CN112715739B - Frozen beverage with random flower shape and preparation method thereof - Google Patents
Frozen beverage with random flower shape and preparation method thereof Download PDFInfo
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- CN112715739B CN112715739B CN202011580548.XA CN202011580548A CN112715739B CN 112715739 B CN112715739 B CN 112715739B CN 202011580548 A CN202011580548 A CN 202011580548A CN 112715739 B CN112715739 B CN 112715739B
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Images
Classifications
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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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
-
- 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
- A23G9/40—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
Abstract
The invention belongs to the technical field of frozen drinks, and particularly relates to a frozen drink with random flower shape and a preparation method thereof. The flower-shaped random frozen drink comprises a first feed liquid and a second feed liquid, wherein the second feed liquid is dispersed in the first feed liquid; wherein the ratio (false plastic ratio) of the test viscosity of the first feed liquid at 25 ℃, rotor No. 3 and 6rpm to the test viscosity of the first feed liquid at 25 ℃, rotor No. 3 and 60rpm is 1-5. According to the invention, a large number of experiments show that when the false plastic ratio is 1-5, the formed patterns of the product are good, and the boundaries of the patterns are clear; if the false plastic rate is too high, the pattern formed by the second feed liquid in the first feed liquid is difficult to shape, the pattern boundary is confused with the first feed liquid, and the pattern boundary is easy to excessively disperse; the false plastic rate is too low, the second feed liquid is easy to accumulate in the first feed liquid, and is not easy to disperse.
Description
Technical Field
The invention belongs to the technical field of frozen drinks, and particularly relates to a frozen drink with random flower shape and a preparation method thereof.
Background
The frozen drink is made up by using drinking water, dairy product, sweetening agent, fruit, bean product and edible oil and fat as main raw material, adding proper quantity of perfume, colouring agent, stabilizing agent and stabilizing agent, etc. and making them pass through the processes of proportioning, sterilizing, coagulating and packaging, etc. the invented frozen drink can be made up into the products of ice cream, slush, ice sucker, edible ice and sweet ice, etc..
At present, in order to pursue product diversification and visual experience of consumers, the color of frozen drinks in the market is changed from single color to multiple colors, but the multiple colors of products in the prior art are mostly a simple combination of materials with different colors in the transverse direction or the longitudinal direction, the flower shape is simple, and the flower shape of the products produced by the same production line is consistent and monotonous.
Thus, it would be a novel experience for consumers if a frozen drink could be provided that had a random pattern and also had some variation in pattern between products produced by the same line.
Disclosure of Invention
Therefore, the invention aims to overcome the defects of monotonous flower shape, consistent flower shape of products produced by the same production line and the like of frozen drinks in the prior art, thereby providing a frozen drink with random flower shape and clear pattern boundary and a preparation method thereof.
Therefore, the invention provides the following technical scheme:
the invention provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid,
the second feed liquid is dispersed in the first feed liquid;
wherein, the ratio of the test viscosity of the first feed liquid at 25 ℃, rotor No. 3 and 6rpm to the test viscosity of the first feed liquid at 25 ℃, rotor No. 3 and 60rpm is 1-5.
The first feed liquid of the flower-shaped random frozen drink provided by the invention has the test viscosity of below 100cP under the conditions of 25 ℃ and No. 3 rotor and 60rpm, and preferably has the viscosity of 30-70cP.
Optionally, the specific gravity of the first feed liquid is not less than the specific gravity of the second feed liquid.
Optionally, the specific gravity of the first feed liquid is 0-5% greater than that of the second feed liquid;
preferably, the specific gravity of the first feed liquid is 1% -2% greater than that of the second feed liquid.
Optionally, the frozen drink further comprises a third feed liquid.
Optionally, the first feed liquid comprises the following components in percentage by mass:
5-25% of sweetener; 0-50% of dairy products; 0-10% of fruit products; 0-10% of grease; 0.02-0.10% of stabilizer; pigment 0-0.2%; 0-0.2% of essence; the balance being water;
preferably, the first feed liquid comprises the following components in percentage by mass:
17-20% of sweetener; 0-30% of dairy products; 0-8% of fruit products; 0.04 to 0.06 percent of stabilizer; pigment 0-0.2%; 0.1-0.2% of essence; the balance being water.
Optionally, the second feed liquid comprises the following components in percentage by mass,
5-25% of sweetener; 0-50% of dairy products; 0-10% of fruit products; 0-10% of grease; 0.02-0.10% of stabilizer; pigment 0.01-0.2%; 0.01-0.2% of essence; the balance being water;
preferably, the second feed liquid comprises the following components in percentage by mass,
5-15% of sweetener; 0-20% of dairy products; 0-8% of fruit products; 0.04 to 0.06 percent of stabilizer; pigment 0-0.2%; 0.01-0.2% of essence; the balance being water.
The invention also provides a preparation method of the flower-shaped random frozen drink, which comprises the following steps:
and (3) pouring a first feed liquid, pouring the second feed liquid into the first feed liquid, hardening and demolding.
Optionally, the filling pressure of the second feed liquid is 0.2-0.5MPa, and the filling temperature is 2-8 ℃;
preferably, the perfusion pressure is 0.3-0.35MPa.
Optionally, a round pouring nozzle is selected for pouring the second feed liquid;
preferably, the diameter of the pouring nozzle is 1.5-3mm; more preferably, the pouring nozzle has a diameter of 2-2.5mm.
Optionally, the step of hardening is preceded by a step of inserting a skewer.
