CN201263376Y - Freezing beverage containing jumping candy granules - Google Patents
Freezing beverage containing jumping candy granules Download PDFInfo
- Publication number
- CN201263376Y CN201263376Y CNU2008201300677U CN200820130067U CN201263376Y CN 201263376 Y CN201263376 Y CN 201263376Y CN U2008201300677 U CNU2008201300677 U CN U2008201300677U CN 200820130067 U CN200820130067 U CN 200820130067U CN 201263376 Y CN201263376 Y CN 201263376Y
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- frozen
- jumping candy
- particle
- chocolate
- chocolate coating
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Abstract
The utility model provides a cold drink containing leaping sugar granules, which comprises a chocolate coating containing the leaping sugar granules. In the utility model, the leaping sugar granules are designed in the chocolate coating of the cold drink, the cracking opportunities of the leaping sugar granules in a cold drink preparing or storing process can be reduced, and the interest of the edible cold drink is increased.
Description
Technical field
The utility model is the frozen that contains the jumping candy particle about a kind of, belongs to the frozen technical field.
Background technology
The frozen industry in recent years in China's development rapidly, Gong Ying frozen is of a great variety in the market, each businessman all is devoted at aspects such as frozen packing, structure, local flavor searching new breakthrough point and innovation element, to cater to different consumer demands, constantly seeking development in the intense market competition.
Jumping candy (popping candy) is the graininess candy that tiny high pressure bubble is contained in a kind of inside, when jumping candy is met heat, chance water, for example in the mouth the eater, being wrapped in the outer sugar of high pressure bubble will melt, high-pressure carbon dioxide gas in the bubble can discharge, produce small explosion (bursting apart) effect, make the eater feel that mouthfeel is peculiar just as there being the sugar grain jumping in the mouth.At present existing related personnel has researched and proposed jumping candy has been added in the frozen, to increase the interest of consumer when eating frozen.In the correlative study, be that the jumping candy particle is added in the feed liquid of frozen, owing to contain large quantity of moisture in the feed liquid of frozen, and the sugar on its top layer of jumping candy chance water can dissolve the carbon dioxide release that causes inside, therefore, how making the jumping candy particle not discharge gas and guarantee still to have " jumping " property in final products in the frozen process is the main contents of correlative study.Present research mainly is that the jumping candy particle is carried out special anti-water pretreatment, select the jumping candy particle of the special waterproof coating of surface-coated etc., these special jumping candy particles also need to avoid temperature too high and cause the explosion of jumping candy particle in self process, for the frozen that making contains jumping candy, both increased also very difficult " jumping " property that guarantees jumping candy in the final products of production cost like this.
On the other hand, the frozen of coating has also obtained developing rapidly in cold drink market.The coating of frozen is meant one deck shell that obtains to be different from the material of frozen core material, to be coated on the frozen core material outside that has been shaped.Modal frozen coating is to contain the fat coating in the cold drink market at present, is commonly referred to crisp chocolate coating or chocolate coating.This class has the lubricated ice-cold characteristic of the existing frozen core material of product of chocolate coating, and the mouthfeel of enriching of coating chocolate delicious and crisp exquisiteness is arranged again, is subjected to liking of consumers in general deeply.
Do not see at present the technology report that has chocolate coating and contain the frozen of jumping candy particle, do not see the Related product listing yet.
The utility model content
Main purpose of the present utility model is to provide a kind of frozen that contains the jumping candy particle, wherein contains the jumping candy particle of maintenance " jumping " property, the interest when the increase consumer eats frozen; And improve by the structural design to frozen, reduce or avoid the chance of jumping candy particle explosion in frozen preparation or storage and transport process, improve production security, guarantee product quality.
For reaching above-mentioned purpose, the utility model provides a kind of frozen that contains the jumping candy particle, and this frozen comprises chocolate coating, wherein, contains the jumping candy particle in the described chocolate coating.
Because the jumping candy particle is met the easy explosion of the water capacity, and the basic moisture-free of the chocolate coating of frozen, the utility model is by designing the jumping candy particle in the chocolate coating of frozen, can reduce the jumping candy particle and in frozen preparation or storage and transport process, meet the situation generation that water bursts apart, thereby give security for " jumping " property of jumping candy particle in the frozen product, increase the interest when eating frozen.
