CN115956624A - Gelatin water-resistant film for cold drink crispy cone, method for keeping crispy cone for cold drink, and cold drink crispy cone - Google Patents
Gelatin water-resistant film for cold drink crispy cone, method for keeping crispy cone for cold drink, and cold drink crispy cone Download PDFInfo
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- CN115956624A CN115956624A CN202111181268.6A CN202111181268A CN115956624A CN 115956624 A CN115956624 A CN 115956624A CN 202111181268 A CN202111181268 A CN 202111181268A CN 115956624 A CN115956624 A CN 115956624A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
The invention discloses a gelatin water-resistant film of a crisp cylinder for cold drink, a crisp-keeping method of the crisp cylinder for cold drink and a crisp cylinder for cold drink. The gelatin water-resistant film of the cold drink crispy cone is prepared from a composition comprising the following components: 3 to 12 weight percent of gelatin and 78 to 95 weight percent of solvent. The brittleness keeping method comprises the following steps: preparing the solution for the water-blocking film; coating the water-resistant film on the inner wall of the cold drinking crisp cone by using the solution to form the water-resistant film; and drying the formed water-blocking film to prepare the crispy cone with the water-blocking film. According to the gelatin water-resistant film or the crispness-keeping method provided by the embodiment of the invention, the moisture absorption of cold drink products can be delayed, and the crispness of the crispy cone can be kept.
Description
Technical Field
The invention relates to the technical field of cold drinks, in particular to a gelatin water-blocking film for a cold drink crispy cone, a crispness keeping method for the cold drink crispy cone and the cold drink crispy cone.
Background
Crisp ice cream is a cold drink product enjoyed by consumers, wherein the crisp cone is a core selling point. However, the quality of the ice cream cones of the commercially available ice cream cones is different, and the ice cream cones are affected by factors such as the environment after being stored for a long time, so that the ice cream cones easily get damp, absorb water and become soft, and the overall eating experience is seriously affected.
Most of the existing crisp-cone crisping technologies use chocolate internal spraying technology, namely: by utilizing the water-blocking property of chocolate, a blocking film is formed between the crisp cone and the ice cream liquid, thereby achieving the water-blocking effect. However, the existing brittleness-keeping technology is single, and no other breakthrough technology exists. Therefore, a method for keeping crisp crisps by using the crisp cone instead of the chocolate internal spraying technology is urgently needed.
Disclosure of Invention
The invention aims to provide a water-blocking film of a crisp cylinder for a cold drink, which can delay the moisture absorption of a cold drink product and keep the brittleness of the crisp cylinder during eating.
Another object of the present invention is to provide a method for maintaining crispness of a crispy cone for a cold drink, which delays moisture absorption of a cold drink product by coating a gelatin water-blocking film, and maintains crispness of the crispy cone during consumption.
In one aspect, the present invention provides a water-blocking film for a cold drink crispy cone, made from a composition comprising:
3-12% by weight of gelatin; and
78-95% by weight of a solvent.
Optionally, the composition further comprises 2 to 10 wt% of a flavoring agent.
Optionally, the gelatin is present in an amount of 8 to 12 wt%.
Optionally, the flavoring agent is white sugar; and/or the solvent is water.
In another aspect, a method for keeping crispness of a crisp cone for cold beverages comprises the following steps:
preparing a solution for a water-blocking film, wherein the solution for the water-blocking film comprises 3-12 wt% of gelatin and 78-95 wt% of solvent;
coating the solution for the water-resistant film on the inner wall of the cold drinking crispy cone to form the water-resistant film; and
and drying the formed water-blocking film to prepare the crispy cone with the water-blocking film.
Optionally, the water-blocking film solution is coated on the inner wall of the cold drink crispy cone by spraying, dipping or brushing.
Optionally, the water-blocking film is sprayed with the solution onto the inner wall of the cold drink crisper by a spray gun.
Optionally, the diameter of a nozzle of the spray gun is 0.5-1.2 mm, the air pressure of an inlet of the spray gun is 0.20-0.50 Mpa, and the distance between a nozzle of the spray gun and the plane where the upper edge of the brittle cylinder is located is 100-180 mm.
Optionally, the brittle cylinders coated with the water-resistant films are placed in an air-blowing drying oven at the temperature of 60-65 ℃ for drying for 60-90 minutes; preferably, the opening of the brittle cylinder is downward and is vertical to the horizontal plane.
Optionally, the solution for a water-blocking film further comprises 2 to 10% by weight of a flavoring agent.
