CN106107008A - A kind of cold goods of little gram weight and processing technique thereof - Google Patents
A kind of cold goods of little gram weight and processing technique thereof Download PDFInfo
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- CN106107008A CN106107008A CN201610525209.9A CN201610525209A CN106107008A CN 106107008 A CN106107008 A CN 106107008A CN 201610525209 A CN201610525209 A CN 201610525209A CN 106107008 A CN106107008 A CN 106107008A
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- 238000012545 processing Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000002562 thickening agent Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 235000014121 butter Nutrition 0.000 claims abstract description 5
- 229940109275 cyclamate Drugs 0.000 claims abstract description 5
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
- 235000019204 saccharin Nutrition 0.000 claims abstract description 5
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229940081974 saccharin Drugs 0.000 claims abstract description 5
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 235000008939 whole milk Nutrition 0.000 claims abstract description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 108010011485 Aspartame Proteins 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 4
- 239000000605 aspartame Substances 0.000 claims abstract description 4
- 235000010357 aspartame Nutrition 0.000 claims abstract description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 4
- 229960003438 aspartame Drugs 0.000 claims abstract description 4
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 3
- 239000002002 slurry Substances 0.000 claims description 28
- 150000001875 compounds Chemical class 0.000 claims description 14
- 239000000839 emulsion Substances 0.000 claims description 14
- 239000000940 FEMA 2235 Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 235000014101 wine Nutrition 0.000 claims description 7
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 235000015243 ice cream Nutrition 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 235000019219 chocolate Nutrition 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 240000001592 Amaranthus caudatus Species 0.000 claims description 2
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- 235000012735 amaranth Nutrition 0.000 claims description 2
- 239000004178 amaranth Substances 0.000 claims description 2
- 235000011475 lollipops Nutrition 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 241001446187 Kermes Species 0.000 claims 1
- CXORMDKZEUMQHX-UHFFFAOYSA-N kermesic acid Chemical compound O=C1C2=C(O)C(O)=CC(O)=C2C(=O)C2=C1C=C(O)C(C(O)=O)=C2C CXORMDKZEUMQHX-UHFFFAOYSA-N 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 230000001804 emulsifying effect Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 22
- 239000002932 luster Substances 0.000 description 8
- 230000015572 biosynthetic process Effects 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 239000000049 pigment Substances 0.000 description 5
- 238000012856 packing Methods 0.000 description 4
- 230000010412 perfusion Effects 0.000 description 4
- 230000008719 thickening Effects 0.000 description 4
- 244000290333 Vanilla fragrans Species 0.000 description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 3
- 239000012043 crude product Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000008447 perception Effects 0.000 description 2
- -1 Ah This Ba Tian Chemical compound 0.000 description 1
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 1
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000021615 conjugation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- 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
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of cold goods of little gram weight and processing technique thereof, belong to frozen sweet technical field.It is made up of Fructus Anisi Stellati, small powder and water, described Fructus Anisi Stellati includes white sugar, maltose syrup, high fructose syrup, whole milk powder, defatted milk powder, maltodextrin, edible vegetable oil and butter, described small powder includes cyclamate, aspartame, saccharin, composite emulsifying thickening agent and edible essence, and above-mentioned material carries out dispensing → sterilization → fill → freeze → demoulding successively and forms finished product.The application is applied to the processing of the cold goods of little gram weight, there is the advantages such as grammes per square metre controllability is strong, taste is changeable.
Description
Technical field
The present invention relates to a kind of cold goods of little gram weight and processing technique thereof, belong to frozen sweet technical field.
Background technology
Cold goods mainly include slush, ice cream, ice cream, popsicle etc., are the most all the bulks of more than 50g or pack greatly,
For the little gram weight of single below 30g, because its machining accuracy and difficulty of processing are harsher, therefore fresh rare city.
Based on this, make the application.
Summary of the invention
In order to overcome existing cold goods processing present in drawbacks described above, first the application provides a kind of cold system of little gram weight
Product.
For achieving the above object, the technical scheme that the application takes is as follows:
A kind of cold goods of little gram weight, are made up of Fructus Anisi Stellati, small powder and water, described Fructus Anisi Stellati include white sugar, maltose syrup,
High fructose syrup, whole milk powder, defatted milk powder, maltodextrin, edible vegetable oil and butter, described small powder include cyclamate, Ah
This Ba Tian, saccharin and edible essence, the quality proportioning of above-mentioned each material is: in every 1 ton of cold goods, white sugar 10-200kg, wheat
Bud syrup 5-50kg, high fructose syrup 1-30kg, whole milk powder 1-60kg, defatted milk powder 1-50kg, maltodextrin 10-50kg, food
With vegetable oil 1-50kg, butter 1-50kg, cyclamate 0.1-0.65kg, aspartame 0.1-1kg, saccharin 0.01-0.105kg,
Edible essence is additive capacity, and remainder is supplied with water.
