CN107889929A - Frozen and preparation method thereof - Google Patents
Frozen and preparation method thereof Download PDFInfo
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- CN107889929A CN107889929A CN201711181579.6A CN201711181579A CN107889929A CN 107889929 A CN107889929 A CN 107889929A CN 201711181579 A CN201711181579 A CN 201711181579A CN 107889929 A CN107889929 A CN 107889929A
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- frozen
- couverture
- crispy cone
- waffle
- cylinder
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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
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
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Abstract
The invention discloses a kind of frozen and preparation method thereof.The frozen includes：Crispy cone, first receiving space is limited in the crispy cone；Waffle cylinder, the waffle jacket casing are located in the first receiving space, and limit the second receiving space in the waffle cylinder；First couverture, first couverture are arranged on the inner surface of the waffle cylinder；And edible core body, the edible core body are arranged in second receiving space.According to an embodiment of the invention, the frozen can make crispy cone keep crisp for a long time.
Description
Technical field
The present invention relates to field of food, and specifically, the present invention relates to one kind freezing and preparation method thereof.
Background technology
Frozen is increasingly subject to liking for people, generally includes ice cream, ice cream, slush, ice lolly, edible ice, sweet taste
Ice etc..Wherein, crispy cone class product has attracted many consumers with the characteristics of its palatable crisp.
However, current frozen still has much room for improvement.
The content of the invention
It is contemplated that at least solves one of technical problem in correlation technique to a certain extent.Therefore, the present invention
One purpose is to propose a kind of frozen and preparation method thereof.
The present invention is the following discovery based on inventor and completed：
Inventor has found in the research process to frozen, especially crispy cone type freezing beverage, when by one section
Between freezen protective, such as after preserving about 10 months in -18 degrees Celsius of freezer, the mouthfeel of crispy cone type freezing beverage can show
Write and be deteriorated.The reason for inventor is surprised to find that taste bad by further investigation, can in conventional crispy cone type freezing beverage
Edible core body (ice cream, ice cream etc.) and crispy cone directly contact, even if under cold conditions, crispy cone is remained able to due to absorbing
Moisture in edible core body and soften, so as to be difficult to keep crisp, quality is greatly affected.
In view of this, a kind of frozen with new structure is inventors herein proposed, is experimentally confirmed freezing drink
Product still can keep the crisp of crispy cone after the long period is preserved.
In the first aspect of the present invention, the present invention proposes a kind of frozen.According to an embodiment of the invention, the freezing
Drink includes：Crispy cone, first receiving space is limited in the crispy cone；Waffle cylinder, the waffle jacket casing, which is located at described first, to be held
Receive in space, and the second receiving space is limited in the waffle cylinder；First couverture, first couverture are set
In the inner surface of the waffle cylinder；And edible core body, the edible core body are arranged in second receiving space.
According to an embodiment of the invention, the frozen can keep the crisp of crispy cone for a long time.
In addition, frozen according to the above embodiment of the present invention can also have technical characteristic additional as follows：
In some embodiments of the invention, the frozen further comprises：Particulate matter, the particulate matter are arranged on
In the first receiving space.Thus, it is possible to further improve the mouthfeel of frozen and/or assign frozen more
Abundant mouthfeel.
In some embodiments of the invention, the frozen further comprises：Second couverture, described second is skilful
Gram force layer is arranged on the inner surface of the crispy cone.Thus, it is possible to frozen is further set to keep the crisp of crispy cone for a long time.
In some embodiments of the invention, the thickness difference of first couverture and second couverture is only
It is on the spot 0.3~1.0 millimeter.Thus, it is possible to frozen is further set to keep the crisp of crispy cone for a long time.
In some embodiments of the invention, the thickness of second couverture is not less than first couverture
Thickness.Thus, it is possible to frozen is further set to keep the crisp of crispy cone for a long time.
In some embodiments of the invention, the thickness of first couverture is 0.6 millimeter.Thus, it is possible to enter one
Step enables frozen to keep the crisp of crispy cone for a long time.
In some embodiments of the invention, the thickness of second couverture is 0.8 millimeter.Thus, it is possible to enter one
Step enables frozen to keep the crisp of crispy cone for a long time.
In some embodiments of the invention, the waffle cylinder parallel coaxial is set in the crispy cone, and the prestige
The outer surface for changing cylinder contacts with second couverture.Thus, it is possible to further frozen is set to keep crispy cone for a long time
It is crisp.
In some embodiments of the invention, the crispy cone is the taper of open top bottom lock, and the waffle cylinder is
The truncated cone-shaped of open top bottom lock, wherein, the top of the crispy cone at the top of the waffle cylinder with flushing, and the prestige
The height for changing cylinder is the 1/2 of the height of the crispy cone.Thus, it is possible to frozen is further set to keep the shortcake of crispy cone for a long time
It is crisp.
In some embodiments of the invention, the upper bottom surface of the round platform is a diameter of 39 millimeters, a diameter of 22 milli of bottom surface
Rice, it is a height of 45 millimeters.Thus, it is possible to frozen is further set to keep the crisp of crispy cone for a long time.
