CN100407936C - Method for preparing multicoloured ice-stick - Google Patents
Method for preparing multicoloured ice-stick Download PDFInfo
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- CN100407936C CN100407936C CNB2004100166111A CN200410016611A CN100407936C CN 100407936 C CN100407936 C CN 100407936C CN B2004100166111 A CNB2004100166111 A CN B2004100166111A CN 200410016611 A CN200410016611 A CN 200410016611A CN 100407936 C CN100407936 C CN 100407936C
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- jelly body
- add
- ice
- pigment
- jelly
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- Confectionery (AREA)
Abstract
The present invention provides a production method of multicolored popsicles. The method of the present invention has the steps of material firing, panning, cooling into jelly, block cutting, mold pouring, freezing, etc. In the method of the present invention, various common raw materials and auxiliary materials for preparing the popsicles are used for preparing the popsicles with various color patterns or marble patterns. Because unfrozen base materials from the jelly, the solubility resistance of products is good. The production method of the present invention has the advantages that the process is simple, and processes of homogenizing and ageing and corresponding auxiliary equipment in a traditional method are not needed, so equipment investment is reduced.
Description
Technical field
The present invention relates to a kind of production method of cold drink product, relate in particular to a kind of production method of camouflage color ice-cream stick.
Background technology
The cold drink product of ice-cream stick and ice cream class has vast market.But production method at present commonly used generally is after placing various raw materials and additive the imitation frosted glass cylinder to burn uniform temperature, by entering the aging tank cooling after the cooling of homogeneous, plate type heat exchanger, generally reduce to 4-6 ℃ after, raw material such as perfuming, pigment again, mix the back thoroughly and irritate mould, be frozen into product.This method can only be done single product, for example mung bean ice-cream stick, red bean ice-cream stick, sandwich ice-cream stick etc., and its color is single, can not make the product with several colors and don't colour mixture.And need technologies such as traditional change sugar, imitation frosted glass, sterilization, homogeneous, heat exchange.
Summary of the invention
Purpose of the present invention is to provide a kind of technology simple and can produce the production method of camouflage color ice-cream stick of ice-cream stick of the colour image of various not colour mixtures.
To achieve these goals, the present invention has adopted following technical scheme: a kind of production method of camouflage color ice-cream stick comprises following step in sequence:
Step 1, imitation frosted glass
Add in the imitation frosted glass cylinder being used for preparing the various raw materials of ice-cream stick and auxiliary material and stabilizing agent in batches, add thermal agitation and it is fully dissolved be mixed into base-material;
Step 2, sabot are cooled to the jelly body
Step 1 gained base-material is placed the static jelly body that is cooled to of tray, in static cooling procedure, can not stir or rock;
Step 3, stripping and slicing
Step 2 gained jelly body is cut into small pieces on demand;
Step 4, be mixed
The jelly body fritter of several different colors is mixed rubs up together, become and mix and the mixing jelly body of colour mixture not, or the white jelly body fritter that will not add pigment adds to be mixed behind the pigment and rubs up together, make the interface of pigment osmotic, become and have marblized mixing jelly body at the jelly body;
Step 5, filling mould
Step 4 gained mixing jelly body is poured into mould;
Step 6, freeze
Place the quick-frozen groove with being filled with the mould that mixes the jelly body, content is frozen into camouflage color ice-cream stick product.
Raw material described in the step 1 comprises drinking water, sugar or syrup, sweetener, acid, natrium citricum, salt, monosodium glutamate, essence, pigment and stabilizing agent, and described auxiliary material comprises fruit juice and milk powder.
The operation sequence of described step 1 is, at first quantitative water is placed the imitation frosted glass cylinder, add stabilizing agent and a part of sugar or syrup, heat temperature raising then while stirring, under the stirring that does not stop, add remaining sugar or syrup and natrium citricum, sweetener, salt and monosodium glutamate gradually, after temperature rises to 80-85 ℃, stop to heat up, be incubated 5-15 minute, be cooled to 55-65 ℃ then, add essence, acid, make base-material.
Further can when adding essence, acid, add pigment.
Further can when adding essence, acid or adding essence, acid, pigment, add other auxiliary material.
Temperature in the described step 2 during base-material sabot is controlled at 45-55 ℃, and the temperature that is cooled to the jelly body is controlled at 15-25 ℃.