The sweetener is at least one selected from white granulated sugar, edible glucose, high fructose syrup, maltose syrup, maltitol and the like;
the dairy product is selected from at least one of raw milk, whole milk powder, skim milk powder, whey powder and the like;
the fruit product is at least one selected from fresh fruit, fruit juice, concentrated fruit juice, fruit pulp, jam, etc.;
the oil is at least one selected from cream, anhydrous cream, coconut oil, palm oil, margarine, etc.;
the essence is at least one selected from milk essence, fruit essence, vegetable essence, flower essence, baked flavor essence and the like;
the stabilizer is at least one selected from gellan gum, xanthan gum, carrageenan, locust bean gum, sodium alginate and the like;
the pigment is at least one selected from red pigment, yellow pigment, blue pigment, melanin, etc.
The technical scheme of the invention has the following advantages:
1. the flower-shaped random frozen drink provided by the invention comprises a first feed liquid and a second feed liquid, wherein the second feed liquid is dispersed in the first feed liquid; wherein, the ratio of the test viscosity of the first feed liquid under the conditions of 25 ℃, rotor No. 3 and 6rpm to the test viscosity of the first feed liquid under the conditions of 25 ℃, rotor No. 3 and 60rpm is 1-5. Through a large number of experiments, technicians find that when the false plastic rate is 1-5, the product has better formed patterns and clear pattern boundaries; if the false plastic rate is too high, the pattern formed by the second feed liquid in the first feed liquid is difficult to shape, the pattern boundary is confused with the first feed liquid, and the pattern boundary is easy to excessively disperse; the false plastic rate is too low, the second feed liquid is easy to accumulate in the first feed liquid, and is not easy to disperse.
The first feed liquid of the flower-shaped random frozen drink provided by the invention has the test viscosity of below 100cP under the conditions of 25 ℃ and No. 3 rotor and 60rpm, and preferably has the viscosity of 30-70cP. Viscosity is another important index affecting the dispersion forming of the second feed liquid, the viscosity of the first feed liquid is too high, and the second feed liquid is difficult to disperse in the first feed liquid. Through a large number of experiments, the second feed liquid has better dispersity in the first feed liquid when the viscosity of the first feed liquid is not more than 100 cP. When the viscosity is in the range of 30-70cP, the second feed liquid is distributed in the middle in the first feed liquid, and the overall dispersity is optimal.
The flower-shaped random frozen drink provided by the invention has the specific gravity of the first feed liquid larger than that of the second feed liquid. The specific gravity of the first feed liquid is 0-5% more than that of the second feed liquid; preferably, the specific gravity of the first feed liquid is 1% -2% greater than that of the second feed liquid. The specific gravity of the first feed liquid is larger than that of the second feed liquid, so that the second feed liquid can be dispersed conveniently; when the specific gravity of the first feed liquid is 0-5% more than that of the second feed liquid, the second feed liquid can be ensured to form random patterns with complete patterns in the first feed liquid; when the specific gravity of the first feed liquid is 1% -2% more than that of the second feed liquid, the forming pattern of the second feed liquid is positioned at the middle of the position in the first feed liquid, and the second feed liquid is not easy to deposit downwards after the first feed liquid is formed; if the specific gravity of the first feed liquid is larger than that of the second feed liquid, the first feed liquid is easy to float after the product is formed when the second feed liquid is poured into the first feed liquid; when the specific gravity of the first feed liquid is smaller than that of the second feed liquid, the second feed liquid can be gathered at the bottom of the first feed liquid in a large amount.
The invention provides a flower-shaped random frozen drink, which also comprises a third feed liquid and a fourth feed liquid. Thus, products with more various flower-shaped distribution can be obtained, and different demands of consumers can be met.
2. The preparation method of the flower-shaped random frozen drink provided by the invention comprises the following steps: and (3) pouring a first feed liquid, pouring the second feed liquid into the first feed liquid, hardening and demolding. According to the invention, the second feed liquid is poured into the first feed liquid, and then the method of hardening can be used for freezing beverages with random flower shapes and clear pattern boundaries, and the flower shapes of products produced by the same production line have certain differences, so that a novel experience is brought to consumers.
According to the preparation method of the flower-shaped random frozen drink, the filling pressure of the second feed liquid is 0.2-0.5MPa, and the filling temperature is 2-8 ℃; preferably 0.3-0.35MPa. The proper pouring pressure can ensure the clear boundary of the product graph, can ensure the uniform distribution of the graph in the preferable pouring pressure range and has moderate position; if the filling pressure is too high, the second feed liquid and the first feed liquid are excessively mixed, so that the overall attractive effect of the product is affected; the filling pressure is too small, the second feed liquid is easy to accumulate at the upper middle part of the first feed liquid, and the overall attractive effect of the product is affected.