In the second aspect of the present invention, the present invention proposes a kind of method for preparing above-mentioned frozen.According to the present invention
Embodiment, this method includes：Waffle jacket casing is located in first receiving space, wherein, the inner surface of the waffle cylinder is advance
Formed with the first couverture；And edible core body is set in the waffle cylinder, to obtain the frozen.
The method according to an embodiment of the invention for preparing frozen, can effectively it prepare according to embodiments of the present invention
Frozen, as it was previously stated, the frozen can keep the crisp of crispy cone for a long time.
In addition, the method according to the above embodiment of the present invention for preparing frozen can also have technology additional as follows
Feature：
In some embodiments of the invention, before the waffle jacket casing is located at into the first receiving space, in advance
Particulate matter is set in the crispy cone.Thus, it is possible to further improve the mouthfeel of frozen and/or assign frozen
More abundant mouthfeel.
In some embodiments of the invention, the inner surface of the crispy cone is pre-formed with the second couverture.Thus, may be used
Further to enable frozen keep the crisp of crispy cone for a long time.
In some embodiments of the invention, before edible core body being set in the waffle cylinder, further comprise：It is right
The crispy cone for being arranged with the waffle cylinder carries out freezing processing, and the freezing processing is that 30 points are carried out at a temperature of -30 degrees Celsius
Clock.Thus, it is possible to make the crispy cone temperature for being arranged with the waffle cylinder relatively low, and then it is dry the first couverture is received rapidly,
Be advantageous to keep the brittleness in the storage of waffle cylinder.
In some embodiments of the invention, cure process is carried out to the frozen, the cure process refers to cold
Freeze drink and 25min is carried out in -30~-35 degrees Celsius of freeze tunnel.
In addition, it is necessary to explanation, above for the feature and advantage described by frozen, is equally applicable to the preparation
The method of frozen, will not be repeated here.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Brief description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become in the description from combination accompanying drawings below to embodiment
Substantially and it is readily appreciated that, wherein：
Fig. 1 is the structural representation of frozen according to an embodiment of the invention；
Fig. 2 is the structural representation according to the frozen of further embodiment of the present invention；
Fig. 3 is the structural representation according to the frozen of another embodiment of the invention；
Fig. 4 is the structural representation according to the frozen of another embodiment of the invention；
Fig. 5 is the method flow schematic diagram according to an embodiment of the invention for preparing frozen；
Fig. 6 is the method flow schematic diagram for preparing frozen according to further embodiment of the present invention；
Fig. 7 is the method flow schematic diagram for preparing frozen according to another embodiment of the invention；
Fig. 8 is the method flow schematic diagram for preparing frozen according to another embodiment of the invention；
Fig. 9 is the method flow schematic diagram for preparing frozen according to another embodiment of the invention.
Description of reference numerals：
100：Crispy cone；110：First receiving space；120：Particulate matter；
200：Waffle cylinder；210：Second receiving space；
300：First couverture；
400：Edible core body；
500：Second couverture.
Embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining this hair
It is bright, and be not considered as limiting the invention.Unreceipted particular technique or condition in embodiment, according to text in the art
Offer described technology or condition or carried out according to product description.Agents useful for same or the unreceipted production firm person of instrument,
For the conventional products of acquisition purchased in market can be passed through.
In the description of the invention, it is to be understood that term " top ", " bottom ", " interior ", " outer ", etc. the orientation of instruction or
Position relationship is based on orientation shown in the drawings or position relationship, is for only for ease of the description present invention and simplifies description, without
It is instruction or implies that signified device or element there must be specific orientation, with specific azimuth configuration and operation, therefore not
It is understood that as limitation of the present invention.
In addition, term " first ", " second " are only used for describing purpose, and it is not intended that instruction or hint relative importance
Or the implicit quantity for indicating indicated technical characteristic.Thus, define " first ", the feature of " second " can be expressed or
Implicitly include at least one this feature.
In the first aspect of the present invention, the present invention proposes a kind of frozen.According to an embodiment of the invention, reference chart
1~4, the frozen includes crispy cone 100, waffle cylinder 200, the first couverture 300 and edible core body 400.Wherein, according to
Embodiments of the invention, first receiving space 110 are limited in crispy cone 100, waffle cylinder 200 is set in the first receiving space
The second receiving space 210 is limited in 110, and in waffle cylinder 200, the first couverture 300 is arranged on the interior of waffle cylinder 200
Surface, edible core body 400 are arranged in the second receiving space 210.
In order to facilitate understanding, frozen is described in detail below.
Inventor has found that according to a particular embodiment of the invention, the couverture 300 of waffle cylinder 200 and first can be effective
Ground prevents the moisture in edible core body 400 from entering crispy cone 100, so as to so that the crispy cone of frozen is preserving the long period
Still keep afterwards crisp.Inventor is found through experiments that, by setting waffle cylinder and the first couverture, can make frozen
After being preserved 10 months in -18 degrees Celsius of freezers, its crispy cone still keeps crisp, it may be possible to because the main component in chocolate can
Can fat there is preferable hydrophobic performance so that set couverture to effectively act as impermeable role, and by setting waffle
Cylinder further can separate edible core body with crispy cone, so as to further prevent that it is crisp that the moisture in edible core body from entering
Cylinder.
