CN105533112B - Ice cream and preparation method thereof - Google Patents
Ice cream and preparation method thereof Download PDFInfo
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- CN105533112B CN105533112B CN201510897914.7A CN201510897914A CN105533112B CN 105533112 B CN105533112 B CN 105533112B CN 201510897914 A CN201510897914 A CN 201510897914A CN 105533112 B CN105533112 B CN 105533112B
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title abstract description 20
- 239000002245 particle Substances 0.000 claims abstract description 179
- 238000002156 mixing Methods 0.000 claims abstract description 61
- 239000002994 raw material Substances 0.000 claims abstract description 58
- 239000007787 solid Substances 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims description 71
- 239000007788 liquid Substances 0.000 claims description 58
- 239000000463 material Substances 0.000 claims description 44
- 230000008014 freezing Effects 0.000 claims description 41
- 235000015094 jam Nutrition 0.000 claims description 37
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 36
- 239000000843 powder Substances 0.000 claims description 36
- 235000008939 whole milk Nutrition 0.000 claims description 36
- 238000009924 canning Methods 0.000 claims description 31
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 25
- 239000003381 stabilizer Substances 0.000 claims description 25
- 235000014121 butter Nutrition 0.000 claims description 22
- 239000003240 coconut oil Substances 0.000 claims description 21
- 235000019864 coconut oil Nutrition 0.000 claims description 21
- 235000021552 granulated sugar Nutrition 0.000 claims description 21
- 239000003651 drinking water Substances 0.000 claims description 20
- 235000020188 drinking water Nutrition 0.000 claims description 20
- 229920000161 Locust bean gum Polymers 0.000 claims description 18
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 18
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 18
- 235000010418 carrageenan Nutrition 0.000 claims description 18
- 229920001525 carrageenan Polymers 0.000 claims description 18
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 18
- 239000000711 locust bean gum Substances 0.000 claims description 18
- 235000010420 locust bean gum Nutrition 0.000 claims description 18
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 18
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 18
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 18
- 230000032683 aging Effects 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 8
- 244000263375 Vanilla tahitensis Species 0.000 claims description 8
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 8
- 235000016213 coffee Nutrition 0.000 claims description 8
- 235000013353 coffee beverage Nutrition 0.000 claims description 8
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 13
- 239000003921 oil Substances 0.000 description 30
- 235000019198 oils Nutrition 0.000 description 30
- 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 description 15
- 229930006000 Sucrose Natural products 0.000 description 15
- 235000021433 fructose syrup Nutrition 0.000 description 15
- 239000000047 product Substances 0.000 description 14
- 239000012467 final product Substances 0.000 description 12
- 238000002844 melting Methods 0.000 description 7
- 230000008018 melting Effects 0.000 description 7
- 230000008569 process Effects 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000002893 slag Substances 0.000 description 3
- 230000035622 drinking Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- 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
-
- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- 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
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses an ice cream and a preparation method thereof, and the ice cream is obtained by mixing raw materials and ice particles. The ice cream has the solid content of 50-55%, the sugar content of 28-33% and the sweetness of 17-19, and has the fluidity at the temperature of-8-15 ℃. The ice cream provided by the invention can be sucked and eaten at the temperature of-8 to-15 ℃, and the micro ice particles are melted when being eaten, so that the ice cream tastes cool and good.
Description
Technical Field
The invention relates to the field of foods, in particular to an ice cream bar and a preparation method thereof.
Background
The ice cream is a traditional frozen drink, the requirements for novelty, novelty and special of the ice cream are higher and higher along with the rise of the living standard of people, and meanwhile, the ice cream is developed into a new form along with the development of science and technology. In addition to common appearance changes, people are constantly exploring new eating modes of 'drinking' and 'sucking' of ice cream, which are novel and unique in the eating modes of ice cream and can present better mouthfeel.
The ice cream is a product for relieving summer heat and reducing temperature, the low temperature is the main characteristic and the necessary condition, and the eating mode of sucking or drinking requires the ice cream to have fluidity at the low temperature. At present, the ice cream can show certain fluidity along with the melting of the ice cream at the temperature of between 2 ℃ below zero and 4 ℃ below zero, but the edible temperature of the ice cream is generally between 8 ℃ below zero and 15 ℃ below zero, and the existing ice cream has no fluidity at the temperature range.
