CN112715740B - Crispy cone frozen beverage and preparation method thereof - Google Patents
Crispy cone frozen beverage and preparation method thereof Download PDFInfo
- Publication number
- CN112715740B CN112715740B CN202011593921.5A CN202011593921A CN112715740B CN 112715740 B CN112715740 B CN 112715740B CN 202011593921 A CN202011593921 A CN 202011593921A CN 112715740 B CN112715740 B CN 112715740B
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- China
- Prior art keywords
- crispy
- cone
- biscuit
- frozen
- frozen beverage
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Images
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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the field of frozen drinks, and particularly provides a crispy cone frozen drink and a preparation method thereof, wherein the crispy cone frozen drink comprises a crispy cone, a frozen drink and biscuits, wherein one end of the crispy cone is provided with an opening, and a first accommodating cavity is arranged in the crispy cone; biscuits are arranged in the frozen drink or between the crispy cone and the frozen drink; the biscuit is arranged in the frozen beverage or between the crispy cone and the frozen beverage, so that the direct contact between the biscuit and the frozen beverage can be effectively utilized to guide the migration direction of water and prevent the migration of water in the frozen beverage to the direction of the crispy cone, thereby improving the moisture absorption phenomenon of the external crispy cone and improving the brittleness of the crispy cone.
Description
Technical Field
The invention relates to the field of frozen drinks, in particular to a crispy cone frozen drink and a preparation method thereof.
Background
The crispy cone frozen drink is a composite product formed by combining a frozen drink and a crispy cone, is a variety with a large sales volume in cold drinks, but because the frozen drink in the crispy cone frozen drink contains a large amount of water, the water continuously migrates towards the crispy cone during the placement, so that the crispy cone becomes moist, and the brittleness is reduced.
In order to improve the moisture absorption phenomenon of the crispy cone and keep the brittleness of the crispy cone, chocolate is generally used as a medium in the prior art, the crispy cone is coated or internally sprayed to prevent moisture, but a gap is inevitably formed between the crispy cone and the chocolate, and the crispy cone is directly contacted with the frozen drink through the gap in the links of transportation, storage, sale and the like of the frozen drink, so that the crispy cone absorbs moisture.
Therefore, how to maintain the crispness of the crispy cone is still one of the problems to be solved urgently in the research and development or promotion and sale of the frozen crispy cone beverage.
Disclosure of Invention
Therefore, the invention aims to overcome the defect that the crispness of the crispy cone frozen beverage in the prior art is reduced due to the fact that the crispness of the crispy cone is easy to absorb moisture, and provides a crispy cone frozen beverage and a preparation method thereof.
The invention provides a crisp cylinder frozen drink, which comprises
The device comprises a brittle cylinder, a first clamping device and a second clamping device, wherein one end of the brittle cylinder is provided with an opening, and a first accommodating cavity is arranged in the brittle cylinder;
and the frozen beverage is filled in the first accommodating cavity, and biscuits are arranged in the frozen beverage or between the crispy cone and the frozen beverage.
Further, the biscuit is in a sheet shape.
Further, there may be one or more than 1, such as 2, 3 or 5, preferably a whole biscuit sheet.
Furthermore, the shape of the biscuit is selected from triangular sheet, square sheet, trapezoidal sheet, polygonal sheet exceeding four sides, round sheet, cylindrical ring, conical ring and the like, and irregular sheet can be adopted, preferably triangular sheet or trapezoidal sheet is adopted to be matched with the triangular conical crispy cone, so that the combination tightness between the biscuit and the crispy cone is ensured, and the ratio of the volume of the biscuit to the volume of the crispy cone is improved.
Further, the ratio of the volume of the biscuit to the volume of the crisp cone is 3.4-30:40; preferably 7 to 15:40; more preferably 10.
Because the inner surface of the crisp cylinder is not uniform, the volume of the crisp cylinder in the embodiment of the invention adopts the filled frozen drink and is measured by the volume of the frozen drink.
Further, the mass ratio of the biscuit to the frozen drink is 2.5-31.5:40-42; preferably 5 to 10:40-42, more preferably 7.
Furthermore, when the biscuit is a trapezoidal flaky biscuit, the parallel long sides are 0.5-0.95 time of the diameter of the maximum section circle of the crisp cylinder, the parallel short sides are 0.05-0.25 time of the diameter of the maximum section circle of the crisp cylinder, the height is 0.5-0.95 time of the height of the crisp cylinder, and the thickness is 0.05-0.25 time of the diameter of the maximum section circle of the crisp cylinder.
For example, when a cone-shaped crispy cone having a diameter of 4.3 to 5cm and a height of 9.5cm is used, a trapezoidal cookie having a long side of 4cm, a short side of 0.5cm, a height of 8cm and a thickness of 0.43 to 0.625cm can be used.
Further, the biscuit separates the frozen drink on both sides.
Preferably, the biscuit separates the frozen drink evenly on both sides.
Preferably, the biscuit is parallel to the longitudinal section of the crisp cone.
Further, the fact that the biscuit is parallel to the longitudinal section of the crisp cylinder means that the largest face of the biscuit is parallel to the longitudinal section of the crisp cylinder.
Preferably, the top surface of the biscuit is flush with the top surface of the crisp cylinder, the bottom of the biscuit is abutted with the bottom of the crisp cylinder, and the side surface or the side edge of the biscuit is abutted with the inner side wall of the crisp cylinder.
Further, the biscuit comprises the following raw materials in parts by weight: 200 parts of base material, 18-30 parts of grease and 0.5-1.5 parts of leavening agent.
Further, the base material can adopt the conventional base material for preparing biscuits; at least one of wheat flour and corn starch is preferable.
Further, the oil and fat is at least one selected from cream, butter and vegetable oil.