According to an embodiment of the invention, other foods can be added in the gap between crispy cone 100 and waffle cylinder 200
Material, thus, on the one hand waffle cylinder 200 can effectively be supported, meanwhile, it is capable to provide more mouthfeels, increase user
Edible impression.Thus, according to an embodiment of the invention, with reference to figure 2, frozen may further include particulate matter 120,
Grain thing 120 is arranged in first receiving space 110.Loading of the particulate matter 120 in first receiving space 110 be not by special
Limitation, the gap being preferably filled between crispy cone 100 and waffle cylinder 200, so as to be effectively supported to waffle cylinder 200.
In addition, according to an embodiment of the invention, particulate matter 120 can be marble chocolate or chocolate cracknel.Inventor it was unexpectedly observed that
By using these materials, during preservation, particulate matter 120 can effectively lift the mouthfeel of crispy cone 100, it may be possible to due to
The moisture contained in marble chocolate and chocolate cracknel is protected in the couverture of itself, crispy cone 100 is stored in phase
To in dry environment.
In addition, the granularity on particulate matter 120, the present inventor has found by further investigation, and particulate size is excellent
Electing 6 millimeters as, inventor has found that when granularity is excessive the contact with the exterior bottom of waffle cylinder 200 of particle 120 is lacked by experiment,
It can not effectively support, when undersized, easily be scattered when edible, and the risk for thering is imprudence to suck throat.Need what is illustrated
It is that term " granularity " mentioned herein refers to particulate matter inscribe diameter of a circle.
On the first couverture 300, according to some embodiments of the present invention, the thickness of the first couverture 300 can be with
For 0.3~1.0 millimeter.Inventor has found, if the first couverture thickness is too small, can not be effectively prevented from edible core body
Moisture in 400 enters crispy cone 100, so that crispy cone can not keep crisp for a long time；First couverture thickness is excessive, then can
The mouthfeel of frozen is influenceed, and cost can be improved.In addition, according to a particular embodiment of the invention, it is skilful with reference to figure 1~4, first
The upper end of gram force layer 300 can be not less than the upper end of preferably above edible core body 400, thus, it is possible to effectively further keep away
Exempt from edible core body directly to contact with crispy cone, so as to effectively prevent the moisture in edible core body from entering crispy cone, so as to keep
Crispy cone it is crisp.
In addition, with reference to figure 3, frozen according to a particular embodiment of the invention can also further second couverture
500, second couverture 500 can be arranged on the inner surface of crispy cone 100.According to an embodiment of the invention, by setting the
Two couvertures 500, the moisture in edible core body 400 can be further avoided to enter crispy cone, so as to keep the crisp of crispy cone.
In addition, inventor can effectively improve it was unexpectedly observed that by the second couverture of inner surface setting 500 in crispy cone 100
The mouthfeel of crispy cone 100.Especially, when the filler particles thing 120 in first receiving space 110, such as during marble chocolate, by
The second couverture of inner surface setting 500 of crispy cone 100, can be effectively improved while food grain thing 120 and crispy cone 100
Edible experience, reason is probably because the couverture 500 of ground two can be effectively by between particulate matter 120 and the mouthfeel of crispy cone 100
Compatibility.
According to some embodiments of the present invention, the thickness of the second couverture 500 can be 0.3~1.0 millimeter.Inventor
It was found that the second couverture thickness is too small, then the moisture that can not be effectively prevented from edible core body 400 enters crispy cone 100, from
And crispy cone can not be kept crisp for a long time；Second couverture thickness is excessive, then can influence the mouthfeel of frozen, and can carry
High cost.
It should be noted that being directed to the first couverture 300 and the second couverture 500, term " thickness " refers to
The thickness in most thin region in one couverture and the second couverture.
According to the specific embodiment of the present invention, the thickness of the second couverture 500 can be not less than the first chocolate
The thickness of layer 300, thus, it is possible to while making the first couverture and the second couverture have preferable water proof effect, makes cold
Freeze the good in taste of drink.
According to the specific embodiment of the present invention, the thickness of the first couverture 300 can be 0.6 millimeter, and second is skilful
The thickness of gram force layer 500 can be 0.8 millimeter, thus, it is possible to while ensureing that frozen is good in taste, make the first chalk
The water proof best results of power layer and the second couverture, further enable frozen keep the crisp of crispy cone for a long time.
In addition, the material on the first couverture and the second couverture can be the same or different, and specifically
Type is not particularly limited, as long as can have hydrophobic performance, so as to prevent water penetration by.According to the present invention's
Specific embodiment, the chocolate material that can be used is natural cocoa butter or substitute of cocoa fat.Thus, it is possible to further improve chalk
The hydrophobic performance of power, while make the mouthfeel of frozen optimal.
Inventor has found, frozen according to embodiments of the present invention for crispy cone 100 and the shape of waffle cylinder 200 not
Have special limitation, the shape of the two can be the same or different, can with both ends open, can also one end open one end closing,
Can also be it is square can also be cone or other shapes.According to an embodiment of the invention, the crispy cone 100 that can be used can be with
For taper, the freezing of the present invention is prepared so as to effectively utilize existing crispy cone process equipment and frozen manufacturing equipment
Drink, the improvement cost of producing equipment is reduced, so as to reduce the production cost of frozen.
