CN1156550A - Process for preparing 3 in 1 soft core coffee ice cream - Google Patents
Process for preparing 3 in 1 soft core coffee ice cream Download PDFInfo
- Publication number
- CN1156550A CN1156550A CN 96114115 CN96114115A CN1156550A CN 1156550 A CN1156550 A CN 1156550A CN 96114115 CN96114115 CN 96114115 CN 96114115 A CN96114115 A CN 96114115A CN 1156550 A CN1156550 A CN 1156550A
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- China
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- coffee
- core
- soft core
- ice cream
- soft
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- Confectionery (AREA)
Abstract
A three-in-one coffee ice-sucker including shell, soft core and coffee core is made up through such steps as preparing shell material and coffee core material, freezing to form shell and coffee core for future use, pouring finished soft core into shell, putting coffee core in soft core, freezing in mould, demoulding and packing, and features less oily feeling, and good enjoyment to eat it.
Description
The present invention relates to a kind of frozen food, especially a kind of preparation method of 3 in 1 soft core coffee ice cream.
Coffee ice cream in the past normally with coffee powder, granulated sugar, milk powder, cocoa power, edible oil etc. as primary raw material, process is congealed, expanded later coffee core material is coated with coffee chocolate crackling outward or is not coated with the coffee flavor popsicle that the coffee crackling is made, taste is more single, and, influenced the local flavor of product owing to coffee crackling fat content height.
The object of the present invention is to provide a kind of preparation method of 3 in 1 soft core coffee ice cream, it can reduce fat content, increases the mouthfeel novelty, makes the eater enjoy crisp, soft, hard three kinds of mouthfeels simultaneously.
Technical scheme of the present invention is achieved in that a kind of preparation method of 3 in 1 soft core coffee ice cream, three-in-one coffee ice cream is made up of shell, soft core, coffee core material, wherein shell is identical with coffee core material prescription, count with 100kg: coffee powder 0.2--10kg, milk powder 1--10kg, granulated sugar 10--20kg, palm oil 5--10kg, butter 0.5--5kg, whey powder 0--5kg, dextrin 0--89kg, emulsion stabilizer 0.2--0.5kg, toning deodorant tune 0.1--1kg, surplus are water.Its making side is: all required coffee powder, milk powder, palm oil were dropped into the lappingout cylinder interior lappingout 45--50 hour, and discharging is standby when reaching fineness 25--35 μ m.When 35--50 ℃ of imitation frosted glass cylinder water temperature, compound mixing stirring in water behind the above-mentioned lappingout of input, remaining butter, whey powder, dextrin drop in the lump to mix in the imitation frosted glass cylinder and stirred 10 minutes, be warming up to 50--70 ℃ and drop into again that the mixture of emulsion stabilizer and granulated sugar stirred 5 minutes by being mixed fully at 1: 5 again, be warming up to 70--90 ℃, sterilized 5--10 minute, and after 130--180atn pressure homogeneous, cooling, added toning deodorant tune aging stirring 4--6 hour under 0--6 ℃, become aging material; The proportioning of soft core is counted with 100kg: liquid stabilisers 40--70kg, condensed milk 0--20kg, toning deodorant tune 0--1.5kg, emulsion stabilizer 0--1kg, granulated sugar 0--20kg, dextrin 0--20kg, surplus are water; Its preparation method is: will complete but needed raw material removing the toning deodorant tune, to drop into water temperature be in 40--50 ℃ the imitation frosted glass cylinder, to stir after 10 minutes, is warming up to 75--85 ℃, and the discharging in 5--10 minute of sterilize is cooled off, is cooled to 0--5 ℃ and places behind the deodorant tune of mixing colours standby.At last the aging material of standby coffee is poured in the mould, after being frozen into the skim shell, to not freeze part pumps out, the 8--12kg that reinjects is soft, and core is got the raw materials ready, again coffee is worn out material after freezing machine congeals, get the coffee piece that congeals and inject soft core material, make 3 in 1 soft core coffee ice cream through freezing, plunger, the demoulding, packing again.
Characteristics of the present invention are: save the big coffee crackling parcel coffee ice cream of oil content, kept hard, the crisp mouthfeel characteristic of product in the past again substantially when having reduced greasy feeling.Add the soft core of condensed milk taste, make the eater can taste the sensation that coffee adds the companion.
