CN111109423B - Ice particles, preparation method and frozen beverage - Google Patents
Ice particles, preparation method and frozen beverage Download PDFInfo
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- CN111109423B CN111109423B CN202010095143.0A CN202010095143A CN111109423B CN 111109423 B CN111109423 B CN 111109423B CN 202010095143 A CN202010095143 A CN 202010095143A CN 111109423 B CN111109423 B CN 111109423B
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- 239000002245 particle Substances 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title abstract description 27
- 235000013361 beverage Nutrition 0.000 title description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 229920002261 Corn starch Polymers 0.000 claims description 16
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 16
- 239000008120 corn starch Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 239000000600 sorbitol Substances 0.000 claims description 16
- 235000010356 sorbitol Nutrition 0.000 claims description 16
- 235000015243 ice cream Nutrition 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 229920001592 potato starch Polymers 0.000 claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 4
- 229930195725 Mannitol Natural products 0.000 claims description 4
- 239000000594 mannitol Substances 0.000 claims description 4
- 235000010355 mannitol Nutrition 0.000 claims description 4
- 239000000845 maltitol Substances 0.000 claims description 3
- 235000010449 maltitol Nutrition 0.000 claims description 3
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 3
- 229940035436 maltitol Drugs 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 229960001855 mannitol Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 229960002920 sorbitol Drugs 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 230000035597 cooling sensation Effects 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 9
- 238000007710 freezing Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 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 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
- A23G9/34—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
- 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
Abstract
The invention discloses ice particles, a preparation method and a frozen drink. The starch is added in the process of preparing the ice particles, so that the hardness of the ice particles is improved, but the added starch can improve the hardness of the ice particles, but the cooling sensation is obviously reduced when the ice particles are eaten, therefore, the inventor firstly adds sugar alcohol in the process of preparing the ice particles, and utilizes the sugar alcohol and the starch to be matched with each other, so that the cooling sensation of the ice particles when the ice particles are used is improved, and meanwhile, the firm attribute of the ice particles is still maintained.
Description
Technical Field
The invention belongs to the technical field of frozen beverage preparation, and particularly relates to ice particles, a preparation method and a frozen beverage.
Background
The frozen drink is made up by using drinking water, dairy product and edible oil as main raw materials, adding proper quantity of perfume, colouring agent, stabilizing agent and emulsifying agent, etc. and making them pass through the processes of proportioning, sterilizing, freezing and packaging. Common frozen drinks are ice cream, popsicle, etc.
In order to improve the refreshing feeling of the frozen drink, ice particles are generally added in the process of preparing the frozen drink (such as ice cream), so that the obtained frozen drink is more cool and refreshing in taste due to melting of the tiny ice particles when being eaten. However, in the actual production process, the stirring link and the conveying link are involved, and the stirring blades and the conveying pump in the stirring link and the conveying link can damage ice particles, so that the fresh taste of frozen drinks is affected.
Disclosure of Invention
Therefore, the invention aims to solve the defect that the existing ice particles are easily influenced by a stirring link and a conveying link, so that the refreshing taste of the frozen beverage is reduced when the frozen beverage is eaten, and provides the ice particles, the preparation method and the frozen beverage.
In order to solve the technical problems, the invention adopts the following technical scheme:
the ice particles provided by the invention comprise the following raw materials in parts by weight:
93.0-96.5 parts of water;
0.5-1 part of starch;
3-6 parts of sugar alcohol.
Further, the material comprises the following raw materials in parts by weight:
94-95 parts of water;
0.7-0.8 part of starch;
4-5 parts of sugar alcohol.
Further, the material comprises the following raw materials in parts by weight:
94.5 parts of water;
starch 0.75 parts;
sugar alcohol 4.5 parts.
Further, the temperature of the ice particles is-1 ℃ to-15 ℃ and the size is 0.1mm to 2mm.
Further, the temperature of the ice particles is-5 ℃ to-10 ℃ and the size is 0.2mm to 0.4mm.
Further, the starch is at least one of corn starch, wheat starch, potato starch, sweet potato starch and tapioca flour; preferably, the starch is corn starch;
the sugar alcohol is at least one of sorbitol, maltitol, xylitol and mannitol; preferably, the sugar alcohol is sorbitol.
