CN103190518A - Soft ice-cream stick and production method thereof - Google Patents
Soft ice-cream stick and production method thereof Download PDFInfo
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- CN103190518A CN103190518A CN2013101399921A CN201310139992A CN103190518A CN 103190518 A CN103190518 A CN 103190518A CN 2013101399921 A CN2013101399921 A CN 2013101399921A CN 201310139992 A CN201310139992 A CN 201310139992A CN 103190518 A CN103190518 A CN 103190518A
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Abstract
The invention discloses a soft ice-cream stick, comprising the following raw materials in parts by weight: 780 to 820 parts of water, 170 to 200 parts of white granulated sugar, 5 to 10 parts of skim milk powder, 2.4 to 2.6 parts of citric acid, 0.9 to 1.1 parts of sodium citrate, 1.0 to 1.5 parts of sodium carboxymethyl cellulose, 0.8 to 1.2 parts of xanthan gum, 0.6 to 1.0 part of locust bean gum, 0.2 to 0.7 part of salt, and 0.6 to 1.0 part of edible essence. The soft ice-cream stick is produced by the steps of dissolving the sugar, blending the materials, boiling, filtering, adjusting, filling, sealing, sterilizing, cooling and packing. The soft ice-cream stick has the advantages that the soft ice-cream stick is softer than a common ice-cream stick and even softer than certain ice cream on mouthfeel after being frozen, the soft ice-cream stick does not need to be frozen as the ice cream and can be preserved at normal temperature, and the quality guarantee period of the soft ice-cream stick at normal temperature is longer than that of frozen products such as the ice cream.
Description
Technical field
The present invention relates to a kind of food and processing method thereof, particularly a kind of soft ice-cream stick and production method thereof.
Background technology
Ice-cream stick is a kind of beverage products in summer that liked by consumers in general, be fit to freezing after when cold product edible, its sweet and sour taste, the pyrolysis heat that disappears is doted on by child and student especially, also is the household convenient food of relieving summer heat instant summer.But at present the ice-cream stick of selling on the market is stone crisp freezing after, and mouthfeel is very coarse, if there have a kind of ice-cream stick to be similar to ice cream in freezing mouthfeel afterwards to be equally soft, and to be far longer than ice cream all right the following shelf-life of normal temperature.
Summary of the invention
At the problems referred to above, the purpose of this invention is to provide a kind of freezing soft mouth feel and soft ice-cream stick and the production method thereof of following shelf-life of normal temperature more than 1 year afterwards.
A kind of soft ice-cream stick of the present invention comprises following parts by weight proportion raw material: water 780 1 820, white granulated sugar 170 1 200, skimmed milk power 5 one 10, citric acid 2.4 1 2.6, natrium citricum 0.9 1 1.1, sodium carboxymethylcellulose 1.0 1 1.5, xanthans 0.8 1 1.2, locust bean gum 0.6 1 1.0, salt 0.2 1 0.7, flavoring essence 0.6 1 1.0.
A kind of soft ice-cream stick, its raw material weight umber proportioning is: water 810, white granulated sugar 180, skimmed milk power 7.5, citric acid 2.5, natrium citricum 1.0, sodium carboxymethylcellulose 1.2, xanthans 1.0, locust bean gum 0.8, salt 0.5, flavoring essence 0.8.
The production method of a kind of soft ice-cream stick of the present invention, concrete steps are as follows:
(1), molten sugar: white granulated sugar and the water of equivalent are joined in the sugar dissolver, open steam, and stir simultaneously, vapor pressure is controlled at 0.3MPa, treats to be driven in the liquid glucose hold-up tank liquid glucose standby after white granulated sugar dissolves fully;
(2), batch mixing: be that 60 ℃ hot water injects and to boil the material cylinder with temperature, then by measuring pump the liquid glucose in the liquid glucose hold-up tank injected and boil the material cylinder; Then sodium carboxymethylcellulose, xanthans, locust bean gum, skimmed milk power and salt are mixed by weight ratio, pour into afterwards in the colloid mill, in colloid mill, add water simultaneously, disperse the back to squeeze into pump to boil to expect in the cylinder through colloid mill;
(3), boil material: open and boil material cylinder steam valve, pressure is controlled at 0.2MPa, the stirring that does not stop; The steam off valve stops heating when temperature reaches 95 ℃; Continuation is incubated 15 minutes down at 90-95 ℃;
(4), filter: well-done feed liquid is squeezed into filtration system by pump, forced filtration 100-120 mesh filter screen under the pressure of pump, the feed liquid after the filtration is delivered in the condiment cylinder;
(5), condiment: open the condiment cylinder and stir, rotating speed is at 30 rev/mins, and temperature is controlled at 80-85 ℃, and citric acid and natrium citricum are added in the condiment cylinder, at last flavoring essence is added in the condiment cylinder and stirs;
(6), can, seal: open condiment cylinder baiting valve, gradation is put into the storage bin(hopper) of bottle placer with the feed liquid that mixes up, and carries out can then; Hopper will be incubated in pouring process, and insulation arranges temperature 60-70 ℃; Plastic bottle after the can enters sealing process at once, seals and wants tight, and the bottle of leakage phenomenon can not be arranged;
(7), sterilization: the ice-cream stick of sealing enters the sterilization groove by conveyer belt, and sterilization temperature is controlled at 85 ℃, and the control sterilizing time was at 15-20 minute;
(8), cooling: sterilization enters cooling bath after finishing immediately, and cooling water temperature is controlled at 25-30 ℃, and control at 15-20 minute cool time, and cooled ice-cream stick temperature requirement is below 40 ℃;
(9), packing: ice-cream stick goes out the water on air-dry surface behind the cooling bath, packs then; Every is carried out heat sealed package earlier, and 8-10 props up pack or directly cases and is finished product again.