The fluidity of the ice cream at low temperature can be improved by reducing the integral ice point of the ice cream, and in the current research progress, the ice point reducing mode is mainly realized by improving the content of solid matters; and to increase the sugar, especially monosaccharide content. Although the two modes can effectively lower the freezing point, the ice cream taste is negatively changed due to the increase of the solid content and the sugar content: thick taste and high sweetness.
Therefore, if an ice cream with good fluidity between-8 ℃ and-15 ℃ can be produced, and other sensory attributes (taste, sweetness and flavor) are not changed or slightly change which does not influence eating, a new eating mode of the ice cream can be realized, and a new field of the ice cream is developed.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art.
The present application is based on the discovery and recognition by the inventors of the following facts:
in an experiment for trying to lower the freezing point of ice cream, the inventor unexpectedly found that: the ice cream has the advantages that the micro ice particles (with the size concentrated between 0.1mm and 2 mm) are mixed in the ice cream, the flowability of the ice cream is not obviously influenced, but the micro ice particles are mixed in the ice cream to dilute the ice cream material liquid, so that the solid content of the mixture is reduced, and the sweetness of the ice cream is reduced. Thus, the negative effects of increasing the solid and sugar content to lower the ice point of ice cream are improved or even eliminated by the incorporation of small ice particles.
Based on the above facts, the inventor proposes an ice cream bar with fluidity at-8 ℃ to-15 ℃ and a preparation method thereof.
In a first aspect of the invention, an ice cream bar is provided. According to the embodiment of the invention, the solid content of the ice cream is 50-55%, the sugar content of the ice cream is 28-33%, and the sweetness of the ice cream is 17-19. According to the embodiment of the invention, compared with the solid content (30-38%) and the sugar content (20-21%) of the existing ice cream, the sweetness of the ice cream provided by the invention is greatly improved, but the sweetness is 17-19, so that the ice cream is very suitable for the taste of the public. The ice cream provided by the invention can eliminate the negative influence of overhigh sweetness caused by increasing the solid content and the sugar content of the ice cream for lowering the freezing point of the ice cream.
According to the embodiment of the invention, the ice cream bar provided by the invention can further have at least one of the following additional technical characteristics:
according to the embodiment of the invention, the ice cream bar has fluidity at-8 ℃ to-15 ℃. According to the embodiment of the invention, the ice cream provided by the invention has high solid content and sugar content, has fluidity at-8 to-15 ℃, has sweetness of 17 to 19 and is suitable for the taste of the public.
According to an embodiment of the present invention, the ice cream bar is obtained by mixing raw materials with ice particles, wherein the raw materials include: 415-450 parts by weight of drinking water, 110-150 parts by weight of white granulated sugar, 120-150 parts by weight of whole milk powder, 140-160 parts by weight of high fructose corn syrup, 110-140 parts by weight of coconut oil and 3.0-5.0 parts by weight of stabilizer. According to the embodiment of the invention, the ice cream provided by the invention adopts the raw materials and the ice particles which are mixed, the addition of the ice particles enables the solid content of the ice cream to be reduced in a proper amount (compared with the ice cream which is not added and only improves the solid content and the sugar content of the ice cream for reducing the freezing point), the sweetness to be greatly reduced, and the ice cream still has good fluidity at the temperature of-8 ℃ to-15 ℃.
According to an embodiment of the invention, the feedstock further comprises: 25-40 parts of butter and 5-25 parts of jam, vanilla or coffee. According to the embodiment of the invention, the addition of butter endows ice cream with more natural and intense fragrance, and the addition of jam, vanilla or coffee endows ice cream with pure fruit, vanilla or coffee taste.
According to an embodiment of the present invention, the high fructose corn syrup is type F55. According to the embodiment of the invention, the fructose content of the F55 type high fructose corn syrup is more than or equal to 55%, so that the freezing point of the ice cream can be further reduced, and the fluidity of the ice cream can be further improved.
According to an embodiment of the invention, the stabilizer comprises: 1.0-2.0 parts by weight of glyceryl monostearate, 1.1-1.6 parts by weight of locust bean gum, 0.1-0.5 part by weight of sodium carboxymethylcellulose and 0.2-0.5 part by weight of carrageenan. According to the embodiment of the invention, the addition of the stabilizer can further lower the freezing point of the ice cream bar and further improve the fluidity of the ice cream bar.