Optionally, the step of preparing a solution for a water-blocking film comprises:
mixing gelatin and a solvent according to the weight ratio of 1;
adding flavoring agent and mixing; and
and heating the mixture in water bath at 65-75 ℃ until the mixture is dissolved, and then adding the rest solvent to obtain the solution for the water-resistant film.
In still another aspect, the present invention provides a crispy cone for cold drink, which has the water-blocking film of any one of the above embodiments or the water-blocking film prepared by the method of any one of the above embodiments on the inner wall of the crispy cone for cold drink.
According to the invention, the edible gelatin is applied to the crisp-keeping method of the cold drink crisp cone, and the barrier film is formed between the crisp cone and the ice cream liquid, so that the crisp taste of the cold drink crisp cone is ensured. In addition, the water-blocking film for the crispy cone, which has excellent appearance, texture state, mouthfeel and crispness and excellent water resistance, is prepared by controlling the formula composition of the water-blocking film for keeping crispness. Thirdly, the water-blocking film provided by the invention mainly comprises gelatin and optional flavoring agents such as white granulated sugar, and the components are simple; and the gelatin belongs to natural protein, is safe, nontoxic and pollution-free, and is more natural and healthy and low in cost compared with the existing internal spraying chocolate water-resistant film.
Drawings
Fig. 1 is a schematic diagram of a gelatin water-resistant film solution sprayed on a brittle cylinder by a method according to an embodiment of the present invention.
Detailed Description
In order to further understand the technical features, the objects and the advantages of the present invention, the following embodiments are provided to explain the technical solutions of the present invention in more detail. It should be noted, however, that the scope of the present invention is not limited by these specific embodiments.
If not specifically stated, the raw materials and equipment used in the invention are all common raw materials and equipment in the field; unless otherwise specified, the methods used in the present invention are conventional in the art. Unless otherwise specified in the present invention, the content in parts and the percentage content mean the content by weight.
According to an aspect of the present invention, there is provided a water-blocking film for a cold drink crispy cone, made from a composition comprising: 3 to 12 weight percent of gelatin and 78 to 95 weight percent of solvent. Further, the composition further comprises 2 to 10 weight percent of a flavoring agent.
The crisp cone can be commonly used in the field of cold drinks or food, preferably is prepared by preparing slurry from wheat flour, starch (or no starch), egg products (or no egg products), edible oil, sugar (or no sugar) and the like, and molding the slurry by a crisp skin process, namely baking and pressing the prepared slurry into slices in a mold, and rolling or pressing the slices to prepare the food with uniform color, crisp taste and various shapes.
The invention initiatively applies the edible gelatin film technology to the crisp cone to form the water-resisting film between the crisp cone and the ice cream liquid, thereby ensuring the crisp taste of the crisp cone for the cold drink. Gelatin is a natural protein macromolecule obtained by partial hydrolysis of collagen, and has homology with collagen. Collagen has a rod-like triple-helical structure, and this triple-helical structure of collagen is partially separated and broken during its partial hydrolysis to prepare gelatin. The relative molecular weight of the gelatin used in the present invention is usually about 50000 to 100000, and the relative density is usually 1.3 to 1.4.
The gelatin used in the present invention may be edible gelatin commonly used in the art, or gelatin prepared by a conventional method in the art. Preferably, the gelatin may be purchased from Luosiro gelatin, inc
Or may be, for example, gelatin prepared by the following method: the gelatin is prepared from fresh ox bone and ox bone granules by conventional method such as grinding, defatting, pickling, liming, washing with water, extracting gelatin, filtering, and concentrating. The gelatin thus prepared has a moisture content of less than 13% by weight, a boehringer's viscosity (6.67%) of 4.4 to 5.2mpa.s, and a relative molecular weight of usually about 50000 to 100000 and a relative density of usually 1.3 to 1.4.
After the gelatin is dissolved in water, the triple helix structure of the gelatin and the water form a stable network structure through hydrogen bonds, and the network structure of the protein becomes more stable due to the volatilization of the water. Gelatin also has many excellent physical properties such as low viscosity of its aqueous solution, stable dispersion aqueous solution, easy film formation, and good water retention. By utilizing the easy film-forming property and the excellent water retention property of the gelatin, a light and thin soft film which does not influence the eating experience of the crispy cone can be formed. Meanwhile, the gelatin water-resistant film can isolate the water content of the ice cream liquid separated out due to shelf life fluctuation, so that the separation is formed between the crispy cone and the ice cream liquid, and the crispy taste of the crispy cone is ensured.
