CN117481248A - Preparation method of edible degradable ice cream stick and ice cream stick - Google Patents

Preparation method of edible degradable ice cream stick and ice cream stick Download PDF

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Publication number
CN117481248A
CN117481248A CN202311717628.9A CN202311717628A CN117481248A CN 117481248 A CN117481248 A CN 117481248A CN 202311717628 A CN202311717628 A CN 202311717628A CN 117481248 A CN117481248 A CN 117481248A
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CN
China
Prior art keywords
ice cream
cream stick
sweetener
powder
mass
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Pending
Application number
CN202311717628.9A
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Chinese (zh)
Inventor
张军
姜作伟
徐建友
吴婉芷
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Baishan Linyuanchun Ecological Technology Co ltd
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Baishan Linyuanchun Ecological Technology Co ltd
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Priority to CN202311717628.9A priority Critical patent/CN117481248A/en
Publication of CN117481248A publication Critical patent/CN117481248A/en
Pending legal-status Critical Current

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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
    • 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
    • A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Confectionery (AREA)

Abstract

The invention relates to a preparation method of an edible degradable ice cream stick and the ice cream stick, which comprises the following steps: rehydrating gelatin, heating to dissolve, filtering, and cooling to form jelly; mixing sweetener, syrup and water, and decocting to obtain sugar solution; mixing and whipping the sugar solution with jelly, plant powder and natural pigment to form massecuite; the massecuite is cold and fully molded into ice cream sticks, wherein 1.5 parts by mass of gelatin, 40 parts by mass of sweetener, 60 parts by mass of syrup, 10 parts by mass of plant powder and 0.5 part by mass of natural pigment. The ice cream stick prepared by the method and the components is more energy-saving and environment-friendly, is degradable, can be dissolved when meeting water, can be dissolved faster when the water temperature is higher, and can be eaten together with water filling or cooking and porridge cooking, so that the effect is better.