According to the preparation method of the flower-shaped random frozen drink, the round pouring nozzle is selected for the second material liquid pouring; preferably, the diameter of the pouring nozzle is 1.5-3mm; more preferably, the pouring nozzle has a diameter of 2-2.5mm. The proper diameter of the pouring nozzle can ensure the clear boundary of the product graph, and the graph distribution can be ensured to be uniform and the position is moderate in the preferred diameter range of the pouring nozzle. If the size of the filling nozzle is too large, after the second feed liquid is filled, the second feed liquid is dispersed in the first feed liquid to be dispersed and disordered, and the second feed liquid is easy to be excessively mixed with the first feed liquid; the size of the filling nozzle is too small, and after the second feed liquid is filled, the second feed liquid is not distributed on the periphery of the first feed liquid, so that the overall attractive effect of the product is affected.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the description of the embodiments or the prior art will be briefly described, and it is obvious that the drawings in the description below are some embodiments of the present invention, and other drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
FIG. 1 is a photograph of a frozen drink provided in example 1 of the present invention;
FIG. 2 is a photograph of a frozen drink provided in example 2 of the present invention;
FIG. 3 is a photograph of a frozen drink provided in example 3 of the present invention;
FIG. 4 is a photograph of a frozen drink provided in example 4 of the present invention;
FIG. 5 is a photograph of a frozen drink provided in example 5 of the present invention;
FIG. 6 is a photograph of a frozen drink provided in example 6 of the present invention;
FIG. 7 is a photograph of a frozen drink provided in example 7 of the present invention;
FIG. 8 is a photograph of a frozen drink provided in example 8 of the present invention;
FIG. 9 is a photograph of a frozen drink provided in example 9 of the present invention;
FIG. 10 is a photograph of a frozen drink provided in example 10 of the present invention;
FIG. 11 is a photograph of a frozen drink provided in example 11 of the present invention;
FIG. 12 is a photograph of a frozen drink provided in example 12 of the present invention;
FIG. 13 is a photograph of a frozen drink provided in example 13 of the present invention;
FIG. 14 is a photograph of a frozen drink provided in example 14 of the present invention;
FIG. 15 is a photograph of a frozen drink provided in example 15 of the present invention;
FIG. 16 is a photograph of a frozen drink provided in example 16 of the present invention;
FIG. 17 is a photograph of a frozen drink provided in example 17 of the present invention;
FIG. 18 is a photograph of a frozen drink provided in comparative example 1 of the present invention;
FIG. 19 is a photograph of a frozen drink provided in comparative example 2 of the present invention;
FIG. 20 is a photograph of a frozen drink provided in comparative example 3 of the present invention;
FIG. 21 is a photograph of a frozen drink provided in comparative example 4 of the present invention;
FIG. 22 is a photograph of a frozen drink provided in comparative example 5 of the present invention;
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
Example 1
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the liquid crystal display device comprises a liquid crystal display device,
first feed liquid formulation (1000 kg): white granulated sugar: 200kg of passion fruit juice: 100kg, xanthan gum: 0.2kg of locust bean gum: 0.2kg, yellow pigment: 0.01kg of passion fruit essence: 1.0kg, the balance of drinking water.
Second feed liquid formulation (1000 kg): white granulated sugar: 170kg, raw cow milk: 20kg, lemon juice: 100kg of locust bean gum: 0.2kg, melanin: 0.01kg, lemon essence: 1.0kg, the balance of drinking water.
The production process flow of the frozen drink comprises the following steps:
pouring first material liquid, pouring second material liquid, inserting pins, hardening, demolding, packaging and warehousing;
the method comprises the following specific steps:
first feed liquid
1) The locust bean gum and the xanthan gum are uniformly dispersed by 50kg of white granulated sugar to obtain a homogeneous stabilizer, and the homogeneous stabilizer is fully dissolved and dispersed by warm water at 50 ℃.
2) And adding the residual white granulated sugar and the juice of the first feed liquid into a material mixing tank respectively.
3) And adding a dispersion stabilizer into the batching tank to obtain a feed liquid mixture.
4) The feed liquid is obtained by using warm water at 50 ℃ to fix the volume of the feed tank to 1000 kg.
5) And (3) heating and sterilizing the feed liquid in the material mixing tank, keeping the temperature at 85 ℃, and transferring the feed liquid to an aging tank to obtain feed liquid treatment liquid.
6) And cooling the feed liquid treatment liquid in the aging tank to 2 ℃ by ice water, and respectively adding pigment and essence to obtain a first feed liquid.
Second feed liquid
1) The locust bean gum is uniformly dispersed with 50kg white granulated sugar to obtain a homogeneous stabilizer, and the homogeneous stabilizer is fully dissolved and dispersed with warm water at 50 ℃.
2) And respectively adding the residual white granulated sugar, raw milk and fruit juice of the second feed liquid into a mixing tank.
3) And adding a dispersion stabilizer into the batching tank to obtain a feed liquid mixture.
4) The feed liquid is obtained by using warm water at 50 ℃ to fix the volume of the feed tank to 1000 kg.
5) And (3) heating and sterilizing the feed liquid in the material mixing tank, keeping the temperature at 85 ℃, and transferring the feed liquid to an aging tank to obtain feed liquid treatment liquid.
6) And cooling the feed liquid treatment liquid in the aging tank to 2 ℃ by ice water, and respectively adding pigment and essence to obtain a second feed liquid.
The diameter of the second feed liquid filling nozzle is 2mm, the filling pressure is 0.3Mpa,
the specific gravity of the first feed liquid was measured to be 1.081 by using a specific gravity meter, the viscosity of the first feed liquid measured at 25 ℃, no. 3 rotor, 6rpm was measured to be 32cP, the ratio of the measured viscosity of the first feed liquid at 25 ℃, no. 3 rotor, 6rpm to the measured viscosity of the first feed liquid at 25 ℃, no. 3 rotor, 60rpm was measured to be 2, i.e., the pseudo plastic ratio was 2, and the specific gravity of the second feed liquid was measured to be 1.067.
The photographs of the resulting frozen beverage are shown in FIG. 1.
Example 2
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the liquid crystal display device comprises a liquid crystal display device,
first feed liquid formulation (1000 kg): white granulated sugar: 200kg of raw milk: 50kg, yellow peach juice: 100kg, xanthan gum: 0.3kg of locust bean gum: 0.2kg, yellow pigment: 0.01kg, peach essence: 1.0kg, the balance of drinking water.
