CN1037892C - Process for prodn. of ice cream containing Thailand rice - Google Patents
Process for prodn. of ice cream containing Thailand rice Download PDFInfo
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- CN1037892C CN1037892C CN93112720A CN93112720A CN1037892C CN 1037892 C CN1037892 C CN 1037892C CN 93112720 A CN93112720 A CN 93112720A CN 93112720 A CN93112720 A CN 93112720A CN 1037892 C CN1037892 C CN 1037892C
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- black rice
- rice
- ice cream
- powder
- glutinous rice
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Abstract
The present invention relates to black rice ice cream. Black rice is used as major raw materials, and glutinous rice flour is used as coagulating agents to be matched with stabilizing agents, sweetening agents, emulsifying agents, etc. The black rice ice cream comprises rich trace elements such as iron, zinc, etc. An essential amino acids for human bodies, and belongs to mixed high nutrition ice cream with both the nutritive effect and the heatstroke prevention effect. Through the specific boiling process on the black rice, when eaten, finished products are flexible and soft. The nutrient components of the black rice is furthest preserved.
Description
The invention belongs to frozen food, be a kind of be the ice cream and the production technology thereof of primary raw material with the black rice.
Traditional ice cream majority is a primary raw material with dairy products, is gelata with starch, adds the milk wet goods and processes.Because black-food has abundant healthy nutritive value, people utilize it to develop the food of various kinds.Black rice claims fragrant rice again, it is the traditional rice treasure of China, again because enter by Thailand the earliest, so claim Thailand's black rice again, according to surveying and determination, black rice also contains a lot of nutritional labelings and trace element except that containing a certain amount of protein and fat, 8 kinds of necessary general rice of amino acid content average specific such as lysine and threonine are high by 15.68%, and wherein lysine is high 3～3.5 times; The arginine content that important medical function is arranged is up to 1.15%, is 2.12 times of general rice.According to surveying and determination, contain vitamin E 0.22mg in every 100g black rice, iron 1.6mg, zinc 3.8mg, calcium 12mg, have mend the warm liver of stomach, multiple medicinal efficacy such as invigorate blood circulation makes eye bright, but general black rice need soak the long period as more than 12 hours, nutritional labeling is extracted, but can't extracts to greatest extent.Directly edible through general well-done black rice, human body can not better absorb its nutrition.By the food that black rice processes, three look cakes are arranged, the nutrition of black rice is not fully utilized.Utilize black rice to make ice-cream product, CN1078103A discloses a kind of " a kind of black rice cold drink and manufacture method thereof ", for cold drink family has increased a kind of new varieties, adopts frozen form that the nutritional labeling of black rice is preserved to greatest extent.But still there is following deficiency in it: the one, make gelata with general starch, and the rice fragrance of product can not get bringing into play to greatest extent; The 2nd, black rice is scattered in the product with the slurries form, does not keep the original state of black rice.The taste of this black rice cold drink and sense organ are not very good.
Purpose of the present invention also is to utilize black rice to make ice cream for primary raw material, by reasonably select materials, batching and production technology, a kind of special taste is provided, nutritious, the black rice ice cream that sense organ is good.
The present invention is primary raw material with the black rice, wherein contain gelata, sweetener, emulsifying agent, the major technique characteristics are: gelata is the glutinous rice powder, in the 100kg material, contain well-done black rice 20～50kg, glutinous rice powder 0.4～1.5kg, stabilizing agent 0.2～0.4kg, sweetener 6～10kg, emulsifying agent 2～3kg.
The present invention replaces used usually starch etc. as gelata with the glutinous rice powder, product is presented use the unexistent rice of starch fragrance, and the expansion rate of product is increased.
Most preferred embodiment of the present invention is made up of black rice, glutinous rice powder, stabilizing agent, sweetener, emulsifying agent, dairy products, spices, water.
Sweetener can be selected white granulated sugar etc. for use; Stabilizing agent such as gelatin can improve the structural state of frozen, improve coagulability; Emulsifying agent such as vegetable oil, cream.Vegetable oil, cream can also provide part fat in addition; Dairy products such as milk powder, condensed milk mainly are to introduce fat and non-fat solid, and give frozen good nutritive value, make finished product have the mouthfeel of soft and moist exquisiteness; Spices such as vanillic aldehyde, strawberry essence etc. make product have pure and mild fragrance and to give this kind due natural flavour mountaineous, promote edibility.