With reference to figure 1~4, according to an embodiment of the invention, the parallel coaxial of waffle cylinder 200 is set in crispy cone 100, inventor
It was found that so can effectively make frozen mouthfeel uniform, and/or can effectively improve edible in waffle cylinder 200
With the saturation of core body.In addition, according to an embodiment of the invention, with reference to figure 4, the outer surface of waffle cylinder 200 can with it is second skilful
Gram force layer 500 is contacted, and in other words the outer surface of waffle cylinder 200 can be attached on the second couverture 500, thus, due to
Gap is not present between the couverture 500 of waffle cylinder 200 and second, it is not necessary to filler particles thing 120, so as to further
Effectively make frozen mouthfeel uniform, and/or the receiving of the edible core body in waffle cylinder 200 can be effectively improved
Amount, while production cost can be also reduced, improve production efficiency.
Further, it is excellent when crispy cone 100 is the taper of open top bottom lock according to some embodiments of the present invention
The truncated cone-shaped that waffle cylinder 200 can be open top bottom lock is selected, wherein, the top of crispy cone 100 can be with waffle cylinder 200
Top flushes, and the height of the waffle cylinder is the 1/2 of the height of the crispy cone.Thus, it is possible to make the mouthfeel of frozen
Most preferably.
According to one embodiment of present invention, the specification of round platform is not particularly restricted, and those skilled in the art can root
Selected according to being actually needed, according to some embodiments of the present invention, the upper bottom surface diameter of round platform can be 22 millimeters, bottom surface
Diameter can be 39 millimeters, height can be 43 millimeters.Inventor has found that the specification of round platform is excessive or too small is all unfavorable for waffle cylinder
With the first couverture completely cut off edible core body in moisture enter crispy cone, and then make crispy cone water suction and it is no longer crisp.Thus, send out
A person of good sense has carried out many experiments, and is therefrom determined above-mentioned waffle cylinder specification, and inventor has found, using the waffle cylinder of the specification,
The water proof best results of waffle cylinder while ensureing that frozen is good in taste, can be made.
In addition, on edible core body 400, inventor has found frozen according to embodiments of the present invention for edible
The type of core body there is no particular requirement that usually used ice cream, ice cream and slush can apply the freezing in the present invention
In drink, after can now passing through long-term preserve in fact, the crispy cone of frozen keeps crisp.
Further, inventor has found that the edible core body of following formula can be used, further to improve frozen
Resistance to overturning and mouthfeel after long-term preserve.According to some embodiments of the present invention, the formula of ice cream can be
15wt% white granulated sugar, 10wt% whole milk powder, 3wt% anhydrous butter oil, 6wt% coconut oil, 0.03wt% locust tree
Bean gum, 0.1wt% sodium carboxymethylcellulose, 0.08wt% xanthans, 0.15wt% glycerin monostearate,
The drinking water of 0.1wt% vanilla, 0.0003wt% lemon yellow pigment and surplus；The formula of ice cream can be
15wt% white granulated sugar, 7wt% whole milk powder, 3wt% dextrin, 8wt% coconut oil, 0.03wt% locust bean gum,
0.1wt% sodium carboxymethylcellulose, 0.08wt% xanthans, 0.15wt% glycerin monostearate, 0.1wt% perfume (or spice)
The drinking water of hay-scented essence, 0.0003wt% lemon yellow pigment and surplus.Slush formula can for 15wt% white granulated sugar,
10wt% fructose syrup (F42), 5wt% AJC, 0.05wt% locust bean gum, 0.08wt% xanthans,
0.22wt% citric acid, 0.1wt% flavoring apple essence, the drinking water of 0.3wt% lemon yellow pigment and surplus.
In the second aspect of the present invention, the present invention proposes a kind of method for preparing above-mentioned frozen.Need what is illustrated
It is that the above-mentioned feature and advantage described by frozen are equally applicable to the method for preparing frozen, herein no longer
Repeat.
The method for preparing frozen according to embodiments of the present invention is described in detail below.According to the reality of the present invention
Example is applied, with reference to figure 5, this method includes：
S100：It is arranged waffle cylinder
In this step, waffle jacket casing is located in first receiving space, wherein, the inner surface of waffle cylinder is pre-formed with
First couverture.According to an embodiment of the invention, the first couverture is that the table in waffle cylinder is formed by way of spraying
Face, inventor is had found, the first couverture can be made to be formed uniformly on the inner surface of waffle cylinder by way of spraying, by
This, while ensureing that frozen is good in taste, can make the water proof best results of the first couverture.Need what is illustrated
It is that those skilled in the art can be according to the method for being actually needed selection the first couverture of spraying.
Inventor has found that according to a particular embodiment of the invention, waffle cylinder and the first couverture can be prevented effectively
Moisture in edible core body enters crispy cone, so as to so that the crispy cone of frozen still keeps crisp after the long period is preserved
It is crisp.Inventor is found through experiments that, by setting waffle cylinder and the first couverture, can make frozen at -18 degrees Celsius
After being preserved 10 months in freezer, its crispy cone still keeps crisp, it may be possible to due to the main component cocoa butter in chocolate have compared with
Good hydrophobic performance so that set couverture to effectively act as impermeable role, and by setting waffle cylinder to enter one
Step separates edible core body with crispy cone, so as to further prevent the moisture in edible core body from entering crispy cone.
