CN113826698A - Process method of chocolate-coated double-layer milk frozen dessert - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
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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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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Abstract
The invention discloses a process method of a chocolate-coated double-layer milk frozen dessert, which comprises the following steps: s1: preparing materials; s2: mixing gelatin and carboxymethyl chitosan into purified water, adding into fresh milk, heating to 45-55 deg.C, adding natural sweetener and citric acid, stirring for dissolving, and dividing into raw milk A, B; s3: crushing the dragon fruits, and mixing the crushed dragon fruits with the milk jelly raw stock B; s4: injecting milk jelly raw stock A with the volume of 2/5-1/2 into a mold, freezing and solidifying at the temperature of-4-0 ℃, then filling the mold with the mixed slurry, and solidifying and crosslinking for 6 hours at the temperature of 5-15 ℃; s5: heating to melt the cocoa butter substitute at 40-45 ℃, adding butter and sunflower seed oil, and stirring for 2-3 min; s6: and cooling the double-layer milk jelly obtained in the step S4 at 0-2 ℃, coating the chocolate liquid obtained in the step S5, freezing, forming, shaping and spreading strawberry powder to obtain the double-layer milk jelly. According to the invention, the lauric acid cocoa butter substitute and the free amino groups in the milk jelly are chemically crosslinked, so that the stable combination of the chocolate coating and the milk jelly is ensured, the coating is easy to fix and not fall off, and the brittleness and good flavor of the chocolate are ensured.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a process method of a chocolate-coated double-layer milk frozen dessert.
Background
Chocolate coating techniques are often used to coat surfaces of western style confections such as cakes, cookies, baked goods, ice cream, etc., either directly to affix the chocolate to the food by melt extrusion, or to form chocolate-containing food products by mixing with flour or milk powder, or to coat the food product directly. Substantially all of the chocolate-coated inclusion food products have a relatively contoured shape, a degree of hardness and load bearing capacity. For chocolate coating products, if the content has high moisture content and is relatively deformed, even has certain fluidity, the coating difficulty is high, the coating effect is poor, and the coating is easy to fall off. For example, when chocolate is coated on the surface of foods such as custard and pudding having a large water content, the coating is not easily fixed, is difficult to form, and is easily removed, and the flavor of chocolate is also affected. Since the chocolate is used for wrapping foods such as the milk jelly with high water content, the brittleness and the flavor of the chocolate are kept, the coated chocolate can be used as a container to bear contents, and in order to increase the visual appetite, the chocolate needs to be kept to have certain luster after being coated, the appearance of the uncoated food is kept, the chocolate does not fall off after being coated, the chocolate is guaranteed to be melted in the mouth and good in flavor expression, so that the development of a novel dessert by using the chocolate coated milk jelly is particularly difficult. At present, no novel dessert which uses coated chocolate as a shell to carry milk jelly and a preparation method thereof are recorded and reported in documents or patents, and the novel dessert is still a blank of the domestic milk jelly dessert.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a process method of a chocolate-coated double-layer milk frozen dessert.
The technical scheme of the invention is summarized as follows:
a process for chocolate-coated double-layered frozen milk dessert, comprising the steps of:
s1: preparing materials: weighing 45-55 parts of gelatin, 15-20 parts of carboxymethyl chitosan, 200-300 parts of purified water, 700-800 parts of fresh milk, 2-3 parts of natural sweetener, 2-3 parts of citric acid, 6-8 parts of dragon fruit, 80-100 parts of cocoa butter substitute, 10-20 parts of unsalted butter, 3-5 parts of sunflower seed oil and 1.5-2 parts of strawberry powder according to parts by mass;
s2: adding gelatin and carboxymethyl chitosan into purified water, stirring for 10-15 min until the mixture is fully swelled, adding the mixture into fresh milk, heating to 45-55 ℃, adding a natural sweetener and citric acid, stirring until the mixture is fully dissolved to obtain the raw milk jelly, equally dividing the raw milk jelly into two raw milk portions with the same volume, marking the raw milk jelly portion A and the raw milk jelly portion B, and storing at 35-38 ℃ for later use;
s3: cutting and crushing the dragon fruits, adding the crushed dragon fruits into the milk jelly raw stock B obtained in S2, stirring for 2-3 min at 45-55 ℃ to obtain mixed slurry, and storing for later use at 35-38 ℃;
s4: injecting milk jelly raw stock A with the volume of 2/5-1/2 into each soft silica gel mold, freezing and solidifying for 5-10 min at the temperature of-4-0 ℃, then filling the soft silica gel molds with the mixed slurry, solidifying and crosslinking for 6h at the temperature of 5-15 ℃, and forming double-layer milk jelly with a white lower layer and a rose-red upper layer;
s5: heating cocoa butter substitute at 40-45 ℃, stirring and melting, adding butter and sunflower seed oil, stirring for 2-3 min to obtain a mixed chocolate liquid, and storing at 33-36 ℃ for later use;
s6: and (3) cooling the double-layer milk jelly obtained in the step (S4) to 0-2 ℃, uniformly coating the chocolate liquid obtained in the step (S5) on the surface of the double-layer milk jelly, freezing and forming at the temperature of-4-0 ℃, heating to the room temperature of 25 ℃ at the speed of 2.5-5 ℃/h, shaping, and then spraying strawberry powder to obtain the chocolate coated double-layer milk jelly dessert.