Second feed liquid formulation (1000 kg): white granulated sugar: 170kg, lemon juice: 100kg of locust bean gum: 0.2kg, blue pigment: 0.01kg, soda flavour: 1.0kg, the balance of drinking water.
The production process flow of the frozen drink comprises the following steps:
pouring first material liquid, pouring second material liquid, inserting pins, hardening, demolding, packaging and warehousing;
the specific perfusion parameters differ in:
the diameter of the second feed liquid pouring nozzle is 2.2mm, and the pouring pressure is 0.32Mpa; other production processes are the same as those of the embodiment 1;
the specific gravity of the first feed liquid was measured to be 1.082 by using a specific gravity meter, the viscosity of the first feed liquid was measured to be 48cP at 25 ℃ under the conditions of a No. 3 rotor and 6rpm, the false plastic ratio of the first feed liquid was measured to be 2.5, and the specific gravity of the second feed liquid was measured to be 1.066.
The photograph of the obtained frozen drink is shown in FIG. 2.
Example 3
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the liquid crystal display device comprises a liquid crystal display device,
first feed liquid formulation (1000 kg): white granulated sugar: 170kg, orange juice: 100kg, xanthan gum: 0.3kg of locust bean gum: 0.3kg, yellow pigment: 0.01kg, orange essence: 1.0kg, the balance of drinking water.
Second feed liquid formulation (1000 kg): white granulated sugar: 155kg, whey powder: 10kg, blueberry juice: 50kg of locust bean gum: 0.2kg, blue pigment: 0.01kg, blueberry essence: 1.0kg, the balance of drinking water.
The production process flow of the frozen drink comprises the following steps:
pouring first material liquid, pouring second material liquid, inserting pins, hardening, demolding, packaging and warehousing;
the specific steps are as follows:
the diameter of the second feed liquid pouring nozzle is 2.5mm, and the pouring pressure is 0.35Mpa; other production processes are the same as those of the embodiment 1;
the specific gravity of the first feed liquid is 1.067, the viscosity of the first feed liquid under the conditions of 25 ℃, rotor No. 3 and 6rpm is 48cP, the false plastic rate of the first feed liquid is 3, and the specific gravity of the second feed liquid is 1.048.
The photograph of the obtained frozen drink is shown in FIG. 3.
Example 4
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the liquid crystal display device comprises a liquid crystal display device,
the formulation and production process are the same as in example 1, except that the second feed liquid pouring nozzle pouring pressure is 0.2Mpa;
the photograph of the obtained frozen drink is shown in FIG. 4.
Example 5
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein the formula and the production process are the same as those of the embodiment 1, and the difference is that the filling pressure of the second material liquid filling nozzle is 0.5Mpa
The photograph of the obtained frozen drink is shown in FIG. 5.
Example 6
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; the formulation and production process are the same as in example 1, except that the diameter of the second feed liquid pouring nozzle is 1.5mm.
The photograph of the obtained frozen drink is shown in FIG. 6.
Example 7
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; the formulation and production process were the same as in example 1, except that the diameter of the second feed liquid filling nozzle was 3.0mm.
The photograph of the obtained frozen drink is shown in FIG. 7.
Example 8
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the first feed liquid formula (1000 kg): white granulated sugar: 200kg of passion fruit juice: 100kg, xanthan gum: 0.1kg, guar: 0.3kg, yellow pigment: 0.01kg, essence: 1.0kg, the balance of drinking water.
The viscosity of the first feed liquid is 42cP under the conditions of 25 ℃, rotor No. 3 and 6rpm, and the false plastic rate of the first feed liquid is 1;
the second feed liquid formulation and production process were the same as in example 1;
the photograph of the obtained frozen drink is shown in FIG. 8.
Example 9
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the liquid crystal display device comprises a liquid crystal display device,
first feed liquid formulation (1000 kg): white granulated sugar: 170kg, passion fruit juice: 100kg, xanthan gum: 0.1kg, guar: 0.7kg, yellow pigment: 0.01kg of passion fruit essence: 1.0kg, the balance of drinking water.
Second feed liquid formulation (1000 kg): white granulated sugar: 155kg, lemon juice: 100kg of locust bean gum: 0.2kg, blue pigment: 0.01kg, lemon essence: 1.0kg, the balance of drinking water.
The production process flow of the frozen drink comprises the following steps:
pouring first material liquid, pouring second material liquid, inserting pins, hardening, demolding, packaging and warehousing;
the false plastic rate of the first feed liquid is 15, and the viscosity of the first feed liquid is 85cP under the conditions of 25 ℃, rotor No. 3 and 6 rpm;
the production process is the same as in example 1;
the photograph of the obtained frozen drink is shown in FIG. 9.
Example 10
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the liquid crystal display device comprises a liquid crystal display device,
first feed liquid formulation (1000 kg): white granulated sugar: 170kg, passion fruit juice: 100kg, xanthan gum: 0.35kg, guar: 0.2kg, yellow pigment: 0.01kg of passion fruit essence: 1.0kg, the balance of drinking water.
Second feed liquid formulation (1000 kg): white granulated sugar: 170kg, lemon juice: 100kg, guar: 0.2kg, blue pigment: 0.01kg, lemon essence: 1.0kg, the balance of drinking water.
The production process flow of the frozen drink comprises the following steps:
pouring first material liquid, pouring second material liquid, inserting pins, hardening, demolding, packaging and warehousing;
the method comprises the following specific steps:
first feed liquid
1) Guar gum and xanthan gum are uniformly dispersed by 50kg of white granulated sugar to obtain a homogeneous stabilizer, and the homogeneous stabilizer is fully dissolved and dispersed by warm water at 50 ℃.