On the first couverture, according to some embodiments of the present invention, the thickness of the first couverture can be 0.3~
1.0 millimeter.Inventor has found, if the first couverture thickness is too small, the water that can not be effectively prevented from edible core body
Divide and enter crispy cone, so that crispy cone can not keep crisp for a long time；First couverture thickness is excessive, then can influence frozen
Mouthfeel, and cost can be improved.In addition, according to a particular embodiment of the invention, with reference to figure 1~4, the upper end of the first couverture
The upper end of preferably above edible core body can be not less than, thus, it is possible to effectively further avoid edible core body and crispy cone
Directly contact, so as to effectively prevent the moisture in edible core body from entering crispy cone, so as to keep the crisp of crispy cone.
According to the specific embodiment of the present invention, the thickness of the first couverture 300 can be 0.6 millimeter, thus, can
While ensureing that frozen is good in taste, to make the water proof best results of the first couverture, further make frozen
The crisp of crispy cone can be kept for a long time.
S200：Edible core body is set
In this step, edible core body is set in waffle cylinder, to obtain frozen.According to the implementation of the present invention
Example, edible core body can be arranged in waffle cylinder by way of perfusion, it is necessary to illustrate, those skilled in the art can be with
The method that edible core body is set according to selection is actually needed.
According to one embodiment of present invention, the species of edible core body is not particularly restricted, those skilled in the art
It can be selected according to being actually needed, according to some embodiments of the present invention, edible core body can be selected from ice cream, snow
At least one of cake and slush.Thus, it is possible to make the good in taste of frozen.
Inventor has found that the edible core body of following formula can be used, protected further to improve frozen for a long time
Resistance to overturning and mouthfeel after depositing.According to some embodiments of the present invention, the formula of ice cream can be 15wt% white sand
Sugar, 10wt% whole milk powder, 3wt% anhydrous butter oil, 6wt% coconut oil, 0.03wt% locust bean gum, 0.1wt%
Sodium carboxymethylcellulose, 0.08wt% xanthans, 0.15wt% glycerin monostearate, 0.1wt% vanilla,
0.0003wt% lemon yellow pigment and the drinking water of surplus；The formula of ice cream can be 15wt% white granulated sugar, 7wt%
Whole milk powder, 3wt% dextrin, 8wt% coconut oil, 0.03wt% locust bean gum, 0.1wt% carboxymethyl cellulose
Sodium, 0.08wt% xanthans, 0.15wt% glycerin monostearate, 0.1wt% vanilla, 0.0003wt% lemon
The drinking water of lemon uranidin and surplus.The formula of slush can be 15wt% white granulated sugar, 10wt% fructose syrup
(F42), 5wt% AJC, 0.05wt% locust bean gum, 0.08wt% xanthans, 0.22wt% citric acid,
The drinking water of 0.1wt% flavoring apple essence, 0.3wt% lemon yellow pigment and surplus.
According to an embodiment of the invention, with reference to figure 6, this method further comprises：
S10：Form the second couverture
According to an embodiment of the invention, there are the second couverture, the second couverture in the inner surface advance comprising of crispy cone
It is to be formed by way of spraying in waffle tube inner surface, inventor is had found, the second chalk can be made by way of spraying
Power layer is formed uniformly on the inner surface of waffle cylinder, thus, it is possible to while ensureing that frozen is good in taste, makes second skilful
The water proof best results of gram force layer.It should be noted that those skilled in the art can spray second according to selection is actually needed
The method of couverture.
According to some embodiments of the present invention, the thickness of the second couverture can be 0.3~1.0 millimeter.Invention human hair
Existing, the second couverture thickness is too small, then the moisture that can not be effectively prevented from edible core body enters crispy cone, so that crispy cone
It can not keep crisp for a long time；Second couverture thickness is excessive, then can influence the mouthfeel of frozen, and can improve cost.
It should be noted that being directed to the first couverture and the second couverture, term " thickness " refers to the first chalk
The thickness in most thin region in power layer and the second couverture.
According to the specific embodiment of the present invention, the thickness of the second couverture can be not less than the first couverture
Thickness, thus, it is possible to while making the first couverture and the second couverture that there is preferable water proof effect, make frozen
It is good in taste.
According to the specific embodiment of the present invention, the thickness of the second couverture can be 0.8 millimeter, thus, it is possible to
While ensureing that frozen is good in taste, make the water proof best results of the second couverture, further enable frozen
The crisp of crispy cone is kept for a long time.
According to an embodiment of the invention, with reference to figure 7, this method further comprises：
S20：Particulate matter is set
Frozen may further include particulate matter, and particulate matter is arranged in first receiving space.Particulate matter is first
Loading in receiving space is not particularly restricted, the gap being preferably filled between crispy cone and waffle cylinder, so as to effective
Ground is supported to waffle cylinder.In addition, according to an embodiment of the invention, particulate matter can be marble chocolate and chocolate cracknel.
