CN110613047A - Snow mud, ice cream or ice cream added with chocolate popping candy and production process thereof - Google Patents
Snow mud, ice cream or ice cream added with chocolate popping candy and production process thereof Download PDFInfo
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- CN110613047A CN110613047A CN201910990622.6A CN201910990622A CN110613047A CN 110613047 A CN110613047 A CN 110613047A CN 201910990622 A CN201910990622 A CN 201910990622A CN 110613047 A CN110613047 A CN 110613047A
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- ice cream
- chocolate
- popping candy
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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
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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
- A23G9/34—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
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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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention provides a kind of snow mud, ice cream or ice cream added with chocolate popping candy and the production technology, in the existing production of snow mud, ice cream and ice cream, a proper amount of chocolate popping candy is added. The invention comprises adding chocolate popping candy into a flavor slush, ice cream and ice cream uniformly; a flavored ice cream, ice cream bar, and ice cream are filled with chocolate jumping candy; the chocolate popping candy is added to the combination of two or more of the snow paste, the ice cream and the ice cream. The invention has the beneficial effects that: brings brand-new experience to consumers, and is delicious.
Description
Technical Field
The invention belongs to the technical field of cold drink deep processing, and particularly relates to a processing technology for adding chocolate popping candy into snow mud, ice cream or ice cream. The method for adding the chocolate popping candy is not different according to the types of the snow paste, the ice cream and the ice cream. The snow slush, the ice cream and the ice cream can be formed by combining one or more than two flavors according to design requirements, the adding procedures are different according to different parts added to the snow slush, the ice cream and the ice cream, and the adding is completed by a filling trolley of a colored ice cream machine or a fruit grain adding machine.
Background
Along with the increasing requirements of people on food safety, health and delicious pleasure, fun functional food is more and more favored by people, and in order to better meet the increasing demand of people on good life, the invention relates to adding chocolate popping candy into snow paste, ice cream and ice cream, which brings brand-new experience to consumers, and makes the consumers enjoy' every taste is happy really.
In order to ensure that the chocolate popping candy added into the snow paste, the ice cream and the ice cream has better mouth solubility, the chocolate popping candy with the melting point of 32-34 ℃ is selected, and the chocolate popping candy with different colors and flavors, which can be well matched with the snow paste, the ice cream and the ice cream, is selected to make the product more delicious and beautiful.
Disclosure of Invention
The invention solves the problem that chocolate popping candy with proper amount is added in the prior production of snow paste, ice cream and ice cream. The invention comprises adding chocolate popping candy into a flavor slush, ice cream and ice cream uniformly; a flavored ice cream, ice cream bar, and ice cream are filled with chocolate jumping candy; the chocolate popping candy is added to the combination of two or more of the snow paste, the ice cream and the ice cream.
The technical scheme adopted by the invention for realizing the purpose is as follows:
the product is prepared by combining one or more than two flavors of the snow paste, the ice cream and the ice cream, the product formula design meets respective corresponding standards, the snow paste execution standard SB/T10014, the ice cream execution standard GB/T31119 and the ice cream execution standard GB/T31114 are uniformly added in the snow paste, the ice cream and the ice cream or are added in a certain part of the snow paste, the ice cream and the ice cream according to the design requirements. The technical scheme is as follows.