In addition, the invention also provides a preparation method of the ice particles, which comprises the following steps:
mixing starch with a portion of water to obtain a first mixture;
mixing the first mixture, sugar alcohol and the rest of water to obtain a second mixture;
heating the second mixture to above 85 ℃;
and cooling the second mixture after temperature rise to the temperature required by ice making, and obtaining ice particles.
Further, the mass ratio of the starch to part of water is 1: (0.8-1.2), preferably the mass ratio of starch to part of water is 1:1.
further, heating the second mixture to 90-100 ℃;
the temperature required for ice making is-1 ℃ to-15 ℃.
In addition, the invention also provides a frozen drink containing the ice particles.
In the present invention, the frozen drink may be ice cream bar, ice cream, etc.
Compared with the prior art, the invention has the following beneficial effects:
(1) According to the ice particles provided by the invention, the starch is added in the process of preparing the ice particles, so that the hardness of the ice particles is improved, but the addition of the starch can improve the hardness of the ice particles, but can bring about remarkable reduction of cooling sensation when the ice particles are eaten, so that the inventor firstly adds sugar alcohol in the process of preparing the ice particles, and utilizes the mutual matching of the sugar alcohol and the starch, so that the cooling sensation of the ice particles when the ice particles are used is improved, and meanwhile, the firm attribute of the ice particles is maintained.
(2) According to the ice particles provided by the invention, by controlling the starch in a proper proportion, the situation that the starch content is low, the hardness of the ice particles is not obviously increased, and the ice particles are obviously damaged in the conveying process is avoided; too high a starch content increases the hardness of the ice particles significantly, but the freshness decreases significantly. By controlling sugar alcohol in a proper proportion, the low content of sugar alcohol is avoided, and the cool feeling of ice particles is obviously reduced; the sugar alcohol content is too high, the freezing point of the ice particles is reduced, and the ice particles are easy to melt. In practice, corn starch and sorbitol are combined with each other, and are optimal in terms of firmness and cooling.
(3) According to the preparation method of the ice particles, the starch is mixed with part of water, and then the first mixture, the sugar alcohol and the residual water are mixed, so that the later-stage starch heating and caking can be avoided; by heating the second mixture to above 85 ℃, the starch can be gelatinized, which is beneficial to the full contact and fusion of the raw materials and is beneficial to improving the firmness and the cooling sense of the ice particles.
Detailed Description
The following description of the present invention will be made clearly and fully, and it is apparent that the embodiments described are some, but not all, of the embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The temperature of the ice particles prepared in each of the following examples is-1 ℃ to-15 ℃ and the size is 0.1mm to 2mm; preferably, the temperature of the ice particles is-5 ℃ to-10 ℃ and the size is 0.2mm to 0.4mm.
Example 1
The embodiment provides an ice particle and a preparation method thereof, and the ice particle is composed of 0.7g of corn starch, 5g of sorbitol and the balance of water by 100 g;
the preparation method of the ice particles comprises the following steps:
(1) Uniformly mixing corn starch and an equal amount of water to form paste, and preparing a first mixture;
(2) Adding the first mixture and sorbitol into the residual water, and uniformly mixing to obtain a second mixture;
(3) Heating the second mixture to 85 ℃;
(4) And cooling the warmed second mixture to the temperature required by ice making to be minus 8 ℃ to prepare ice particles, wherein the grain diameter of the ice particles reaches more than 95% in the range of 0.2mm-0.4mm according to the test.
Example 2
The embodiment provides an ice particle and a preparation method thereof, and the ice particle is composed of 0.5g of corn starch, 3g of sorbitol and the balance of water by 100 g;
the preparation method of the ice particles comprises the following steps:
(1) Uniformly mixing corn starch and an equal amount of water to form paste, and preparing a first mixture;
(2) Adding the first mixture and sorbitol into the residual water, and uniformly mixing to obtain a second mixture;
(3) Heating the second mixture to 90 ℃;
(4) And cooling the warmed second mixture to the temperature required by ice making to be minus 5 ℃ to prepare ice particles, wherein the grain diameter of the ice particles reaches more than 95% in the range of 0.2mm-0.4mm according to the test.