According to specific embodiments of the present utility model, described frozen also further comprises core material, and described chocolate coating is covered in the core material surface, can partly cover, and also can coat fully.Have chocolate between described jumping candy particle and the core material so that jumping candy particle and core material are isolated.
According to specific embodiments of the present utility model, the simple grain size of described jumping candy particle can be 0.001mm
3～1000mm
3For example; granular size can be 0.1mm * 0.1mm * 0.1mm～10mm * 10mm * 10mm; the jumping candy coating of particles can be the rule or the irregular particle shape of slick and sly particle or band corner angle; as primary circle sphere, cube shaped etc., all can be coated with and be hung in the chocolate coating of the present utility model.
According to specific embodiments of the present utility model, jumping candy particle in the described chocolate coating and chocolate (the plain chocolate part in the chocolate coating, the volume that does not comprise the jumping candy particle) volume ratio is preferably 1～5: 10, frozen with this proportion has good edible entertaining mouthfeel, and chocolate coating has good mouldability.
According to specific embodiments of the present utility model, the simple grain weight of described jumping candy particle can be 0.01～2g, all can be coated with securely to be hung in the chocolate coating.
According to specific embodiments of the present utility model, described chocolate coating thickness is 1～10mm, is convenient to the jumping candy particle is fixed, and jumping candy particle and moisture core material are separated.
According to specific embodiments of the present utility model, described jumping candy particle can be to be embedded in chocolate coating inside, also can be to be embedded in (in the outside all or part of embedding chocolate coating of chocolate coating) on the chocolate coating.Preferably, described jumping candy particle (inside or surface of comprising chocolate coating) in chocolate coating evenly distributes.
In the frozen that contains jumping candy of the present utility model, because meeting heat, jumping candy promptly can discharge gas generation explosion (getting final product explosion) in the human oral cavity temperature, therefore, frozen of the present utility model is in preparation process, select the chocolate composition of low melting point and melting range to make chocolate coating, preferably at 25～30 ℃ of chocolate compositions with good flowability, be fit to be coated with at a lower temperature " jumping " property of hanging the jumping candy particle and keeping the jumping candy particle, for example, described chocolate composition can be white granulated sugar 260～340 weight portions, milk powder 150～230 weight portions, cocoa power 90～130 weight portions, refining coconut oil 100～140 weight portions, soybean salad oil 130～190 weight portions, substitute of cocoa fat 100～140 weight portions, vanillic aldehyde is an amount of, lecithin 2～5 weight portions, PGPR902～5 weight portions.
Specifically, frozen of the present utility model can prepare in accordance with the following methods:
Chocolate composition is made chocolate mass, and the temperature of control chocolate mass is 25～30 ℃,, mixes and form the chocolate mass contain the jumping candy particle to wherein adding the jumping candy particle;
The frozen core material of moulding is dipped in the described chocolate mass that contains the jumping candy particle, takes out, form the frozen that contains the jumping candy particle in the chocolate coating.
Frozen of the present utility model also can prepare in accordance with the following methods:
Chocolate composition is made chocolate mass;
The frozen core material of moulding is dipped in the described chocolate mass, takes out, form the frozen that has chocolate coating;
The jumping candy particle is preheating to 25～30 ℃, sprays on the chocolate coating of frozen, make the jumping candy particulate fraction or all embed chocolate coating and firmly stick, form the frozen that contains the jumping candy particle in the chocolate coating with chocolate coating.
By said method, can make frozen of the present utility model, wherein, the jumping candy uniform particles is blended in chocolate coating inside or evenly is attached on the chocolate coating surface, makes product have more characteristics.
The frozen that utilizes prescription of the present utility model and production technology to obtain, mainly can be ice cream and ice cream, the chocolate coating of this frozen has increased interest when edible owing to containing the jumping candy particle, the jumping candy particle has good tack in chocolate coating simultaneously, and chocolate coating has good mouldability.