The production method of camouflage color ice-cream stick of the present invention is owing to adopted above technical scheme, its ice-cream stick of producing is except that having various taste, also have various colour image, make ice-cream stick become colorful, do not have two ice lollys of fully same pattern; Because the base-material before freezing has formed the jelly body, so the non-fusibility of product is very good.The production method technology of camouflage color ice-cream stick of the present invention is simple, does not need the aging and corresponding corollary equipment of homogeneous in the conventional method, thereby also can save equipment investment.
The specific embodiment
Embodiment 1
At first quantitative water is placed the imitation frosted glass cylinder, add stabilizing agent and a part of sugar or syrup while stirring, heat temperature raising under the stirring that does not stop, adds remaining sugar or syrup and natrium citricum, sweetener, salt and monosodium glutamate gradually then, after temperature rises to 80-85 ℃, stop to heat up, be incubated 10 minutes, be cooled to then about 60 ℃, add essence, pigment, malic acid and citric acid, make base-material.When base-material is cooled to 50 ℃ of left and right sides, be poured into and disperse the nature cooling in a plurality of trays, or employing adds method Physical temperature-lowerings such as cold wind, cold air, cold water under the situation of not rocking, when reducing to 20 ℃ of left and right sides, base-material forms whippy jelly body; The pigment that uses different colours of using the same method is made the jelly body of different colours.Be cut into small pieces on demand respectively with the jelly body of instrument then different colours.Then the jelly body fritter of several different colors being mixed rubs up together, becomes to mix and the mixing jelly body of colour mixture not, will mix the jelly body then to pour into mould, places the quick-frozen groove, content is frozen into the camouflage color ice-cream stick with different pattern color.
Embodiment 2
At first quantitative water is placed the imitation frosted glass cylinder, add stabilizing agent and a part of sugar or syrup while stirring, heat temperature raising under the stirring that does not stop, adds remaining sugar or syrup and natrium citricum, sweetener, salt and monosodium glutamate gradually then, after temperature rises to 80-85 ℃, stop to heat up, be incubated 10 minutes, be cooled to then about 60 ℃, add essence, citric acid and malic acid, make base-material.When base-material is cooled to 50 ℃ of left and right sides, be poured into and disperse the nature cooling in a plurality of trays, or employing adds method Physical temperature-lowerings such as cold wind, cold air, cold water under the situation of not rocking, when reducing to 20 ℃ of left and right sides, base-material forms whippy white jelly body; With instrument white jelly body is cut into small pieces on demand then.Sneak into pigment, being mixed rubs up together, makes the interface of pigment osmotic at the jelly body, becomes to have marblized mixing jelly body; To mix the jelly body then and pour into mould, place the quick-frozen groove, and content is frozen into will have marblized camouflage color ice-cream stick.
Embodiment 3
At first quantitative water is placed the imitation frosted glass cylinder, add stabilizing agent and a part of sugar or syrup while stirring, heat temperature raising under the stirring that does not stop, adds remaining sugar or syrup and natrium citricum, sweetener, salt and monosodium glutamate gradually then, after temperature rises to 80-85 ℃, stop to heat up, be incubated 10 minutes, be cooled to then about 60 ℃, add essence, pigment, citric acid, malic acid and fruit juice, make base-material.When base-material is cooled to 50 ℃ of left and right sides, be poured into and disperse the nature cooling in a plurality of trays, or employing adds method Physical temperature-lowerings such as cold wind, cold air, cold water under the situation of not rocking, when reducing to 20 ℃ of left and right sides, base-material forms whippy jelly body; The pigment that uses different colours of using the same method is made the jelly body of different colours.Be cut into small pieces on demand respectively with the jelly body of instrument then different colours.Then the jelly body fritter of several different colors being mixed rubs up together, becomes to mix and the mixing jelly body of colour mixture not, will mix the jelly body then to pour into mould, places the quick-frozen groove, content is frozen into the fruity camouflage color ice-cream stick with different pattern color.
Embodiment 4
At first quantitative water is placed the imitation frosted glass cylinder, add stabilizing agent and a part of sugar or syrup while stirring, heat temperature raising under the stirring that does not stop, adds remaining sugar or syrup and natrium citricum, sweetener, salt and monosodium glutamate gradually then, after temperature rises to 80-85 ℃, stop to heat up, be incubated 10 minutes, be cooled to then about 60 ℃, add essence and citric acid and milk powder, make base-material.When base-material is cooled to 50 ℃ of left and right sides, be poured into and disperse the nature cooling in a plurality of trays, or employing adds method Physical temperature-lowerings such as cold wind, cold air, cold water under the situation of not rocking, when reducing to 20 ℃ of left and right sides, base-material forms whippy white jelly body; With instrument white jelly body is cut into small pieces on demand then.Sneak into pigment, being mixed rubs up together, makes the interface of pigment osmotic at the jelly body, becomes to have marblized mixing jelly body; To mix the jelly body then and pour into mould, place the quick-frozen groove, and content is frozen into will have marblized milk flavor camouflage color ice-cream stick.