According to an embodiment of the present invention, the size of the ice particles is 0.1mm to 2mm, and preferably, the size of the ice particles is 0.2mm to 0.4 mm. According to the embodiment of the invention, the ice particle size of 0.1-2 mm can further reduce the solid content and sweetness of the ice cream, and the ice cream has good taste when being matched with the melting of tiny ice particles; the ice particle size is preferably 0.2mm to 0.4mm, so that ice slag feeling is not generated during eating, and the refreshing feeling of ice particle melting is better. The inventor finds that the ice particles are too large, such as larger than 2mm, the ice particles are melted slowly when being eaten, the ice particles are not melted in the early stage of eating and feel too sweet of the material liquid, the ice particles are too small, such as smaller than 0.1mm, the ice particles are melted in the process of mixing the material liquid and the ice particles, no visible ice particles exist in the final product, and the final product cannot be sucked at the temperature of-8 to-15 ℃.
According to an embodiment of the present invention, the mass ratio of the raw material to the ice particles is (1: 2) to (2: 1), and preferably, the mass ratio of the raw material to the ice particles is (4: 6) to (6: 4). According to the embodiment of the invention, the mass ratio of the raw materials to the ice particles is (1: 2) - (2: 1), so that the solid content and sweetness of the ice cream can be further reduced, and the ice cream has excellent mouthfeel by being matched with the melting of the tiny ice particles; the mass ratio of the raw material to the ice particles is preferably (4: 6) to (6: 4). The mass ratio of the raw materials to the ice particles is less than 1: 2, the mass of the ice particles is higher, the ice particles are easy to agglomerate, and the mass ratio of the raw materials to the ice particles is higher than 2: 1, if the quality of the ice particles is low, the product cannot fully feel the refreshing feeling of the ice particles and cannot fully reduce the sweetness of the feed liquid, and the obtained product has too high sweetness and is difficult to be accepted by the public.
In a second aspect of the invention, the invention provides a method for preparing the ice cream bar. According to an embodiment of the invention, the method comprises: mixing a raw material with ice particles so as to obtain said ice cream bar, wherein said raw material comprises: 415-450 parts by weight of drinking water, 110-150 parts by weight of white granulated sugar, 120-150 parts by weight of whole milk powder, 140-160 parts by weight of high fructose corn syrup, 110-140 parts by weight of coconut oil, and 3.0-5.0 parts by weight of stabilizer, and optionally, the raw materials further comprise: 25-40 parts of butter, 5-25 parts of jam, vanilla or coffee, preferably the high fructose corn syrup is F55 type, and optionally the stabilizer comprises: 1.0-2.0 parts by weight of glyceryl monostearate, 1.1-1.6 parts by weight of locust bean gum, 0.1-0.5 part by weight of sodium carboxymethylcellulose and 0.2-0.5 part by weight of carrageenan. According to the embodiment of the invention, the ice cream prepared by the method has good fluidity at-8 to-15 ℃, and is matched with the melting of tiny ice particles when the ice cream is eaten, so that the taste is good.
According to the embodiment of the invention, the method for preparing ice cream bar can further comprise at least one of the following additional technical characteristics:
according to an embodiment of the invention, the method further comprises: (1) mixing the drinking water, the white granulated sugar, the whole milk powder and the stabilizer; (2) adding the coconut oil and/or the butter, the high fructose corn syrup, the jam, the vanilla or the coffee into the mixed feed liquid obtained in the step (1) for mixing; (3) sterilizing, homogenizing, aging and freezing the mixed material liquid obtained in the step (2); (4) mixing the mixed material liquid obtained in the step (3) with ice particles; and (5) canning and quick-freezing the mixed material liquid obtained in the step (4) so as to obtain the ice cream. According to the embodiment of the invention, the ice cream prepared by the steps has the advantages that the fluidity is further improved and the sweetness is further reduced at the temperature of-8 to-15 ℃, and the ice cream is matched with the melting of the tiny ice particles when being eaten, so that the taste is cool and delicious, and the ice cream is safe to eat and uniform in texture.