2) And adding the residual white granulated sugar and the juice of the first feed liquid into a material mixing tank respectively.
3) And adding a dispersion stabilizer into the batching tank to obtain a feed liquid mixture.
4) The feed liquid is obtained by using warm water at 50 ℃ to fix the volume of the feed tank to 1000 kg.
5) And (3) heating and sterilizing the feed liquid in the material mixing tank, keeping the temperature at 85 ℃, and transferring the feed liquid to an aging tank to obtain feed liquid treatment liquid.
6) And cooling the feed liquid treatment liquid in the aging tank to 2 ℃ by ice water, and respectively adding pigment and essence to obtain a first feed liquid.
Second feed liquid
1) The guar gum is uniformly dispersed by 50kg of white granulated sugar to obtain a homogeneous stabilizer, and the homogeneous stabilizer is fully dissolved by warm water at 50 ℃.
2) And respectively adding the residual white granulated sugar, raw milk and fruit juice of the second feed liquid into a mixing tank.
3) And adding a dispersion stabilizer into the batching tank to obtain a feed liquid mixture.
4) The feed liquid is obtained by using warm water at 50 ℃ to fix the volume of the feed tank to 1000 kg.
5) And (3) heating and sterilizing the feed liquid in the material mixing tank, keeping the temperature at 85 ℃, and transferring the feed liquid to an aging tank to obtain feed liquid treatment liquid.
6) And cooling the feed liquid treatment liquid in the aging tank to 2 ℃ by ice water, and respectively adding pigment and essence to obtain a second feed liquid.
The diameter of the second feed liquid filling nozzle is 2mm, the filling pressure is 0.3Mpa,
the specific gravity of the first feed liquid was measured to be 1.066 using a specific gravity meter, the viscosity of the first feed liquid was measured to be 55cP at 25 c, no. 3 rotor, 6rpm, the false plastic ratio was 3, and the specific gravity of the second feed liquid was measured to be 1.066.
The photographs of the obtained frozen drink are shown in fig. 10.
Example 11
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the liquid crystal display device comprises a liquid crystal display device,
first feed liquid formulation (1000 kg): malt syrup: 200kg, whey powder: 50kg, cream: 10kg, xanthan gum: 0.2kg of locust bean gum: 0.1kg, yellow pigment: 0.01kg, creamer essence: 1.0kg, the balance of drinking water.
Second feed liquid formulation (1000 kg): white granulated sugar: 155kg, lemon juice: 50kg, guar: 0.2kg, blue pigment: 0.01kg, essence: 1.0kg, the balance of drinking water.
The production process flow of the frozen drink comprises the following steps:
pouring first material liquid, pouring second material liquid, inserting pins, hardening, demolding, packaging and warehousing;
the method comprises the following specific steps:
first feed liquid
1) Adding locust bean gum and xanthan gum into maltose syrup, stirring and dispersing uniformly to obtain homogenous stabilizer.
2) And (3) respectively adding the whey powder and the cream of the first feed liquid into a mixing tank.
3) And adding a dispersion stabilizer into the batching tank to obtain a feed liquid mixture.
4) The feed liquid is obtained by using warm water at 50 ℃ to fix the volume of the feed tank to 1000 kg.
5) And (3) heating and sterilizing the feed liquid in the material mixing tank, keeping the temperature at 85 ℃, and transferring the feed liquid to an aging tank to obtain feed liquid treatment liquid.
6) And cooling the feed liquid treatment liquid in the aging tank to 2 ℃ by ice water, and respectively adding pigment and essence to obtain a first feed liquid.
Second feed liquid
1) The guar gum is uniformly dispersed by 50kg of white granulated sugar to obtain a homogeneous stabilizer, and the homogeneous stabilizer is fully dissolved by warm water at 50 ℃.
2) And respectively adding the residual white granulated sugar and the juice of the second feed liquid into a material mixing tank.
3) And adding a dispersion stabilizer into the batching tank to obtain a feed liquid mixture.
4) The feed liquid is obtained by using warm water at 50 ℃ to fix the volume of the feed tank to 1000 kg.
5) And (3) heating and sterilizing the feed liquid in the material mixing tank, keeping the temperature at 85 ℃, and transferring the feed liquid to an aging tank to obtain feed liquid treatment liquid.
6) And cooling the feed liquid treatment liquid in the aging tank to 2 ℃ by ice water, and respectively adding pigment and essence to obtain a second feed liquid.
The diameter of the second feed liquid filling nozzle is 2mm, the filling pressure is 0.3Mpa,
the specific gravity of the first feed liquid was measured to be 1.102 using a specific gravity meter, the viscosity of the first feed liquid was measured to be 45cP at 25 ℃, no. 3 rotor, 6rpm, the false plastic ratio was 2, and the specific gravity of the second feed liquid was measured to be 1.046.
The photograph of the obtained frozen drink is shown in FIG. 11.
Example 12
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the liquid crystal display device comprises a liquid crystal display device,
first feed liquid formulation (1000 kg): white granulated sugar: 180kg, xanthan gum: 0.35kg of locust bean gum: 0.3kg, soda flavour: 1.0kg, the balance of drinking water.
Second feed liquid formulation (1000 kg): white granulated sugar: 155kg, lemon juice: 100kg of locust bean gum: 0.2kg, blue pigment: 0.01kg, essence: 1.0kg, the balance of drinking water.
The production process flow of the frozen drink comprises the following steps:
pouring first material liquid, pouring second material liquid, inserting pins, hardening, demolding, packaging and warehousing;
the method comprises the following specific steps:
first feed liquid
1) Uniformly dispersing locust bean gum and xanthan gum with white granulated sugar to obtain homogenous stabilizer, and dissolving the dispersion stabilizer with 50deg.C warm water.