Further, the vegetable oil is selected from at least one of corn oil, palm oil and soybean oil.
Further, the leavening agent is selected from at least one of sodium bicarbonate and ammonium bicarbonate.
Further, the seasoning composition also comprises 10-80 parts by weight of sweetening agent and/or 20-40 parts by weight of eggs and/or 1.5-7.8 parts by weight of emulsifying agent and/or 0.8-4.5 parts by weight of seasoning.
Further, the sweetener is selected from at least one of white granulated sugar, caramel syrup and high fructose corn syrup.
Preferably, the sweetener comprises white granulated sugar, caramel syrup and high fructose corn syrup in a mass ratio of 15-35.
Further, the emulsifier is selected from at least one of phospholipids and propyl gallate.
More preferably, the emulsifier comprises a mixture of 1.5 to 4:2-3.8 of phospholipids and propyl gallate.
Further, the flavoring is at least one selected from common salt and cinnamon.
Preferably, the seasoning comprises cinnamon and table salt in a mass ratio of 0.8-2.
Further, the biscuit comprises the following raw materials in parts by mass: 200 parts of wheat flour, 18-30 parts of butter, 15-35 parts of white granulated sugar, 20-40 parts of eggs, 15-25 parts of caramel syrup, 10-20 parts of high fructose corn syrup, 0.5-1.5 parts of sodium bicarbonate, 0.8-2.0 parts of cinnamon, 1.0-2.5 parts of edible salt, 2.0-4.0 parts of phospholipid and 1.5-3.8 parts of propyl gallate.
Further, the preparation method of the biscuit comprises the steps of weighing the raw materials according to the parts by weight, uniformly mixing, forming and baking.
Further, the preparation method of the biscuit comprises the following steps:
uniformly mixing the base material and the swelling agent to obtain a first mixture;
uniformly mixing the sweetening agent and the grease to obtain a second mixture;
and uniformly mixing the first mixture and the second mixture, and baking to obtain the product.
Further, the preparation method of the biscuit comprises the following steps: mixing sweetener, egg, swelling agent and water, and dissolving to obtain solution;
uniformly mixing an emulsifier with grease to obtain a mixed solution;
mixing the above solutions and mixed solution, adding base material, stirring into dough, leavening, and baking.
Further, the preparation method of the biscuit comprises the following steps: mixing sweetener, egg, swelling agent, edible salt and water, and dissolving to obtain solution;
uniformly mixing an emulsifier and grease to obtain a mixed solution;
mixing the above solution and mixed solution, adding base material and cortex Cinnamomi, stirring to form dough, fermenting, and baking.
Further, the frozen drink is ice cream or ice cream bar. The frozen beverage can be prepared by adopting the conventional raw materials for preparing the frozen beverage according to the conventional preparation method of the frozen beverage.
Further, the frozen beverage comprises 8-20% of sweetener, 0-12% of milk or dairy product, 5-15% of edible oil and fat, 0-12% of fruit product, 0-5% of bean product, 0.1-1% of thickener, 0.1-1% of emulsifier and 0-0.8% of acidity regulator by mass percentage; the balance being water.
Further, in the frozen beverage, the sweetener is at least one selected from sucrose, fructose syrup, maltose syrup, glucose syrup, lactose, honey, sugar alcohol, and synthetic sweetener; the synthetic sweetener is selected from at least one of sodium cyclamate, aspartame, sucralose, acesulfame potassium and neotame;
in the frozen beverage, the milk or the milk product is selected from at least one of raw milk, whole milk powder, skim milk powder, whey protein powder, condensed milk and cream;
in the frozen beverage, the edible oil and fat is selected from at least one of coconut oil, palm oil and corn oil;
in the frozen drink, the fruit product is selected from at least one of strawberry jam, pineapple jam and honey melon jam;
in the frozen beverage, the bean product is selected from at least one of soybean, red bean, mung bean and pea or bean paste prepared from the at least one bean product;
in the frozen beverage, the thickening agent is selected from at least one of locust bean gum, xanthan gum, sodium alginate, sodium polyacrylate, carrageenan, guar gum, gelatin, sodium carboxymethylcellulose, konjac glucomannan, pectin and gellan gum;
in the frozen drink, the emulsifier is selected from at least one of glyceryl monostearate, tween 80 and sucrose ester;
in the frozen drink, the acidity regulator is at least one selected from citric acid, malic acid, lactic acid, sodium citrate and potassium citrate.
The crisp cone can be made by self or can be a conventional crisp cone sold in the market, wherein the crisp cone prepared by the following formula and preparation method can be used for self making.
The formula comprises, by weight, 200-230 parts of base materials, 20-40 parts of sweetening agents, 2-8 parts of emulsifying agents, 20-35 parts of grease and 0.5-2.5 parts of edible salt.
Further, in the crisp cone, the base material can adopt a conventional base material for preparing the crisp cone; at least one of wheat flour and corn starch is preferable.
Further, in the crispy cone, the grease is at least one selected from cream, butter and vegetable oil.
Further, in the crispy cone, the vegetable oil is selected from at least one of corn oil, palm oil and soybean oil.
Further, in the crispy cone, the sweetener is selected from at least one of white granulated sugar, caramel syrup and high fructose corn syrup.
Further, in the crispy cone, the emulsifier is at least one selected from phospholipid and propyl gallate.
Further, the preparation method of the frozen drink comprises the following steps:
raw material standardization → sterilization → homogenization → cooling → congealing.
Wherein in the sterilization process, the traditional sterilization process is adopted, the temperature is 80-85 ℃, and the heat preservation time is 10-15min; or, pasteurizing at 90-105 deg.C for 30-60s.
In the homogenizing process, the homogenizing temperature is 65-75 deg.C, the homogenizing pressure is 130-150bar, the first pressure is 80% (104-120 bar), and the second pressure is 20% (24-30 bar).