According to the embodiment of the invention, in the step (4), the mixing temperature of the mixed feed liquid and the ice particles is-4 ℃ to-6 ℃. According to the embodiment of the invention, the ice particles are mixed at the temperature of-4 ℃ to-6 ℃, so that the ice particles are mixed smoothly and the ice particles are ensured not to melt.
According to the embodiment of the invention, the temperature of the ice particles is-1 ℃ to-15 ℃, the size of the ice particles is 0.1mm to 2mm, and the mass ratio of the raw material to the ice particles is (1: 2) to (2: 1). According to the embodiment of the invention, under the temperature, the size and the dosage of the ice particles, the ice cream prepared by the method provided by the invention has good fluidity and reduced sweetness at the temperature of-8 to-15 ℃, and is cooler and better in taste. According to the embodiment of the invention, the inventor finds that when the size of the ice particles is too large, such as larger than 2mm, the ice particles are melted slowly when being eaten, the ice particles do not melt at the early stage of eating and feel that the material liquid is too sweet, the size of the ice particles is too small, such as smaller than 0.1mm, the ice particles melt in the mixing process of the material liquid and the ice particles, no visible ice particles exist in a final product, and the final product cannot be sucked at the temperature of-8 to-15 ℃; the temperature of the ice particles is too high, such as higher than-1 ℃, the ice particles are melted, the temperature of the ice particles is too low, such as lower than-15 ℃, and the ice particles are easy to coagulate into blocks; the use level of the ice particles is larger, the ice particles are easy to coagulate into blocks, and the use level of the ice particles is smaller, so that the sweetness of the product is overhigh.
According to the embodiment of the invention, the temperature of the ice particles is-5 ℃ to-10 ℃, the size of the ice particles is 0.2mm to 0.4mm, and the mass ratio of the raw material to the ice particles is (4: 6) to (6: 4). According to the embodiment of the invention, the ice particles are lower than-10 ℃, the freezing is easy to cause, the material liquid is inconvenient to circulate, the ice particles are higher than-5 ℃, and the ice particles are easy to melt; the ice particle size is 0.2mm-0.4mm, the ice particle can feel cool feeling of melting when being eaten, and ice slag feeling can not be generated; the mass ratio of the raw materials to the ice particles is (4: 6) - (6: 4), and the mass ratio of the raw materials to the ice particles is lower than 4:6, the product is easy to generate ice slag feeling and is easy to cause insufficient product flavor, and the mass ratio of the raw materials to the ice particles is higher than 6:4, the product does not sufficiently feel the refreshing feeling of the ice particles, and the sweetness of the feed liquid cannot be sufficiently reduced. According to the embodiment of the invention, under the temperature, the size and the dosage of the ice particles, the ice cream prepared by the method provided by the invention has good fluidity at-8 to-15 ℃, the sweetness is obviously reduced, and the taste is cool and better.
In the present invention, the solid is other components except water in the raw materials, including white granulated sugar, whole milk powder, coconut oil, stabilizer, butter, and non-water components in high fructose corn syrup, jam, vanilla or coffee.
Detailed Description
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The raw materials or instruments used are not indicated by manufacturers, and all are conventional products which can be obtained commercially.
Example 1
1. Raw materials
Drinking water: 420 kg
White granulated sugar: 110 kg;
whole milk powder: 145 kg;
high fructose corn syrup: 160 kg, type F55;
coconut oil: 120 kg;
butter oil: 30 kg of
Jam: 10 kg
Glyceryl monostearate: 1.0 kg;
locust bean gum: 1.5 kg;
sodium carboxymethylcellulose: 0.4 kg.
Carrageenin: 0.3 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding oil, high fructose syrup, and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4 ℃ after the freezing treatment, and mixing the ice particles at-4 ℃, wherein the size of the ice particles is as follows: 0.1-0.3mm, ice particle temperature: -8 ℃ and the mass ratio of the raw materials to the ice particles is: 6: 4;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
The product obtained in example 1 exhibited good flowability at-8 ℃, was ingestible and had good organoleptic properties.
Example 2
1. Raw materials
Drinking water: 435 kg
White granulated sugar: 120 kg;
whole milk powder: 140 kg;
high fructose corn syrup: 150 kg, type F55;
coconut oil: 110 kg;
butter oil: 25 kg
Jam: 15 kg
Glyceryl monostearate: 1.2 kg;
locust bean gum: 1.2 kg;
sodium carboxymethylcellulose: 0.3 kg.