2) And adding a dispersion stabilizer into the batching tank to obtain a feed liquid mixture.
3) The feed liquid is obtained by using warm water at 50 ℃ to fix the volume of the feed tank to 1000 kg.
4) And (3) heating and sterilizing the feed liquid in the material mixing tank, keeping the temperature at 85 ℃, and transferring the feed liquid to an aging tank to obtain feed liquid treatment liquid.
5) And cooling the feed liquid treatment liquid in the aging tank to 2 ℃ by ice water, and adding essence to obtain a first feed liquid.
Second feed liquid
1) The locust bean gum is uniformly dispersed with 50kg white granulated sugar to obtain a homogeneous stabilizer, and the homogeneous stabilizer is fully dissolved and dispersed with warm water at 50 ℃.
2) And respectively adding the residual white granulated sugar and the juice of the second feed liquid into a material mixing tank.
3) And adding a dispersion stabilizer into the batching tank to obtain a feed liquid mixture.
4) The feed liquid is obtained by using warm water at 50 ℃ to fix the volume of the feed tank to 1000 kg.
5) And (3) heating and sterilizing the feed liquid in the material mixing tank, keeping the temperature at 85 ℃, and transferring the feed liquid to an aging tank to obtain feed liquid treatment liquid.
6) And cooling the feed liquid treatment liquid in the aging tank to 2 ℃ by ice water, and respectively adding pigment and essence to obtain a second feed liquid.
The diameter of the second feed liquid filling nozzle is 2mm, the filling pressure is 0.3Mpa,
the specific gravity of the first feed liquid was measured to be 1.069 using a specific gravity meter, the viscosity of the first feed liquid was measured to be 55cP at 25 c, no. 3 rotor, 6rpm, the false plastic ratio was 3, and the specific gravity of the second feed liquid was measured to be 1.043.
The photographs of the resulting frozen drink are shown in fig. 12.
Example 13
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid, a second feed liquid and a third feed liquid; wherein, the liquid crystal display device comprises a liquid crystal display device,
first feed liquid formulation (1000 kg): white granulated sugar: 200kg of orange juice: 100kg, xanthan gum: 0.3kg of locust bean gum: 0.2kg, yellow pigment: 0.01kg, orange essence: 1.0kg, the balance of drinking water.
The second feed liquid formula (1000 kg) is white granulated sugar: 200kg, strawberry juice: 80kg, guar: 0.2kg, red pigment: 0.01, strawberry essence: 1.0kg, the balance of drinking water.
Third feed liquid formulation (1000 kg): white granulated sugar: 155kg, lemon juice: 100kg of locust bean gum: 0.2kg, blue pigment: 0.01kg, lemon essence: 1.0kg, the balance of drinking water.
The production process flow of the frozen drink comprises the following steps:
pouring first material liquid, pouring second material liquid, pouring third material liquid, inserting sticks, hardening, demolding, packaging and warehousing;
the method comprises the following specific steps:
first feed liquid
1) The locust bean gum and the xanthan gum are uniformly dispersed by 50kg of white granulated sugar to obtain a homogeneous stabilizer, and the homogeneous stabilizer is fully dissolved and dispersed by warm water at 50 ℃.
2) And adding the residual white granulated sugar and the juice of the first feed liquid into a material mixing tank respectively.
3) And adding a dispersion stabilizer into the batching tank to obtain a feed liquid mixture.
4) The feed liquid is obtained by using warm water at 50 ℃ to fix the volume of the feed tank to 1000 kg.
5) And (3) heating and sterilizing the feed liquid in the material mixing tank, keeping the temperature at 85 ℃, and transferring the feed liquid to an aging tank to obtain feed liquid treatment liquid.
6) And cooling the feed liquid treatment liquid in the aging tank to 2 ℃ by ice water, and respectively adding pigment and essence to obtain a first feed liquid.
Second feed liquid
1) The guar gum is uniformly dispersed by 50kg of white granulated sugar to obtain a homogeneous stabilizer, and the homogeneous stabilizer is fully dissolved by warm water at 50 ℃.
2) And respectively adding the residual white granulated sugar and the juice of the second feed liquid into a material mixing tank.
3) And adding a dispersion stabilizer into the batching tank to obtain a feed liquid mixture.
4) The feed liquid is obtained by using warm water at 50 ℃ to fix the volume of the feed tank to 1000 kg.
5) And (3) heating and sterilizing the feed liquid in the material mixing tank, keeping the temperature at 85 ℃, and transferring the feed liquid to an aging tank to obtain feed liquid treatment liquid.
6) And cooling the feed liquid treatment liquid in the aging tank to 2 ℃ by ice water, and respectively adding pigment and essence to obtain a second feed liquid.
Third feed liquid
1) The locust bean gum is uniformly dispersed with 50kg white granulated sugar to obtain a homogeneous stabilizer, and the homogeneous stabilizer is fully dissolved and dispersed with warm water at 50 ℃.
2) And respectively adding the residual white granulated sugar and the juice of the second feed liquid into a material mixing tank.
3) And adding a dispersion stabilizer into the batching tank to obtain a feed liquid mixture.
4) The feed liquid is obtained by using warm water at 50 ℃ to fix the volume of the feed tank to 1000 kg.
5) And (3) heating and sterilizing the feed liquid in the material mixing tank, keeping the temperature at 85 ℃, and transferring the feed liquid to an aging tank to obtain feed liquid treatment liquid.
6) And cooling the feed liquid treatment liquid in the aging tank to 2 ℃ by ice water, and respectively adding pigment and essence to obtain a second feed liquid.