In the cooling process, the temperature is cooled to 0-6 ℃.
In the process of freezing, 1000L or 2000L of continuous freezing machine is used, and the outlet temperature of the freezing machine is-2 ℃ to-5 ℃.
The invention also provides a preparation method of the crispy cone frozen beverage, which comprises the following steps:
providing crisps, biscuits and frozen drinks;
filling the biscuit and the frozen beverage into a crisp cone, and carrying out flower drawing, cover pressing and quick freezing to obtain the biscuit.
The frozen beverage can be filled into the crisp cone, or the frozen beverage can be filled into the crisp cone and then the biscuit is filled into the crisp cone, or the frozen beverage and the biscuit can be filled into the crisp cone and the biscuit at the same time.
For example, in some embodiments, a conical ring-shaped cracker can be first filled into a cracker cartridge, and then the cracker can be filled with a frozen drink such that the cracker is positioned between the cracker cartridge and the frozen drink.
In some embodiments, the frozen drink can be first filled into a cracker and then a biscuit inserted into the frozen drink to divide the frozen drink into two portions.
When the frozen beverage is filled, the discharging temperature of the frozen beverage is between-2 and-5 ℃, the filling time is 3-5s, and the height of the flower higher than the crisp cone is 2-2.5cm; in the quick-freezing process, a 688 tunnel is used, and the tunnel temperature is less than or equal to-40 ℃.
1. The invention provides a crispy cone frozen beverage which comprises a crispy cone, a frozen beverage and biscuits, wherein one end of the crispy cone is provided with an opening, and a first containing cavity is arranged in the crispy cone; the frozen drink is arranged in the first accommodating cavity; biscuits are arranged in the frozen drink or between the crispy cone and the frozen drink; according to the invention, the biscuit is arranged in the frozen beverage or between the crispy cone and the frozen beverage, so that the biscuit is directly contacted with the frozen beverage, the migration direction of water in the frozen beverage can be guided, the migration of water in the frozen beverage to the crispy cone is effectively blocked, the moisture absorption phenomenon of the external crispy cone is improved, and the brittleness of the crispy cone is improved.
2. According to the crispy-cone-shaped frozen beverage provided by the invention, when too much water is absorbed by the biscuit, the self crispness of the biscuit can be seriously influenced, so that the taste of the biscuit becomes poor, the whole liking degree of the crispy-cone-shaped frozen beverage is influenced, when the biscuit adopts a sheet structure, the influence of water absorption on the self crispness of the biscuit can be reduced on the basis of ensuring the improvement of the crispness of the crispy cone, and the crispy-cone-shaped frozen beverage has better taste, and particularly when a triangular or trapezoidal sheet-shaped biscuit is adopted, the water absorption effect and the taste are better compared with other shapes.
3. The ratio of the volume of the biscuit to the volume of the crisp cone is controlled to be 7-15:40 hours, the crispy cone can be effectively filled, so that the directional movement of moisture can be better guided, and the moisture absorption amount of the biscuit can be more appropriate; if the volume ratio is too large, the integral taste of the crispy cone frozen beverage can be influenced; the brittleness of the crisp cone cannot be better kept when the volume ratio is too small; in particular, the volume ratio is 10: when 40 hours, the effect is best; controlling the ratio of the quality of the biscuit to the quality of the frozen drink to be 5-10:40-42, the directional movement of the water can be better guided, and the crisp frozen drink with better mouthfeel can be obtained, particularly the mass ratio of the crisp frozen drink to the water is 7:42, the effect is best.
4. According to the crispy cone frozen beverage provided by the invention, the biscuit separates the frozen beverage at two sides, so that the migration direction of water can be better guided, the water in the frozen beverage at two sides can migrate towards the direction opposite to that of the crispy cone, the migration of the water in the frozen beverage to the crispy cone is better blocked, and the crispy cone has better brittleness; preferably, the biscuit is parallel to the longitudinal section of the cracker, better blocking migration of water into the cracker in the frozen beverage, resulting in a higher and more consistent crispness of the cracker.
5. According to the crispy cone frozen beverage provided by the invention, the top surface of the biscuit is flush with the top surface of the crispy cone, the bottom of the biscuit is abutted with the bottom of the crispy cone, and the side surface or the side edge of the biscuit is abutted with the inner side wall of the crispy cone; the biscuit can synchronously regulate and control the whole crispy cone, can uniformly block the moisture of the whole crispy cone, improves the consistency of the brittleness of the crispy cone and enables the frozen crispy cone drink to have better taste.
6. The crisp frozen beverage provided by the invention can be prepared into biscuits by adopting the existing formula, such as 200 parts of base material, 18-30 parts of grease and 0.5-1.5 parts of leavening agent; the existing formula has certain water absorption, and can improve the influence of water on the crispness of the crisp cone, however, when the existing formula is adopted, on one hand, the manufactured biscuit is poor in toughness and easy to crack, and on the other hand, the water absorption capacity is relatively low, and the taste is relatively poor after water absorption. Therefore, the inventor of the application finds that the taste of the biscuit after water absorption can be obviously improved, the toughness is improved, and the water absorption of the biscuit is obviously improved by adding the sweetening agent and/or the eggs and/or the emulsifier and/or the seasoning in a specific ratio.