In sum, frozen of the present utility model has following beneficial effect: the utility model provides a kind of frozen with new structure, enrich frozen market, this frozen contains the jumping candy particle of maintenance " jumping " property, cruel tasty and refreshing sense in the time of in the oral cavity, experiencing jumping candy when edible and burst apart, meet the requirement that the modern society people pursue food fashion taste, can satisfy the especially teen-age psychology of hunting for novelty of people, increase the interest of product; The utility model can reduce the chance of jumping candy particle explosion in frozen preparation or storage and transport process by the jumping candy particle being designed in the chocolate coating of frozen; And frozen of the present utility model can make chocolate coating keep good mouldability when having novel mouthfeel.
Description of drawings
Fig. 1 is the structural representation of the frozen that contains the jumping candy particle of a specific embodiment of the present utility model.
Fig. 2 is the structural representation of the frozen that contains the jumping candy particle of another specific embodiment of the present utility model.
The specific embodiment
Below describe structure of the present utility model and characteristics in detail by specific embodiment, the beneficial effect that is intended to help the reader to understand technical spirit of the present utility model better and can produce can not be interpreted as the qualification to the utility model practical range.
See also shown in Figure 1ly, the frozen of present embodiment mainly comprises: core material 1 and be coated in the outer chocolate coating 2 of core material 1, contain jumping candy particle 3 in the described chocolate coating 2.The frozen of this embodiment is a ice cream, and it has also comprised ice cream handle 4, grips during with instant edible.
In the present embodiment, the thickness of described chocolate coating 2 is about 3mm (because the existence of jumping candy particle in the chocolate coating, the outer surface of described chocolate coating can be uneven, the thickness of chocolate coating described in the utility model is meant the average thickness of chocolate coating), the simple grain size of jumping candy particle 3 is about 0.5mm
3～15mm
3, be slick and sly particle substantially, simple grain heavily is about 0.05～0.1g.Jumping candy particle 3 total amounts in the chocolate coating 2 are about 3: 10 with the volume ratio of chocolate (volume that does not comprise jumping candy in the chocolate coating).Described jumping candy particle 3 is embedded in chocolate coating 2 inside, isolates with core material 1.
The frozen of present embodiment can prepare in accordance with the following methods:
Preparation frozen core material 1: prepare the frozen core material 1 of forming according to common process, concrete technology can be the frozen core material (cake body) of the batching → homogeneous → sterilization → cooling → aging → pour into → slotting chopsticks → freeze → demoulding → moulding;
Preparation is coated with the chocolate slurry: select to have the chocolate composition of low melting point and melting range, make chocolate mass, this chocolate mass has good flowability at 25～30 ℃;
Be coated with extension: the temperature of control chocolate mass is 25～30 ℃, add jumping candy particle 3, agitation as appropriate is even, adopt machinery or manual method that the frozen core material 1 of moulding was dipped in this slurry about 2 seconds, take out, outside frozen core material 1, form chocolate coating 2, have jumping candy particle 3 in this chocolate coating 2, obtain the frozen of present embodiment ,-20 ℃～-18 ℃ storages.
See also shown in Figure 2ly, the frozen of present embodiment mainly comprises: core material 1 and be coated in the outer chocolate coating 2 of core material 1, contain jumping candy particle 3 in the described chocolate coating 2.The frozen of this embodiment is a ice cream, and it has also comprised ice cream handle 4, grips during with instant edible.
In the present embodiment, the thickness of described chocolate coating 2 is about 7mm, and the simple grain size of jumping candy particle 3 is about 30mm
3～150mm
3, be slick and sly particle substantially, simple grain heavily is about 0.2～1g.Jumping candy particle 3 total amounts in the chocolate coating 2 are about 5: 10 with the volume ratio of chocolate (volume that does not comprise jumping candy in the chocolate coating).Described jumping candy particle 3 is embedded in (most of jumping candy particles 3 are to be partially submerged in the chocolate coating 2) on the chocolate coating 2, isolates with core material 1.