The gelatin is contained in an amount of 3 to 12 wt% based on the total weight of the solution for water-blocking films. When the content of the gelatin is less than 3 wt%, the moisture content in the solution for the gelatin water-blocking film is high, the moisture is difficult to volatilize in the drying process, and the formed protein network structure is not firm enough, so that the effective and continuous water-blocking performance is difficult to form, and the sufficient brittleness of the cold-drinking crispy cone is difficult to ensure. When the content of gelatin is more than 12% by weight, the gelatin content in the solution for a water-blocking film is too high, the viscosity of the solution for a water-blocking film may increase, the fluidity is poor, the spraying difficulty increases, and thus it may be difficult to prepare a light and thin soft film having excellent appearance. Further, although a more stable protein network can be formed with a higher gelatin content, it is difficult to form a solution for a water-blocking film of gelatin having an excessively high gelatin content (for example, more than 18% by weight) due to the solubility of gelatin in water. Therefore, in order to obtain a water-blocking film for a cold drink crispy cone having excellent appearance, texture and taste, crispness, and excellent water-blocking property, the present inventors have experimentally determined through creative experiments that the gelatin content in the solution for a water-blocking film is preferably 3 to 12% by weight. Preferably, the gelatin content in the solution for a water-blocking film is 8 to 12% by weight, and a water-blocking film having more excellent appearance, texture and taste, crispness, and excellent water-blocking property can be obtained.
The flavouring agent may be a flavouring agent commonly used in the art of cold drinks. For example, a sweetener, a salty agent, an acidic agent, a umami agent, and the like may be mentioned. The flavouring agent is preferably a sweetener, for example, white granulated sugar. Preferably, the solvent is water, cow's milk or goat's milk.
According to another aspect of the present invention, there is provided a method for keeping crispness of a cold beverage crispy cone, comprising: preparing a solution for a water-blocking film, wherein the solution for the water-blocking film comprises 3-12 wt% of gelatin and 78-95 wt% of solvent; coating the water-resistant film on the inner wall of the cold drinking crisp cone by using the solution to form the water-resistant film; and drying the formed water-blocking film to prepare the crisp cone with the water-blocking film.
According to the method of the invention, the solution for the water-resistant film is used for forming the water-resistant film on the inner wall of the crisp cone, so that the moisture absorption of the cold drink product can be delayed, and the brittleness of the crisp cone can be kept. In addition, by the method, the crisp cone for the cold drink, which has good appearance, texture state, mouthfeel and crispness and excellent water resistance, is prepared.
Optionally, the water-blocking film solution is coated on the inner wall of the cold drink crispy cone by spraying, dipping or brushing. The method of coating the solution for gelatin water-blocking film of the present invention is not limited to the above-described manner as long as the solution for gelatin water-blocking film is uniformly coated on the inner wall of the brittle cylinder. For example, brushing can be performed with a coating brush; pouring the film forming liquid into the crisp cone, manually and obliquely shaking to uniformly distribute the film forming liquid on the inner wall of the crisp cone; the crispy cone can be immersed in a solution for a gelatin water-blocking film, i.e., a water-blocking film is formed by dip coating; or the gelatin water-resistant film is sprayed on the inner wall of the crisp cone by a spraying device with the solution to form the water-resistant film. From the viewpoints of ease and reproducibility of the coating process and cost, it is preferable to apply the gelatin water-blocking film-forming solution by spraying to form a water-blocking film. For example, the water-resistant film is sprayed with the solution onto the inner wall of a cold drink cone by a spray gun.
Optionally, the diameter of a nozzle of a spray gun for spraying is 0.5-1.2 mm, the air pressure at the inlet of the spray gun is 0.20-0.50 Mpa, and the distance between the nozzle of the spray gun and the plane where the upper edge of the brittle cylinder is located is 100-180 mm. The nozzle of the spray gun, which is generally used for spraying, is circular, and the diameter of the nozzle (i.e., the inner diameter of the nozzle) may be 0.5 to 1.2mm, preferably 0.6 to 1.0mm, and more preferably 0.8 to 1.0mm. As shown in fig. 1, the spray gun 1 comprises a nozzle 2, the diameter of which is the inner diameter of the nozzle 2, and the outlet end of the nozzle 2 is at a distance H from the upper edge plane of the brittle cylinder 3. The air pressure at the lance inlet in the present invention refers to the pressure throughout the lance interior space (including the lance inlet and the spray outlet) when the lance uses air as the carrier gas medium. The air pressure at the inlet of the lance is preferably 0.25 to 0.40MPa, more preferably 0.30 to 0.38MPa. The distance between the spray gun nozzle and the plane of the upper edge of the brittle cylinder can be 100-180 mm, preferably 110-170 mm, more preferably 120-160 mm, even more preferably 125-150 mm. When the diameter of the nozzle, the air pressure at the inlet of the spray gun and the distance between the nozzle and the plane where the upper edge of the brittle cylinder is located are in the ranges, a more uniform, light, thin and soft gelatin film can be obtained.
Generally, the crisp cone coated with the water-resistant film is placed in a drying oven for drying. Preferably at a temperature of 50 to 70 ℃ for 40 to 120 minutes in a drying oven. More preferably, the crispy cone coated with the water-resistant film is dried in an air-blast drying oven at 60 to 65 ℃ for 60 to 90 minutes, and thus a crispy cone having a better texture state, mouthfeel, crunchiness and excellent water resistance can be obtained. More preferably, the crisp cone is opened downwards and is placed vertical to the horizontal plane during the drying process, and better crisp cone can be further obtained.
Optionally, the solution for a water-blocking film further comprises 2 to 10% by weight of a flavoring agent. Optionally, the step of preparing a solution for a water blocking film comprises: mixing gelatin with solvent, and swelling; adding a flavoring agent and mixing; and heating the mixture until the mixture is dissolved, thus obtaining the solution for the water-resistant film. Preferably, the gelatin is mixed with a solvent such as water in a weight ratio of 1. Where swelling for a period of time is advantageous to form a uniform and stable solution for the gelatin water barrier film, a sufficient amount of solvent, such as water, can rapidly dissolve the gelatin. Further preferably, the mixture of gelatin, water and flavoring agent is heated at a temperature of 65 to 75 deg.C, more preferably in a water bath at a temperature of 65 to 75 deg.C, until all of the gelatin and flavoring agent are dissolved, and then the remaining solvent is added to prepare a uniform solution for a water-blocking film.
In yet another aspect, the present invention provides a crisp ice cream cone having a water-resistant film prepared by the above method or having the above water-resistant film on the inner wall of the crisp ice cream cone.
According to the invention, the edible gelatin is applied to the crisp-keeping method of the cold drink crispy cone, and the water-blocking film is formed between the crispy cone and the ice cream liquid, so that the crisp taste of the cold drink crispy cone is ensured. In addition, the water-blocking film for the crispy cone, which has excellent appearance, texture state, mouthfeel and crispness and excellent water resistance, is prepared by controlling the formula composition of the water-blocking film for keeping crispness. And thirdly, the water-blocking film provided by the invention mainly comprises natural gelatin and optional flavoring agents such as white granulated sugar, and the components are simple, so that the water-blocking film or the crisp cone for cold drinks is safe, nontoxic and pollution-free, and compared with the existing internal spraying chocolate film, the gelatin water-blocking film is more natural and healthy and has low cost.
Examples
The following examples are only for illustrating specific technical solutions of the present invention and should not be construed as limiting the scope of the present invention.
The raw materials used in the inventive examples and comparative examples and reference examples were as follows:
gelatin: purchased from roxilow (wenzhou) gelatin limited;
white granulated sugar: purchased from Zhongliang (Tangshan) sugar industry Co., ltd;
milk chocolate: purchased from baile jiali cacao limited;
palm oil: purchased from Zhongliang grain and oil industries, inc.;
and (3) concentrating phospholipid: purchased from nintendo food shares, inc.
Example 1
The solution for the water-blocking film is prepared according to the total amount of 1000 g, 40g of gelatin is weighed, mixed with 200g of water according to the weight ratio of 1. The mixture was heated in a water bath at 65 deg.C until no visible insoluble material was dissolved. Then, the remaining amount of distilled water heated to 65 ℃ was added to the above solution to a constant volume, thereby preparing the solution for a water-blocking film described in example 1.
The solution for a water-blocking film prepared above was sprayed on the inner wall of the brittle cylinder using a general-purpose spray gun. When in spraying, the temperature of the solution for the water-blocking film is 55 ℃, the diameter of the spray gun nozzle is 0.8mm, the inlet air pressure is 0.25MPa, and the distance between the spray gun nozzle and the upper edge of the brittle cylinder is 150mm. After the spraying is finished, the opening of the semi-finished product of the crisp cone is downward, and the semi-finished product of the crisp cone is placed in a constant temperature air blast drying oven at 60 ℃ for drying for 60 minutes. And drying to obtain the crispy cone with the gelatin water-blocking film in the embodiment 1, and sealing, boxing and storing in a constant-temperature constant-humidity storehouse for later use.