In particular, it was found that the mass ratio of 15 to 35:15-25:10-20 parts of white granulated sugar, caramel syrup and fructose-glucose syrup, the flavor of the crispy frozen drink is good; selecting the mass ratio of 1.5-4:2-3.8 of phospholipid and propyl gallate, the water absorption of the biscuit can be improved, and the taste of the biscuit after water absorption is improved, so that the crispness of the crispy cracker and the overall taste of the product are improved; selecting the mass ratio of 0.8-2:1-2.5 of cinnamon and salt can also improve the condition that the biscuit tastes dull and is not burnt and fragrant.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
Fig. 1 is a schematic structural view of a frozen crispy cone beverage according to embodiment 1 of the present invention;
FIG. 2 is a schematic structural diagram of a biscuit according to example 1 of the present invention;
reference numerals:
1. freezing the beverage; 2. crisping; 3. and (3) biscuits.
Detailed Description
Example 1 crispy cone frozen drink
The embodiment provides a crispy cone frozen drink, as shown in fig. 1, comprising a crispy cone 2, a frozen drink 1 and a biscuit 3, wherein the crispy cone 2 can adopt a conventional structure, such as a cone, a truncated cone and the like, and the embodiment preferably adopts a cone-shaped crispy cone. One end of the brittle cylinder 2 is provided with an opening, the end surface of the opening is circular or oval, the opening is circular in the embodiment, and the diameter is 4.3-5cm. The crisp cone is of a hollow structure, and a first accommodating cavity is arranged in the crisp cone 2. The first containing cavity can be filled with frozen drinks, and the frozen drinks can be ice cream or ice cream bars. Biscuits are arranged in the frozen drink or between the crispy cone and the frozen drink. In this embodiment, the biscuit is disposed within the frozen drink.
The biscuits 3 are in the form of pieces, one or more than 1, such as 2, 3 or 5, and the embodiment preferably adopts a whole piece of biscuits. The shape of the biscuit is selected from triangular sheet, square sheet, trapezoidal sheet, polygonal sheet exceeding four sides, round sheet and the like, irregular sheet can be adopted, and the triangular sheet or the trapezoidal sheet is preferably adopted in the embodiment and is matched with the shape of the crisp cone.
In the embodiment, the frozen drinks are separated at two sides by the biscuit, so that the migration direction of water can be better guided, the water in the frozen drinks at the two sides can migrate towards the direction opposite to that of the crispy cone, the migration of the water in the frozen drinks to the crispy cone is better blocked, and the crispy cone has better brittleness; in this embodiment, the biscuits divide the frozen drink evenly on both sides, so that the crisps have a higher and more consistent crispness. In this embodiment, the biscuits are parallel to the longitudinal cross-section of the cracker, which also provides a higher and more consistent crispness of the cracker.
In the embodiment, the top surface of the biscuit is flush with the top surface of the crispy tube, the bottom of the biscuit is abutted with the bottom of the crispy tube, and the side surface or the side edge of the biscuit is abutted with the inner side wall of the crispy tube; the biscuit can synchronously regulate and control the whole crispy cone, can uniformly block the moisture of the whole crispy cone, improves the consistency of the brittleness of the crispy cone and enables the frozen crispy cone drink to have better taste.
Example 2
The embodiment provides a crispy cone frozen beverage, which comprises raw materials of crispy cones, biscuits and a frozen beverage, wherein the formulas and the preparation methods of the crispy cones, the biscuits and the frozen beverage are respectively shown as follows.
(1) Formula and preparation method of crisp cone
The formula is as follows: wheat flour: 200g, corn starch: 50g, white granulated sugar 30g, phospholipid 5g, palm oil 30g and edible salt 1.5g.
The preparation method comprises the following steps: weighing the raw materials according to the formula, grinding the white granulated sugar into powder, uniformly mixing the powder with the wheat flour, the corn starch and the edible salt, and adding 100g of water to obtain a mixture 1. Mixing phospholipid and palm oil to obtain a mixture 2; and (3) uniformly mixing the mixture 1 and the mixture 2 to obtain slurry. And (3) baking the slurry in an egg roll machine at 250 ℃, and rolling and forming to obtain the cone-shaped crisp cone, wherein the diameter of the circle with the largest cross section is 4.6cm, the height is 9.5cm, and the volume of the crisp cone is about 40mL.
(2) Formula and preparation method of biscuit
The formula is as follows: wheat flour: 200g, 80 cream: 25g, white granulated sugar: 32g, eggs: 35g, caramel syrup: 22g, edible salt: 2.2g, high fructose corn syrup: 18g, propyl gallate: 3.2g, sodium bicarbonate: 1.3g, cinnamon: 2.0g and 3.2g of phospholipid.
The preparation method comprises the following steps: weighing the raw materials according to the formula, and pulping the white granulated sugar into powder to obtain powdered sugar; dissolving caramel syrup, high fructose corn syrup, eggs, edible salt, sugar powder and sodium bicarbonate into 80g of water to obtain a mixture 1. The propyl gallate and the phospholipid are mixed into the cream to obtain a mixture 2. Mixing the mixture 1 and the mixture 2, stirring into paste, adding wheat flour and cinnamon, stirring for 5min, stirring into dough, fermenting at 30 deg.C for 55min in 80% fermenting box, baking the cake blank in a mold in an oven at 180 deg.C for 15min to obtain trapezoidal flaky biscuit with parallel long side of 4cm, short side of 0.5cm, height of 8cm and thickness of 0.625cm; calculated, the volume of the biscuit was 11.25cm 3 The mass of the individual biscuits was 7g.
(3) Formula and preparation method of frozen beverage
The formula is as follows: the total mass of the raw materials of the frozen drink is 1000kg, and the frozen drink comprises the following components of white granulated sugar: 110kg, coconut oil: 80kg, maltose syrup: 25kg, skim milk powder: 60kg, maltodextrin: 20kg, whey powder: 20kg, carrageenan: 0.5kg, guar: 1.5kg, sodium carboxymethyl cellulose: 1.5kg, mono-diglycerol fatty acid ester: 1.5kg; the balance being water.
