CN101828626A

CN101828626A - Black rice ice cream and making method thereof

Info

Publication number: CN101828626A
Application number: CN 201010177310
Authority: CN
Inventors: 柴德维
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-05-05
Filing date: 2010-05-05
Publication date: 2010-09-15

Abstract

The invention relates to black rice ice cream and a making method thereof, belonging to the technical field of beverage processing. Black rice accounting for 16-18 percent is added into the traditional ingredients for making ice cream. The making method comprises the following steps of: washing, soaking, crushing and boiling the black rice into black rice milk; proportionally mixing raw materials and auxiliary materials according to a formula standard in a jacketed kettle, stirring, sterilizing, homogenizing and cooling; subsequently, putting the cooled black rice milk as well as the raw materials and the auxiliary materials into an aging can, stirring uniformly and then aging for maturation for 6 to 8 hours at 4 DEG C; finally, freezing and puffing the mature raw materials in an ice cream maker, and immediately putting the puffed and shaped soft ice cream into a refrigeratory at 28 DEG C below zero for quick freezing and hardening for 6 to 8 hours, and then moving the hardened ice cream into a place at 18 DEG C below zero for frozen storage. The black rice ice cream has unique flavor and high nutritive value. The making technology is simple and can satisfy the production requirements only by slightly transforming the former production equipment.

Description

A kind of black rice ice cream and preparation method thereof

Technical field: the present invention relates to a kind of black rice ice cream and preparation method thereof, belong to technical field of beverage processing.

Background technology: black rice, claim to enrich blood glutinous rice, tribute rice, black pearl again, be a kind of precious rice with many health-care efficacies.The traditional Chinese medical science thinks that black rice is flat, flavor is sweet, and the energy enriching yin and nourishing kidney are strengthened the spleen and stomach, and qi and activate blood circulation nourishes the liver to improve visual acuity.Often edible black rice helps diseases such as control is dizzy, dizzy, anaemia, white hair, eye illness, soreness and weakness of waist and knees.Existing ice cream drink variety is various, all has certain nutrient value, but the ice cream that adopts black rice to produce contains 8 kinds of essential amino acids such as lysine, arginine, is of high nutritive value.

Summary of the invention: the objective of the invention is to provide a kind of nutritive value abundant, and have a kind of black rice ice cream of better health-care effect and preparation method thereof.

For achieving the above object, embodiment of the present invention are as follows:

1, the technological process of production is seen accompanying drawing

2, production main points and technical parameter

(1) black rice preliminary treatment: select full grains, the black rice of no disease and pest is a raw material, places circulating water to carry out rinsing the black rice of choosing, and 25 ℃ are soaked 10～12h down, and amount of water is 3～4 times of black rice volume.Then soaked black rice is drained the back and pulverize, carry out boiling again, use instead after boiling till the slow fire boiling soup juice thickness, be cooled to 28～30 ℃, obtain the black rice slurry with pulverizer.

(2) milk stirs sterilization: place jacketed pan to stir fresh milk earlier, at 75～80 ℃ of following sterilization 15～20min, make its rapid cooling afterwards.

(3) allotment of raw material, sterilization, homogeneous: by the prescription of proportioning black rice 16～18%, fresh cow milk 30～40%, cream 5～6%, white granulated sugar 10～12%, CMC 0.6～0.9%, water 32～35% white granulated sugar, cream are dissolved to join to have handled well in the milk in the jacketed pan and prepare burden.With stabilizing agent and other raw material mixing and stirring of soaking in advance behind 8～10h, and add the moisture of ormal weight.Batching is carried out homogeneous through 80 ℃ of plate type heat exchanger sterilization 15min when being cooled to 70 ℃, homogenization pressure is 20～25MPa, is cooled to 25～30 ℃ behind the batching homogeneous.

(4) aging: that cooked cooled black rice slurry and above-mentioned dosing after sterilization, homogeneous finish are stirred in ageing can, it is ripe to wear out through 6～8h at 4 ℃, makes feed liquid that hydration fully take place, to strengthen stability, improve viscosity, increase ice-cream expansion rate.

(5) congeal: the raw material after the maturation that will wear out congeals expanded in ice cream maker, makes to obtain ice milk.

(6) quick-frozen sclerosis: the ice milk of expanded molding is put into-28 ℃ the freezer 6～8h that hardens rapidly, move on to cold storage under-18 ℃ of conditions again.

The present invention compared with prior art, production cost is low, product is of high nutritive value, and production technology is simple, only need transform a little on original production equipment basis and can satisfy production requirement.

Embodiment:

1, prescription: black rice 17%, fresh cow milk 32%, cream 5.6%, white granulated sugar 12%, CMC 0.8%, water 33%.

2, the technological process of production is seen accompanying drawing

3, operating procedure and making main points:

(1) black rice preliminary treatment: select full grains, the black rice of no disease and pest is a raw material, place circulating water to carry out rinsing the black rice of choosing, with the emerge in worm water 4h of clean black rice with 50 ℃, amount of water is with 3～4 times of the black rice volume, utilize colloid mill to carry out defibrination soaked black rice then, obtain the black rice slurry.

(2) milk stirs sterilization: fresh milk, cream are placed the jacketed pan dissolving and stir, at 75 ℃ of following sterilization 20min, make it quick cooling then.

(3) batching: earlier with the white granulated sugar dissolving, CMC hot-water soak 8h adds the black rice slurry by proportioning, and batching is utilized 100 order nylon bolting silk filtering and impurity removings after fully mixing.

(4) homogeneous: deployed raw material is carried out homogeneous by homogenizer handle, smash bigger fat globule, improve viscosity, make ice-cream mouthfeel fine and smooth more.Homogenizing temperature is 65 ℃, and pressure is 25MPa.

(5) aging: the feed liquid after homogeneous finishes stirs aging 7h down at 4 ℃, makes feed liquid that hydration fully take place, and to strengthen stability, improves viscosity, increases ice-cream expansion rate.

(6) congeal: the raw material after the maturation that will wear out congeals expanded in ice cream maker, makes to obtain ice milk.

(7) quick-frozen: the ice milk of the moulding of will congealing is put into-25 ℃ freezer rapidly and is carried out quick-frozen 6h, can get the hard ice cream, i.e. the black rice ice cream finished product.

Claims

1. black rice ice cream and preparation method thereof, become the black rice slurry to add in the ice cream making process black rice boiling, the making of black rice slurry comprises the cleaning and immersion, pulverizing, boiling, cooling of black rice, the batch mixes behind the black rice of making slurry and the homogeneous, and congealing after wearing out forms.

2. according to described a kind of black rice ice cream of claim 1 and preparation method thereof, it is characterized in that: the proportioning of this each composition of solid beverage is black rice 16～18%, fresh cow milk 30～40%, cream 5～6%, white granulated sugar 10～12%, CMC 0.6～0.9%, water 32～35%.