A snow mud, ice cream or ice cream added with chocolate popping candy and a production process thereof comprise the following steps:
A. preparing materials: uniformly mixing water, white granulated sugar, milk powder, grease and a composite emulsion stabilizer to obtain a mixed feed liquid;
B. and (3) sterilization: heating the mixed liquid obtained in the step A to 80-85 ℃ in a cold and hot cylinder, and preserving heat for 15min for sterilization;
C. and (3) cooling: cooling the feed liquid to 55-60 deg.C in cold and hot cylinder after sterilization;
D. homogenizing: c, homogenizing the feed liquid in the step C by a high-pressure homogenizer at the homogenizing pressure of 18-20 Mpa;
E. and (3) cooling: d, rapidly cooling the feed liquid in the step D to below 10 ℃ through a plate heat exchanger;
F. aging: e, feeding the material liquid into an aging jar, cooling to 2-4 deg.C, keeping the temperature, standing, and aging for 5-6 hr;
G. color and fragrance mixing: completing color and fragrance mixing after the step F is completed;
H. freezing into slush, ice cream or ice cream by ice cream freezing machine;
I. conveying to a colored ice cream machine (line), a slice extrusion ice cream production machine (line) or a filling machine, adding chocolate popping candy, filling, extruding, forming and quick-freezing;
J. packaging, boxing and warehousing
The production is completed through the steps of the working procedures, and the mashed snow, the ice cream or the ice cream added with the jumping chocolate is obtained.
Detailed Description
The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.
Example 1A flavored slush, popsicle, and ice cream with chocolate popping candy added uniformly
A. Preparing materials: uniformly mixing water, white granulated sugar, milk powder, grease and a composite emulsion stabilizer to obtain a mixed feed liquid;
B. and (3) sterilization: heating the mixed liquid obtained in the step A to 80-85 ℃ in a cold and hot cylinder, and preserving heat for 15min for sterilization;
C. and (3) cooling: cooling the feed liquid to 55-60 deg.C in cold and hot cylinder after sterilization;
D. homogenizing: c, homogenizing the feed liquid in the step C by a high-pressure homogenizer at the homogenizing pressure of 18-20 Mpa;
E. and (3) cooling: d, rapidly cooling the feed liquid in the step D to below 10 ℃ through a plate heat exchanger;
F. aging: e, feeding the material liquid into an aging jar, cooling to 2-4 deg.C, keeping the temperature, standing, and aging for 5-6 hr; the snow mud product can omit the step;
G. color and fragrance mixing: completing color and fragrance mixing after the step F is completed;
H. freezing into slush, ice cream or ice cream by ice cream freezing machine;
I. conveying to a transfer trolley, and mixing the materials according to the following ratio: 20 parts of chocolate popping candy: adding 30 kg of snow paste, ice cream or ice cream material and 1.5 kg of chocolate popping candy each time, uniformly stirring, placing the mixture in a colored ice cream machine (line) to fill a trolley, continuously stirring, filling the trolley into a mold, quickly freezing, and inserting ;
J. and packaging, boxing and warehousing.
The process is completed by the steps, and the mashed snow, ice cream or ice cream with the jumping chocolate uniformly added is obtained. About 85 g of snow paste, ice cream or ice cream, wherein the chocolate popping candy is about 4 g.
Example two: flavored jumping candy filled with ice cream, snow paste and chocolate
A. Preparing materials: uniformly mixing water, white granulated sugar, milk powder, grease and a composite emulsion stabilizer to obtain a mixed feed liquid;
B. and (3) sterilization: heating the mixed liquid obtained in the step A to 80-85 ℃ in a cold and hot cylinder, and preserving heat for 15min for sterilization;
C. and (3) cooling: cooling the feed liquid to 55-60 deg.C in cold and hot cylinder after sterilization;
D. homogenizing: c, homogenizing the feed liquid in the step C by a high-pressure homogenizer at the homogenizing pressure of 18-20 Mpa;
E. and (3) cooling: d, rapidly cooling the feed liquid in the step D to below 10 ℃ through a plate heat exchanger;
F. aging: e, feeding the material liquid into an aging jar, cooling to 2-4 deg.C, keeping the temperature, standing, and aging for 5-6 hr; the snow mud product can omit the step;
G. color and fragrance mixing: completing color and fragrance mixing after the step F is completed;
H. freezing into slush, ice cream or ice cream by ice cream freezing machine;
I. the slush, ice cream or ice cream frozen out by the H procedure is divided into two parts by a three-way valve, one part is firstly conveyed to a material transferring trolley, and the material transferring trolley comprises the following components in parts by weight: chocolate popping candy is 10: adding 30 kilograms of snow paste, ice cream or ice cream materials and 3.0 kilograms of chocolate popping candy at each time, uniformly stirring, placing the mixture in a model 1 filling trolley of a colored ice cream machine (line), continuously stirring, filling the mixture into a mold, and quickly freezing;
J. the slush, ice cream or ice cream frozen out by the procedure H is divided into two parts by a three-way valve, the two parts are directly conveyed to a model 2 filling trolley of a color ice cream machine (line), and the two parts are subjected to secondary injection molding and quick freezing;
, continuously quick-freezing, and pulling ;
and packaging, boxing and warehousing.