The preparation method comprises the following steps: weighing the raw materials according to the formula, carrying out standardized treatment, and uniformly mixing to obtain a mixture. Sterilizing the mixture at 82 deg.C for 10min to obtain sterilized product; homogenizing the sterilized product at 70 deg.C under 140bar (primary pressure 80% (110 bar) and secondary pressure 20% (28 bar) to obtain homogenized product; cooling the homogeneous product to 4 ℃, and enabling the cooled product to pass through a 2000L continuous freezer, wherein the outlet temperature of the freezer is-2 ℃ to-5 ℃; obtaining the frozen drink.
The embodiment also provides a preparation method of the crispy cone frozen beverage, which comprises the following steps:
(1) Placing a paper sleeve, and placing the brittle cylinder in the paper sleeve;
(2) Filling the frozen beverage into the crisp cones, wherein the mass of the frozen beverage filled into each crisp cone is 42g, the discharging temperature is-2 to-5 ℃ in the filling process, and the filling time is 3 to 5s; then, biscuit is inserted into the frozen beverage along the direction parallel to the longitudinal section of the crisp cylinder in the middle of the frozen beverage until the bottom of the biscuit is contacted with the bottom of the crisp cylinder, the biscuit divides the frozen beverage into two parts, and 1 biscuit is filled into each crisp cylinder frozen beverage.
(3) And (5) pulling flowers, pressing a cover and quickly freezing. Wherein the flower is higher than the crisp cone by 2-2.5cm; in the quick-freezing process, a 688 tunnel is used, and the tunnel temperature is-40 ℃.
Example 3
The embodiment provides a crispy cone frozen beverage, which comprises crispy cones, biscuits and a frozen beverage as raw materials, wherein the formulas and the preparation methods of the crispy cones, the biscuits and the frozen beverage adopted in the embodiment are respectively as follows:
(1) Formula and preparation method of crispy cone
The formula is as follows: wheat flour 150g, corn starch: 80g of white granulated sugar, 30g of phospholipid, 30g of palm oil and 1.5g of edible salt.
The preparation method comprises the following steps: weighing the raw materials according to the formula, grinding the white granulated sugar into powder, uniformly mixing the powder with the wheat flour, the corn starch and the edible salt, and adding 100g of water to obtain a mixture 1. Mixing phospholipid and palm oil to obtain a mixture 2; and uniformly mixing the mixture 1 and the mixture 2 to obtain slurry. And (3) baking the slurry in an egg roll machine at 250 ℃, and rolling and forming to obtain the crisp cone, wherein the crisp cone is conical, the diameter of the circle with the largest cross section is 4.6cm, the height is 9.5cm, and the volume of the crisp cone is about 40mL.
(2) Formula and preparation method of biscuit
The formula is as follows: wheat flour: 200g, 80 cream: 18g, sodium bicarbonate: 0.6g.
The preparation method comprises the following steps: weighing the raw materials according to a formula, mixing wheat flour, 80 butter and sodium bicarbonate, adding 80g of water, stirring, and baking at 180 ℃ for 15min to obtain trapezoidal flaky biscuits, wherein the long sides of the biscuits, which are parallel to each other, are 4cm, the short sides of the biscuits are 0.5cm, the height of the biscuits is 8cm, and the thickness of the biscuits is 0.43cm; calculated, the volume of the biscuit was 7.74cm 3 The mass of the individual biscuits was 5g.
(3) Formula and preparation method of frozen beverage
The formula is as follows: the total mass of the raw materials of the frozen drink is 1000kg, and the frozen drink comprises the following components: 75kg, corn oil: 60kg, glucose syrup: 20kg, whole milk powder: 60kg, whey powder: 20kg, carrageenan: 0.5kg, guar gum: 1.5kg, sodium alginate: 1.5kg, and the balance of water.
The preparation method comprises the following steps: weighing the raw materials according to the formula, carrying out standardized treatment, and uniformly mixing to obtain a mixture. The mixture was pasteurized at 105 ℃ for 30s using pasteurization. Homogenizing the sterilized product: the homogenization temperature is 75 deg.C, the homogenization pressure is 150bar, the primary pressure is 80% (120 bar), and the secondary pressure is 20% (30 bar). Cooling the homogeneous product to 3 ℃, and using a 2000L continuous freezer to cool the cooled product, wherein the outlet temperature of the freezer is-2 ℃ to-5 ℃; obtaining the frozen drink.
The embodiment also provides a preparation method of the crispy cone frozen beverage, which comprises the following steps:
(1) Placing a paper sleeve, and placing the brittle cylinder in the paper sleeve;
(2) The frozen beverage is filled into the crisp cylinder, biscuits are inserted into the frozen beverage along the direction parallel to the longitudinal section of the crisp cylinder in the middle of the frozen beverage until the bottoms of the biscuits are contacted with the bottom of the crisp cylinder, the frozen beverage is divided into two parts by the biscuits, the mass of the frozen beverage filled into each crisp cylinder is 42g, and 1 biscuit is filled into each crisp cylinder. Wherein, in the filling process, the discharging temperature of the frozen drink is controlled to be between-2 and-5 ℃, and the filling time is controlled to be 3 to 5 seconds.
(3) And (5) pulling flowers, pressing a cover and quickly freezing. Wherein the flower is 2-2.5cm higher than the crisp cone; in the quick-freezing process, a 688 tunnel is used, and the tunnel temperature is less than or equal to-40 ℃.
Example 4
The embodiment provides a crispy cone frozen beverage and a preparation method thereof, the formula and the preparation method are basically the same as those of embodiment 2, the difference is only that the formula and the preparation process of the biscuit are different, and the formula and the preparation process of the biscuit in the embodiment are as follows:
the formula is as follows: wheat flour: 200g, 80 cream: 25g, white granulated sugar: 32g, caramel syrup: 22g, edible salt: 2.2g, high fructose syrup: 18g, propyl gallate: 3.2g, sodium bicarbonate: 1.3g, cinnamon: 2.0g and 3.2g of phospholipid.