Further, as preferably:
Described cold goods are milk flavor or vanilla flavored, are added with additive lemon yellow in small powder.
Described cold goods are fruity, also include Sucus Mali pumilae in its Fructus Anisi Stellati, and Sucus Mali pumilae content is that 10-30kg (refers to every 1
The weight of Sucus Mali pumilae in the cold goods of ton)；Its small powder also includes citric acid 0.1-3kg and (refers to citric acid in every 1 ton of cold goods
Quality), malic acid 0.1-3kg (referring to the weight of malic acid in every 1 ton of cold goods) and additive carmine, sunset is red, temptation
Red, amaranth, light blue, lemon yellow etc.；Described edible essence is edible fruits essence.
Described cold goods are chocolate flavoured, and (referring to can in every 1 ton of cold goods also to include cocoa powder 1-30kg in its Fructus Anisi Stellati
Can the quality of powder), small powder includes caramel color 0.1-2kg (referring to the quality of caramel color in every 1 ton of cold goods).
Described cold goods are caf, also include coffee powder 1-30kg and (refer to coffee in every 1 ton of cold goods in its Fructus Anisi Stellati
The quality of powder), small powder includes caramel color 0.1-2kg (referring to the quality of caramel color in every 1 ton of cold goods).
Described cold goods are vinosity, also include wine 10-50kg and (refer to the matter of wine in every 1 ton of cold goods in its Fructus Anisi Stellati
Amount), small powder includes caramel color 0.1-2kg (referring to the quality of caramel color in every 1 ton of cold goods).
Described cold goods are slush, ice lolly class, popsicle class, ice cream, include compound emulsion thickening in its small powder
Agent, for emulsifying and thickening, regulation Fructus Anisi Stellati, small powder and the mixture viscosity of water and conjugation.
Meanwhile, present invention also provides the processing technique of a kind of cold goods of little gram weight, be followed successively by dispensing → sterilization → filling
Filling → freeze → demoulding, with water, Fructus Anisi Stellati, small powder are mixed to form slurry, slurry sterilizes, sterilization temperature 80-90 DEG C, sterilization
Time 10-30s, forms crude product by the slurry after sterilization through fill, and crude product freezes molding in 10-50 minute at-20 DEG C～-30 DEG C
After, at 15-25 DEG C, demoulding forms ramuscule, and the weight of single ramuscule is 10-30g.
Further, as preferably:
Homogenizing operation, homogenizing temperature 60-80 DEG C, homogenization pressure 1-20MPa is also included between described sterilization and fill.
Control homogenizing temperature and homogenization pressure, pointer must not be had to run around on sinister errands phenomenon, it is ensured that it is stable.
Including packaging after described demoulding, the processing cold goods of gained can individually be packed and be placed in container, it is possible to directly
It is placed in container；In packaging gained finished product, cold goods load in cup, in bag with the form of multiple ramuscules or box, bucket etc. are similar
In container.
The cold goods of the little gram weight of the application are mainly made up of Fructus Anisi Stellati, small powder and water, for the processing of little gram weight cold goods
Particularity, the application input through studying for many years and testing, explore its cooperation each other, it is ensured that little gram weight molding is wanted
While asking, it is ensured that color and luster and taste, the Aggregate Feeding Error of Fructus Anisi Stellati must not exceed 500g, and small powder Aggregate Feeding Error must not exceed 1%, color
Element error is less than 0.1g.Wherein, in Fructus Anisi Stellati, compound emulsion thickening agent primarily serves the effect of thickening and emulsifying, its addition
It is as the criterion reaching corresponding types formed product；Small powder is as the criterion with regulation taste and color and luster, and different types of product, to color and luster, taste
The factor such as road and perception all can deviation, but the application seasoning dosage meet molding and taste, the universality of color and luster
Requirement.
Detailed description of the invention
Embodiment 1: milk flavor/vanilla flavored base material (1000g)
The formula of the present embodiment milk flavor/cold goods of the little gram weight of vanilla flavored is shown in Table 1.