Inventor is it was unexpectedly observed that by using these materials, and during preservation, particulate matter can effectively lift the mouth of crispy cone
Sense, it may be possible to because the moisture contained in marble chocolate and chocolate cracknel is protected in the couverture of itself, make crispy cone
100 can be stored in the environment of relatively dry.
According to an embodiment of the invention, with reference to figure 8, this method further comprises：
S110：Freezing processing
In this step, freezing processing is carried out to the crispy cone for being arranged with waffle cylinder.Specifically, the freezing processing be -
Carried out 30 minutes at a temperature of 30 degrees Celsius.Thus, it is possible to make the crispy cone temperature for being arranged with the waffle cylinder relatively low, and then make
One couverture can be received rapidly dry, be advantageous to keep the brittleness in the storage of waffle cylinder.Inventor by many experiments unexpectedly
It was found that freezing processing temperature is too high, the surface temperature of waffle cylinder can be caused too high, the receipts for extending the first couverture do the time.
According to an embodiment of the invention, with reference to figure 9, this method further comprises：
S300：Cure process
In this step, cure process is carried out to the frozen being prepared in S200.Specifically, the cure process
Refer to that frozen carries out 25min in -30~-35 degrees Celsius of freeze tunnel, the central temperature of frozen is less than -18
Below degree Celsius, to ensure product with stable quality.
The method according to an embodiment of the invention for preparing frozen, can effectively it prepare according to embodiments of the present invention
Frozen, as it was previously stated, the frozen can keep the crisp of crispy cone for a long time.
Below with reference to specific embodiment, present invention is described, it is necessary to which explanation, these embodiments are only to describe
Property, without limiting the invention in any way.
Experiment condition
Unless stated otherwise, raw material standard is carried out in following manner in the following example and comparative example, at sterilization
Reason, homogenization and cooling treatment.
Raw material standard：According to product formula, precise water, each major ingredient, stabilizer and essence pigment
Sterilization processing：Carried out 10~15 minutes under 80~85 degrees Celsius；
Homogenization：2 seconds, wherein one-level pressure are carried out at 65~75 degrees Celsius of temperature and 130~150bar pressure
Power accounts for 80% (104~120bar), and secondary pressure accounts for 20% (24~30bar).
Cooling treatment：Feed liquid in ageing can is cooled with frozen water, feed temperature is cooled to 0~4 DEG C.
Embodiment 1
Frozen is prepared according to following ice cream recipe and preparation method：
Ice cream recipe：15wt% white granulated sugar, 10wt% whole milk powder, 3wt% anhydrous butter oil, 6wt% coconut palm
Seed oil, 0.03wt% locust bean gum, 0.1wt% sodium carboxymethylcellulose, 0.08wt% xanthans, 0.15wt% list
Tristerin, 0.1wt% vanilla, the drinking water of 0.0003wt% lemon yellow pigment and surplus.
Preparation method：Prepare to obtain the raw material of edible core body in frozen according to above-mentioned ice cream recipe, by raw material
After standardization, sterilized successively, homogeneous, cooling treatment, it is standby to obtain edible core body cooling raw material；In crispy cone
Surface spraying thickness is 0.8 millimeter of couverture；Marble chocolate is filled to the crispy cone bottom of chocolate-sprayed layer；Crisp
Waffle cylinder (truncated conical shape, a diameter of 39 millimeters of upper bottom surface, a diameter of 22 millimeters, a height of 43 millimeters of bottom surface) is placed in cylinder, is made
Waffle cylinder is coaxially set in crispy cone and top at the top of crispy cone with flushing；It is 0.5 milli in the inner surface coating thickness of waffle cylinder
The couverture of rice, to obtain the housing being made up of crispy cone, particulate matter and waffle cylinder；Above-mentioned housing is subjected to freezing processing,
Be placed on -30 degrees Celsius it is lower 30 minutes；The edible core body cooling raw material that freezing machine is prepared is irrigated to waffle cylinder, pressed
Lid, carries out freezing cure process, to obtain frozen under -30 degrees Celsius.
After the frozen being prepared in the present embodiment preserves 10 months in -18 degrees Celsius of freezers, its crispy cone is still protected
Crisp and frozen overall taste is held to enrich.
Embodiment 2
Frozen is prepared according to following ice cream formula and preparation method：
Ice cream formula：15wt% white granulated sugar, 7wt% whole milk powder, 3wt% dextrin, 8wt% coconut oil,
0.03wt% locust bean gum, 0.1wt% sodium carboxymethylcellulose, 0.08wt% xanthans, 0.15wt% single tristearin
Acid glyceride, 0.1wt% vanilla, the drinking water of 0.0003wt% lemon yellow pigment and surplus.