Preferably, the cocoa butter substitute is cocoa butter substitute laurate.
Preferably, the natural sweetener is prepared from glycyrrhizic acid, naringin dihydrochalcone and betaine according to the weight ratio of 10: (2-4): (5-7) by mass ratio.
Preferably, the shape of the soft silica gel mold is a three-dimensional peach shape.
The invention has the beneficial effects that:
1. according to the invention, gelatin and carboxymethyl chitosan are used as the gel of the milk jelly, a large number of carboxyl groups, amino groups and hydroxyl groups in the gelatin and carboxymethyl chitosan and milk protein are reacted with each other to be chemically crosslinked into a three-dimensional network-shaped colloid, and water molecules are tightly and firmly locked in a network gel structure by using higher crosslinking density and hydrogen bond action, so that the water overflow is prevented, the problem that the chocolate cannot be coated due to excessive water on the outer surface of the milk jelly is solved, and meanwhile, the structural stability and the mechanical stability of the milk jelly are improved.
2. The natural sweetener consists of glycyrrhizic acid, naringin dihydrochalcone and betaine, and solves the problems of oral cavity decayed teeth, obesity, diabetes, hypertension, hyperlipidemia and skin aging caused by eating traditional sucrose, glucose and other high sugar products; meanwhile, the glycyrrhizic acid and the antioxidant also have the functions of antibiosis, antivirus, anti-inflammation and antioxidation, have the functions of preventing putrefaction and prolonging the shelf life of the dessert, can also prevent and treat diseases such as diabetes, hypertension and the like, and endow the dessert with a certain health-care effect; in addition, because glycyrrhizic acid contains a large number of carboxyl and hydroxyl structures, naringin dihydrochalcone contains ketone carbonyl and a large number of hydroxyl groups, and can be used as a cross-linking agent to carry out chemical cross-linking with free amino groups in the milk jelly through amidation reaction, Schiff base reaction and hydrogen bond action, so that the structural stability of the milk jelly is further improved.
3. According to the invention, lauric acid cocoa butter substitutes, whipping cream and sunflower seed oil are adopted to form a chocolate mixture, and the whipping cream and the sunflower seed oil are used for reducing the phase change point of the chocolate mixture, so that the melting point of chocolate is lower than that of milk jelly, the problem of milk jelly dissolution caused by too high chocolate temperature is avoided, and the forming of a chocolate coating milk jelly product is further ensured; in addition, the lauric acid cocoa butter substitute contains a carboxyl structure, and can be chemically crosslinked with free amino in the milk jelly through amidation reaction, so that the stable combination of the chocolate coating and the milk jelly is further ensured, the coating is easy to fix and does not fall off, and the brittleness and good flavor of the chocolate are ensured.