The process is completed by the steps, the filling is performed in sections, and the mashed snow, ice cream or ice cream of the chocolate popping candy is partially added. About 85 g of snow paste, ice cream bar or ice cream, wherein about 4 g of chocolate popping candy is distributed in the front half section.
Example three: slice type double-color ice cream bar and double-color ice cream, partially adding chocolate popping candy, and coating chocolate crackling
The product is formed by combining two types of popsicles or ice creams with different colors and flavors, and each type of popsicle or ice cream needs to independently complete the following process steps.
A. Preparing materials: uniformly mixing water, white granulated sugar, milk powder, grease and a composite emulsion stabilizer to obtain a mixed feed liquid;
B. and (3) sterilization: heating the mixed liquid obtained in the step A to 80-85 ℃ in a cold and hot cylinder, and preserving heat for 15min for sterilization;
C. and (3) cooling: cooling the feed liquid to 55-60 deg.C in cold and hot cylinder after sterilization;
D. homogenizing: c, homogenizing the feed liquid in the step C by a high-pressure homogenizer at the homogenizing pressure of 18-20 Mpa;
E. and (3) cooling: d, rapidly cooling the feed liquid in the step D to below 10 ℃ through a plate heat exchanger;
F. aging: e, feeding the material liquid into an aging jar, cooling to 2-4 deg.C, keeping the temperature, standing, and aging for 5-6 hr;
G. color and fragrance mixing: completing color and fragrance mixing after the step F is completed;
H. freezing: freezing into ice cream or ice cream by an ice cream freezing machine;
I. a fruit grain adding machine: one material a of the two ice creams or ice creams frozen out in the above working procedures is conveyed to a fruit granule adding machine, and the weight ratio of the ice cream or ice cream is as follows: chocolate popping candy is 10: adding chocolate popping candy in a proportion of 1;
J. slicing: the ice cream bar or ice cream obtained by the process I has the quantitative ratio of 10: 1, uniformly mixing the chocolate popping candy, conveying the chocolate popping candy and the ice cream B from the step H to a former (cutting die) of a slice extrusion production machine (line) together, and slicing.
And (6) inserting and quick-freezing.
Coating: and coating the chocolate crackling by a manipulator.
And packaging, boxing and warehousing.
The process steps are completed to obtain the double-color ice cream bar or ice cream added with the chocolate popping candy. About 70 g of double-color ice cream bar or ice cream, wherein, about 3 g of chocolate popping candy is distributed in one color, and chocolate crackling is coated outside.
Example four: the ice cream is composed of more than two kinds of ice cream, chocolate popping candy is partially added, and chocolate crackling is coated on the exterior
The product is formed by combining more than two types of ice creams or ice creams, and each type of ice cream or ice cream needs to independently complete the following process steps.
