17 | 2011-01-26 | 刘秀英 | Mint ice cream bar |
| CN105410542A (en) * | 2015-11-25 | 2016-03-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for preparing okra starch, refrigerating beverage, and method for preparing refrigerating beverage |
| CN106922942A (en) * | 2017-03-28 | 2017-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen containing balsam pear and rose and preparation method thereof |
| CN107173515A (en) * | 2017-05-31 | 2017-09-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | High bulking frozen and preparation method thereof |
| CN107439779A (en) * | 2017-08-01 | 2017-12-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
-
2017
- 2017-12-14 CN CN201711342550.1A patent/CN109953173A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953428A (en) * | 2009-07-17 | 2011-01-26 | 刘秀英 | Mint ice cream bar |
| CN105410542A (en) * | 2015-11-25 | 2016-03-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for preparing okra starch, refrigerating beverage, and method for preparing refrigerating beverage |
| CN106922942A (en) * | 2017-03-28 | 2017-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen containing balsam pear and rose and preparation method thereof |
| CN107173515A (en) * | 2017-05-31 | 2017-09-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | High bulking frozen and preparation method thereof |
| CN107439779A (en) * | 2017-08-01 | 2017-12-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753905A (en) * | 2019-10-21 | 2021-05-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Functional beverage and preparation method thereof |
| CN111264674A (en) * | 2020-01-21 | 2020-06-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid for preventing glutinous rice from retrogradation and frozen zongzi beverage containing same |
| CN111264674B (en) * | 2020-01-21 | 2023-05-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid for preventing glutinous rice from retrogradation and frozen beverage containing same |
| CN116138343A (en) * | 2021-11-23 | 2023-05-23 | 内蒙古伊利实业集团股份有限公司 | Ice cream formula design method, ice cream preparation method and ice cream |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105410542B (en) | Prepare method, frozen and the method for preparing frozen of gumbo slurry | |
| CN107439779A (en) | Frozen and preparation method thereof | |
| JP6411217B2 (en) | Low protein frozen confectionery products | |
| CN107319091B (en) | Ice cream with ultrahigh protein content and preparation method thereof | |
| CN111869784A (en) | Sports Danren ice cream and preparation process thereof | |
| CN109953173A (en) | Frozen and preparation method thereof | |
| US6376002B1 (en) | Method for preparation of mulberry leaf powder and ice cream containing thereof | |
| KR101283631B1 (en) | Hallabong yogurt icecream | |
| CN106962589B (en) | Rose-flavored frozen beverage and preparation method thereof | |
| CN108740275A (en) | Frozen and preparation method thereof | |
| JP4737190B2 (en) | Lactic acid fermented food composition of cacao mass and method for producing the same | |
| CN110506830A (en) | A kind of low-fat low-calorie is simultaneously rich in dietary fiber and the ice cream of vitamin and preparation method thereof | |
| CN113367226A (en) | Sweet osmanthus milk tea flavored frozen beverage and preparation method thereof | |
| EP1430785A2 (en) | Ice-cream yoghurt and method for its preparation | |
| US5800855A (en) | Cheesecake ice cream | |
| CN107455727A (en) | Red bean sauce and preparation method thereof and frozen | |
| CN107373009A (en) | A kind of cheese ice cream | |
| EP0883350B1 (en) | Protein rich dietary ice cream | |
| CN109601865A (en) | A kind of pudding and preparation method thereof containing liquid filler | |
| EP1498038A1 (en) | Gel food | |
| Varzakas et al. | Application of sweeteners in food and drinks (bakery, confectionery, dairy products, puddings, fruit products, vegetables, beverages, sports drinks, hard candies, loukoumia, marmalades, jams, jellies, baked goods, sorbet) | |
| CN109938144B (en) | Crystallization inhibitor, frozen beverage and preparation process thereof | |
| CN103652271B (en) | A kind of frozen adding clover and preparation method thereof | |
| Nistor et al. | An overview on the earliest representative of today vegan and vegetarian ice cream | |
| CN108094660A (en) | A kind of frozen and preparation method and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190702 |