Claims (4)
1. the production method of a camouflage color ice-cream stick is characterized in that: comprise following step in sequence:
Step 1, imitation frosted glass
Add in the imitation frosted glass cylinder being used for preparing the various raw materials of ice-cream stick and auxiliary material and stabilizing agent in batches, add thermal agitation and it is fully dissolved be mixed into base-material;
Step 2, sabot are cooled to the jelly body
Step 1 gained base-material is placed the static jelly body that is cooled to of tray, in static cooling procedure, can not stir or rock;
Step 3, stripping and slicing
Step 2 gained jelly body is cut into small pieces on demand;
Step 4, be mixed
The jelly body fritter of several different colors is mixed rubs up together, become and mix and the mixing jelly body of colour mixture not, or the white jelly body fritter that will not add pigment adds to be mixed behind the pigment and rubs up together, make the interface of pigment osmotic, become and have marblized mixing jelly body at the jelly body;
Step 5, filling mould
Step 4 gained mixing jelly body is poured into mould;
Step 6, freeze
Place the quick-frozen groove with being filled with the mould that mixes the jelly body, content is frozen into camouflage color ice-cream stick product;
Temperature in the described step 2 during base-material sabot is controlled at 45-55 ℃, and the temperature that is cooled to the jelly body is controlled at 15-25 ℃.
2. the production method of camouflage color ice-cream stick according to claim 1, it is characterized in that: the operation sequence of described step 1 is, at first quantitative water is placed the imitation frosted glass cylinder, add stabilizing agent and a part of sugar or syrup while stirring, heat temperature raising then, under the stirring that does not stop, add remaining sugar or syrup and natrium citricum, salt and monosodium glutamate gradually, after temperature rises to 80-85 ℃, stop to heat up, be incubated 5-15 minute, be cooled to 55-65 ℃ then, add essence, acid, make base-material.
3. the production method of camouflage color ice-cream stick according to claim 2 is characterized in that: when adding essence, acid, add pigment.
4. according to the production method of claim 2 or 3 described camouflage color ice-cream sticks, it is characterized in that: when adding essence, acid or adding essence, acid, pigment, also add other auxiliary material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100166111A CN100407936C (en) | 2004-02-27 | 2004-02-27 | Method for preparing multicoloured ice-stick |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100166111A CN100407936C (en) | 2004-02-27 | 2004-02-27 | Method for preparing multicoloured ice-stick |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1659975A CN1659975A (en) | 2005-08-31 |
| CN100407936C true CN100407936C (en) | 2008-08-06 |
Family
ID=35009750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100166111A Expired - Fee Related CN100407936C (en) | 2004-02-27 | 2004-02-27 | Method for preparing multicoloured ice-stick |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100407936C (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4310559A (en) * | 1978-02-08 | 1982-01-12 | Snow Brand Milk Products Co., Ltd | Frozen confections having stabilized ice granules therein and process for making same |
| US5568729A (en) * | 1994-03-04 | 1996-10-29 | Nestec, Ltd. | Machine and method for making hardened confections having complementary parts joined in a unit |
| WO2002071862A2 (en) * | 2001-03-09 | 2002-09-19 | Societe Des Produits Nestle S.A. | Composite flexible frozen confection comprising a gel and process for its preparation |
-
2004
- 2004-02-27 CN CNB2004100166111A patent/CN100407936C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4310559A (en) * | 1978-02-08 | 1982-01-12 | Snow Brand Milk Products Co., Ltd | Frozen confections having stabilized ice granules therein and process for making same |
| US5568729A (en) * | 1994-03-04 | 1996-10-29 | Nestec, Ltd. | Machine and method for making hardened confections having complementary parts joined in a unit |
| WO2002071862A2 (en) * | 2001-03-09 | 2002-09-19 | Societe Des Produits Nestle S.A. | Composite flexible frozen confection comprising a gel and process for its preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1659975A (en) | 2005-08-31 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080806 |