The diameter of the second feed liquid pouring nozzle is 2mm, the pouring pressure is 0.3Mpa, the diameter of the third feed liquid pouring nozzle is 2mm, and the pouring pressure is 0.3Mpa
The specific gravity of the first liquid was 1.081, the viscosity of the first liquid was 48cP measured at 25℃and 6rpm with a No. 3 rotor, the false plastic ratio was 2.5, the specific gravity of the second liquid was 1.08, and the specific gravity of the third liquid was 1.044.
The photographs of the obtained frozen drink are shown in fig. 13.
Example 14
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the formula and the production process are the same as those of the embodiment 1, and the difference is that the diameter size of the second feed liquid pouring nozzle is 4.5mm.
The photograph of the resulting frozen drink is shown in FIG. 14.
Example 15
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the formula and the production process are the same as those of the embodiment 1, and the difference is that the diameter size of the second feed liquid pouring nozzle is 0.8mm.
The photographs of the resulting frozen drink are shown in fig. 15.
Example 16
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the formula and the production process are the same as those of the embodiment 1, and the difference is that the filling pressure of the second feed liquid filling nozzle is 0.1Mpa;
the filling pressure is small, and the second feed liquid can not reach the bottom of the first feed liquid, so that the overall attractive effect of the product is affected.
The photograph of the resulting frozen drink is shown in FIG. 16.
Example 17
The embodiment provides a flower-shaped random frozen drink, which comprises a first feed liquid and a second feed liquid; wherein, the first feed liquid formula (1000 kg): white granulated sugar: 170kg, passion fruit juice: 100kg, xanthan gum: 0.1kg, guar: 0.6kg, yellow pigment: 0.01kg of passion fruit essence: 1.0kg, the balance of drinking water.
The filling pressure of the second feed liquid filling nozzle is 0.7Mpa;
the second feed liquid formulation and production process are the same as in example 1
The filling pressure is high, and the second feed liquid and the first feed liquid are excessively mixed, so that the overall attractive effect of the product is influenced.
Comparative example 1
The comparative example provides a frozen drink with random flower shape, comprising a first feed liquid and a second feed liquid; wherein, the first feed liquid formula (1000 kg): white granulated sugar: 170kg, passion fruit juice: 100kg of locust bean gum: 0.7kg, guar: 2.0kg, yellow pigment: 0.1kg, essence: 1.0kg, the balance of drinking water.
The viscosity of the first feed solution was 280cP, and the formulation and production process of the second feed solution were the same as in example 1.
The viscosity of the first feed liquid is too great to allow the second feed liquid to disperse in the first feed liquid.
Comparative example 2
The comparative example provides a frozen drink with random flower shape, comprising a first feed liquid and a second feed liquid; wherein, the first feed liquid formula (1000 kg): malt syrup: 250kg of passion fruit juice: 100kg, xanthan gum: 0.2kg of locust bean gum: 0.2kg, yellow pigment: 0.01kg, essence: 1.0kg, the balance of drinking water.
Second feed liquid formulation (1000 kg): white granulated sugar: 110kg, lemon juice: 100kg of locust bean gum: 0.2kg, blue pigment: 0.01kg, essence: 1.0kg, the balance of drinking water.
The specific gravity of the first feed liquid was 1.122, and the specific gravity of the second feed liquid was 1.026.
The production process was the same as in example 1.
The specific gravity of the first feed liquid is 10% greater than that of the second feed liquid, and the second feed liquid is formed in the first feed liquid in a biased manner.
Comparative example 3
The comparative example provides a frozen drink with random flower shape, comprising a first feed liquid and a second feed liquid; wherein, the first feed liquid formula (1000 kg): white granulated sugar: 110kg, passion fruit juice: 100kg, xanthan gum: 0.2kg of locust bean gum: 0.2kg, yellow pigment: 0.01kg, essence: 1.0kg, the balance of drinking water.
Second feed liquid formulation (1000 kg): white granulated sugar: 200kg, lemon juice: 100kg of locust bean gum: 0.2kg, blue pigment: 0.01kg, essence: 1.0kg, the balance of drinking water.
The specific gravity of the first feed liquid is 1.026, the specific gravity of the second feed liquid is 1.081,
the production process was the same as in example 1.
The specific gravity of the first feed liquid is smaller than that of the second feed liquid, and the second feed liquid is deposited at the bottom of the first feed liquid.
Comparative example 4
The comparative example provides a frozen drink with random flower shape, comprising a first feed liquid and a second feed liquid; wherein, the first feed liquid formula (1000 kg): white granulated sugar: 200kg of passion fruit juice: 100kg, xanthan gum: 2.0kg, yellow pigment: 0.01kg, essence: 1.0kg, the balance of drinking water.
The viscosity of the first feed liquid is 80cP, the false plastic rate of the first feed liquid is 9,
the second feed liquid formulation and production process were the same as in example 1.
The first feed liquid has large false plastic rate, and the second feed liquid is scattered and disordered in the first feed liquid during pouring, so that the forming is poor.
Comparative example 5
The comparative example provides a frozen drink with random flower shape, comprising a first feed liquid and a second feed liquid; wherein, the first feed liquid formula (1000 kg): white granulated sugar: 200kg of passion fruit juice: 100kg of locust bean gum: 0.2kg, guar: 0.7, yellow pigment: 0.01kg, essence: 1.0kg, the balance of drinking water.
The false plastic rate of the first feed liquid is 0.5,
the second feed liquid formulation and production process were the same as in example 1;
the first feed liquid has small false plastic rate, and the second feed liquid is not easy to disperse and is not good to form when being poured.