The formula of the cold goods of the little gram weight of table 1 the present embodiment
Wherein, compound emulsion thickening agent uses the compound emulsion thickening agent FD109 of Hangzhou Fu Di Food Co., Ltd.
Above-mentioned Fructus Anisi Stellati, small powder and water are mixed to form slurry, and wherein, the Aggregate Feeding Error of Fructus Anisi Stellati must not exceed 500g, small powder
Aggregate Feeding Error must not exceed 1%, and pigment error is less than 0.1g；Slurry 21s second moment at 85 DEG C kills；Control homogenizing temperature and
Pressure stability, makes slurry at 60 DEG C, homogenizing under 10MPa；Slurry perfusion (is poured in Patent No. 201310528838.3 He
201320680897.8 equipment on carry out)；Control freezing temperature, freezes 30 minutes at-26 DEG C；Strict control demoulding water
Temperature, demoulding at 15 DEG C, the ramuscule grammes per square metre of formation is 15g；Packing according to cup series products, every cup enters about 5-20 grain
Ramuscule, packaging formed 15-250g/ cup finished product；Preserve at-18 DEG C, keep storehouse temperature stable；Remove during product.
Embodiment 2: fruity base material (1000g)
The formula of the cold goods of the little gram weight of the present embodiment fruity is shown in Table 2.
The formula of the cold goods of the little gram weight of table 2 the present embodiment
Wherein, compound emulsion thickening agent uses the compound emulsion thickening agent FD109 of Hangzhou Fu Di Food Co., Ltd.
Above-mentioned Fructus Anisi Stellati, small powder and water are mixed to form slurry, and wherein, the Aggregate Feeding Error of Fructus Anisi Stellati must not exceed 500g, small powder
Aggregate Feeding Error must not exceed 1%, and pigment error is less than 0.1g；Slurry 21s second moment at 83 DEG C kills；Control homogenizing temperature and
Pressure stability, makes slurry at 70 DEG C, homogenizing under 15MPa；It is Fructus Citri sinensis taste when slurry is yellow, is honeydew melon when slurry is fruit green
Taste, slurry redness is strawberry flavor, and trichroism three material irrigate the most simultaneously and (are poured in Patent No. 201310528838.3 He
201320680897.8 equipment on carry out)；Control freezing temperature, freezes 30 minutes at-26 DEG C；Strict control demoulding water
Temperature, demoulding at 15 DEG C, the ramuscule grammes per square metre of formation is 15g；Packing according to cup series products, every cup enters about 5-20 grain
Ramuscule, packaging formed 15-250g/ cup finished product；Preserve at-18 DEG C, keep storehouse temperature stable；Remove during product.
Embodiment 3: chocolate flavoured base material (1000g)
The formula of the present embodiment cold goods of chocolate flavoured little gram weight is shown in Table 3.
The formula of the cold goods of the little gram weight of table 3 the present embodiment
Wherein, compound emulsion thickening agent uses the compound emulsion thickening agent FD109 of Hangzhou Fu Di Food Co., Ltd.
Above-mentioned Fructus Anisi Stellati, small powder and water are mixed to form slurry, and wherein, the Aggregate Feeding Error of Fructus Anisi Stellati must not exceed 500g, small powder
Aggregate Feeding Error must not exceed 1%, and pigment error is less than 0.1g；Slurry 21s second at 85 DEG C kills；Control homogenizing temperature and pressure
Stable, make slurry at 70 DEG C, homogenizing under 15MPa；Slurry perfusion (it is poured in Patent No. 201310528838.3,
201320680897.8 and carry out on the equipment of 201320680904.4)；Control freezing temperature, freezes 30 minutes at-26 DEG C；
The strict temperature controlling demoulding water, demoulding at 25 DEG C, the ramuscule grammes per square metre of formation is 15g；Pack according to cup series products, often
Cup enters the ramuscule about 5-20 grain, and packaging forms the finished product of 15-250g/ cup；Preserve at-18 DEG C, keep storehouse temperature stable；Go out
Remove during product.
Embodiment 4: caf base material (1000g)
The formula of the cold goods of the little gram weight of the present embodiment caf is shown in Table 4.
The formula of the cold goods of the little gram weight of table 4 the present embodiment
Wherein, compound emulsion thickening agent uses the compound emulsion thickening agent FD109 of Hangzhou Fu Di Food Co., Ltd.