Drawings
FIG. 1 is a flow chart of a process for chocolate-coated double-layered frozen milk dessert of the present invention;
FIG. 2 is a view showing the appearance of the chocolate-coated double-layered frozen milk dessert manufactured in example 1;
FIG. 3 is an appearance of the chocolate-coated double-layered frozen milk dessert manufactured in example 2 in a state where the chocolate coating layer is broken.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
The invention provides a process method of a chocolate-coated double-layer milk frozen dessert, which comprises the following steps:
s1: preparing materials: weighing 45-55 parts of gelatin, 15-20 parts of carboxymethyl chitosan, 200-300 parts of purified water, 700-800 parts of fresh milk, 2-3 parts of natural sweetener, 2-3 parts of citric acid, 6-8 parts of dragon fruit, 80-100 parts of lauric acid cocoa butter substitute, 10-20 parts of unsalted butter, 3-5 parts of sunflower seed oil and 1.5-2 parts of strawberry powder according to parts by mass; the natural sweetener is prepared from glycyrrhizic acid, naringin dihydrochalcone and betaine according to the weight ratio of 10: (2-4): (5-7) by mass;
s2: adding gelatin and carboxymethyl chitosan into purified water, stirring for 10-15 min until the mixture is fully swelled, adding the mixture into fresh milk, heating to 45-55 ℃, adding a natural sweetener and citric acid, stirring until the mixture is fully dissolved to obtain the raw milk jelly, equally dividing the raw milk jelly into two raw milk portions with the same volume, marking the raw milk jelly portion A and the raw milk jelly portion B, and storing at 35-38 ℃ for later use;
s3: cutting and crushing the dragon fruits, adding the crushed dragon fruits into the milk jelly raw stock B obtained in S2, stirring for 2-3 min at 45-55 ℃ to obtain mixed slurry, and storing for later use at 35-38 ℃;
s4: injecting milk jelly raw stock A with the volume of 2/5-1/2 into each three-dimensional peach-shaped soft silica gel mold, freezing and solidifying for 5-10 min at the temperature of-4-0 ℃, then filling the three-dimensional peach-shaped soft silica gel mold with the mixed slurry, solidifying and crosslinking for 6h at the temperature of 5-15 ℃, and forming double-layer milk jelly with a white lower layer and a rose-red upper layer;
s5: heating lauric acid cocoa butter substitute at 40-45 ℃, stirring and melting, adding butter and sunflower seed oil, stirring for 2-3 min to obtain a mixed chocolate liquid, and storing at 33-36 ℃ for later use;
s6: and (3) cooling the double-layer milk jelly obtained in the step (S4) to 0-2 ℃, uniformly coating the chocolate liquid obtained in the step (S5) on the surface of the double-layer milk jelly, freezing and forming at the temperature of-4-0 ℃, heating to the room temperature of 25 ℃ at the speed of 2.5-5 ℃/h, shaping, and then spraying strawberry powder to obtain the chocolate coated double-layer milk jelly dessert.
Example 1
A process for chocolate-coated double-layered frozen milk dessert, comprising the steps of:
s1: preparing materials: weighing 45 parts of gelatin, 15 parts of carboxymethyl chitosan, 300 parts of purified water, 700 parts of fresh milk, 2 parts of natural sweetener, 2 parts of citric acid, 6 parts of dragon fruit, 80 parts of lauric acid cocoa butter substitute, 10 parts of unsalted butter, 3 parts of sunflower seed oil and 1.5 parts of strawberry powder according to the mass parts; the natural sweetener is prepared from glycyrrhizic acid, naringin dihydrochalcone and betaine according to the weight ratio of 10: 2: 5 in a mass ratio;
s2: adding gelatin and carboxymethyl chitosan into purified water, stirring for 10min to fully swell, adding into fresh milk, heating to 45 deg.C, adding natural sweetener and citric acid, stirring to fully dissolve to obtain jelly raw stock, equally dividing into two parts of raw stock with the same volume, marking as jelly raw stock A and jelly raw stock B, and storing at 35 deg.C for use;
s3: cutting and crushing the dragon fruits, adding the crushed dragon fruits into the milk jelly raw stock B obtained in the step S2, stirring for 2-3 min at the temperature of 45 ℃ to obtain mixed slurry, and storing the mixed slurry at the temperature of 35 ℃ for later use;
s4: respectively injecting milk jelly raw stock A with the volume of 2/5 into each three-dimensional peach-shaped soft silica gel mold, freezing and solidifying for 5min at the temperature of-4 ℃, then filling the three-dimensional peach-shaped soft silica gel molds with the mixed slurry, solidifying and crosslinking for 6h at the temperature of 5 ℃, and forming double-layer milk jelly with white lower layer and rose-red upper layer;
s5: heating lauric acid cocoa butter substitute at 40 ℃, stirring to melt, adding butter and sunflower seed oil, stirring for 2-3 min to obtain a mixed chocolate liquid, and storing at 33 ℃ for later use;
s6: and (3) cooling the double-layer milk jelly obtained in the step (S4) to 0 ℃, uniformly coating the chocolate liquid obtained in the step (S5) on the surface of the double-layer milk jelly, freezing and forming at the temperature of-4 ℃, heating to the room temperature of 25 ℃ at the speed of 2.5 ℃/h, shaping, and then spraying strawberry powder to obtain the chocolate coated double-layer milk jelly dessert.