Describe the specific embodiment of this invention below in detail:
The shell and the coffee core material of at first joining three-in-one coffee ice cream: coffee powder, 80kg milk powder and the 80kg palm oil that (by 1000kg weight preparation) gets 80kg drop in the lump in the lappingout cylinder lappingout made in 50 hours its fineness greatly behind the 30 μ m discharging standby; To go up when water temperature reaches 40 ℃ in the imitation frosted glass cylinder standby material drop into mix in the water stir and with granulated sugar 150kg, butter 40kg whey powder 40kg, the dextrin 60kg of remainder, drop into the imitation frosted glass cylinder and stirred 10 minutes, be warming up to 60 ℃, drop into emulsion stabilizer 5kg and the granulated sugar 25kg that was mixed by 1: 5 again, stirred again 5 minutes, 70 to 80 ℃, sterilize and did 130--180cotn pressure homogeneous in 10 minutes, again cooling, drop into toning deodorant tune 5kg 0--6 ℃ of aging down stirring 4--6 hour, it is standby to make aging material.Preparing soft core (by 1000kg weight preparation) more in addition gets liquid stabilisers 600kg, condensed milk 150kg emulsion stabilizer 8kg, granulated sugar 150kg, dextrin 100kg all to drop into water temperature is to stir plate 10 minutes in 50 ℃ the imitation frosted glass cylinder, be warming up to 80 ℃, the discharging of sterilizing after 10 minutes is standby.The coffee material that will wear out standby is at last poured into and is done freezing processing in the mould, the aging material that does not freeze with remainder behind casing forming outside the thin layer in the mould pumps out, inject the soft core standby material of 8-12kg in the shell in mould respectively again, insert soft in-core in each mould respectively with congealing coffee core material that machine congeals again, do freezing, plunger processing again, finally demould, packing are made 3 in 1 soft core coffee ice cream.
Claims (1)
- A kind of preparation method of 3 in 1 soft core coffee ice cream, it is characterized in that: three-in-one coffee ice cream is made up of shell, soft core, coffee core material, wherein shell is identical with coffee core material prescription, counts with 100kg: coffee powder 0.2--10kg, milk powder 1--10kg, granulated sugar 10--20kg, palm oil 5--10kg, butter 0.5--5kg, whey powder 0--5kg, dextrin 0--89kg, emulsion stabilizer 0.2--0.5kg, toning deodorant tune 0.1--1kg, surplus are water.Its making side is: all required coffee powder, milk powder, palm oil were dropped into the lappingout cylinder interior lappingout 45--50 hour, and discharging is standby when reaching fineness 25--35 μ m.In the imitation frosted glass cylinder water temperature 35--50 ℃ the time, compound mixing stirring in water behind the above-mentioned lappingout of input, remaining butter, whey powder, dextrin drop in the lump to mix in the imitation frosted glass cylinder and stirred 10 minutes, be warming up to 50--70 ℃ and drop into again that the mixture of emulsion stabilizer and granulated sugar stirred 5 minutes by being mixed fully at 1: 5 again, be warming up to 70--90 ℃, sterilized 50--10 minute, and after 130--180atn pressure homogeneous, cooling, added toning deodorant tune aging stirring 4--6 hour under 0--6 ℃, become aging material; The proportioning of soft core is counted with 100kg: liquid stabilisers 40--70kg, condensed milk 0--20kg, toning deodorant tune 0--1.5kg.Emulsion stabilizer 0--1kg, granulated sugar 0--20kg, dextrin 0--20kg, surplus are water; Its preparation method is: whole needed raw materials are removed the toning deodorant tune, and to drop into water temperature be in 40--50 ℃ the imitation frosted glass cylinder, stirs after 10 minutes, is warming up to 75--85 ℃, and the discharging in 5--10 minute of sterilize is cooled off, is cooled to 0--5 ℃ and places behind the deodorant tune of mixing colours standby.At last the aging material of standby coffee is poured in the mould, after being frozen into the skim shell, freezing in the future part pumps out, the 8-12kg that reinjects is soft, and core is got the raw materials ready, again coffee is worn out material after freezing machine congeals, get and freeze the coffee piece and inject soft core material, make 3 in 1 soft core coffee ice cream through freezing, plunger, the demoulding, packing again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96114115 CN1156550A (en) | 1996-12-24 | 1996-12-24 | Process for preparing 3 in 1 soft core coffee ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96114115 CN1156550A (en) | 1996-12-24 | 1996-12-24 | Process for preparing 3 in 1 soft core coffee ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1156550A true CN1156550A (en) | 1997-08-13 |
Family
ID=5121934
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96114115 Pending CN1156550A (en) | 1996-12-24 | 1996-12-24 | Process for preparing 3 in 1 soft core coffee ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1156550A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181001B (en) * | 2007-12-04 | 2011-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Crackling egg ice cream and preparation method thereof |
-
1996
- 1996-12-24 CN CN 96114115 patent/CN1156550A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181001B (en) * | 2007-12-04 | 2011-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Crackling egg ice cream and preparation method thereof |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |