CN1171201A - Cold drink food containing jumping sweets and its production method - Google Patents
Cold drink food containing jumping sweets and its production method Download PDFInfo
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- CN1171201A CN1171201A CN 97104110 CN97104110A CN1171201A CN 1171201 A CN1171201 A CN 1171201A CN 97104110 CN97104110 CN 97104110 CN 97104110 A CN97104110 A CN 97104110A CN 1171201 A CN1171201 A CN 1171201A
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- cold drink
- jumping candy
- drink food
- jumping
- grain
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Abstract
A cold drink food containing jumping sweets is made up by coating a protecting film of oil, fat, or wax material on the surface of jumping sweets to be added to the pulpy material used to make cold drink food. The method for treating jumping sweets includes melting maripa oil, cocoa butter substitute and chocolate and spraying the melt around the particles of jumping sweets.
Description
The invention belongs to a kind of cold drink food, described cold drink food can be limited to, ice lolly, and ice cream is in ice cream, the freezing point scope.A kind of specifically cold drink food that contains jumping candy.
Jumping candy is a kind of novel candy that integrates edible, oral health, amusement style.At present, only be to exist on prescription, moulding and the local flavor to change in the cold drink food of producing both at home and abroad with different.Never find that also a kind of cold drink food contains jumping candy.
The object of the invention is to disclose a kind of cold drink food that contains jumping candy, discloses its production method simultaneously.
The present invention is characterized in that; at the cold drink food slurry before cooling; wherein being impregnated with granularity is the jumping candy grain of 1mm-4mm, and this tight look in sugar grain outside is wrapped up in one deck edibility diaphragm, and this rete can be oils, lipid, cured class or its mixture that only Wen Shicai dissolves in more than 15 ℃.
Production method of the present invention is that the jumping candy grain that will handle by the following method infiltrates in the uncooled cold drink food slurry, creates various drinks with various conventional methods:
1. the fragmentation of jumping candy piece is sieved and polish slick and sly particle into the 1mm-4mm granularity;
2. palm oil and Dai Ke lipoprotein mixture are heated to 50-60 ℃, evenly spray to step 1 a sugar outer surface, environment temperature should remain in 25 ℃ of left and right sides mesophilic ranges.
3. heat for the second time palm oil and Dai Ke lipoprotein mixture to 60-70 ℃, evenly spray to the sugar grain that spray treatment of step 2 formation is crossed for the second time, environment temperature should remain in 25 ℃ of left and right sides mesophilic ranges.
4. polishing evenly is enclosed with the jumping candy grain of diaphragm, is incorporated in the cold drink food slurry that has prepared;
5. above each step all should be carried out under dry environment.
Handle as stated above in the jumping candy grain, jumping candy palm fibre oil, but generation fat weight ratio be 2: 0.01: 0.001
Production method of the present invention can also be to handle the jumping candy grain by the following method to penetrate in the not freezing preceding cold drink food slurry, makes various drinks with various conventional methods.
1. the fragmentation of jumping candy piece is sieved and polish slick and sly particle into the 1mm-4mm granularity;
But 2. with palm oil chocolate, generation lipoprotein mixture be heated to 50-60 ℃ and evenly spray to step 1 and form the sugar grain, evenly form thin diaphragm;
3. above each step all should be carried out under dry environment.
In jumping candy in the above each several part, palm oil, generation,, but the weight ratio of fat, chocolate plate was 2: 0.5: 0.5: 1.
The present invention take on jumping candy compound film technology form one deck make water separation in jumping candy and the cold drink from diaphragm; it may this diaphragm be a kind of edible grease or cured that jumping candy and cold drink slurry are mixed into; harmless, after cold drink enters the mouth and dissolves, when in the oral temperature to 20 ℃ during temperature; diaphragm dissolves jumping candy and loses diaphragm and kibe takes place; beat, make when eating cold drink, sweet taste distributes; have jumping candy to beat in the oral cavity, temperament and interest is unlimited.
The present invention will increase very tempting new varieties in cold drink products, new local flavor.
Claims (5)
1, a kind of cold drink food that contains jumping candy; it is characterized in that: be distributed with the jumping candy grain that granularity is 1mm-4mm in the slurry before the cold drink food cooling; the outer tight parcel layer protecting film of sugar grain, this rete can be oils, lipid, cured matter or its mixture eatable material that only dissolves in temperature more than 15 ℃.
2, the described cold drink food production method that contains jumping candy of a kind of claim 1 is that the jumping candy particle that will handle by the following method penetrates in the preceding cold drink food slurry of cooling, and described jumping candy particle disposal method is:
1. the fragmentation of jumping candy piece is sieved and polish slick and sly particle into the 1mm-4mm granularity;
2. palm oil and Dai Ke lipoprotein mixture are heated to 50-60 ℃, evenly spray to step 1 a sugar outer surface, environment temperature should remain in 25 ℃ of left and right sides mesophilic ranges.
3. heat for the second time palm oil and Dai Ke lipoprotein mixture to 60-70 ℃, evenly spray to the sugar grain that spray treatment of step 2 formation is crossed for the second time, environment temperature should remain in 25 ℃ of left and right sides mesophilic ranges.
4. polishing evenly is enclosed with the jumping candy grain of diaphragm, and it is incorporated in the cold drink food slurry that has prepared;
5. above each step all should be carried out under dry environment.
3, the described cold drink food production method that contains jumping candy of a kind of claim 1 is that the jumping candy grain that will handle by the following method penetrates in the preceding cold drink food slurry of cooling:
1. the fragmentation of jumping candy piece is sieved and polish slick and sly particle into the 1mm-4mm granularity;
But 2. with palm oil, chocolate, generation lipoprotein mixture be heated to 50-60 ℃, evenly spray to step 1 and form the sugar grain, form thin diaphragm;
3. above each step all should be carried out under dry environment.
4, the cold drink food production method that contains jumping candy as claimed in claim 2, but jumping candy, palm oil, generation fat weight ratio be 2: 0.01: 0.001.
5, the cold drink food production method that contains jumping candy as claimed in claim 3, but jumping candy, palm fibre oil, generation fat, skilful section power plate weight ratio be 2: 0.5: 0.5: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97104110A CN1069172C (en) | 1997-04-18 | 1997-04-18 | Cold drink food containing jumping sweets and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97104110A CN1069172C (en) | 1997-04-18 | 1997-04-18 | Cold drink food containing jumping sweets and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1171201A true CN1171201A (en) | 1998-01-28 |
| CN1069172C CN1069172C (en) | 2001-08-08 |
Family
ID=5167143
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97104110A Expired - Fee Related CN1069172C (en) | 1997-04-18 | 1997-04-18 | Cold drink food containing jumping sweets and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1069172C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347173B (en) * | 2008-09-19 | 2011-05-04 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing jumping candy and method for producing the same |
| CN101156642B (en) * | 2007-11-22 | 2011-08-31 | 屠国刚 | Ice cream |
| CN104996952A (en) * | 2015-07-13 | 2015-10-28 | 百色学院 | Popping candy containing seasoning and preparation method thereof |
| CN105053932A (en) * | 2015-07-13 | 2015-11-18 | 百色学院 | Seasoning containing popping candies and preparation method of seasoning |
| CN105077129A (en) * | 2015-07-13 | 2015-11-25 | 百色学院 | Condiment containing popping candy and preparation method of condiment |
| CN106212836A (en) * | 2016-07-21 | 2016-12-14 | 郑州荣利达生物科技有限公司 | A kind of marble chocolate containing jumping candy |
| CN106605746A (en) * | 2015-10-23 | 2017-05-03 | 内蒙古伊利实业集团股份有限公司 | Puffed honey toffee for cold drink, preparation method thereof and cold drink containing puffed honey toffee |
| CN107821948A (en) * | 2017-10-18 | 2018-03-23 | 河南工业大学 | The new steamed bun and preparation method of the elderly's high-energy high shelf-life |
| CN110613047A (en) * | 2019-10-18 | 2019-12-27 | 丁正国 | Snow mud, ice cream or ice cream added with chocolate popping candy and production process thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW223587B (en) * | 1993-03-10 | 1994-05-11 | San President Entpr Corp | Method of preparing popsicle with juming candy |
| CN2248982Y (en) * | 1996-05-01 | 1997-03-12 | 王作遂 | Equipment for production if sweet bursting in mouth |
-
1997
- 1997-04-18 CN CN97104110A patent/CN1069172C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156642B (en) * | 2007-11-22 | 2011-08-31 | 屠国刚 | Ice cream |
| CN101347173B (en) * | 2008-09-19 | 2011-05-04 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing jumping candy and method for producing the same |
| CN104996952A (en) * | 2015-07-13 | 2015-10-28 | 百色学院 | Popping candy containing seasoning and preparation method thereof |
| CN105053932A (en) * | 2015-07-13 | 2015-11-18 | 百色学院 | Seasoning containing popping candies and preparation method of seasoning |
| CN105077129A (en) * | 2015-07-13 | 2015-11-25 | 百色学院 | Condiment containing popping candy and preparation method of condiment |
| CN106605746A (en) * | 2015-10-23 | 2017-05-03 | 内蒙古伊利实业集团股份有限公司 | Puffed honey toffee for cold drink, preparation method thereof and cold drink containing puffed honey toffee |
| CN106605746B (en) * | 2015-10-23 | 2020-09-11 | 内蒙古伊利实业集团股份有限公司 | Puffed honey toffee for cold drink, preparation method of puffed honey toffee and cold drink containing puffed honey toffee |
| CN106212836A (en) * | 2016-07-21 | 2016-12-14 | 郑州荣利达生物科技有限公司 | A kind of marble chocolate containing jumping candy |
| CN107821948A (en) * | 2017-10-18 | 2018-03-23 | 河南工业大学 | The new steamed bun and preparation method of the elderly's high-energy high shelf-life |
| CN110613047A (en) * | 2019-10-18 | 2019-12-27 | 丁正国 | Snow mud, ice cream or ice cream added with chocolate popping candy and production process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1069172C (en) | 2001-08-08 |
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