The appearance of the chocolate-coated double-layer milk jelly dessert product prepared in example 1 is shown in fig. 2, the chocolate coating is stably coated on the outer surface of the double-layer milk jelly, does not fall off or crack, and keeps good brittleness and hardness, the original complete appearance is still kept after the product is stored for 30 days at room temperature of 25 ℃, and the hardness of the chocolate coating is 98.5% of the original hardness, which indicates that the mechanical stability of the chocolate coating is excellent.
Example 2
A process for chocolate-coated double-layered frozen milk dessert, comprising the steps of:
s1: preparing materials: weighing 55 parts of gelatin, 20 parts of carboxymethyl chitosan, 200 parts of purified water, 800 parts of fresh milk, 3 parts of natural sweetener, 3 parts of citric acid, 8 parts of dragon fruit, 100 parts of lauric acid cocoa butter substitute, 20 parts of unsalted butter, 5 parts of sunflower seed oil and 2 parts of strawberry powder according to the mass parts; the natural sweetener is prepared from glycyrrhizic acid, naringin dihydrochalcone and betaine according to the weight ratio of 10: 4: 7 in a mass ratio;
s2: adding gelatin and carboxymethyl chitosan into purified water, stirring for 15min to fully swell, adding into fresh milk, heating to 55 deg.C, adding natural sweetener and citric acid, stirring to fully dissolve to obtain jelly raw stock, equally dividing into two parts of raw stock with the same volume, recording as jelly raw stock A and jelly raw stock B, and storing at 38 deg.C;
s3: cutting and crushing the dragon fruits, adding the crushed dragon fruits into the milk jelly raw stock B obtained in the step S2, stirring for 2-3 min at 55 ℃ to obtain mixed slurry, and storing the mixed slurry at 38 ℃ for later use;
s4: respectively injecting milk jelly raw stock A with the volume of 1/2 into each three-dimensional peach-shaped soft silica gel mold, freezing and solidifying at 0 ℃ for 10min, then filling the three-dimensional peach-shaped soft silica gel molds with the mixed slurry, solidifying and crosslinking at 10 ℃ for 6h to form double-layer milk jelly with a white lower layer and a rose-red upper layer;
s5: heating lauric acid cocoa butter substitute at 45 deg.C, stirring to melt, adding butter and oleum Helianthi, stirring for 3min to obtain mixed chocolate solution, and storing at 36 deg.C;
s6: and (3) cooling the double-layer milk jelly obtained in the step (S4) to 2 ℃, uniformly coating the chocolate liquid obtained in the step (S5) on the surface of the double-layer milk jelly, freezing and forming at the temperature of 0 ℃, heating to the room temperature of 25 ℃ at the speed of 5 ℃/h, shaping, and then spraying strawberry powder to obtain the chocolate coated double-layer milk jelly dessert.
The appearance of the chocolate-coated double-layer milk jelly dessert prepared in example 2 in a chocolate coating broken state is shown in fig. 3, and as can be seen from fig. 3, the milk jelly of the present application has an upper and lower two-layer structure, the upper layer is a dark color portion containing pitaya pulp, and the lower layer is a light color pure color portion; the chocolate coating in the dessert prepared in example 2 stably covers the outer surface of the double-layer milk jelly, does not fall off or crack, and maintains good brittleness and hardness, the original complete morphology is maintained after storage for 30 days at room temperature of 25 ℃, and the hardness of the chocolate coating is 99.3% of the original hardness, which shows that the chocolate coating has excellent mechanical stability.
In the embodiment 1-2, gelatin and carboxymethyl chitosan are used as the gel of the milk jelly, and a large amount of carboxyl, amino and hydroxyl in the gelatin and carboxymethyl chitosan and milk protein are reacted with each other to be chemically crosslinked into a three-dimensional network-shaped colloid, so that water molecules are tightly and firmly locked in a network gel structure by using the higher crosslinking density and the hydrogen bond effect, and the water overflow is prevented, thereby avoiding the problem that chocolate cannot be coated due to excessive water on the outer surface of the milk jelly, and simultaneously improving the structural stability and the mechanical stability of the milk jelly.