Example 3
The embodiment provides an ice particle and a preparation method thereof, and the ice particle is composed of 0.9g of corn starch, 6g of sorbitol and the balance of water by 100 g;
the preparation method of the ice particles comprises the following steps:
(1) Uniformly mixing corn starch and an equal amount of water to form paste, and preparing a first mixture;
(2) Adding the first mixture and sorbitol into the residual water, and uniformly mixing to obtain a second mixture;
(3) Heating the second mixture to 100 ℃;
(4) And cooling the warmed second mixture to the temperature required by ice making to minus 10 ℃ to prepare ice particles, wherein the grain diameter of the ice particles reaches more than 95% in the range of 0.2mm-0.4mm according to the test.
Example 4
The embodiment provides an ice particle and a preparation method thereof, and the ice particle is composed of 0.8g of corn starch, 3g of sorbitol and the balance of water by 100 g;
the preparation method of the ice particles comprises the following steps:
(1) Uniformly mixing corn starch and an equal amount of water to form paste, and preparing a first mixture;
(2) Adding the first mixture and sorbitol into the residual water, and uniformly mixing to obtain a second mixture;
(3) Heating the second mixture to 95 ℃;
(4) And cooling the warmed second mixture to the temperature required by ice making to minus 6 ℃ to prepare ice particles, wherein the grain diameter of the ice particles reaches more than 95% in the range of 0.2mm-0.4mm according to the test.
Example 5
The present example provides an ice particle and a method for preparing the same, and the ice particle formulation is the same as in example 1, except that: in this example, wheat starch was used instead of corn starch in example 1;
the preparation method of the ice particles is the same as in example 1. The grain diameter of the ice grain is 0.2mm-0.4mm, and the proportion is more than 92%.
Example 6
The present example provides an ice particle and a method for preparing the same, and the ice particle formulation is the same as in example 1, except that: in this example, maltitol was used instead of sorbitol in example 1;
the preparation method of the ice particles is the same as in example 1. The grain diameter of the ice grain is 0.2mm-0.4mm, and the proportion is more than 92%.
Example 7
The embodiment provides ice particles and a preparation method thereof, and the ice particles are composed of 0.7g of sweet potato starch, 5g of mannitol and the balance of water by 100 g;
the preparation method of the ice particles comprises the following steps:
(1) Uniformly mixing sweet potato starch and part of water into paste, wherein the mass ratio of the sweet potato starch to the part of water is 1:0.8, preparing a first mixture;
(2) Adding the first mixture and mannitol into the residual water, and uniformly mixing to obtain a second mixture;
(3) Heating the second mixture to 90 ℃;
(4) And cooling the warmed second mixture to the temperature required by ice making to be minus 5 ℃ to prepare ice particles, wherein the grain diameter of the ice particles reaches more than 92% in the range of 0.2mm-0.4mm according to the test.
Comparative example 1
The comparative example provides an ice particle and a preparation method thereof, and the ice particle is composed of 0.3g of corn starch, 5g of sorbitol and the balance of water by 100 g;
the preparation method of the ice particles is the same as in example 1.
Comparative example 2
The comparative example provides an ice particle and a preparation method thereof, and the ice particle is composed of 1.5g of corn starch, 5g of sorbitol and the balance of water by 100 g;
the preparation method of the ice particles is the same as in example 1.
Comparative example 3
The comparative example provides an ice particle and a preparation method thereof, and the ice particle is composed of 0.8g of corn starch, 1g of sorbitol and the balance of water by 100 g;
the preparation method of the ice particles is the same as in example 4.
Test example 1
Ice particles prepared in the examples 1-7 and the comparative examples 1-3 are added into ice cream feed liquid to prepare ice cream, and raw materials of the ice cream feed liquid are:
420 kg of drinking water; 110 kg of white granulated sugar; 145 kg of whole milk powder; 160 kg of fructose syrup, type F55; 120 kg of coconut oil; 30 kg of butter; 10 kg of jam; 1.0 kg of glyceryl monostearate; 1.5 kg of locust bean gum; sodium carboxymethylcellulose 0.4 kg; 0.3 kg of carrageenan;
2. the preparation method of the ice cream comprises the following steps:
a. mixing white sugar, whole milk powder and stabilizer; mixing, adding oil, fructose syrup and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. c, performing freezing treatment on the mixed material liquid obtained in the step a; after the freezing treatment, the temperature of a discharge hole is controlled at-4 ℃, and the discharge hole is respectively mixed with ice particles prepared in the examples 1-7 and the comparative examples 1-3 at-4 ℃, wherein the mass ratio of raw materials to the ice particles is as follows: 6:4;
c. and (3) after the feed liquid and the ice particles are mixed, canning, quick-freezing for 20min in a quick-freezing tunnel at the temperature of minus 35 ℃ after the canning is finished, and then storing at the temperature of minus 18 ℃.