The preparation method comprises the following steps: weighing the raw materials according to the formula, and pulping the white granulated sugar into powder to obtain powdered sugar; dissolving caramel syrup, high fructose corn syrup, edible salt, sugar powder and sodium bicarbonate into 80g of water to obtain a mixture 1; propyl gallate and phospholipid are mixed into cream to obtain a mixture 2; mixing mixture 1 and mixture 2, stirring into paste, adding wheat flour and cortex Cinnamomi, stirring at low speed for 5min, stirring into dough, proofing at 30 deg.C for 55min in 80% proof box, baking the biscuit blank in oven at 180 deg.C for 15min with the same mold as in example 2 to obtain biscuit with the same shape and size as in example 2.
Example 5
The embodiment provides a crispy cone frozen beverage and a preparation method thereof, the formula and the preparation method are basically the same as those of embodiment 2, the difference is only that the formula and the preparation process of the biscuit are different, and the formula and the preparation process of the biscuit in the embodiment are as follows:
the formula is as follows: wheat flour: 200g, 80 cream: 25g, white granulated sugar: 72g, eggs: 35g, edible salt: 2.2g, propyl gallate: 3.2g, sodium bicarbonate: 1.3g, cinnamon: 2.0g and 3.2g of phospholipid.
The preparation method comprises the following steps: pulping white granulated sugar into powder, and dissolving eggs, edible salt, sugar powder and sodium bicarbonate into 80g of water to obtain a mixture 1; mixing propyl gallate and phospholipid into butter to obtain mixture 2; mixing mixture 1 and mixture 2, stirring into paste, adding wheat flour and cortex Cinnamomi, stirring at low speed for 5min, stirring into dough, proofing at 30 deg.C for 55min in 80% proof box, baking the biscuit blank in oven at 180 deg.C for 15min with the same mold as in example 2 to obtain biscuit with the same shape and size as in example 2.
Example 6
The embodiment provides a crispy cone frozen beverage and a preparation method thereof, the formula and the preparation method are basically the same as those of embodiment 2, the difference is only that the formula and the preparation process of the biscuit are different, and the formula and the preparation process of the biscuit in the embodiment are as follows:
the formula is as follows: wheat flour: 200g, 80 cream: 25g, white granulated sugar: 32g, eggs: 35g, caramel syrup: 22g, edible salt: 2.2g, high fructose corn syrup: 18g, propyl gallate: 3.2g, sodium bicarbonate: 1.3g and 3.2g of phospholipid.
The preparation method comprises the following steps: pulping white granulated sugar into powder, and dissolving caramel syrup, high fructose corn syrup, eggs, edible salt, sugar powder and sodium bicarbonate into 80g of water to obtain a mixture 1; propyl gallate and phospholipid are mixed into cream to obtain a mixture 2; mixing mixture 1 and mixture 2, stirring into paste, adding wheat flour, stirring at low speed for 5min, stirring into dough, proofing at 30 deg.C and 80% for 55min, baking the biscuit blank in oven at 180 deg.C for 15min with the same mold as in example 2 to obtain biscuit with the same shape and size as in example 2.
Example 7
The embodiment provides a crispy cone frozen beverage and a preparation method thereof, the formula and the preparation method are basically the same as those of embodiment 2, the difference is only that the formula and the preparation process of the biscuit are different, and the formula and the preparation process of the biscuit in the embodiment are as follows:
the formula is as follows: wheat flour: 200g, 80 cream: 25g, white granulated sugar: 32g, eggs: 35g, caramel syrup: 22g, edible salt: 2.2g, high fructose corn syrup: 18g, sodium bicarbonate: 1.3g, cinnamon: 2.0g and 3.2g of phospholipid.
The preparation method comprises the following steps: weighing the raw materials according to the formula, pulping the white granulated sugar into powder, and dissolving caramel syrup, high fructose syrup, eggs, edible salt, powdered sugar and sodium bicarbonate into 80g of water to obtain a mixture 1; mixing phospholipid into butter to obtain mixture 2; mixing mixture 1 and mixture 2, stirring into paste, adding wheat flour and cortex Cinnamomi, stirring at low speed for 5min, stirring into dough, proofing at 30 deg.C for 55min in 80% proof box, baking the biscuit blank in oven at 180 deg.C for 15min with the same mold as in example 2 to obtain biscuit with the same shape and size as in example 2.
Example 8
The embodiment provides a crispy cone frozen beverage and a preparation method thereof, the formula and the preparation method are basically the same as those of embodiment 2, the difference is only that the formula and the preparation process of the biscuit are different, and the formula and the preparation process of the biscuit in the embodiment are as follows:
the formula is as follows: wheat flour: 200g, 80 cream: 25g, white granulated sugar: 32g, eggs: 35g, caramel syrup: 22g, edible salt: 2.2g, high fructose corn syrup: 18g, propyl gallate: 3.2g, sodium bicarbonate: 1.3g, cinnamon: 2.0g.
The preparation method comprises the following steps: pulping white granulated sugar into powder, and dissolving caramel syrup, high fructose corn syrup, eggs, edible salt, sugar powder and sodium bicarbonate into 80g of water to obtain a mixture 1; mixing propyl gallate with butter to obtain mixture 2; mixing mixture 1 and mixture 2, stirring into paste, adding wheat flour and cortex Cinnamomi, stirring at low speed for 5min, stirring into dough, proofing at 30 deg.C for 55min in 80% proof box, baking the biscuit blank in oven at 180 deg.C for 15min with the same mold as in example 2 to obtain biscuit with the same shape and size as in example 2.