Above-mentioned Fructus Anisi Stellati, small powder and water are mixed to form slurry, and wherein, the Aggregate Feeding Error of Fructus Anisi Stellati must not exceed 500g, small powder
Aggregate Feeding Error must not exceed 1%, and pigment error is less than 0.1g；Slurry 21s second at 80 DEG C kills；Control homogenizing temperature and pressure
Stable, make slurry at 70 DEG C, homogenizing under 15MPa；Slurry perfusion (is poured in Patent No. 201310528838.3 He
201320680897.8 equipment on carry out)；Control freezing temperature, freezes 30 minutes at-26 DEG C；Strict control demoulding water
Temperature, demoulding at 25 DEG C, the ramuscule grammes per square metre of formation is 15g；Packing according to cup series products, every cup enters about 5-20 grain
Ramuscule, packaging formed 15-250g/ cup finished product；Preserve at-18 DEG C, keep storehouse temperature stable；Remove during product.
Embodiment 5: vinosity base material (1000g)
The formula of the cold goods of the little gram weight of the present embodiment vinosity is shown in Table 5.
The formula of the cold goods of the little gram weight of table 5 the present embodiment
Wherein, in table 5, wine can be the various wine product such as yellow wine, Chinese liquor, red wine, wine, depending on taste requirements；Multiple
Join emulsifing thickener and use the compound emulsion thickening agent FD109 of Hangzhou Fu Di Food Co., Ltd.
Above-mentioned Fructus Anisi Stellati, small powder and water are mixed to form slurry, and wherein, the Aggregate Feeding Error of Fructus Anisi Stellati must not exceed 500g, small powder
Aggregate Feeding Error must not exceed 1%, and pigment error is less than 0.1g；Slurry 21s second moment at 83 DEG C kills；Control homogenizing temperature and
Pressure stability, makes slurry at 70 DEG C, homogenizing under 15MPa；Slurry perfusion (is poured in Patent No. 201310528838.3 He
201320680897.8 equipment on carry out)；Control freezing temperature, freezes 30 minutes at-26 DEG C；Strict control demoulding water
Temperature, demoulding at 15 DEG C, the ramuscule grammes per square metre of formation is 15g；Packing according to cup series products, every cup enters about 5-20 grain
Ramuscule, packaging formed 15-250g/ cup finished product；Preserve at-18 DEG C, keep storehouse temperature stable；Remove during product.
The cold goods of the little gram weight of the application are mainly made up of Fructus Anisi Stellati, small powder and water, for the processing of little gram weight cold goods
Particularity, while guaranteeing little gram weight forming requirements, it is ensured that color and luster and taste.Wherein, in Fructus Anisi Stellati, compound emulsion thickening agent
Primarily serving the effect of thickening and emulsifying, its addition is as the criterion to reach corresponding types formed product；Small powder with regulation taste and
Color and luster is as the criterion, different types of product, to the factors such as color and luster, taste and perception all can deviation, but the application tune
Taste dosage meets molding and taste, the universality requirement of color and luster.
Above example carries out the explanation of technical scheme as a example by popsicle is processed, and is carrying out popsicle and ice cream adds man-hour,
The compound emulsion thickening agent in small powder can be changed, and remaining small powder is suitably adjusted.Above content is to combine this
The further description that provided technical scheme is made by the preferred implementation of bright creation, it is impossible to assert the invention tool
Body is implemented to be confined to these explanations above-mentioned, for the invention person of an ordinary skill in the technical field, not
On the premise of departing from the invention design, it is also possible to make some simple deduction or replace, all should be considered as belonging to the present invention
The protection domain created.
Claims (10)
1. the cold goods of little gram weight, it is characterised in that: be made up of Fructus Anisi Stellati, small powder and water, described Fructus Anisi Stellati include white sugar,
Maltose syrup, high fructose syrup, whole milk powder, defatted milk powder, maltodextrin, edible vegetable oil and butter, described small powder includes
Cyclamate, aspartame, saccharin and edible essence, the quality proportioning of above-mentioned each material is: in every 1 ton of cold goods, white sugar 10-
200kg, maltose syrup 5-30kg, high fructose syrup 1-30kg, whole milk powder 1-60kg, defatted milk powder 1-50kg, maltodextrin 10-
50kg, edible vegetable oil 10-50kg, butter 10-50kg, cyclamate 0.1-0.65kg, aspartame 0.1-1kg, saccharin 0.01-
0.105kg, edible essence is additive capacity, and remainder is supplied with water.