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. And obvious variations or modifications thereof are contemplated as falling within the scope of the present invention.
Claims (13)
1. A frozen drink with random flower shape is characterized by comprising a first feed liquid and a second feed liquid,
the second feed liquid is dispersed in the first feed liquid;
the ratio of the test viscosity of the first feed liquid at 25 ℃ under the conditions of a rotor No. 3 and 6rpm to the test viscosity of the first feed liquid at 25 ℃ under the conditions of a rotor No. 3 and 60rpm is 1-5;
the first feed liquid comprises the following components in percentage by mass:
5-25% of sweetener; 0-50% of dairy products; 0-10% of fruit products; 0-10% of grease; 0.02-0.10% of stabilizer; pigment 0-0.2%; 0-0.2% of essence; the balance being water;
the second feed liquid comprises the following components in percentage by mass,
5-25% of sweetener; 0-50% of dairy products; 0-10% of fruit products; 0-10% of grease; 0.02-0.10% of stabilizer; pigment 0.01-0.2%; 0.01-0.2% of essence; the balance being water;
the specific gravity of the first feed liquid is not less than that of the second feed liquid.
2. The flower-shaped random frozen drink according to claim 1, wherein the first liquid has a test viscosity of 100cp or less at 25 ℃, no. 3 rotor, 6 rpm.
3. The flower-shaped random frozen drink according to claim 2, wherein the specific gravity of the first liquid is 0-5% greater than the specific gravity of the second liquid.
4. A flower-shaped random frozen drink according to claim 3, wherein the frozen drink further comprises a third feed liquid dispersed in the first feed liquid.
5. The frozen beverage according to any one of claims 1 to 4, wherein the first feed liquid comprises the following components in percentage by mass:
17-20% of sweetener; 0-30% of dairy products; 0-8% of fruit products; 0.04 to 0.06 percent of stabilizer; pigment 0-0.2%; 0.1-0.2% of essence; the balance being water.
6. The frozen beverage according to any one of claims 1 to 4, wherein the second feed liquid comprises the following components in percentage by mass,
5-15% of sweetener; 0-20% of dairy products; 0-8% of fruit products; 0.04 to 0.06 percent of stabilizer; pigment 0-0.2%; 0.01-0.2% of essence; the balance being water.
7. The flower-shaped random frozen drink according to claim 2, wherein the first liquid has a test viscosity of 30-70cp at 25 ℃, no. 3 rotor, 6 rpm.
8. A flower-shaped random frozen drink according to claim 3, wherein the specific gravity of the first liquid is 1% -2% greater than the specific gravity of the second liquid.
9. A method of preparing a frozen drink product according to any one of claims 1 to 8, characterized in that it comprises the steps of:
and (3) pouring a first feed liquid, pouring the second feed liquid into the first feed liquid, hardening and demolding.
10. The method for preparing a frozen drink with random flower shape according to claim 9, wherein the filling pressure of the second liquid is 0.2-0.5MPa and the filling temperature is 2-8 ℃.
11. The method for preparing a frozen drink with random flower shape according to claim 10, characterized in that the pouring pressure is 0.3-0.35MPa.
12. The method for preparing a frozen drink with random flower shape according to claim 9, wherein the second liquid is poured by a round pouring nozzle; the diameter of the pouring nozzle is 1.5-3mm.
13. The method of preparing a random flower-shaped frozen drink according to claim 9, further comprising the step of inserting a skewer prior to the step of hardening.
Priority Applications (1)
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| JPH11155490A (en) * | 1997-11-28 | 1999-06-15 | Nakajima Daishoudou:Kk | Frozen dessert |
| JP2004041061A (en) * | 2002-07-10 | 2004-02-12 | Sanei Gen Ffi Inc | Layered frozen dessert and method for producing the same |
| CN109566820A (en) * | 2018-12-25 | 2019-04-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of chocolate, frozen containing chocolate coating and preparation method thereof |
| CN111264672A (en) * | 2020-03-27 | 2020-06-12 | 烟台金利昌食品有限公司 | Milk-flavored soft ice cream slurry and preparation method thereof |
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| IT1179107B (en) * | 1984-09-07 | 1987-09-16 | Ferrero Spa | CONFECTIONERY ICE CREAM PRODUCT AND PROCESS FOR ITS MANUFACTURE |
| CN2284514Y (en) * | 1996-04-05 | 1998-06-24 | 冠生园(集团)总公司上海冠生园食品总厂 | Pouring apparatus for two-colour, two-taste poured candy |
| US20060034976A1 (en) * | 2004-08-12 | 2006-02-16 | Cotten Gerald B | Dual textured swirled confections |
| KR100989009B1 (en) * | 2008-06-20 | 2010-10-20 | 박종근 | manufacturing method of color candy |
| CN102511628A (en) * | 2011-12-27 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Fancy yarn bottom filling process and device |
| CN108271899B (en) * | 2017-12-27 | 2021-02-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Composite frozen beverage and preparation method thereof |
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| JPH11155490A (en) * | 1997-11-28 | 1999-06-15 | Nakajima Daishoudou:Kk | Frozen dessert |
| JP2004041061A (en) * | 2002-07-10 | 2004-02-12 | Sanei Gen Ffi Inc | Layered frozen dessert and method for producing the same |
| CN109566820A (en) * | 2018-12-25 | 2019-04-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of chocolate, frozen containing chocolate coating and preparation method thereof |
| CN111264672A (en) * | 2020-03-27 | 2020-06-12 | 烟台金利昌食品有限公司 | Milk-flavored soft ice cream slurry and preparation method thereof |
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