Example 9
The embodiment provides a crispy cone frozen beverage, raw materials of the crispy cone frozen beverage comprise a crispy cone, a biscuit and a frozen beverage, wherein the formula and the preparation method of the crispy cone are the same as those of embodiment 2, and the formula and the preparation method of the biscuit and the frozen beverage are respectively shown as follows.
(1) Formula and preparation method of biscuit
The formula is as follows: corn starch: 200g, palm oil: 18g, white granulated sugar: 15g, eggs: 20g, caramel syrup: 25g, edible salt: 1g of high fructose corn syrup: 10g, propyl gallate: 2g, ammonium bicarbonate: 0.5g, cinnamon: 0.8g and phospholipid 1.5g.
The preparation method comprises the following steps: weighing the raw materials according to the formula, and pulping the white granulated sugar into powder to obtain powdered sugar; dissolving caramel syrup, high fructose corn syrup, eggs, edible salt, sugar powder and ammonium bicarbonate into 80g of water to obtain a mixture 1; mixing propyl gallate and phospholipid into palm oil to obtain mixture 2; mixing and stirring the mixture 1 and the mixture 2 into slurry, adding corn starch and cinnamon, stirring at a low speed for 5min, stirring into dough, fermenting at 30 ℃ for 55min in an 80% fermenting box, and baking the cake blank in an oven at 180 ℃ for 15min by using a mold; obtaining biscuits; the mass of each biscuit is 9.5g, thus obtaining trapezoidal flaky biscuits, wherein the long sides of the biscuits which are parallel to each other are 4cm, the short sides are 0.5cm, the height is 8cm, and the thickness is 0.83cm; calculated, the volume of the biscuit was 15cm 3 。
(2) Formula and preparation method of frozen beverage
The formula is as follows: the total mass of the raw materials of the frozen drink is 1000kg, and the frozen drink comprises the following components: 80kg, corn oil: 100kg, whole milk powder: 90kg, carrageenan: 0.5kg, guar gum: 1.5kg, sodium carboxymethyl cellulose: 0.5kg; the balance being water.
The preparation method comprises the following steps: weighing the raw materials according to a formula, carrying out standardized treatment, and uniformly mixing to obtain a mixture; sterilizing the mixture at 82 deg.C for 10min to obtain sterilized product; homogenizing the sterilized product at 70 deg.C under 140bar, 80% (110 bar) for the first stage and 20% (28 bar) for the second stage to obtain homogenized product; cooling the homogeneous product to 4 ℃, and enabling the cooled product to pass through a 2000L continuous freezer, wherein the outlet temperature of the freezer is-2 ℃ to-5 ℃; obtaining the frozen drink.
The embodiment also provides a preparation method of the crispy cone frozen beverage, which comprises the following steps:
(1) Placing a paper sleeve, and placing the brittle cylinder in the paper sleeve;
(2) The frozen beverage is filled into the crisp cylinder, biscuits are inserted into the frozen beverage along the direction parallel to the longitudinal section of the crisp cylinder in the middle of the frozen beverage until the bottoms of the biscuits are contacted with the bottom of the crisp cylinder, the frozen beverage is divided into two parts by the biscuits, the mass of the frozen beverage filled into each crisp cylinder is 42g, and 1 biscuit is filled into each crisp cylinder. Wherein, in the filling process, the discharging temperature of the frozen drink is controlled to be between-2 and-5 ℃, and the filling time is controlled to be 3 to 5 seconds.
(3) And (5) pulling flowers, pressing a cover and quickly freezing. Wherein the flower is higher than the crisp cone by 2-2.5cm; in the quick-freezing process, a 688 tunnel is used, and the tunnel temperature is less than or equal to-40 ℃.
Comparative example 1
The embodiment provides a crispy cone frozen beverage and a preparation method thereof, the formula and the preparation method are basically the same as those of embodiment 2, and the difference is that no biscuit is added into a crispy cone, and only the frozen beverage is filled; the formulation and preparation method of the crispy cone and the frozen drink are the same as in example 2.
Experimental example 1 measurement of moisture content
The groups of frozen brittle tubular beverages prepared in examples and comparative examples were placed in a freezer (at-15 ℃ C.) and then each set of frozen brittle tubular beverages was taken in the freezer for 1 day, 10 days, 30 days, 50 days, 80 days, 100 days, 120 days and 150 days, respectively, and each set of brittle tubular beverages was baked in an oven at 105 ℃ for 2.5 hours, and the weight of the brittle tubular beverages before and after the placement was measured to calculate the moisture content, and the results are shown in the following table.
TABLE 1 moisture content measurement of crispy cones
As can be seen from the above table, compared with comparative example 1, examples 2-9 of the present invention significantly reduce the amount of water absorbed by the crispy cone after adding the biscuit to the crispy cone frozen drink, and the effect is significant.
Experimental example 2 determination of moisture content and preference
Biscuits were made according to the recipe and method of examples 2-9, with the water content of the biscuits increased by adding pure water using a humidifier and the moisture content was measured using a 105 ℃ oven. And taking each group of biscuits with different moisture contents for taste measurement.
The total number of the participators participating in the taste test is 30, and the participators are product development engineers engaged in the dairy product (including normal temperature milk, milk beverage, cheese, butter and frozen beverage) industry for more than 3 years, and the score of 10 is full, and the score of less than 3 indicates that the participators are disliked; the scores between 3 and 7 represent the preference, the score more than 7 represents the preference, the average score is calculated, and the result is shown in the following table:
TABLE 2 relationship between moisture content and liking of cookies
As can be seen from the above table, the cookies made according to examples 2 and 9 of the present invention had better mouthfeel after absorbing water, and had the best mouthfeel when the moisture of the cookies was 12-18%.