Examples 1-2 the natural sweetener is composed of glycyrrhizic acid, naringin dihydrochalcone, betaine, and solves the problems of oral cavity caries, obesity, diabetes, hypertension, hyperlipidemia, and skin aging caused by eating high sugar products such as conventional sucrose, glucose, etc.; meanwhile, the glycyrrhizic acid and the antioxidant also have the functions of antibiosis, antivirus, anti-inflammation and antioxidation, have the functions of preventing putrefaction and prolonging the shelf life of the dessert, can also prevent and treat diseases such as diabetes, hypertension and the like, and endow the dessert with a certain health-care effect; in addition, because glycyrrhizic acid contains a large number of carboxyl and hydroxyl structures, naringin dihydrochalcone contains ketone carbonyl and a large number of hydroxyl groups, and can be used as a cross-linking agent to carry out chemical cross-linking with free amino groups in the milk jelly through amidation reaction, Schiff base reaction and hydrogen bond action, so that the structural stability of the milk jelly is further improved.
In the embodiment 1-2, the chocolate mixture is formed by adopting lauric acid cocoa butter substitute, whipping cream and sunflower seed oil, and the whipping cream and the sunflower seed oil are used for reducing the phase change point of the chocolate mixture, so that the melting point of chocolate is lower than that of milk jelly, the problem of milk jelly dissolution caused by overhigh temperature of the chocolate is avoided, and the forming of chocolate coating milk jelly products is further ensured; in addition, the lauric acid cocoa butter substitute contains a carboxyl structure, and can be chemically crosslinked with free amino in the milk jelly through amidation reaction, so that the stable combination of the chocolate coating and the milk jelly is further ensured, the coating is easy to fix and does not fall off, and the brittleness, hardness and good flavor of the chocolate are ensured.
While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.
Claims (4)
1. A process method of chocolate coating double-layer milk frozen dessert is characterized by comprising the following steps:
s1: preparing materials: weighing 45-55 parts of gelatin, 15-20 parts of carboxymethyl chitosan, 200-300 parts of purified water, 700-800 parts of fresh milk, 2-3 parts of natural sweetener, 2-3 parts of citric acid, 6-8 parts of dragon fruit, 80-100 parts of cocoa butter substitute, 10-20 parts of unsalted butter, 3-5 parts of sunflower seed oil and 1.5-2 parts of strawberry powder according to parts by mass;
s2: adding gelatin and carboxymethyl chitosan into purified water, stirring for 10-15 min until the mixture is fully swelled, adding the mixture into fresh milk, heating to 45-55 ℃, adding a natural sweetener and citric acid, stirring until the mixture is fully dissolved to obtain the raw milk jelly, equally dividing the raw milk jelly into two raw milk portions with the same volume, marking the raw milk jelly portion A and the raw milk jelly portion B, and storing at 35-38 ℃ for later use;
s3: cutting and crushing the dragon fruits, adding the crushed dragon fruits into the milk jelly raw stock B obtained in S2, stirring for 2-3 min at 45-55 ℃ to obtain mixed slurry, and storing for later use at 35-38 ℃;
s4: injecting milk jelly raw stock A with the volume of 2/5-1/2 into each soft silica gel mold, freezing and solidifying for 5-10 min at the temperature of-4-0 ℃, then filling the soft silica gel molds with the mixed slurry, solidifying and crosslinking for 6h at the temperature of 5-15 ℃, and forming double-layer milk jelly with a white lower layer and a rose-red upper layer;
s5: heating cocoa butter substitute at 40-45 ℃, stirring and melting, adding butter and sunflower seed oil, stirring for 2-3 min to obtain a mixed chocolate liquid, and storing at 33-36 ℃ for later use;
s6: and (3) cooling the double-layer milk jelly obtained in the step (S4) to 0-2 ℃, uniformly coating the chocolate liquid obtained in the step (S5) on the surface of the double-layer milk jelly, freezing and forming at the temperature of-4-0 ℃, heating to the room temperature of 25 ℃ at the speed of 2.5-5 ℃/h, shaping, and then spraying strawberry powder to obtain the chocolate coated double-layer milk jelly dessert.
2. The process of chocolate coated double-layered frozen milk dessert of claim 1, wherein said cocoa butter substitute is cocoa butter substitute.
3. The process of claim 1, wherein the natural sweetener is selected from the group consisting of glycyrrhizic acid, naringin dihydrochalcone, and betaine, in a ratio of 10: (2-4): (5-7) by mass ratio.
4. The process of chocolate-coated double-layered frozen milk dessert as claimed in claim 1, wherein the soft silica gel mold is shaped as a three-dimensional peach.
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| CN112998177A (en) * | 2021-03-31 | 2021-06-22 | 陈婷婷 | Novel functional beverage formula and preparation method thereof |
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| CN112998177A (en) * | 2021-03-31 | 2021-06-22 | 陈婷婷 | Novel functional beverage formula and preparation method thereof |
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