Description

Preparation method of edible degradable ice cream stick and ice cream stick
Technical Field
The invention relates to the field of ice cream sticks, in particular to a preparation method of an edible degradable ice cream stick and an ice cream stick.
Background
Chinese patent publication No. CN106819353A relates to an edible ice cream stick and a preparation method thereof, which belong to the technical field of food. The edible ice cream stick comprises: gum base, non-sugar sweetener, glycerin, lecithin. The edible ice cream stick reduces the use of wood and plastic, and is more energy-saving and environment-friendly. The method is characterized in that the chewing gum is packaged by a hard plastic film imported in Japan, the cost is high, the chewing gum is not sold in China, an adhesive which is larger than that of a common chewing gum is produced after chewing, the chewing gum is not easy to degrade in a short time, is not easy to remove in any place, cannot be eaten, and the chewing gum is forbidden to be sold in many countries. The formula is complex and complex, and the control is not easy.
The Chinese patent publication No. CN1085309908A discloses an edible ice cream packaging material and a preparation method thereof, wherein the edible ice cream packaging material comprises the following raw materials in parts by weight: 45-60 parts of soybean protein, 20-40 parts of soybean hull, 15-25 parts of hydroxypropyl methylcellulose, 2-7 parts of citric acid, 5-9 parts of deacetylated chitin, 2-5 parts of sodium alginate, 2-5 parts of tackifier, 1-5 parts of linseed oil, 3-6 parts of sorbitol, 6-12 parts of konjak sol, 3-12 parts of propylene glycol and 0.5-1.6 parts of preservative. The edible ice cream packaging material has good stretch resistance, and can be eaten together with ice cream. The ice cream packaging material is not an ice cream stick, and is mainly used for packaging ice cream.
Disclosure of Invention
The technical problem to be solved by the invention is that the existing ice cream stick is basically made of wood, so that a large amount of high-quality wood is consumed, and the ecological environment is destroyed. Although non-wood ice cream sticks are produced at present, the ice cream sticks are not easy to degrade in a short time, are not easy to get out of any place, and cannot be eaten. Aiming at the defects in the prior art, a preparation method of an edible degradable ice cream stick and the ice cream stick are provided.
In order to solve the technical problems, the invention adopts the following technical scheme:
the preparation method of the edible degradable ice cream stick comprises the following steps:
the first step: rehydrating gelatin, heating to dissolve, filtering, and cooling to form jelly;
and a second step of: mixing sweetener, syrup and water, and decocting to obtain sugar solution;
and a third step of: mixing and whipping the sugar solution with jelly, plant powder and natural pigment to form massecuite;
fourth step: cold and full-weight shaping the massecuite into ice cream stick.
Preferably, the gelatin is rehydrated, heated and dissolved, and then filtered and cooled to form jelly, which comprises:
the ratio of gelatin to water is 1.5:1, and the temperature is kept at not more than 70 ℃ during the heating process of the gelatin.
Preferably, the mixing and decocting of the sweetener, the syrup and the water into the sugar solution comprises:
mixing sweetener with water to obtain sweetener water 30%, heating to dissolve sweetener completely, filtering, adding maltose syrup, and decocting to obtain sugar solution, wherein the temperature is 110-130deg.C.
Preferably, the sweetener is white granulated sugar or erythritol, the syrup is maltose syrup, and the water content of the sugar solution is 5.2% -6.8%.
Preferably, the mixing and whipping of the sugar solution with jelly, plant powder and natural pigment to form massecuite comprises the following steps:
pouring jelly, plant powder and natural pigment into a stirring pot, adding sugar liquid, stirring, and flushing for 30-40 min to form massecuite which is uniformly stirred.
Preferably, the plant powder is any one of sweet potato powder, corn flour, glutinous rice flour, yam powder, sweet potato powder or peppermint powder, and the plant powder is added into the whipping pot and further comprises at least one of condensed milk, edible essence and glycerin monostearate.
An edible degradable ice cream stick is constructed, and the components of the ice cream stick comprise: the natural pigment comprises 1.5 parts by mass of gelatin, 40 parts by mass of sweetener, 60 parts by mass of syrup, 10 parts by mass of plant powder and 0.5 part by mass of natural pigment.
Preferably, the sweetener is white granulated sugar or erythritol, the syrup is maltose syrup, and the components can float by about 2% -4% by mass.
Preferably, the plant powder is any one of sweet potato powder, corn flour, glutinous rice flour, yam powder, sweet potato powder or peppermint powder.
Preferably, the ice cream stick component further comprises at least one of condensed milk, edible essence and glycerin monostearate.
The invention has the beneficial effects that: the ice cream stick prepared by the method and the components is more energy-saving and environment-friendly, is degradable, can be dissolved when meeting water, can be dissolved faster when the water temperature is higher, and can be eaten together with water filling or cooking and porridge cooking, so that the effect is better.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the following description will be made in detail with reference to the technical solutions in the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by a person skilled in the art without any inventive effort, are intended to be within the scope of the present invention, based on the embodiments of the present invention.
The invention relates to a preparation method of an edible degradable ice cream stick and an ice cream stick; the method comprises the following steps:
the first step: rehydrating gelatin to prepare jelly; firstly, 1.5 parts of gelatin is taken and soaked in water in advance, the ratio of water to gelatin is 1.5:1, after soaking, the water is heated to enable the gelatin to be fully dissolved, then filtration is carried out, impurities in gelatin solution are filtered out, and then the solution is cooled until the gelatin solution is coagulated into gel for standby. In order to ensure the characteristics of gelatin, the dissolution of gelatin is required to be performed in a water bath kettle, and the temperature is not more than 70 ℃.
And a second step of: mixing materials to obtain sugar solution; mixing white granulated sugar with water, wherein the water content is 30% of the white granulated sugar, dissolving the white granulated sugar by using a jacketed kettle after mixing, adding maltose syrup for continuous dissolution after the white granulated sugar is completely dissolved, filtering, continuously decocting sugar in a sugar decoction kettle after filtering, and determining the final end time of sugar decoction according to the sense and the taste at the sugar decoction end point to form sugar liquid. It should be noted that the temperature should be kept between 110 ℃ and 130 ℃ during the sugar boiling process. The water content of the boiled sugar liquid is 5.2-6.8%.
And a third step of: adding sugar and stirring to form massecuite; the sweet potato powder and the natural pigment are weighed according to a proportion, then added into a stirring pot, added with jelly and sugar solution for pulp beating, evenly stirred, and stirred into proper soft and hard massecuite according to a formula, wherein the general beating time is 30-40 minutes.
Fourth step: cooling, molding and packaging the massecuite into a finished ice cream stick, putting the stirred massecuite into a cooling table to be cooled to a proper temperature, then putting the cooled massecuite into a molding machine to be molded into the ice cream stick, and packaging the cooled ice cream stick into a finished ice cream stick.
The granulated sugar in the steps is 40 parts, the proportion is 38.5%, the maltose syrup is 60 parts, the proportion is 49.5%, the sweet potato powder is 10 parts, the proportion is 10%, the gelatin is 1.5%, the proportion is 1.5%, the natural pigment is 0.5%, and the proportion can be in a range of about 2% -4% floating. The ice cream stick prepared by the method is healthier, more energy-saving and environment-friendly, and the finished ice cream stick can be dissolved when meeting water due to edible and degradable ingredients, and the higher the water temperature is, the faster the dissolution is, the edible ice cream stick can be directly eaten, and can be filled with water or put into a pot for eating together when cooking and boiling porridge, so that the effect is better. Meanwhile, as sweet potato powder is added into the ice cream stick, the ice cream stick can moisten intestines and relieve constipation, and is rich in dietary fiber, thereby being beneficial to relieving senile constipation, habitual constipation and the like; the blood pressure can be reduced, potassium elements are enriched, and the blood pressure can be controlled and hypertension can be relieved; also can protect the cardiovascular system from containing carotene, potassium element and various vitamins, and is helpful for preventing cardiovascular diseases; other effects include delaying aging and nourishing nerves, improving vision, enhancing immunity, and controlling melanin production. Meanwhile, different colors of the color can be selected according to different happiness so as to diversify the color of the ice cream stick.
The second preferred embodiment of the invention is a preparation method of an edible degradable ice cream stick and the ice cream stick; the difference from example one is that the white granulated sugar in the first step is replaced by erythritol, which is consumed by people who dislike sugar or have diabetes.
The third preferred embodiment of the invention relates to a preparation method of an edible degradable ice cream stick and an ice cream stick; the difference from the first embodiment is that sweet potato powder in the third step is replaced by any one of corn flour, glutinous rice flour, yam flour, sweet potato powder, peppermint powder and the like.
The fourth preferred embodiment of the invention relates to a preparation method of an edible degradable ice cream stick and an ice cream stick; the difference from the first embodiment is that at least one of condensed milk, edible essence and glycerin monostearate is added in the third step to whip into massecuite.
It will be understood that the invention has been described in terms of several embodiments, and that various changes in the features and embodiments may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.