The present invention has following advantage: the mouthfeel of this product after freezing is soft more a lot of than common ice-cream stick, even it is also more soft than some ice-cream mouthfeels, but need not needs refrigerated storage as ice cream, can preserve at normal temperatures, and the shelf-life under the normal temperature is much larger than cold product such as ice creams.
The specific embodiment
The following examples can illustrate in greater detail the present invention, but do not limit the present invention in any form.
Embodiment 1:
(1), molten sugar: 180 kilograms of white granulated sugars and 180 kg water are joined in the sugar dissolver, open steam, and stir simultaneously, vapor pressure is controlled at 0.3MPa, treats to be driven in the liquid glucose hold-up tank liquid glucose standby after white granulated sugar dissolves fully;
(2), batch mixing: be that 60 ℃ hot water injects and to boil the material cylinder with 530 kilograms of temperature, then by measuring pump the liquid glucose in the liquid glucose hold-up tank injected and boil the material cylinder; Then 1.2 kilograms sodium carboxymethylcellulose, 1.0 kilograms xanthans, 0.8 kilogram locust bean gum, 7.5 kilograms skimmed milk power and 0.5 kilogram salt are mixed, pour in the colloid mill afterwards, the water that adds simultaneously double centner in the colloid mill disperses the back to squeeze into pump to boil to expect in the cylinder through colloid mill;
(3), boil material: open and boil material cylinder steam valve, pressure is controlled at 0.2MPa, the stirring that does not stop; The steam off valve stops heating when temperature reaches 95 ℃; Continuation is incubated 15 minutes down at 90-95 ℃;
(4), filter: well-done feed liquid is squeezed into filtration system by pump, forced filtration 100-120 mesh filter screen under the pressure of pump, the feed liquid after the filtration is delivered in the condiment cylinder;
(5), condiment: open the condiment cylinder and stir, rotating speed is at 30 rev/mins, and temperature control at 80-85 ℃, the natrium citricum of 2.5 kilograms citric acids and 1.0 kilograms is added in the condiment cylinder, at last with in 0.8 kilogram the flavoring essence adding condiment cylinder and stir;
(6), can, seal: open condiment cylinder baiting valve, gradation is put into the storage bin(hopper) of bottle placer with the feed liquid that mixes up, and carries out can then; Hopper will be incubated in pouring process, and insulation arranges temperature 60-70 ℃; Plastic bottle after the can enters sealing process at once, seals and wants tight, and the bottle of leakage phenomenon can not be arranged;
(7), sterilization: the ice-cream stick of sealing enters the sterilization groove by conveyer belt, and sterilization temperature is controlled at 85 ℃, and the control sterilizing time was at 15-20 minute;
(8), cooling: sterilization enters cooling bath after finishing immediately, and cooling water temperature is controlled at 25-30 ℃, and control at 15-20 minute cool time, and cooled ice-cream stick temperature requirement is below 40 ℃;
(9), packing: ice-cream stick goes out the water on air-dry surface behind the cooling bath, packs then; Every is carried out heat sealed package earlier, and 8-10 props up pack or directly cases and is finished product again.
Claims (3)
1. a soft ice-cream stick is characterized in that: comprise following parts by weight proportion raw material: water 780 1 820, white granulated sugar 170 1 200, skimmed milk power 5 one 10, citric acid 2.4 1 2.6, natrium citricum 0.9 1 1.1, sodium carboxymethylcellulose 1.0 1 1.5, xanthans 0.8 1 1.2, locust bean gum 0.6 1 1.0, salt 0.2 1 0.7, flavoring essence 0.6 1 1.0.
2. a kind of soft ice-cream stick according to claim 1, it is characterized in that: its raw material weight umber proportioning is: water 810, white granulated sugar 180, skimmed milk power 7.5, citric acid 2.5, natrium citricum 1.0, sodium carboxymethylcellulose 1.2, xanthans 1.0, locust bean gum 0.8, salt 0.5, flavoring essence 0.8.