Example 2
The crispy cone with gelatin water-blocking film of example 2 was prepared according to the method of example 1, except that 60g (i.e., 6 wt%) of gelatin was used.
Example 3
The crispy cone having a gelatin water-blocking film of example 2 was prepared according to the method of example 1, except that 80g (i.e., 8 wt%) of gelatin was used.
Example 4
The crispy cone having a gelatin water-blocking film of example 4 was prepared according to the method of example 1, except that 120g (i.e., 12 wt%) of gelatin was used.
Example 5
The crispy cone with gelatin water-resistant film of example 5 was prepared according to the method of example 4, except that the process parameters of spraying were different. The spraying process parameters are as follows: when in spraying, the temperature of the solution for the water-blocking film is 55 ℃, the diameter of the nozzle opening is 0.4mm, the pressure of inlet air is 0.15MPa, and the distance between the spray gun nozzle and the plane of the upper edge of the crisp cylinder is 100mm.
Example 6
The crispy cone with gelatin water-blocking film of example 6 was prepared according to the method of example 4, except that the drying process parameters were different. The drying temperature was 50 ℃ and the drying time was 60 minutes.
Example 7
The crispy cone with gelatin water-resistant film of example 7 was prepared according to the method of example 1 except that the flavoring white granulated sugar was not contained.
Comparative example 1
An untreated crispy cone (i.e. without any water-blocking film) was used as the crispy cone for ice cream of comparative example 1.
Comparative example 2
The crispy cone having a gelatin water-blocking film of comparative example 2 was prepared in the same manner as in example 1, except that 20g (i.e., 2 wt%) of gelatin was used.
Comparative example 3
The crispy cone having a gelatin water-blocking film of comparative example 3 was prepared in the same manner as in example 1, except that 160g (i.e., 16 wt%) of gelatin was used.
The inner spray chocolate film crunchy shells were prepared according to methods conventional in the art. Specifically, the inner spray chocolate cone of reference example 1 was prepared as follows: milk chocolate at 60 wt% was mixed with palm oil at 39 wt%, concentrated phospholipids at 1 wt%. The chocolate-containing mix was dissolved in water at 65 ℃. The chocolate mass was sprayed onto the inner wall of the cracker using the spray gun and spray process used in example 1. After the spraying in the above steps, the crispy cone was air-dried naturally, and the chocolate film crispy cone of reference example 1 was prepared.
Sensory evaluation of crispy cones
The crispy cones prepared in the above examples, comparative examples and reference examples were subjected to sensory evaluation in five aspects of mouth feel, crispness, appearance, texture, comprehensive evaluation, and the like. The specific evaluation method comprises the following steps: the evaluation was carried out by a panel of 25 professionals, each of which was rated 10 points, and the crisps of the examples and comparative and reference examples were blindly tasted or observed by 25 testers, respectively. Each test subject was scored according to the sensory evaluation according to the evaluation rules of table 1 below. The arithmetic mean of the 25 testers was taken as the final score for the item. In the evaluation of five aspects:
"excellent" means particularly excellent, and the evaluation score is 9.5 to 10;
". Good" indicates excellent, and the evaluation score was 8.5 to 9.5;
o "indicates good, and the evaluation score is 7.5 to 8.5;
"Δ" indicates pass, with an evaluation score of 6-7.5 points;
"X" indicates failure, and the evaluation score was 6 points or less.
TABLE 1 crisp cone sensory evaluation and scoring criteria
The evaluation results of examples 1 to 7 and comparative examples 1 to 3 and reference example 1 are specifically referred to the following table 2.
Water resistance test of crispy cone
Water blocking tests were conducted for examples 1 to 7 and comparative examples 1 to 3 and reference example 1. At room temperature, the cone of the brittle cylinder is downward, the opening is upward and stands upright, so that the edge of the brittle cylinder is basically level with the horizontal plane, and the brittle cylinders of the examples, the comparative examples and the reference examples are filled with distilled water. And observing and recording the change of the water absorption of the brittle cylinder along with time, wherein the lower the water absorption is, the better the water resistance is. The water absorption or water barrier properties of the crisps at 10 minutes and 30 minutes are listed in table 2.
The water absorption test result shows that: the water absorption of the crispy chips of all examples and comparative examples and reference examples increases with time, but the water absorption of the crispy chips of examples 1-7 is significantly better (i.e., lower) than that of comparative examples 1-2 at the same time point, and is substantially equal to that of the crispy chip of reference example 1, and even the water absorption of example 4 is more excellent than that of reference example 1. This shows that the water-blocking properties of the water-blocking film for crispers according to the invention are clearly superior to those of comparative examples 1-2 and substantially reach the water-blocking level of internally incorporated chocolate films commonly used today.
Furthermore, from the comprehensive test results of table 2, it can be seen that: (1) The sensory integration evaluations of examples 1 to 7 were substantially superior to those of comparative examples 2 to 3; (2) The sensory evaluations and water-blocking properties of examples 3 and 4 substantially reached the level of reference example 1, and were even more excellent; (4) As can be seen from comparison of example 4 with examples 5 to 6, a water-blocking film having more excellent sensory evaluations and water-blocking properties can be obtained under the preferable conditions of the spray coating process and the drying process; (5) Example 1 compared to example 7, the addition of the flavoring white sugar only affected the mouthfeel of the water-resistant film, with no substantial effect on properties other than mouthfeel. Therefore, the crispy cone of the embodiment of the invention can replace the crispy cone with the internally sprayed chocolate film currently used.
Possibility of industrial application
According to the invention, the edible gelatin is applied to the crisp-keeping method of the cold drink crisp cone, and the water-resisting film is formed between the crisp cone and the ice cream liquid, so that the crisp taste of the cold drink crisp cone is ensured. In addition, the water-blocking film for the crispy cone, which has excellent appearance, texture state, mouthfeel and crispness and excellent water resistance, is prepared by controlling the formula composition of the water-blocking film for keeping crispness. And the water-blocking film provided by the invention mainly comprises gelatin and optional flavoring agents such as white granulated sugar, and has the advantages of simple components, natural and healthy property and lower cost.
Although the specification discloses or describes specific or preferred embodiments of the present invention, the scope of the present invention is not limited to these specific or preferred embodiments. Modifications and improvements to these embodiments may readily occur to those skilled in the art, and consequently, such modifications and improvements may be made by those skilled in the art without departing from the spirit of the invention as defined by the specification and the appended claims.
Claims (10)
1. A water-blocking film of a crisp cone for cold drinks, which is prepared from a composition containing the following components:
3 to 12 weight percent of gelatin; and
78-95% by weight of a solvent.
2. The water-blocking film of claim 1, wherein the composition further comprises 2 to 10 weight percent of a flavoring agent; and/or the content of the gelatin is 8-12 wt%.
3. The water-blocking film of claim 2, wherein the flavoring agent is white granulated sugar; and/or the solvent is water.
4. A method for keeping crispness of a crisp cone for cold drinks comprises the following steps:
preparing a solution for a water-blocking film, wherein the solution for the water-blocking film comprises 3-12 wt% of gelatin and 78-95 wt% of a solvent;
coating the solution for the water-resistant film on the inner wall of the cold drinking crispy cone to form the water-resistant film; and
and drying the formed water-blocking film to prepare the crispy cone with the water-blocking film.
5. The method according to claim 4, wherein the solution for water-blocking film is applied to the inner wall of the cold drink cracker by spraying, dipping, or brushing; the solution for the water-blocking film is preferably sprayed onto the inner wall of the cold drink crisper by means of a spray gun.
6. The method according to claim 5, characterized in that the nozzle diameter of the spray gun is 0.5-1.2 mm, the air pressure of the inlet of the spray gun is 0.20-0.50 MPa, and the distance between the spray gun nozzle and the plane of the upper edge of the brittle cylinder is 100-180 mm.
7. The method according to claim 4, characterized in that the brittle cylinders coated with the water-resistant films are dried in an air-blast drying oven at 60-65 ℃ for 60-90 minutes; preferably, the opening of the brittle cylinder is downward and is vertical to the horizontal plane.
8. The method of claim 4, wherein the solution for a water-blocking membrane further comprises 2 to 10 weight percent of a flavoring agent.
9. The method of claim 8, wherein the step of preparing a solution for a water-blocking membrane comprises:
mixing gelatin and a solvent according to the weight ratio of 1;
adding a flavoring agent and mixing; and
and heating the mixture in water bath at 65-75 ℃ until the mixture is dissolved, and then adding the rest solvent to obtain the solution for the water-resistant film.
10. A cold drink crisp cone having a water-blocking film of any one of claims 1-3 or a water-blocking film prepared by the method of any one of claims 4-9 on the inner wall of the cold drink crisp cone.
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Application publication date: 20230414 |