The best of the present invention is expected in 100kg, by well-done black rice 20～50kg, glutinous rice powder 0.4～1.5kg, gelatin 0.2～0.4kg, white granulated sugar 6～10kg, milk powder 1.2～1.8kg, condensed milk 1.2～1.8kg, palm oil 2～3kg, vanillic aldehyde 4～6g, strawberry essence 3～5ml, surplus is that water is formed.
Describe the present invention in detail below by embodiment and production technology.
The technological process of production is: spices
↓
Compound preparation → sterilization → homogeneous → cooling, aging → expanded → moulding, plug in pole →
↑
Well-done black rice freezes → demoulding → packing → check → finished product
1, the preparation of compound: expect in 100kg, well-done black rice 20～50kg, glutinous rice powder 0.4～1.5kg, stabilizing agent 0.2～0.4kg, sweetener 6～10kg, emulsifying agent 2～3kg, dairy products 1.2～3.6kg, spices 7～11g, surplus is a water, but black rice is not participated in earlier batching, wherein sweetener such as granulated sugar, dairy products such as milk powder, need dissolve back 80～100 orders and sieve, make it fine and smooth more.
Producing of glutinous rice powder: after the glutinous rice powder is selected, clean, soak, use the electric mill defibrination, participate in batching with 200～300 purpose liquid form approximately.
2, pasteurize: compound adopted 85 ℃ of high temperature methods 4～6 minutes in jacketed pan, or 90 ℃, 3～5 seconds.
3, homogeneous: expansion rate is improved reduce ice crystal, adopt homogenizer to carry out homogeneous with the pressure of 15～18MPa, homogenizing temperature is 60～70 ℃, and spices can be put into compound when homogeneous.
4, cooling and aging: the compound behind the homogeneous, cool off rapidly by panel radiator, make bacterium must not grow breeding, ageing time was generally 4 hours.
5, boil rice: select the measured black rice of matter, eluriate the back immersion and put into the jacketed pan boiling in about 4 hours, the ratio of black rice and water is 1: 2～5, controlled pressure 0.2～0.5MPa, 100～120 ℃ of temperature are after opening atmosphere and boiling pot, about 30～60 minutes of stingy vexed rice is until well-done and till not blooming with black rice, black rice makes finished product taste muscle and not hard after handling through this, and the nutritional labeling of black rice is extracted to greatest extent.
6, expanded and with rice: as in the expanded good raw material, to add necessarily, stir evenly the back and irritate mould than the black rice behind number above-mentioned cooked.
7, moulding, plug in pole: black rice will be suspended from the feed liquid.
8, freeze, the demoulding: the mould of inserting behind the pole is put into-22～25 ℃ brine pit, freezes 10～15 minutes, inserts 43～54 ℃ again and scalds in the dish grooves and stop the several seconds kind slightly.
Advantage of the present invention: black rice is through boiling of the present invention, and nutritional labeling is extracted to greatest extent, becomes to be easier to absorption of human body and utilization, and the muscle and not hard of tasting.Adopt the glutinous rice powder to make gelata, make product have distinctive rice fragrance.And the glutinous rice powder adds with liquid form, has more strong Mi Xiang than powder-form.The present invention is through scientific allocation, product color is even, fragrance is pure, product contains the amino acid of trace element such as abundant iron, zinc and needed by human, and is often edible, can regulate human body physiological function, stimulate internal system, useful gastro-intestinal digestion and strengthen hematopoiesis function improves the content of hemoglobin, is a kind ofly to have nutrition and heatstroke prevention in high nutritional type, the mixed type ice cream of one.
The physical and chemical index of product of the present invention, sanitary index can reach following standard:
Physical and chemical index:
Sanitary index:
| Project | Index |
| The organoleptic indicator | Color and luster is even, fragrance is pure, has this kind peculiar taste |
| Always in solid material | ≥28 |
| Fat (%) | ≥4 |
| Total reducing sugar (%) | ≥22 |
| Expansion rate (%) | 85～95 |
| Specification weight | By appraising and deciding specification, tolerance is no more than ± and 4% |
| Project | Index |
| Total number of bacteria (individual/ml) | ≤30000 |
| Coliform (individual/ml) | ≤450 |
| Pathogenic bacteria | Do not detect |
| Plumbous (mg/kg is in Pb) | ≤1 |
| Arsenic (mg/kg is in As) | ≤0.5 |
| Copper (mg/kg is in Cu) | ≤10 |
Product of the present invention and low fat clear type conventional ice cream nutritional labeling and micro-contrast table are as follows:
| Composition | Conventional ice cream (100g) | Black rice ice cream (100g) |
| Protein | 0.061 | 3.18 |
| Fe(mg) | 0.046 | 0.52 |
| Zn(mg) | 0.52 | |
| Ca(mg) | 0.027 | 12.42 |
| P(mg) | 22.11 | 73.05 |
Embodiment 1: expect in 100kg
White granulated sugar 6kg, palm oil 2.5kg, milk powder 1.5kg, condensed milk 1.5kg, glutinous rice powder 0.5kg, gelatin 0.2kg, vanillic aldehyde 5g, strawberry essence 4ml, well-done black rice 30kg surplus are water
Embodiment 2: expect in 100kg
White granulated sugar 8kg, palm oil 2.5kg, milk powder 1.5kg, condensed milk 1.5kg, glutinous rice powder 1.5kg, gelatin 0.3kg, vanillic aldehyde 5g, strawberry essence 4ml, well-done black rice 40kg surplus are water
Embodiment 3: expect in 100kg
White granulated sugar 10kg, palm oil 2kg, milk powder 1.2kg, condensed milk 1.8kg, glutinous rice powder 0.4kg, gelatin 0.4kg, vanillic aldehyde 6g, strawberry essence 3ml, well-done black rice 25kg surplus are water
The foregoing description is made according to technology of the present invention.