The frozen of present embodiment can prepare in accordance with the following methods:
The frozen core material 1 that has ice cream handle 4 for preparing forming according to common process;
Selection has the chocolate composition of low melting point and melting range, makes chocolate mass, and this chocolate mass has good flowability at 25～30 ℃;
The frozen core material 1 of moulding is dipped in the described chocolate mass, takes out, form the frozen that has chocolate coating 2;
Jumping candy particle 3 is preheating to 25～30 ℃, utilize the spraying dolly to spray on the chocolate coating 2 of frozen, because the jumping candy particle 3 of preheating can make chocolate coating 2 local heatings that are in contact with it melt, chocolate coating 2 and jumping candy particle 3 contacted part viscosity are increased, then through cooling, make jumping candy particle 3 embed in the chocolate coating 2 securely or be attached on chocolate coating 2 surfaces, form the frozen that contains jumping candy particle 3 in the chocolate coating 2.
Claims (10)
1, a kind of frozen that contains the jumping candy particle is characterized in that, this frozen comprises chocolate coating, contains the jumping candy particle in the described chocolate coating.
2, the frozen that contains the jumping candy particle according to claim 1, it is characterized in that, this frozen also comprises core material, and described chocolate coating is covered in the core material surface, and has chocolate so that jumping candy particle and core material are isolated between described jumping candy particle and the core material.
3, the frozen that contains the jumping candy particle according to claim 1 is characterized in that, the simple grain size of described jumping candy particle is 0.001mm
3～1000mm
3
4, the frozen that contains the jumping candy particle according to claim 1 is characterized in that, described jumping candy coating of particles is the rule or the irregular particle shape of slick and sly particle or band corner angle.
5, the frozen that contains the jumping candy particle according to claim 1 is characterized in that, the jumping candy particle in the described chocolate coating is 1～5:10 with the volume ratio of chocolate.
6, the frozen that contains the jumping candy particle according to claim 1 is characterized in that, the simple grain weight of described jumping candy particle is 0.01～2g.
7, the frozen that contains the jumping candy particle according to claim 1 is characterized in that, described chocolate coating thickness is 1～10mm.
8, the frozen that contains the jumping candy particle according to claim 1 is characterized in that, described jumping candy particle is embedded in chocolate coating inside.
9, the frozen that contains the jumping candy particle according to claim 1 is characterized in that, described jumping candy particle is in the outside all or part of embedding chocolate coating of chocolate coating.
10, the frozen that contains the jumping candy particle according to claim 1 is characterized in that, this frozen is ice cream or ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU2008201300677U CN201263376Y (en) | 2008-09-18 | 2008-09-18 | Freezing beverage containing jumping candy granules |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU2008201300677U CN201263376Y (en) | 2008-09-18 | 2008-09-18 | Freezing beverage containing jumping candy granules |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN201263376Y true CN201263376Y (en) | 2009-07-01 |
Family
ID=40829714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNU2008201300677U Expired - Lifetime CN201263376Y (en) | 2008-09-18 | 2008-09-18 | Freezing beverage containing jumping candy granules |
Country Status (1)
| Country | Link |
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| CN (1) | CN201263376Y (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173175A (en) * | 2016-07-26 | 2016-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Popsicle and preparation method thereof |
| CN107889929A (en) * | 2017-11-23 | 2018-04-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN108065021A (en) * | 2016-11-11 | 2018-05-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| 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 |
| CN110959724A (en) * | 2019-12-19 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate, coating frozen beverage and preparation method |
| CN111084272A (en) * | 2019-12-30 | 2020-05-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coating, ice cream and preparation method thereof |
-
2008
- 2008-09-18 CN CNU2008201300677U patent/CN201263376Y/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173175A (en) * | 2016-07-26 | 2016-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Popsicle and preparation method thereof |
| CN108065021A (en) * | 2016-11-11 | 2018-05-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN107889929A (en) * | 2017-11-23 | 2018-04-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| 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 |
| CN110959724A (en) * | 2019-12-19 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate, coating frozen beverage and preparation method |
| CN110959724B (en) * | 2019-12-19 | 2023-08-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate, coated frozen drink and preparation method |
| CN111084272A (en) * | 2019-12-30 | 2020-05-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coating, ice cream and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20090701 |