Carrageenin: 0.4 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding high fructose syrup, oil and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-5 ℃ after the freezing treatment, and mixing the ice particles at-5 ℃, wherein the size of the ice particles is as follows: 0.3-0.6mm, ice particle temperature: -7 ℃ and the mass ratio of the raw materials to the ice particles is: 5: 5;
e. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
The product obtained in example 2 exhibited good flowability at-8 ℃, was ingestible and had good organoleptic properties.
Example 3
1. Raw materials
430 kg of drinking water
White granulated sugar: 130 kg;
whole milk powder: 120 kg;
high fructose corn syrup: 140 kg, type F55;
coconut oil: 130 kg;
butter oil: 20 kg
Jam: 20 kg
Glyceryl monostearate: 1.6 kg;
locust bean gum: 1.3 kg;
sodium carboxymethylcellulose: 0.2 kg.
Carrageenin: 0.5 kg
Essence: 1.0 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding high fructose syrup, oil and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-5.5 ℃ after the freezing treatment, and mixing the discharge port with ice particles at-5.5 ℃, wherein the size of the ice particles is as follows: 0.6-1.0mm, ice particle temperature: -7 ℃ and the mass ratio of the raw materials to the ice particles is: 6.5: 3.5;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
The product obtained in example 3 exhibited good flowability at-8 ℃, was ingestible and had good organoleptic properties.
Example 4
1. Raw materials
Drinking water: 415 kg
White granulated sugar: 140 kg;
whole milk powder: 150 kg;
high fructose corn syrup: 155 kg, type F55;
coconut oil: 125 kg;
butter oil: 40 kg
Jam: 5 kg
Glyceryl monostearate: 2.0 kg;
locust bean gum: 1.0 kg;
sodium carboxymethylcellulose: 0.5 kg.
Carrageenin: 0.2 kg
Essence: 1.0 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding high fructose syrup, oil and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4.5 ℃ after the freezing treatment, and mixing the discharge port with ice particles at-4.5 ℃, wherein the size of the ice particles is as follows: 1.0-1.5mm, ice particle temperature: -5 ℃; the mass ratio of the raw materials to the ice particles is as follows: 4: 6;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
The product obtained in example 4 exhibited good flowability at-8 ℃, was ingestible and had good organoleptic properties.
Example 5
1. Raw materials
Drinking water: 450 kg
White granulated sugar: 150 kg;
whole milk powder: 130 kg;
high fructose corn syrup: 145 kg, type F55;
coconut oil: 140 kg;
butter oil: 35 kg
Jam: 25 kg
Glyceryl monostearate: 1.8 kg;
locust bean gum: 1.6 kg;
sodium carboxymethylcellulose: 0.1 kg.
Carrageenin: 0.5 kg
Essence: 1.0 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding high fructose syrup, oil and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4.5 ℃ after the freezing treatment, and mixing the discharge port with ice particles at-4.5 ℃, wherein the size of the ice particles is as follows: 1.5-2.0mm, ice particle temperature: -10 ℃ and the mass ratio of the raw materials to the ice particles is: 3.5: 6.5;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
The product obtained in example 5 exhibited good flowability at-8 ℃, was ingestible and had good organoleptic properties.
Example 6
1. Raw materials
Drinking water: 560 kg
White granulated sugar: 100 kg;
whole milk powder: 130 kg;
high fructose corn syrup: 75 kg, type F55;
coconut oil: 140 kg;
butter oil: 35 kg
Jam: 25 kg
Glyceryl monostearate: 1.8 kg;
locust bean gum: 1.6 kg;
sodium carboxymethylcellulose: 0.1 kg.
Carrageenin: 0.5 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding high fructose syrup, oil and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4.5 ℃ after the freezing treatment, and mixing the discharge port with ice particles at-4.5 ℃, wherein the size of the ice particles is as follows: 1.5-2.0mm, ice particle temperature: -10 ℃ and the mass ratio of the raw materials to the ice particles is: 3.5: 6.5;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
The sugar content is reduced, the frozen feed liquid and ice particles are difficult to mix and stir, the feed liquid is difficult to flow in a pipeline, and the final product is difficult to suck at-8 ℃.