Preparation method：Prepare to obtain the raw material of edible core body in frozen according to above-mentioned ice cream formula, by raw material mark
After standardization, sterilized successively, homogeneous, cooling treatment, it is standby to obtain edible core body cooling raw material；The table in crispy cone
Face coating thickness is 1.0 millimeters of couverture；Chocolate cracknel is filled to the crispy cone bottom of chocolate-sprayed layer；Crisp
Waffle cylinder (truncated conical shape, a diameter of 39 millimeters of upper bottom surface, a diameter of 22 millimeters, a height of 43 millimeters of bottom surface) is placed in cylinder, is made
Waffle cylinder is coaxially set in crispy cone and top at the top of crispy cone with flushing；It is 1.0 millis in the inner surface coating thickness of waffle cylinder
The couverture of rice, to obtain the housing being made up of crispy cone, particulate matter and waffle cylinder；Above-mentioned housing is subjected to freezing processing,
Be placed on -30 degrees Celsius it is lower 30 minutes；The edible core body cooling raw material that freezing machine is prepared is irrigated to waffle cylinder, pressed
Lid, carries out freezing cure process, to obtain frozen under -30 degrees Celsius.
After the frozen being prepared in the present embodiment preserves 10 months in -18 degrees Celsius of freezers, its crispy cone is still protected
Crisp and frozen overall taste is held to enrich.
Embodiment 3
Frozen is prepared according to following slush formula and preparation method：
Slush formula：15wt% white granulated sugar, 10wt% fructose syrup (F42), 5wt% AJC,
0.05wt% locust bean gum, 0.08wt% xanthans, 0.22wt% citric acid, 0.1wt% flavoring apple essence,
0.3wt% lemon yellow pigment and the drinking water of surplus.
Preparation method method：Prepare to obtain the raw material of edible core body in frozen according to above-mentioned slush formula, by original
After material standardization, sterilized successively, homogeneous, cooling treatment, it is standby to obtain edible core body cooling raw material；In crispy cone
Inner surface coating thickness is 0.5 millimeter of couverture；Marble chocolate is filled to the crispy cone bottom of chocolate-sprayed layer；
Waffle cylinder (truncated conical shape, a diameter of 39 millimeters of upper bottom surface, a diameter of 22 millimeters, a height of 43 millimeters of bottom surface) is placed in crispy cone,
Waffle cylinder is coaxially set in, crispy cone is interior and top at the top of crispy cone with flushing；It is 0.5 in the inner surface coating thickness of waffle cylinder
Second couverture of millimeter, to obtain the housing being made up of crispy cone, particulate matter and waffle cylinder；Above-mentioned housing is freezed
Processing, be placed on -30 degrees Celsius it is lower 30 minutes；The edible core body cooling raw material that freezing machine is prepared is irrigated to waffle cylinder
It is interior, gland, freezing cure process is carried out under -30 degrees Celsius, to obtain frozen.
After the frozen being prepared in the present embodiment preserves 10 months in -18 degrees Celsius of freezers, its crispy cone is still protected
Crisp and frozen overall taste is held to enrich.
Comparative example 1
Frozen is prepared according to the ice cream recipe and following preparation method of embodiment 1：
Prepare to obtain the raw material of edible core body in frozen according to above-mentioned ice cream recipe, after raw material standard,
Sterilized successively, homogeneous, cooling treatment, it is standby to obtain edible core body cooling raw material；Sprayed in crispy cone inner surface thick
Spend the couverture for 1 millimeter；Marble chocolate is filled to the crispy cone bottom of chocolate-sprayed layer, to obtain by crispy cone and
The housing of particulate matter composition；By above-mentioned housing carry out freezing processing, be placed on -30 degrees Celsius it is lower 30 minutes；It is prepared by freezing machine
Obtained edible core body cooling raw material is irrigated to waffle cylinder, gland, freezing cure process is carried out under -30 degrees Celsius, with
Just frozen is obtained.
The frozen being prepared in this comparative example preserves 1 because being not provided with waffle cylinder in -18 degrees Celsius of freezers
After month, crispy cone moisture absorption is no longer crisp, and after preserving 2 months, crispy cone softens, taste bad.
Comparative example 2
Frozen is prepared according to the ice cream leaching formula of embodiment 2 and following preparation method：
Prepare to obtain the raw material of edible core body in frozen according to above-mentioned ice cream formula, after raw material standard, according to
It is secondary sterilized, homogeneous, cooling treatment, so as to obtain edible core body cooling raw material, it is standby；In crispy cone inner surface coating thickness
For 1.0 millimeters of couverture；Chocolate cracknel is filled to the crispy cone bottom of chocolate-sprayed layer；Prestige is placed in crispy cone
Change cylinder (truncated conical shape, a diameter of 39 millimeters of upper bottom surface, a diameter of 22 millimeters, a height of 43 millimeters of bottom surface), make waffle cylinder coaxial
It is set in crispy cone and top at the top of crispy cone with flushes, to obtain the housing being made up of crispy cone, particulate matter and waffle cylinder；Will
Above-mentioned housing carries out freezing processing, be placed on -30 degrees Celsius it is lower 30 minutes；The edible core body that freezing machine is prepared cools down
Raw material is irrigated to waffle cylinder, gland, and freezing cure process is carried out under -30 degrees Celsius, to obtain frozen.
The frozen being prepared in this comparative example is not because in the chocolate-sprayed layer of inner surface of waffle cylinder, -18
After being preserved 1 month in degree Celsius freezer, crispy cone moisture absorption is no longer crisp, and after preserving 2 months, crispy cone softens, taste bad.