A. Preparing materials: uniformly mixing water, white granulated sugar, milk powder, grease and a composite emulsion stabilizer to obtain a mixed feed liquid;
B. and (3) sterilization: heating the mixed liquid obtained in the step A to 80-85 ℃ in a cold and hot cylinder, and preserving heat for 15min for sterilization;
C. and (3) cooling: cooling the feed liquid to 55-60 deg.C in cold and hot cylinder after sterilization;
D. homogenizing: c, homogenizing the feed liquid in the step C by a high-pressure homogenizer at the homogenizing pressure of 18-20 Mpa;
E. and (3) cooling: d, rapidly cooling the feed liquid in the step D to below 10 ℃ through a plate heat exchanger;
F. aging: e, feeding the material liquid into an aging jar, cooling to 2-4 deg.C, keeping the temperature, standing, and aging for 5-6 hr;
G. color and fragrance mixing: completing color and fragrance mixing after the step F is completed;
H. freezing: freezing into ice cream or ice cream by an ice cream freezing machine;
I. directly conveying the ice cream bar and the ice cream material which are finished by the step G to a pattern ice cream machine (line) No. 1 filling trolley without H freezing, filling the filling trolley into a mold, and quickly freezing;
J. pumping the material liquid which is poured into the mold in the step I by adopting a pattern ice cream machine (line) slurry pumping trolley to form a layer of shell;
K. conveying the ice cream bars or ice creams frozen out by the step H to a transfer trolley, and mixing the ice cream bars or ice creams according to the ratio of the ice cream bars or ice cream: chocolate popping candy is 10: adding 30 kg of ice cream or ice cream material and 3.0 kg of chocolate popping candy at each time, uniformly stirring, placing into a model 2 filling trolley of a color ice cream machine (line), continuously stirring, filling into a mold, and quickly freezing;
l, conveying the frozen C ice cream bars or ice creams obtained by the step H to a pattern ice cream bar machine (line) 3# filling trolley, filling a mould and quickly freezing;
m, conveying the ice cream bar and the ice cream material finished by the step G to a pattern ice cream bar machine (line) No. 4 filling trolley, filling a mold, capping and quickly freezing;
, continuously quick-freezing, and pulling ;
coating the chocolate crackling by a manipulator;
and packaging, boxing and warehousing.
The process steps are completed, and the flower-color ice cream or ice cream added with the chocolate popping candy is obtained. The milk shell is filled with two kinds of ice cream bars, wherein the bottom ice cream bar and the bottom ice cream bar are added with chocolate popping candy and coated with chocolate crackling.
Example five: a cup-packed ice cream bar or ice cream cone containing chocolate popping candy in or on the surface is provided.
A. Preparing materials: uniformly mixing water, white granulated sugar, milk powder, grease and a composite emulsion stabilizer to obtain a mixed feed liquid;
B. and (3) sterilization: heating the mixed liquid obtained in the step A to 80-85 ℃ in a cold and hot cylinder, and preserving heat for 15min for sterilization;
C. and (3) cooling: cooling the feed liquid to 55-60 deg.C in cold and hot cylinder after sterilization;
D. homogenizing: c, homogenizing the feed liquid in the step C by a high-pressure homogenizer at the homogenizing pressure of 18-20 Mpa;
E. and (3) cooling: d, rapidly cooling the feed liquid in the step D to below 10 ℃ through a plate heat exchanger;
F. aging: e, feeding the material liquid into an aging jar, cooling to 2-4 deg.C, keeping the temperature, standing, and aging for 5-6 hr;
G. color and fragrance mixing: completing color and fragrance mixing after the step F is completed;
H. freezing: freezing into ice cream or ice cream by an ice cream freezing machine;
I. a fruit grain adding machine: conveying the ice cream or ice cream frozen out by the above procedures to a fruit granule adding machine, and adding the following components according to ice cream or ice cream materials: chocolate popping candy is 15: adding chocolate popping candy in a proportion of 1;
J. filling: the ice cream bar or ice cream obtained by the process I is characterized in that the ratio of the ice cream bar or ice cream obtained by the process I is 15: 1, uniformly mixing the chocolate popping candy, and filling into cup or ice cream cone or ice cream by a filling machine;
K. directly connecting the ice cream bars and the ice cream in the step H with a filling machine, filling cup or ice cream cone ice cream bars and ice cream, and adding 2 g of chocolate popping candy on the surface;
and (5) quickly freezing in a special freezing tunnel.
And (5) boxing and warehousing.