Example 7
1. Raw materials
Drinking water: 560 kg
White granulated sugar: 140 kg;
whole milk powder: 70 kg;
high fructose corn syrup: 145 kg, type F55;
coconut oil: 70 kg;
butter oil: 15 kg
Jam: 25 kg
Glyceryl monostearate: 1.8 kg;
locust bean gum: 1.6 kg;
sodium carboxymethylcellulose: 0.1 kg.
Carrageenin: 0.5 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding high fructose syrup, oil and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4.5 ℃ after the freezing treatment, and mixing the discharge port with ice particles at-4.5 ℃, wherein the size of the ice particles is as follows: 1.5-2.0mm, ice particle temperature: -10 ℃ and the mass ratio of the raw materials to the ice particles is: 3.5: 6.5;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
The solid content in the embodiment is relatively low, the frozen feed liquid and the ice particles are difficult to mix and stir, the flow in the pipeline is difficult, and the final product is difficult to be sucked at-8 ℃.
Example 8
1. Raw materials
Drinking water: 450 kg
White granulated sugar: 150 kg;
whole milk powder: 130 kg;
high fructose corn syrup: 145 kg, type F55;
coconut oil: 140 kg;
butter oil: 35 kg
Jam: 25 kg
Glyceryl monostearate: 1.8 kg;
locust bean gum: 1.6 kg;
sodium carboxymethylcellulose: 0.1 kg.
Carrageenin: 0.5 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding high fructose syrup, oil and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-0.5 ℃ after the freezing treatment, and mixing the discharge port with ice particles at-0.5 ℃, wherein the size of the ice particles is as follows: 1.0-1.5mm, ice particle temperature: -10 ℃ and the mass ratio of the raw materials to the ice particles is: 4.5: 5.5;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
In the embodiment, the mixing temperature of the feed liquid and the ice particles is higher, the ice particles are melted in the stirring process, the ice particles become water and are mixed into the feed liquid, and the final product is difficult to absorb at-8 ℃.
Example 9
1. Raw materials
Drinking water: 450 kg
White granulated sugar: 140 kg;
whole milk powder: 130 kg;
high fructose corn syrup: 145 kg, type F55;
coconut oil: 120 kg;
butter oil: 15 kg
Jam: 25 kg
Glyceryl monostearate: 1.8 kg;
locust bean gum: 1.6 kg;
sodium carboxymethylcellulose: 0.1 kg.
Carrageenin: 0.5 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding oil, high fructose syrup, and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4 ℃ after the freezing treatment, and mixing the ice particles at-4 ℃, wherein the size of the ice particles is as follows: 0.1-0.3mm, ice particle temperature: -10 ℃ and the mass ratio of the raw materials to the ice particles is: 2: 8;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
The mass ratio of the raw materials to the ice particles is low, the amount of the ice particles is high, the feed liquid is mixed with the ice particles, the ice particles are easy to agglomerate and difficult to flow in a pipeline, and the final product agglomerates at-8 ℃ and is difficult to absorb.
Example 10
1. Raw materials
Drinking water: 450 kg
White granulated sugar: 140 kg;
whole milk powder: 130 kg;
high fructose corn syrup: 145 kg, type F55;
coconut oil: 120 kg;
butter oil: 15 kg
Jam: 25 kg
Glyceryl monostearate: 1.8 kg;
locust bean gum: 1.6 kg;
sodium carboxymethylcellulose: 0.1 kg.
Carrageenin: 0.5 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding oil, high fructose syrup, and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4 ℃ after the freezing treatment, and mixing the ice particles at-4 ℃, wherein the size of the ice particles is as follows: 0.5-1.0mm, ice particle temperature: -8 ℃ and the mass ratio of the raw materials to the ice particles is: 8: 2;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
In the present example, the mass ratio of the raw material to the ice particles was higher, the ice particles were lower in mass, and the final product was too sweet to be accepted, although it could be sucked at-8 ℃.
Example 11
1. Raw materials
Drinking water: 450 kg
White granulated sugar: 140 kg;
whole milk powder: 130 kg;
high fructose corn syrup: 145 kg, type F55;
coconut oil: 120 kg;
butter oil: 15 kg
Jam: 25 kg
Glyceryl monostearate: 1.8 kg;
locust bean gum: 1.6 kg;
sodium carboxymethylcellulose: 0.1 kg.