Claims (7)
1, Thailand's rice benevolence ice cream, with the black rice is primary raw material, wherein contain gelata, sweetener, emulsifying agent, it is characterized in that: gelata is the glutinous rice powder, in the 100kg material, contain well-done black rice 20～50kg, glutinous rice powder 0.4～1.5kg, stabilizing agent 0.2～0.4kg, sweetener 6～10kg, emulsifying agent 2～3kg.
2, ice cream according to claim 1 is characterised in that also to comprise dairy products 1.2～3.6kg, spices 7～11g, and surplus is a water.
3, ice cream according to claim 1, be characterised in that in 100kg and expect, by well-done black rice 20-50kg, glutinous rice powder 0.4～1.5kg, gelatin 0.2～0.4kg, white granulated sugar 6～10kg, milk powder 1.2～1.8kg, condensed milk 1.2～1.8kg, palm oil 2～3kg, vanillic aldehyde 4～6g, strawberry essence 3～5ml, surplus is that water is formed.
4, according to claim 1 or 3 described ice creams, be characterised in that well-done black rice is meant at pressure 0.2～0.5MPa, 100～120 ℃ of water boilings that add 2～5 times down of temperature, the back of boiling formed in vexed 30～60 minutes.
5,, be characterised in that the glutinous rice powder is with 200～300 purpose liquid form participation batching according to claim 1 or 3 described ice creams.
6, the described ice-cream production method of a kind of manufacturing claim 1 comprise batching, sterilization, homogeneous, cool aging, expanded, moulding inserted link, freeze, the demoulding, be characterised in that black rice is through adding in expanded back after the boiling, black rice is 0.2～0.5MPa at pressure, temperature is 100～120 ℃ of water boilings that add down 2～5 times, the last boiling vexed again 30～60 minutes.
7, method according to claim 6 is characterised in that glutinous rice powder wherein participates in batching with 200～300 purpose liquid form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112720A CN1037892C (en) | 1993-12-17 | 1993-12-17 | Process for prodn. of ice cream containing Thailand rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112720A CN1037892C (en) | 1993-12-17 | 1993-12-17 | Process for prodn. of ice cream containing Thailand rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1103758A CN1103758A (en) | 1995-06-21 |
| CN1037892C true CN1037892C (en) | 1998-04-01 |
Family
ID=4990251
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93112720A Expired - Fee Related CN1037892C (en) | 1993-12-17 | 1993-12-17 | Process for prodn. of ice cream containing Thailand rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1037892C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077855B (en) * | 2010-11-24 | 2012-12-12 | 内蒙古伊利实业集团股份有限公司 | Black rice cone and preparation method thereof |
| CN103461810B (en) * | 2013-09-17 | 2015-05-20 | 兴国县绿宝米业有限公司 | Nutritious fresh wet rice noodles and preparing method thereof |
| CN107136289A (en) * | 2017-07-01 | 2017-09-08 | 李志军 | A kind of manufacturing method of ice cream of the sequin containing brown rice |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078103A (en) * | 1993-03-30 | 1993-11-10 | 孙威 | A kind of black rice cold drink and manufacture method thereof |
-
1993
- 1993-12-17 CN CN93112720A patent/CN1037892C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078103A (en) * | 1993-03-30 | 1993-11-10 | 孙威 | A kind of black rice cold drink and manufacture method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《食品科学》1991年9期 1991.9.1 "黑米营养饼干的研制"作者：许靖 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1103758A (en) | 1995-06-21 |
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