A kind of cold goods of little gram weight the most as claimed in claim 1, it is characterised in that: described cold goods are milk flavor or perfume (or spice)
Grass taste, also includes Sucus Mali pumilae in its Fructus Anisi Stellati, Sucus Mali pumilae content is 10-30kg；Its small powder is added with lemon yellow.
A kind of cold goods of little gram weight the most as claimed in claim 1, it is characterised in that: described cold goods are fruity, its
Small powder also includes citric acid 0.1-3kg, malic acid 0.1-3kg, caramel color 0.1-2kg and the kermes of additive capacity
Red, sunset is red, it is red to lure, amaranth, light blue, lemon yellow；Described edible essence is edible fruits essence.
A kind of cold goods of little gram weight the most as claimed in claim 1, it is characterised in that: described cold goods are chocolate flavoured,
Its Fructus Anisi Stellati also includes cocoa powder 1-30kg；Small powder includes caramel color 0.1-2kg.
A kind of cold goods of little gram weight the most as claimed in claim 1, it is characterised in that: described cold goods are caf, its
Fructus Anisi Stellati also includes coffee powder 10-30kg, small powder includes caramel color 0.1-2kg.
A kind of cold goods of little gram weight the most as claimed in claim 1, it is characterised in that: described cold goods are vinosity, and it is big
Material also includes wine 10-50kg, small powder includes caramel color 0.1-2kg.
7. the one cold goods of little gram weight as described in any one of claim 1-6, it is characterised in that: described cold goods are snow
Mud, ice lolly class, popsicle class, ice cream, include the compound emulsion thickening agent of additive capacity in its small powder.
8. the processing technique of the cold goods of little gram weight, it is characterised in that: be followed successively by dispensing → sterilization → fill → freeze →
Demoulding, is mixed to form slurry by Fructus Anisi Stellati, small powder with water, and slurry sterilizes, sterilization temperature 80-90 DEG C, sterilizing time 10-30s,
Slurry after sterilization is formed product through fill, after freezing molding in 10-50 minute at-20 DEG C～-30 DEG C, de-at 15-25 DEG C
Film forms ramuscule, and the weight of single ramuscule is 10-30g.
The processing technique of a kind of cold goods of little gram weight the most as claimed in claim 8, it is characterised in that: described sterilization and filling
Homogenizing operation, homogenizing temperature 60-80 DEG C, homogenization pressure 1-15MPa is also included between dress.
The processing technique of a kind of cold goods of little gram weight the most as claimed in claim 8 or 9, it is characterised in that: described demoulding
After include packaging, the processing cold goods of gained can individually be packed and be placed in container, it is possible to be placed directly within container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610525209.9A CN106107008B (en) | 2016-06-30 | 2016-06-30 | A kind of cold product of small gram weight and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610525209.9A CN106107008B (en) | 2016-06-30 | 2016-06-30 | A kind of cold product of small gram weight and its processing technology |
Publications (2)
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| CN106107008A true CN106107008A (en) | 2016-11-16 |
| CN106107008B CN106107008B (en) | 2017-07-18 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063020A (en) * | 1992-03-02 | 1992-07-29 | 陈乃黔 | The manufacture method of new cold drink ice bead |
| CN1863462A (en) * | 2003-10-07 | 2006-11-15 | 迪平多茨公司 | Method for making micro-ice cream stored in a conventional refrigerator |
| CN101057628A (en) * | 2007-05-28 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage containing isomalt oligosaccharide and its preparation method |
| CN104814243A (en) * | 2015-05-08 | 2015-08-05 | 陈珏 | Ice-cream blocks made of mein mein ice and preparation method of ice-cream blocks. |
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2016
- 2016-06-30 CN CN201610525209.9A patent/CN106107008B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063020A (en) * | 1992-03-02 | 1992-07-29 | 陈乃黔 | The manufacture method of new cold drink ice bead |
| CN1863462A (en) * | 2003-10-07 | 2006-11-15 | 迪平多茨公司 | Method for making micro-ice cream stored in a conventional refrigerator |
| CN101057628A (en) * | 2007-05-28 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage containing isomalt oligosaccharide and its preparation method |
| CN104814243A (en) * | 2015-05-08 | 2015-08-05 | 陈珏 | Ice-cream blocks made of mein mein ice and preparation method of ice-cream blocks. |
Non-Patent Citations (1)
| Title |
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| 梁玲: "每日一根雪糕不会影响健康 雪糕里到底添加了啥", 《生活主张》 * |
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| CN106107008B (en) | 2017-07-18 |
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