Carrageenin: 0.5 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding oil, high fructose syrup, and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4 ℃ after the freezing treatment;
c. canning, quickly freezing at-35 deg.C for 20min, and storing at-18 deg.C.
In the present example, no ice particles were added, and the final product could be sucked at-8 ℃ and had too high sweetness to be acceptable.
Example 12
1. Raw materials
Drinking water: 450 kg
White granulated sugar: 140 kg;
whole milk powder: 120 kg;
high fructose corn syrup: 145 kg, type F55;
coconut oil: 120 kg;
butter oil: 15 kg
Jam: 25 kg
Glyceryl monostearate: 1.8 kg;
locust bean gum: 1.6 kg;
sodium carboxymethylcellulose: 0.1 kg.
Carrageenin: 0.5 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding oil, high fructose syrup, and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4 ℃ after the freezing treatment, and mixing the ice particles at-4 ℃, wherein the size of the ice particles is as follows: 0.05mm, ice particle temperature: -8 ℃ and the mass ratio of the raw materials to the ice particles is: 6: 4;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
In the embodiment, the size of ice particles is smaller, the ice particles are melted in the mixing process of the feed liquid and the ice particles, no visible ice particles exist in the final product, and the final product cannot be sucked at-8 ℃.
Example 13
1. Raw materials
Drinking water: 450 kg
White granulated sugar: 140 kg;
whole milk powder: 130 kg;
high fructose corn syrup: 145 kg, type F55;
coconut oil: 120 kg;
butter oil: 15 kg
Jam: 25 kg
Glyceryl monostearate: 1.8 kg;
locust bean gum: 1.6 kg;
sodium carboxymethylcellulose: 0.1 kg.
Carrageenin: 0.5 kg
Essence: 1.0 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding oil, high fructose syrup, and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4 ℃ after the freezing treatment, and mixing the ice particles at-4 ℃, wherein the size of the ice particles is as follows: 4mm, ice particle temperature: -8 ℃ and the mass ratio of the raw materials to the ice particles is: 6: 4;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
In the embodiment, the ice particles are large in size, the ice particles are melted slowly when being eaten, and the ice particles do not melt in the early stage of eating and feel excessively sweet in the material liquid.
Example 14
1. Raw materials
Drinking water: 450 kg
White granulated sugar: 140 kg;
whole milk powder: 130 kg;
high fructose corn syrup: 145 kg, type F55;
coconut oil: 120 kg;
butter oil: 15 kg
Jam: 25 kg
Glyceryl monostearate: 1.8 kg;
locust bean gum: 1.6 kg;
sodium carboxymethylcellulose: 0.1 kg.
Carrageenin: 0.5 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding oil, high fructose syrup, and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4 ℃ after the freezing treatment, and mixing the ice particles at-4 ℃, wherein the size of the ice particles is as follows: 0.5-1mm, ice particle temperature: -0.5 ℃, the mass ratio of the raw materials to the ice particles is: 5: 5;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
In the embodiment, the temperature of the ice particles is too high, the ice particles are melted, and the ice particles are converted into water to enter the feed liquid and are difficult to absorb at-8 ℃.
Example 15
1. Raw materials
Drinking water: 450 kg
White granulated sugar: 140 kg;
whole milk powder: 130 kg;
high fructose corn syrup: 145 kg, type F55;
coconut oil: 120 kg;
butter oil: 15 kg
Jam: 25 kg
Glyceryl monostearate: 1.8 kg;
locust bean gum: 1.6 kg;
sodium carboxymethylcellulose: 0.1 kg.
Carrageenin: 0.5 kg
2. Preparation method
a. Mixing white sugar, whole milk powder, and stabilizer; mixing, and adding oil, high fructose syrup, and jam; then sterilizing, homogenizing and aging, and adding 1.0 kg of essence;
b. b, freezing the mixed material liquid obtained in the step a; controlling the temperature of the discharge port at-4 ℃ after the freezing treatment, and mixing the ice particles at-4 ℃, wherein the size of the ice particles is as follows: 0.5-1.0mm, ice particle temperature: -16 ℃ and the mass ratio of the raw materials to the ice particles is: 6: 4;
c. and after the material liquid and the ice particles are mixed, canning, placing in a quick-freezing tunnel at-35 ℃ for quick-freezing for 20min after the canning is finished, and then placing at-18 ℃ for storage.