3. the method for the described a kind of soft ice-cream stick of production claim 1, it is characterized in that: concrete steps are as follows:
(1), molten sugar: white granulated sugar and the water of equivalent are joined in the sugar dissolver, open steam, and stir simultaneously, vapor pressure is controlled at 0.3MPa, treats to be driven in the liquid glucose hold-up tank liquid glucose standby after white granulated sugar dissolves fully;
(2), batch mixing: be that 60 ℃ hot water injects and to boil the material cylinder with temperature, then by measuring pump the liquid glucose in the liquid glucose hold-up tank injected and boil the material cylinder; Then sodium carboxymethylcellulose, xanthans, locust bean gum, skimmed milk power and salt are mixed by weight ratio, pour into afterwards in the colloid mill, in colloid mill, add water simultaneously, disperse the back to squeeze into pump to boil to expect in the cylinder through colloid mill;
(3), boil material: open and boil material cylinder steam valve, pressure is controlled at 0.2MPa, the stirring that does not stop; The steam off valve stops heating when temperature reaches 95 ℃; Continuation is incubated 15 minutes down at 90-95 ℃;
(4), filter: well-done feed liquid is squeezed into filtration system by pump, forced filtration 100-120 mesh filter screen under the pressure of pump, the feed liquid after the filtration is delivered in the condiment cylinder;
(5), condiment: open the condiment cylinder and stir, rotating speed is at 30 rev/mins, and temperature is controlled at 80-85 ℃, and citric acid and natrium citricum are added in the condiment cylinder, at last flavoring essence is added in the condiment cylinder and stirs;
(6), can, seal: open condiment cylinder baiting valve, gradation is put into the storage bin(hopper) of bottle placer with the feed liquid that mixes up, and carries out can then; Hopper will be incubated in pouring process, and insulation arranges temperature 60-70 ℃; Plastic bottle after the can enters sealing process at once, seals and wants tight, and the bottle of leakage phenomenon can not be arranged;
(7), sterilization: the ice-cream stick of sealing enters the sterilization groove by conveyer belt, and sterilization temperature is controlled at 85 ℃, and the control sterilizing time was at 15-20 minute;
(8), cooling: sterilization enters cooling bath after finishing immediately, and cooling water temperature is controlled at 25-30 ℃, and control at 15-20 minute cool time, and cooled ice-cream stick temperature requirement is below 40 ℃;
(9), packing: ice-cream stick goes out the water on air-dry surface behind the cooling bath, packs then; Every is carried out heat sealed package earlier, and 8-10 props up pack or directly cases and is finished product again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310139992.1A CN103190518B (en) | 2013-04-22 | 2013-04-22 | Soft ice-cream stick and production method thereof |
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| CN201310139992.1A CN103190518B (en) | 2013-04-22 | 2013-04-22 | Soft ice-cream stick and production method thereof |
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| CN103190518B CN103190518B (en) | 2014-02-12 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341702A (en) * | 2015-10-21 | 2016-02-24 | 林金枝 | Production method of mung bean crushed ice preserved at room temperature |
| CN105918604A (en) * | 2016-05-21 | 2016-09-07 | 徐静 | Humulus scandens ice-cream stick and processing technology thereof |
| CN108260705A (en) * | 2016-12-30 | 2018-07-10 | 中粮集团有限公司 | Potato sticks icy food and preparation method thereof |
| CN110613049A (en) * | 2019-11-11 | 2019-12-27 | 临夏壹清食品有限公司 | Piteguo capable of generating gas and preparation method thereof |
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| CN101411381A (en) * | 2008-11-24 | 2009-04-22 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing aloe juice and carrot juice and preparation method thereof |
| CN101422203A (en) * | 2008-11-28 | 2009-05-06 | 内蒙古伊利实业集团股份有限公司 | Frozen sucker and preparation method thereof |
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2013
- 2013-04-22 CN CN201310139992.1A patent/CN103190518B/en active Active
Patent Citations (2)
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| CN101411381A (en) * | 2008-11-24 | 2009-04-22 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing aloe juice and carrot juice and preparation method thereof |
| CN101422203A (en) * | 2008-11-28 | 2009-05-06 | 内蒙古伊利实业集团股份有限公司 | Frozen sucker and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341702A (en) * | 2015-10-21 | 2016-02-24 | 林金枝 | Production method of mung bean crushed ice preserved at room temperature |
| CN105918604A (en) * | 2016-05-21 | 2016-09-07 | 徐静 | Humulus scandens ice-cream stick and processing technology thereof |
| CN108260705A (en) * | 2016-12-30 | 2018-07-10 | 中粮集团有限公司 | Potato sticks icy food and preparation method thereof |
| CN110613049A (en) * | 2019-11-11 | 2019-12-27 | 临夏壹清食品有限公司 | Piteguo capable of generating gas and preparation method thereof |
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| CN103190518B (en) | 2014-02-12 |
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Effective date of registration: 20160427 Address after: 8 No. 415400 Hunan city of Changde Province Jin City Jiashan industrial district Jiashan Road Patentee after: Hunan new Italian Food Co., Ltd. Address before: Jiashan Industrial District Tianjin city 415400 Hunan city of Changde Province Patentee before: Jinshi Zhongyi Candy Co., Ltd. |