Experimental example 3 evaluation of taste
The crispy frozen drink prepared by each group of examples and comparative examples is subjected to sensory evaluation, 30 persons participate in a taste test, the participants are product development engineers engaged in dairy product (including normal-temperature milk, milk beverage, cheese, butter and frozen drink) industries for more than 3 years, the scores are fully divided by 10, and the average score is calculated, wherein the test standard is shown in the following table:
TABLE 3 test Standard Table
The scoring results are shown in the following table:
table 4 taste testing results table
As can be seen from the table above, compared with comparative example 1, the mouth feel, flavor and crispness of the frozen crispy cone beverages prepared in examples 2-9 of the present invention are all significantly improved, the flavor is strong and fragrant, the mouth feel is full, the matching is coordinated, and the crispy cones are crispy and natural.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (14)
1. A crispy cone frozen drink is characterized by comprising,
the device comprises a brittle cylinder, a first clamping device and a second clamping device, wherein one end of the brittle cylinder is provided with an opening, and a first accommodating cavity is arranged in the brittle cylinder;
the frozen beverage is filled in the first accommodating cavity, biscuits are arranged in the frozen beverage, the biscuits are in a sheet shape, and the frozen beverage is separated on two sides by the biscuits.
2. The crispy-cone frozen beverage according to claim 1, wherein the biscuit is in a triangular or trapezoidal sheet shape.
3. A frozen beverage in a crispy cone according to claim 1 or 2, characterized in that the ratio of the volume of said biscuit to the volume of the crispy cone is 7-15:40; and/or the mass ratio of the biscuit to the frozen drink is 5-10:40-42.
4. A crispy-cone frozen drink according to claim 1 or 2, characterized in that said biscuit is parallel to the longitudinal section of the crispy cone.
5. A frozen beverage with a crispy tube according to claim 1 or 2, characterized in that the top surface of said biscuit is flush with the top surface of the crispy tube, the bottom of said biscuit is in abutment with the bottom of the crispy tube, and the side surfaces or side edges of said biscuit are in abutment with the inner side wall of the crispy tube.
6. The crispy-cone frozen beverage according to claim 1 or 2, characterized in that the biscuit comprises the following raw materials in parts by weight: 200 parts of base material, 18-30 parts of grease and 0.5-1.5 parts of leavening agent.
7. The crispy cone frozen beverage according to claim 6, wherein the base is selected from at least one of wheat flour and corn starch; the grease is at least one selected from butter, butter and vegetable oil; the leavening agent is at least one selected from the group consisting of sodium bicarbonate and ammonium bicarbonate.
8. The crispy cone frozen drink according to claim 7, wherein the vegetable oil is selected from at least one of corn oil, palm oil and soybean oil.
9. The crispy-cone frozen beverage according to claim 6, characterized in that the raw materials of the biscuit further comprise 10-80 parts by weight of sweetener and/or 20-40 parts by weight of egg and/or 1.5-7.8 parts by weight of emulsifier and/or 0.8-4.5 parts by weight of flavoring;
the sweetener is at least one selected from white granulated sugar, caramel syrup and high fructose corn syrup;
the emulsifier is selected from at least one of phospholipid and propyl gallate;
the flavoring is at least one selected from common salt and cortex Cinnamomi.
10. The crispy-cone frozen drink according to claim 9, wherein the sweetener comprises 15-35 mass percent of: 15-25:10-20 parts of white granulated sugar, caramel syrup and high fructose corn syrup; the emulsifier comprises the following components in a mass ratio of 1.5-4:2-3.8 of phospholipids and propyl gallate; the seasoning comprises the following components in a mass ratio of 0.8-2:1-2.5 of cinnamon and common salt.
11. A crispy cone frozen drink according to claim 1 or 2, wherein the frozen drink is ice cream or ice cream bar.
12. A method for preparing a crispy cone frozen drink according to any one of claims 1 to 11, comprising the following steps:
providing crisps, biscuits and frozen drinks;
filling the biscuit and the frozen beverage into a crisp cone, and performing flower drawing, cover pressing and quick freezing to obtain the biscuit.
13. The preparation method of the crispy cone frozen beverage according to claim 12, wherein the preparation method of the biscuit comprises the steps of weighing the raw materials in parts by weight, uniformly mixing and baking.
14. The method for preparing a crispy cone frozen drink according to claim 12 or 13, wherein the method for preparing the biscuit comprises the following steps:
mixing sweetener, egg, swelling agent and water, and dissolving to obtain solution;
uniformly mixing an emulsifier and grease to obtain a mixed solution;
mixing the above solution and mixed solution, adding base material, stirring into dough, leavening, and baking;
or,
mixing sweetener, egg, swelling agent, edible salt and water, and dissolving to obtain solution;
uniformly mixing an emulsifier and grease to obtain a mixed solution;
mixing the above solutions with the mixed solution, adding base material and cortex Cinnamomi, stirring, leavening, and baking.
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| CN112715741B (en) * | 2020-12-29 | 2023-06-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Crisp cone, frozen drink and preparation method |
| CN113317340B (en) * | 2021-06-02 | 2024-02-02 | 山东理工大学 | Low-sugar flavored waffle ice cream cone and preparation method thereof |
| CN113303394A (en) * | 2021-06-02 | 2021-08-27 | 山东理工大学 | Low-sugar flavored ice cream cone with lipid-lowering effect and preparation method thereof |
| CN115956624A (en) * | 2021-10-11 | 2023-04-14 | 内蒙古伊利实业集团股份有限公司 | Gelatin water-resistant film for cold drink crispy cone, method for keeping crispy cone for cold drink, and cold drink crispy cone |
| CN116158454B (en) * | 2021-11-25 | 2024-03-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen drink crispy cone and preparation method thereof |
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