The ice particle temperature of the embodiment is too low, and the feed liquid is caked when being mixed with the ice particles, is difficult to stir and cannot circulate in a pipeline.
It can be seen from examples 1 to 15 that, in the process of preparing ice cream, when micro ice particles with the size of 0.1 to 2mm are added, the mixing temperature of the feed liquid and the ice particles is controlled to be-4 to-6 ℃, the mass ratio of the raw material mass to the ice particles is controlled to be (1: 2) to (2: 1), and the temperature of the ice particles is controlled to be-1 to-15 ℃, the obtained ice cream has fluidity at low temperature (such as-8 ℃) and can be sucked and eaten, the sweetness of the obtained ice cream is suitable for the taste of the public, the mouthfeel is fresh and good, and the negative influence of overhigh sweetness caused by the increase of the sugar content of the ice cream due to the reduction of the freezing point is avoided.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (6)
1. An ice cream is characterized in that the solid content of the ice cream is 50-55%, the sugar content of the ice cream is 28-33%, and the sweetness of the ice cream is 17-19;
the ice cream has fluidity at-8 to-15 ℃;
the ice cream is obtained by mixing raw materials with ice particles, wherein the raw materials comprise: 415-450 parts by weight of drinking water, 110-150 parts by weight of white granulated sugar, 120-150 parts by weight of whole milk powder, 140-160 parts by weight of high fructose corn syrup, 110-140 parts by weight of coconut oil, 3.0-5.0 parts by weight of stabilizer, 25-40 parts by weight of butter, and 5-25 parts by weight of jam, vanilla or coffee;
the size of the ice particles is 0.2mm-0.4 mm;
the stabilizer comprises: 1.0-2.0 parts by weight of glyceryl monostearate, 1.1-1.6 parts by weight of locust bean gum, 0.1-0.5 part by weight of sodium carboxymethylcellulose and 0.2-0.5 part by weight of carrageenan;
the mass ratio of the raw material to the ice particles is (1: 2) to (2: 1).
2. The ice cream of claim 1, wherein the high fructose corn syrup is type F55.
3. The ice cream of claim 1, wherein the mass ratio of the raw material to the ice particles is (4: 6) - (6: 4).
4. A method of making the ice cream bar of any one of claims 1 to 3, comprising:
(1) mixing the drinking water, the white granulated sugar, the whole milk powder and the stabilizer;
(2) adding the coconut oil and/or the butter, the high fructose corn syrup, the jam, the vanilla or the coffee into the mixed feed liquid obtained in the step (1) for mixing;
(3) sterilizing, homogenizing, aging and freezing the mixed material liquid obtained in the step (2);
(4) mixing the mixed material liquid obtained in the step (3) with ice particles; and
(5) canning and quick-freezing the mixed material liquid obtained in the step (4) to obtain the ice cream;
in the step (4), the mixing temperature of the mixed feed liquid and the ice particles is-4 ℃ to-6 ℃;
the temperature of the ice particles is-1 ℃ to-15 ℃.
5. The method according to claim 4, wherein the size is 0.2mm to 0.4mm, and the mass ratio of the raw material to the ice particles is (1: 2) to (2: 1).
6. The method according to claim 4, wherein the ice particles have a temperature of-5 ℃ to-10 ℃, a size of 0.2mm to 0.4mm, and a mass ratio of the raw material to the ice particles is (4: 6) to (6: 4).
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| CN111213778A (en) * | 2018-11-27 | 2020-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage, preparation process thereof and ice coffee containing frozen beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236560A (en) * | 1993-05-28 | 1999-12-01 | 密歇根乳品制造者协会 | Powdered ice cream nd ice cream produced with same |
| CN101356945A (en) * | 2007-07-31 | 2009-02-04 | 荷兰联合利华有限公司 | Ice confection |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1321043T1 (en) * | 2001-12-21 | 2003-11-27 | Unilever N.V., Rotterdam | Frozen aerated desserts |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236560A (en) * | 1993-05-28 | 1999-12-01 | 密歇根乳品制造者协会 | Powdered ice cream nd ice cream produced with same |
| CN101356945A (en) * | 2007-07-31 | 2009-02-04 | 荷兰联合利华有限公司 | Ice confection |
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