Claims (10)

1. The preparation method of the edible degradable ice cream stick is characterized by comprising the following steps:
the first step: rehydrating gelatin, heating to dissolve, filtering, and cooling to form jelly;
and a second step of: mixing sweetener, syrup and water, and decocting to obtain sugar solution;
and a third step of: mixing and whipping the sugar solution with jelly, plant powder and natural pigment to form massecuite;
fourth step: cold and full-weight shaping the massecuite into ice cream stick.
2. The method of manufacturing according to claim 1, characterized in that: the gelatin is rehydrated, heated and dissolved, and then filtered and cooled to form jelly, which comprises the following steps:
the ratio of gelatin to water is 1.5:1, and the temperature is kept at not more than 70 ℃ during the heating process of the gelatin.
3. The method of manufacturing according to claim 1, characterized in that: the mixing and boiling of the sweetener, the syrup and the water into the sugar solution comprises the following steps:
mixing sweetener with water to obtain sweetener water 30%, heating to dissolve sweetener completely, filtering, adding maltose syrup, and decocting to obtain sugar solution, wherein the temperature is 110-130deg.C.
4. A method of preparation according to claim 3, characterized in that: the sweetener is white granulated sugar or erythritol, the syrup is maltose syrup, and the water content of the sugar solution is 5.2-6.8%.
5. The method of manufacturing according to claim 1, characterized in that: mixing and whipping the sugar solution with jelly, plant powder and natural pigment to form massecuite, wherein the method comprises the following steps of: pouring jelly, plant powder and natural pigment into a stirring pot, adding sugar liquid, stirring, and flushing for 30-40 min to form massecuite which is uniformly stirred.
6. The method of manufacturing according to claim 5, wherein: the plant powder is any one of sweet potato powder, corn flour, glutinous rice flour, yam powder, sweet potato powder or peppermint powder, and is added into the whipping pot and further comprises at least one of condensed milk, edible essence and glycerin monostearate.
7. An edible degradable ice cream stick, which comprises the following components: the natural pigment comprises 1.5 parts by mass of gelatin, 40 parts by mass of sweetener, 60 parts by mass of syrup, 10 parts by mass of plant powder and 0.5 part by mass of natural pigment.
8. An ice cream stick according to claim 7, wherein: the sweetener is white granulated sugar or erythritol, the syrup is maltose syrup, and the components can float about 2% -4% by mass.
9. An ice cream stick according to claim 7, wherein: the plant powder is any one of sweet potato powder, corn flour, glutinous rice flour, yam powder, sweet potato powder or peppermint powder.
10. An ice cream stick according to claim 7, wherein: the ice cream stick component also comprises at least one of condensed milk, edible essence and glyceryl monostearate.
CN202311717628.9A 2023-12-14 2023-12-14 Preparation method of edible degradable ice cream stick and ice cream stick Pending CN117481248A (en)

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CN202311717628.9A CN117481248A (en) 2023-12-14 2023-12-14 Preparation method of edible degradable ice cream stick and ice cream stick

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Application Number Priority Date Filing Date Title
CN202311717628.9A CN117481248A (en) 2023-12-14 2023-12-14 Preparation method of edible degradable ice cream stick and ice cream stick

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