Comparative example 3
Frozen is prepared according to the ice cream formula and method of embodiment 2, difference is, used waffle cylinder specification
For：Truncated conical shape, a diameter of 29 millimeters of upper bottom surface, a diameter of 16.5 millimeters, a height of 32 millimeters of bottom surface.
After the frozen being prepared in this comparative example preserves 1 month in -18 degrees Celsius of freezers, crispy cone moisture absorption is no longer
Crisp, after preserving 2 months, crispy cone softens, taste bad.
Comparative example 4
Frozen is prepared according to the slush formula and method of embodiment 3, difference is, used waffle cylinder specification
For：Truncated conical shape, a diameter of 53 millimeters of upper bottom surface, a diameter of 30 millimeters, a height of 58 millimeters of bottom surface.
After the frozen being prepared in this comparative example preserves 1 month in -18 degrees Celsius of freezers, crispy cone moisture absorption is no longer
Crisp, after preserving 2 months, crispy cone softens, taste bad.
Conclusion：
By comparative example 1 and comparative example 2 it can be found that not adding waffle cylinder during frozen is prepared or not existing
The inner surface of waffle cylinder sprays the second couverture, is all unfavorable for the preservation of frozen, causes it in -18 degrees Celsius of freezers
After preserving 1 month, crispy cone moisture absorption is no longer crisp, and after preserving 2 months, crispy cone softens, taste bad.Pass through comparative example 3 and contrast
Example 4 causes it Celsius -18 it can be found that the waffle cylinder specification used is excessive or the too small preservation for being all unfavorable for frozen
After being preserved 1 month in degree freezer, crispy cone moisture absorption is no longer crisp, and after preserving 2 months, crispy cone softens, taste bad.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment or example of the present invention.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.Moreover, specific features, structure, material or the feature of description can be with office
Combined in an appropriate manner in one or more embodiments or example.In addition, in the case of not conflicting, the skill of this area
Art personnel can be tied the different embodiments or example and the feature of different embodiments or example described in this specification
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changed, replacing and modification.
Claims (10)
- A kind of 1. frozen, it is characterised in that including：Crispy cone, first receiving space is limited in the crispy cone；Waffle cylinder, the waffle jacket casing are located in the first receiving space, and limit the second receiving in the waffle cylinder Space；First couverture, first couverture are arranged on the inner surface of the waffle cylinder；AndEdible core body, the edible core body are arranged in second receiving space.
- 2. frozen according to claim 1, it is characterised in that further comprise：Particulate matter, the particulate matter are set In the first receiving space.
- 3. frozen according to claim 1, it is characterised in that further comprise：Second couverture, described second Couverture is arranged on the inner surface of the crispy cone,Optionally, the thickness of first couverture and second couverture is separately 0.3~1.0 millimeter,Optionally, the thickness of second couverture is not less than the thickness of first couverture,Optionally, the thickness of first couverture is 0.6 millimeter, and the thickness of second couverture is 0.8 millimeter.
- 4. frozen according to claim 3, it is characterised in that the waffle cylinder parallel coaxial is set in the crispy cone It is interior, and the outer surface of the waffle cylinder contacts with second couverture.
- 5. frozen according to claim 4, it is characterised in that the crispy cone is the cone of open top bottom lock Shape, the waffle cylinder are the truncated cone-shaped of open top bottom lock, wherein, the top of the crispy cone and the top of the waffle cylinder Flush, and the height of the waffle cylinder is the 1/2 of the height of the crispy cone.Optionally, the upper bottom surface of the round platform is a diameter of 39 millimeters, bottom surface is a diameter of 22 millimeters, a height of 45 millimeters.
- A kind of 6. method for preparing the frozen described in any one of Claims 1 to 5, it is characterised in that including：Waffle jacket casing is located in first receiving space, wherein, the inner surface of the waffle cylinder is pre-formed with the first chocolate Layer；AndEdible core body is set in the waffle cylinder, to obtain the frozen.
- 7. according to the method for claim 6, it is characterised in that the waffle jacket casing is being located at the first receiving space Before, particulate matter is set in the crispy cone in advance.
- 8. according to the method for claim 6, it is characterised in that the inner surface of the crispy cone is pre-formed with the second chocolate Layer.
- 9. according to the method for claim 6, it is characterised in that before edible core body is set in the waffle cylinder, enter One step includes：Freezing processing is carried out to the crispy cone for being arranged with the waffle cylinder, the freezing processing is entered at a temperature of -30 degrees Celsius Row 30 minutes.
- 10. according to the method for claim 6, it is characterised in that further comprise carrying out at hardening the frozen Reason, the cure process refer to that frozen carries out 25min in -30~-35 degrees Celsius of freeze tunnel.
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| CN201398408Y (en) * | 2009-01-21 | 2010-02-10 | 内蒙古伊利实业集团股份有限公司 | Moisture proof double-layer structural crisp cone for cold drinks |
| CN105815538A (en) * | 2016-03-28 | 2016-08-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen drink and making 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN201088114Y (en) * | 2006-12-31 | 2008-07-23 | 内蒙古伊利实业集团股份有限公司 | Moisture proof double crispy torch for cold drink |
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Application publication date: 20180410 |