The cup-packed or cone ice cream or ice cream added with the chocolate popping candy is obtained after the steps of the working procedures.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1. The snow mud, the ice cream or the ice cream added with the chocolate popping candy and the production process thereof are characterized by comprising the following steps:
A. preparing materials: uniformly mixing water, white granulated sugar, milk powder, grease and a composite emulsion stabilizer to obtain a mixed feed liquid;
B. and (3) sterilization: heating the mixed liquid obtained in the step A to 80-85 ℃ in a cold and hot cylinder, and preserving heat for 15min for sterilization;
C. and (3) cooling: cooling the feed liquid to 55-60 deg.C in cold and hot cylinder after sterilization;
D. homogenizing: c, homogenizing the feed liquid in the step C by a high-pressure homogenizer at the homogenizing pressure of 18-20 Mpa;
E. and (3) cooling: d, rapidly cooling the feed liquid in the step D to below 10 ℃ through a plate heat exchanger;
F. aging: e, feeding the material liquid into an aging jar, cooling to 2-4 deg.C, keeping the temperature, standing, and aging for 5-6 hr;
G. color and fragrance mixing: completing color and fragrance mixing after the step F is completed;
H. freezing into slush, ice cream or ice cream by ice cream freezing machine;
I. conveying to a colored ice cream machine (line), a slice extrusion ice cream production machine (line) or a filling machine, adding chocolate popping candy, filling, extruding, forming and quick-freezing;
J. packaging, boxing and warehousing;
the production is completed through the steps of the working procedures, and the mashed snow, the ice cream or the ice cream added with the jumping chocolate is obtained.
2. The slush, popsicle, or ice cream and process for producing the same according to claim 1, wherein the chocolate popping candy is added uniformly to the whole body of the slush, popsicle, or ice cream, or to a certain portion thereof.
3. The slush, popsicle, or ice cream, and process for making the same, according to claim 1, wherein the chocolate popping candy is present in the slush, popsicle, or ice cream in an amount of less than 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910990622.6A CN110613047A (en) | 2019-10-18 | 2019-10-18 | Snow mud, ice cream or ice cream added with chocolate popping candy and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910990622.6A CN110613047A (en) | 2019-10-18 | 2019-10-18 | Snow mud, ice cream or ice cream added with chocolate popping candy and production process thereof |
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| Publication Number | Publication Date |
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| CN110613047A true CN110613047A (en) | 2019-12-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910990622.6A Pending CN110613047A (en) | 2019-10-18 | 2019-10-18 | Snow mud, ice cream or ice cream added with chocolate popping candy and production process thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171201A (en) * | 1997-04-18 | 1998-01-28 | 尹滨祥 | Cold drink food containing jumping sweets and its production method |
| CN101156642A (en) * | 2007-11-22 | 2008-04-09 | 屠国刚 | Ice cream |
| CN101313726A (en) * | 2008-07-15 | 2008-12-03 | 贝惠玲 | Ice cream/frozen stick confection with additive rice flour, and method of preparing the same |
| CN101347173A (en) * | 2008-09-19 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing jumping candy and method for producing the same |
| CN201263376Y (en) * | 2008-09-18 | 2009-07-01 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing jumping candy granules |
-
2019
- 2019-10-18 CN CN201910990622.6A patent/CN110613047A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171201A (en) * | 1997-04-18 | 1998-01-28 | 尹滨祥 | Cold drink food containing jumping sweets and its production method |
| CN101156642A (en) * | 2007-11-22 | 2008-04-09 | 屠国刚 | Ice cream |
| CN101313726A (en) * | 2008-07-15 | 2008-12-03 | 贝惠玲 | Ice cream/frozen stick confection with additive rice flour, and method of preparing the same |
| CN201263376Y (en) * | 2008-09-18 | 2009-07-01 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing jumping candy granules |
| CN101347173A (en) * | 2008-09-19 | 2009-01-21 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing jumping candy and method for producing the same |
Non-Patent Citations (1)
| Title |
|---|
| 罗红霞: "《乳制品加工技术》", 31 January 2015, 中国轻工业出版社 * |
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Application publication date: 20191227 |
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