Meanwhile, the ice cream in example 1 of Chinese patent document CN105533112A was used as a control group and was designated as CK. Sensory tests of refreshing taste were performed on the ice cream bars prepared in the above examples, comparative examples and control groups, 100 persons were randomly selected to taste the ice cream bars, and the number of persons who approved the taste index of the refreshing taste of the ice cream bars was recorded, and the corresponding test results are shown in table 1 below:
TABLE 1
As can be seen from the above Table 1, the ice cream prepared from the ice particles of the example of the present invention has a more refreshing taste.
Test example 2
After the ice particles prepared in examples 1 to 7 and comparative examples 1 to 3 were stirred at-8℃and a rotation speed of 17rad/min for 2.5min, breakage of the ice particles was observed, and the ice particle size after stirring was compared with the ice particle size before stirring, and the corresponding test results are shown in Table 2 below:
TABLE 2
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (9)
1. The ice particles are used for being added into ice cream feed liquid to prepare ice cream, and the ice particles comprise the following raw materials in parts by weight:
93.0-96.5 parts of water;
0.5-1 part of starch;
3-6 parts of sugar alcohol;
the starch is at least one of corn starch, wheat starch, potato starch, sweet potato starch and tapioca flour;
the sugar alcohol is at least one of sorbitol, maltitol, xylitol and mannitol.
2. The ice particles of claim 1, comprising the following raw materials in parts by weight:
94-95 parts of water;
0.7-0.8 part of starch;
4-5 parts of sugar alcohol.
3. Ice particles according to claim 1 or 2, wherein the temperature of the ice particles is-1 ℃ to-15 ℃ and the size is 0.1mm-2mm.
4. The ice particles of claim 3, wherein the ice particles have a temperature of-5 ℃ to-10 ℃ and a size of 0.2mm to 0.4mm.
5. A method of preparing ice particles according to any one of claims 1 to 4, comprising the steps of:
mixing starch with a portion of water to obtain a first mixture;
mixing the first mixture, sugar alcohol and the rest of water to obtain a second mixture;
heating the second mixture to above 85 ℃;
and cooling the second mixture after temperature rise to the temperature required by ice making, and obtaining ice particles.
6. The method according to claim 5, wherein the mass ratio of starch to part of water is 1: (0.8-1.2).
7. The method of claim 5 or 6, wherein the second mixture is warmed to 90 ℃ to 100 ℃.
8. The method according to claim 5, wherein the temperature required for ice making is-1 ℃ to-15 ℃.
9. Frozen drink, characterized in that it contains the ice particles according to any one of claims 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010095143.0A CN111109423B (en) | 2020-02-14 | 2020-02-14 | Ice particles, preparation method and frozen beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010095143.0A CN111109423B (en) | 2020-02-14 | 2020-02-14 | Ice particles, preparation method and frozen beverage |
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| JPWO2019004410A1 (en) * | 2017-06-29 | 2019-06-27 | 株式会社マッシュアップ | Method for producing strawberry-like food, ice confectionery and ice confectionery comprising honjo flour |
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| JPH08103224A (en) * | 1993-04-05 | 1996-04-23 | Ishii Reitou Kk | Slightly solidifiable ice grain and its production |
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| AU2005263383B2 (en) * | 2004-07-19 | 2008-08-21 | Unilever Plc | Ice-containing products |
| ATE554659T1 (en) * | 2008-04-11 | 2012-05-15 | Nestec Sa | ICE CONTAINING PARTICLES FOR USE IN THE PRODUCTION OF FROZEN ICE DRINKS |
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